Singapore Slings Chez Raffles with Miss Rosie

Well, I did it. I have officially had a Singapore Sling at the Raffles Hotel. The Raffles Hotel is the landmark property in Singapore; it is named after Sir Stamford Raffles, who landed here in 1819. (actually, let’s be clear, everything is named either Stamford or Raffles in Singapore!) The Long Bar, where the heritage cocktail was supposed to have been originally invented, is upstairs in this sprawling complex of shops and rooms, which looks like it should really be the grand manor house on a cotton plantation. The long bar is famous and as a result has a funky fun band and a crowd of tourists and wedding strays from the various weddings that take place here. My boss and her husband were married here and they entertain quite a few tourists in Singapore, so the hotel courtyard bar, where I had my Sling, and the Long Bar, where I danced the Twist with Bob, are regular haunts for them. I smiled when the bartender referred to my boss as Miss Rosie. I get the impression that to be a regular in Singapore is quite a welcome change for hotel staff who see so many faces in a year that a familiar one is a welcome one.

As for the cocktail, it was OK, but I wouldn’t rush back to have another unless I had a tourist in tow.

Sentosa Rocks

Saturday. Halfway through my trip here, and still so much of Singapore I have not seen. To pick how I want to spend my day today was a challenge, but Garrick and Chad were heading over to Sentosa, and my friend Victoria had mentioned that I should see it, so I decided to tag along with the boys. During the week I had been teasing Chad about making sure he ordered good weather, and he came through for us perefectly. Today the sky was clear and blue, not a cloud to be seen in any direction. He picked us up at the hotel at 11 and indulged my desire to take the cable car over to Senotsa. He dropped us off and told us to text him once we were on the cable car. The views were spectacular, the water a lovely color and the cable car was a small enclosed bubble of glass as hot as a sauna!

Once off on the other end, a wrong turn took us through the cable car museum, the highlight of which was a "VIP" cable car that had plush red leather seats and a radio, followed in coolness factor by the cable car keychains.
We met up with Chad, who drove over, and pausing at to speak to the snake charmer who places a huge snake on people for photo ops for $5, we head over to the beach. I finally see one of Singapore's famous massive Merlions - at last!
We walk along the beach and stop for lunch on a nice patio. The food, as always, is lovely and Garrick's salad is just beautiful. Chad and I had a thin crust Hawaian pizza which was better than any I have had at home. After lunch we complete the beach walk and then drive to the other side of the island.

And here is Paradise:

Tanjong Beach Club

Volleyball courts, a DJ, great drinks, beautiful people, a pool, sand and the sea. What could possibly be better? I think of my friend Len and take their business card so when I come back, I can make reservations for a lounge area for us all. I can just imagine us wasting an entire afternoon and evening chilling by the pool, drinking delish Margaritas and soaking up the "culture".
Tonight I head out to Raffles Hotel for a cocktail (I suppose I should have a Singapore Sling) and then dinner. Cheers!

Food, Friends and Sting Ray

I have been remiss in posting over the last few days, partly because I have been busy, but partly because I have been busy eating, and eating and eating. It seems that good food in always just around the corner in Singapore. Although the first few days in the office, I think the team were trying to be gentle on us foreigners and ordered Sandwiches for lunch, I soon laid down the law - No More Sandwiches. No KFC. No Pizza.
Tuesday night I headed out to a little Mexican restaurant I have previously mentioned - Piedra Negra. Seriously some of the most authentic, best Mexican I have had outside of Mexico. After a round of reposado, the margarita was cold and refreshing and perfect. We ordered "for the table" though through no explicit agreement, and it was just right. We served each other albondigas, papas, aranchera, flautas and chile rellenos all the while chatting about Mexico and Peru and vacations and beaches. A perfect evening.
At breakfast every morning the Sri Lankan cook makes me hot roti. There is quite a method to roti, the pulling and stretching of a sticky dough, the flattening of the small patti onto the hot grill. He enjoys ensuring I have hot roti in the morning, to the point where he had a hot one sent to my table yesterday so I did not have to stand and wait for it. He makes sure he has an egg fresh off the grill for me, and tomorrow he wants me to try a roti with cheese. I am already looking forward to breakfast. Maybe I am a little in love with Mr. Roti.
Last night after work, Sharon organized our dinner outing to Glutton's Bay. Glutton's Bay has some of the best Hawker food in Singapore. Hawker food ranges in price from between $3 and $6, and is usually Chinese, Thai, Korean, Malay or IndianThey have a stand quality rating system (based on cleanliness) that ranges from A to D, A being the highest quality. Hawker stands generally post their ratings where they are easily visible, and last night we had a feast at A and B rated stands! Fried chicken, noodles, "cereal" shrimp, king crab, calamari that tasted like candy, and the highlight was sting ray, which was nicely BBQed and then topped with a chili paste. It was a feast, and Chad got us dessert - shaved ice with various fruit puree and jellies and red beans. Mmmm!

Tonight Garrick and I stopped at a hawker stall across from the hotel on our way back from a way-cool outdoor bar on the 17th floor of a hotel, pictured here. The bar is called Fabric and the service was "interesting", but they had a ladies night promotion so if I gave them my buisness card, I got three coupons for Lycee Martinis for Tuesday nights. Whooo Hooo! Sorry, back to the food. After eating great veggies and liver and sliced BBQ Pork over rice, we tried Honey Cake, which tasted a bit like a date or raisin christmas cake. Garrick suggested that a few seconds in the microwave and a bit of warm custard would really make it just perfect. How am I to disagree with such sound logic?