My main reason for staying in Singapore though was to explore Gardens by the Bay which had opened since the last time I was in town. This impressive complex is on reclaimed land and the international master plan design competition originally held to seek world-class design ideas was won by two companies both from the UK. The result is amazing, with an environmentally friendly landscape complete with futuristic super trees, lakes with a sophisticated water filtration system and two huge greenhouse structures - the Flower Dome:
and the Cloud Forest complete with waterfall:
Impressively Singapore is always evolving, whilst managing to celebrate it's heritage and has a fabulous arts scene with venues including the Esplande - with a distinctive roof line shaped like durian fruit; plus the renovated Victoria Theatre and Concert Hall; to the stunning new National Gallery which houses the world's largest collection of modern Southeast Asian art. Apart from great displays, the gallery is also home to some wonderful places to eat. I resisted the tempting selection at Plain Vanilla Bakery, as I went for lunch at Violet Oon's National Kitchen. This delightful restaurant is based on Peranakan cooking and well worth a special trip. With the menu blessing 'May your rice bowl always be full' the generous portions and traditional dishes provide a taste of Singapore no longer widely available.
The restaurant interior is a rich deep emerald colour, with dark wood, lavish chandeliers, traditional tiles, framed heritage pictures and large mirrors including ceiling panels, creating a stylish and welcoming space. From the signature dishes the waiter recommended I chose to start with kuay pie tee - julienned bamboo shoots and turnip poached in a prawn bisque, topped with prawn, chilli sauce and fruit sauce in a 'top hat' which were very moorish.
For the main course I savoured chicken lemak made with coconut cream and kaffir lime, served with nasi lemak rice - jasmine steamed rice with coconut milk and just to ensure the coconut quotient was maximised I had Sayur Lodeh as a side dish - mixed vegetables with tempeh (bean curd) in a coconut gravy, mildly spiced.
This was definitely food to share, but being by myself I couldn't manage any dessert. My drink of choice was Violet's homemade Old Fashioned Ginger Beer described on the menu as 'fresh ginger root and lemon muddled and brewed till fizzy with spicy ginger bits'. On a typically hot Singapore day who could resist the perfectly chilled and refreshing long drink, the perfect accompaniment to a wonderful lunch (or indeed at any time). With the year of the Monkey heralding new beginnings I look forward to further inspiring travel experiences.
