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WHAT WOULD YOUR LAST MEAL BE?
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For breakfast, I will have chwee kueh from Jian Bo in Tiong Bahru, chai tow kway from Potong Pasir King Specialist Carrot Cake in Ang Mo Kio Avenue 10, a bowl of Xiu Ji's ikan bilis yong tau foo in Smith Street and a stack of Mr & Mrs Mohgan's Super Crispy Prata in Joo Chiat, but with better curry.
Then it's off to Da Dong Prawn Noodles nearby for a bowl of dry beehoon with regular-sized prawns and pork ribs, a separate order of liver and a big bowl of the prawn broth.
For lunch, I would like to have a meal at Lynnette Seah's private dining. I must have her crab beehoon and her babi pongteh.
For dinner, I'll go to Damian D'Silva's new restaurant, Folklore, at Destination Singapore Beach Road. The buah keluak fried rice is a must, and so are singgang, seh bak, all those wonderful things.
At some point, I'm going to have soft-boiled eggs and kaya toast.
I also want lunch at Sushi Sawada in Tokyo, one of the best sushiya in the world. If I can't get a table there because there are only six seats, then I would have sushi at Mekumi in Nonoichi. The awabi (abalone) is to die for.
Since I'm in Tokyo, I'm going to Madai Ramen Mengyo. This place makes ramen stock using sea bream. It's the most elegant, light ramen soup and on top of the noodles is a pile of shaved smoked pork.
And on the flight back, I will chow down on steak sandwiches from Shima Steakhouse. They are works of art.
When I'm back in Singapore, there are many things I want to eat. From Jade Palace at Forum The Shopping Mall, I would like a plate of Shun Tak Yu Wat Lou Meen, raw fish slices with springy egg noodles, tossed with shallot oil and soya sauce. It's fabulous. I would also like an entire malai gou (steamed cake). It's super light.
Pomfret soup from Fragrant Garden, a Teochew restaurant in Upper Serangoon Road. From The Naked Finn in Gillman Barracks, the pan-fried baby squid guts. It tastes like orh chien, but there are no oysters in it.
I would also like the Spam fries with kaffir lime mayo that chef Willin Low makes. Violet Oon's tripe satay.
I hope my friend Michel will reverse-sear a big Rubia Gallega ribeye steak. It's from a breed of Spanish cow. A lot of cattle for steak get slaughtered when they're young, but they let the Rubia Gallega graze for eight and more years before slaughtering. So it develops flavour. Then they dry-age it so the beef is tender. It smells of blue cheese and toast, funky in a supremely wonderful, glorious way. I would like a steak like that with all the trimmings, which is to say a really good baked potato, creamed spinach and creamed corn.
To wash it all down, I want a bunch of cocktails.
The coconut cocktail from The Naked Finn I always love, but with a lot more rum. I'm going to die, so please give me more rum.
Any cocktail Kazuhiro Chii from Waku Ghin bar would like to make for me. A Gibson from Gibson in Bukit Pasoh made by Aki Eguchi. I would also like the Forbidden Kiss from Cut, together with the bacon popcorn.
If I'm still standing, I want kueh kosui and kueh salat from Chalk Farm. The kaffir lime butter cake, ang ku kueh, kueh dadar and kueh putugal from Peranakan Khek.
I still need to squeeze in har cheong gai, but it has to have a lot of character. If there's not enough prawn paste in it, I don't want to waste my time. No wings - only thighs and drumsticks.
My mum's cooking is non-negotiable: mee siam; wok-cooked satay; and loh kai yik, a very old-fashioned dish which is very hard to find, of braised chicken wings and pig offal in fermented bean curd.
And the very last thing before I die, the creamiest, most bitter durians that money can buy.