tag:blogger.com,1999:blog-141479792024-03-08T03:21:43.777+08:00bullockcartwater 牛车水Sharing of observation of life in Singapore Chinatownchinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-14147979.post-55770286044227810272024-02-06T13:47:00.003+08:002024-02-06T13:49:27.822+08:00Welcoming the new Lunar Year of the Dragon<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/JDfu4rZrrnc" width="320" youtube-src-id="JDfu4rZrrnc"></iframe></div><br /> A new year, a new hope, a new aspirations. Singapore Chinatown is revving up with meeting the new Chinese New Year of the Dragon with sales of lots of goodies.<p></p><p>This CNY video kind of give that spirit!</p><p>Happy and Healthy New Year!</p><p><a href="https://www.youtube.com/watch?v=JDfu4rZrrnc">https://www.youtube.com/watch?v=JDfu4rZrrnc</a></p><p>Ack: Tao One</p><p><br /></p><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-35708377136486498562022-01-13T15:42:00.006+08:002022-01-13T22:52:48.968+08:00Traditional Bak Kut Teh in Maxwell Food Centre<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqMWXlfKeTeJqW3XD2C4DFmUrQ6sVCMSbwtTQna7KGAQuytrYK2hWQvBic6jFpr2TAglKG2h7-1ycCDVte20ZeltvJGddaFAuBOaehKVwM-oGL8bECr8wvqLeE10S3GOGjqWeLaiGZ4Tzc8OanTFPBdEcmt8ykmy3ivnIZkd7n0V1ZYOefGA=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="549" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqMWXlfKeTeJqW3XD2C4DFmUrQ6sVCMSbwtTQna7KGAQuytrYK2hWQvBic6jFpr2TAglKG2h7-1ycCDVte20ZeltvJGddaFAuBOaehKVwM-oGL8bECr8wvqLeE10S3GOGjqWeLaiGZ4Tzc8OanTFPBdEcmt8ykmy3ivnIZkd7n0V1ZYOefGA=w344-h400" width="344" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><i>A quick translation of the text, thanks to Nicole:</i></div><div class="separator" style="clear: both;"><i>日本に比べると物価や交通费がまだまだ低いシンガポール。今回は50シンガポールドルの予算でこの国のパイオニアたちがい築た街チャイナタウンに遊びに行ってみた。</i></div><div class="separator" style="clear: both;"><i>Singapore has lower prices and transportation costs than Japan. This time, with a budget of 50 Singapore dollars, went to Chinatown, a city built by pioneers in this country.</i></div><div class="separator" style="clear: both;"><i>At Maxwell Hawker Centre.</i></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div> In the old days, Bak Kut Teh (Rou Gu Cha) could be found along the streets by hawkers, mainly on push carts and later in coffeeshops. When Singapore underwent massive urban renewal, these hawkers and even the stalls in the coffeeshops were offered locations in the hawker centres to continue their business. Gone were the luxuries (to some) where hawkers would be pushing their carts right to one's front door and one could order and even collect the food by lowering a basket from the upper storey.<p></p><p>Nanjing Road Bak Kut Teh has an interesting history. Old Auntie at Maxwell Food Centre was telling us how when the Bak Kut Teh stall at Nankin St was giving up, the boss offered her to take over. And she brought it to Maxwell Food Centre in 1989.</p><div class="separator" style="clear: both; text-align: left;">Thanks to Yan Chen who shared with me this photo, it showed what Nanjing Bak Kut Teh stall was like when it started business at Maxwell Food Centre. Auntie was sharing with us how the loyal customers followed from Nankin Street to Maxwell Food Centre, Towkays and Coolies. New customers came. In the early days of many constructions around Maxwell Food Centre area, the Construction Towkays, Kapala (supervisors) and coolies also came to enjoy Bak Kut Teh, a source of protein and energies for the perspiration draining work in the hot sun.</div><p>When Maxwell Food Centre underwent major renovation, the stalls became bigger and the space was more hygienic. Progressing till today, there were also proper arrangements by NEA (National Enviroment Agency) to ensure cleanliness of the food centre. Latest regulations require patrons to return the used crockery to the "tray station".</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLt-Qa5sFBIDabmCqm-czoWoz2F73T2aypqNLz9IK5frmX6bLkDdoOM3b1u_FVUgXq_wRCNvr7R1_kVybme8U5n66Qj_9eVwtD5l4Fp8glSviECq5_oUdnbSOEyTOzlVSrealFHYwvITv4TONFziTfHGmlNzIaAufTshnVN-oT8aiHBJoFZw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="640" height="344" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLt-Qa5sFBIDabmCqm-czoWoz2F73T2aypqNLz9IK5frmX6bLkDdoOM3b1u_FVUgXq_wRCNvr7R1_kVybme8U5n66Qj_9eVwtD5l4Fp8glSviECq5_oUdnbSOEyTOzlVSrealFHYwvITv4TONFziTfHGmlNzIaAufTshnVN-oT8aiHBJoFZw=w400-h344" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><i>The current stall</i></div><p>It was in Maxwell Food Centre that Auntie added a variety of side dishes to the main Bak Kut Teh. Now you can get pickled vegetables and boiled peanuts. There were also the pig trotters and innards (we call them spare parts) of kidney and liver, one of the best, if not the best one in town. Auntie is very meticulous in ensure that they are properly cleaned before cooking. And the formula for the soup, it is a "trade secret" (the expert might be able to sus out the possible ingredients). It has been the same ever since she started the business. She is very loyal to the original recipe and taste and so she does not change the supplier nor the ingredients. Because the ingredients used are organic, there will be changes in taste over time, depending on the farm environment. So far, it has not deviated much, according to old timers.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi90wIHCJ9yPwihD-ut1mHwrKPBDgfOZr2GK9Ex5dIHc4mUU3zewkiffOarH4zPaI6Hp1QNBa84ElbpZMwYPIoy34YbJY1nwdYp2WY7DTAxuaPBEgqtcfKI-wwPgeZzRej4I7jnX6D6CAQyZFzqWT4bjopZox7MyqloAHxAUXGniJ_zaHoirQ=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="288" data-original-width="640" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEi90wIHCJ9yPwihD-ut1mHwrKPBDgfOZr2GK9Ex5dIHc4mUU3zewkiffOarH4zPaI6Hp1QNBa84ElbpZMwYPIoy34YbJY1nwdYp2WY7DTAxuaPBEgqtcfKI-wwPgeZzRej4I7jnX6D6CAQyZFzqWT4bjopZox7MyqloAHxAUXGniJ_zaHoirQ=w400-h180" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Kidney & Liver Soup</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJmCyRyiLXmaiE10yW4MWWcXvJcq5zsO0AaytVC_s5kAs-K5U861uZDA_TfjqXS6VBW12J8IQJVYl2ssEL3qYX0BeV_EbP1d6O_5XDXOqN0WMRsnIcZmjFooyLpWDEOkrYPvVhHkBpzPE2GxHnuusJGjefob1dpf8oRG-lOrzS1_wnMZ2gyQ=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="288" data-original-width="640" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJmCyRyiLXmaiE10yW4MWWcXvJcq5zsO0AaytVC_s5kAs-K5U861uZDA_TfjqXS6VBW12J8IQJVYl2ssEL3qYX0BeV_EbP1d6O_5XDXOqN0WMRsnIcZmjFooyLpWDEOkrYPvVhHkBpzPE2GxHnuusJGjefob1dpf8oRG-lOrzS1_wnMZ2gyQ=w400-h180" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>Bak Kut (pork bones)</i></div><div><br /></div>We were also discussing on the boiling of the Bak Kut with gas fire and charcoal fire. It has long been discussions with those who enjoyed traditional Chinese cooking using wood fire, charcoal fire, gas fire and now electric! The taste of the meat, its tenderness is different with different heat. Something to learn more from Auntie.<br /><p>The Chinese gongfu tea is synonymous with Bak Kut Teh. Previously there were portable (moveable) gas-stoves (earlier charcoal stove) for boiling water to brew the tea by the patrons. The tea leaves are mostly from Pek Sin Choon, a tea company that started business in Singapore since 1925, who has blended the Nanyang Tea for Bak Kut Teh. Despite not being allowed to have the stoves any more, the stall provides hot water from a main boiler. It is a little problematic in that one has to go often to refill the teapot with hot water. But at least, one still could enjoy Nanyang Tea with Bak Kut Teh.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbry35o9oXHGQaQO5oYRcdvlYBScEsTXrEXogM26xMvjrwolmHax_xvyTaO9J9kwI-tZqso3Dtpc8EeEyY02PySsJzwsFOutVw-mSM2m4aibZ9bVEqu2eoWuKCrWeZcYA7TIV4a0Wz-UT33_wSqT9kLcnE_d9uil6KI-UoN9xXocd9Pe2qVw=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="640" height="254" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbry35o9oXHGQaQO5oYRcdvlYBScEsTXrEXogM26xMvjrwolmHax_xvyTaO9J9kwI-tZqso3Dtpc8EeEyY02PySsJzwsFOutVw-mSM2m4aibZ9bVEqu2eoWuKCrWeZcYA7TIV4a0Wz-UT33_wSqT9kLcnE_d9uil6KI-UoN9xXocd9Pe2qVw=w400-h254" width="400" /></a></div><div><br /></div><i><div style="text-align: center;"><i>Bak Kut + Teh</i></div></i><p>Many of Auntie's old customers have "gone home". While there are still new customers, including many expatriates (from USA and Europe to Japan and Korea) and tourists (during pre-covid), the next question would be whether there is anyone who could take over and follow faithfully Auntie's recipe? An intangible cultural heritage that could disappear, especially with the old taste. Bak Kut Teh will evolve, and the taste will change over time, in various ways, the innovation of the sellers, and in another the demands of the patrons. Will there be anyone willing and wanting to have the old taste?</p><p>Enjoy this old taste while you can!</p><p>#bakuteh #bakkutteh #nanyangtea</p><p><br /></p><p><br /></p><p><br /></p><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-13608068806370183762021-10-30T18:44:00.003+08:002021-10-30T18:45:56.559+08:00The faithful old bamboo ladder<p> If you walk along the streets of old Chinatown of Singapore, where shops are still thriving till this day, you might spot some gems of the past. This bamboo ladder was built to last. Still looks good.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5565bUwTjU9g2GIC9gApQwiTUMVnpNbjwFEYHBm6fs-ENChv5szXEgHAijDocT7DcuGxp2VKeBbRZc7GUEOl7GzHirISk7J1nXP5rTnZV6-h-3GZq5NlQN5PkaSa4hwE3Eexl/s640/2021-10-30+13.05.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="288" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5565bUwTjU9g2GIC9gApQwiTUMVnpNbjwFEYHBm6fs-ENChv5szXEgHAijDocT7DcuGxp2VKeBbRZc7GUEOl7GzHirISk7J1nXP5rTnZV6-h-3GZq5NlQN5PkaSa4hwE3Eexl/s320/2021-10-30+13.05.57.jpg" width="144" /></a></div><br /><p><br /></p><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-43192521261389135442020-11-01T15:51:00.002+08:002021-07-27T23:16:16.439+08:00Old Chinatown: Continuing the story of the Charcoal Shop at 41 Temple St<p> It is with sadness that I have to report of the passing of Mdm Kok Ying Oi (who was 103 years old) on 3 Oct 2020. I was talking with her son, Robert Chua about her, oblivious to the fact that just a few metres away, around the corner was her Wake.</p><p>As there were Covid CB Rules, we understand why the Wake was held low key, considering that she had a rather big extended family.</p><p>Our deepest condolences to Robert Chua and the extended family. Will continue to chat with him about the wonderful stories and threads from the Charcoal Shop, 蔡维發.</p><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-35655815557773019412020-10-03T15:41:00.001+08:002020-10-03T15:41:37.639+08:00Old Chinatown: Continuing the story of the Charcoal Shop at 41 Temple St<p>Following the previous post on 5 Sep 20 (I insert here as well), thanks to Robert Chua, son of Mdm Kok Ying Oi (who is now 103 years old), he shared with me a link to another video of Mdm Kok in 2013, recorded by irememberSG. Thought to add as I gather more information of the treasure of Chinatown.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1ilI1UU5HqQ" width="320" youtube-src-id="1ilI1UU5HqQ"></iframe></div><div class="separator" style="clear: both; text-align: center;"><i><span style="text-align: left;">An Interview with an Old Charcoal Seller<br />sgchinatown </span>Nov 10, 2010</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/twLBj_fpWmA" width="320" youtube-src-id="twLBj_fpWmA"></iframe></div><i><div style="text-align: center;"><i>Hands: Gift of a Generation -- Mdm Kok Ying Oi</i></div></i><div><div style="text-align: center;"><i style="color: #606060; font-family: Roboto, Arial, sans-serif;"><span style="background-color: #f9f9f9; font-size: 14px;">irememberSG </span><span style="font-size: 14px;">Sep 3, 2013</span></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p>The second video has reviewed more about Mdm Kok's life, the shop and her family. Interesting times and life of those years.</p><p><br /></p></div><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-48794647267184224822020-09-19T23:25:00.000+08:002020-09-19T23:25:18.457+08:00Can you recognise this place?<p> [From the <i>karang guni</i>] Thanks to Victor Lim who offered me this photo from the <i>karang guni </i>(the guy who buys any unwanted things) man, as I was very interested in the background of this photo. Of course, the people in this photo must have many stories to tell, but alas, perhaps, one day we might be able to know.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV-1Q6qSiA5ru1OzBQEAGmOclgWamHrcVvdtBFhLq3C2sSUoRw75Ch_94IwtH8rMwwwjwvnJUz93zQEKcspYSI-5ChLjpz1EqEuaD49Oemt4ienDF5pN08eBwa-0w8CWOMCn_/s640/2020-09-018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="468" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV-1Q6qSiA5ru1OzBQEAGmOclgWamHrcVvdtBFhLq3C2sSUoRw75Ch_94IwtH8rMwwwjwvnJUz93zQEKcspYSI-5ChLjpz1EqEuaD49Oemt4ienDF5pN08eBwa-0w8CWOMCn_/w293-h400/2020-09-018.jpg" width="293" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>It is amazing how photos got lost and might find their way around. While I do not know the persons in the photo, the photo tells much more about Singapore Chinatown. The lady in the centre, was she an Amah (Majie)? The garden was and still is Hong Lim Park (a historic spot in many ways). And behind them were the famous 9 Storey Flats. At the end facing South Bridge Rd, Victor Lim remembers his father making the stamp (chop) from the stamp makers. I remember my favourite coffeeshop where my kids first learn to appreciate fishball noodles, starting with Bee Chai Mak (Loshifan) to sic-mee (Sou-mian?) to meepok. </p><p>And I understand that one or more of these flats was said to be "popular" spot for suicides! How many untold stories. In yet another block, there were 2 barbershops, said to be manned by ladies. Lady barbers were unheard of in those days.</p><p>Do you have more stories to share from this photo?</p><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-83746987325538704442020-09-05T22:02:00.002+08:002021-07-27T23:15:43.746+08:00Old Chinatown<p>Thanks to Uncle Foo, I have discovered some great video interviews conducted by the Chinatown Business Association. For the ease to watch, I am linking the videos here. The interview was in Cantonese but there are English subtitles.</p><p><a href="https://www.youtube.com/watch?v=1ilI1UU5HqQ&feature=youtu.be"></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=1ilI1UU5HqQ&feature=youtu.be"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/1ilI1UU5HqQ" width="320" youtube-src-id="1ilI1UU5HqQ"></iframe></a></div><p></p><p style="text-align: center;">An interview with an old Charcoal Seller (shop 蔡维發)</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/24zTXjuZ1_k" width="320" youtube-src-id="24zTXjuZ1_k"></iframe></div><p style="text-align: center;">An interview with a Majie</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/EmjK6FGjYio" width="320" youtube-src-id="EmjK6FGjYio"></iframe></div><p style="text-align: center;">An interview with an old Hawker</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/naHKc-MT9g0" width="320" youtube-src-id="naHKc-MT9g0"></iframe></div><p style="text-align: center;">An interview with an old Tailor</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/dGHEhw9gV6s" width="320" youtube-src-id="dGHEhw9gV6s"></iframe></div><p style="text-align: center;">An interview with an old Resident</p><p>Hopefully I can find more such stories and videos of old Chinatown to share. If you know of any, please let me know.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-89304414808467812612019-09-03T13:35:00.001+08:002019-09-03T13:35:38.710+08:007th Month events in Chinatown<div dir="ltr" style="text-align: left;" trbidi="on">
In local Chinese tradition in Singapore, the Chinese Lunar 7th Month is also known as the Ghost Month. The Chinese believe that during this month, the ghosts, usually known locally as the "Good Brothers", would come to our world. We would make offerings to these Good Brothers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFu7K6wcr1P1kLb1N0v3poq0E5fgwbKvfXJGpBCFmewfP1pYXYk_S9dx_GWQXlQ3mjs-Xs9hdg3XueJ1nfcBs2zyduvBwRgTs8OkoDYvFTN5V9CcLUWfPuy7ZhtnCYXXRNYL6/s1600/2019-08-010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFu7K6wcr1P1kLb1N0v3poq0E5fgwbKvfXJGpBCFmewfP1pYXYk_S9dx_GWQXlQ3mjs-Xs9hdg3XueJ1nfcBs2zyduvBwRgTs8OkoDYvFTN5V9CcLUWfPuy7ZhtnCYXXRNYL6/s400/2019-08-010.jpg" width="400" /></a></div>
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<i>7th Month Event at the Chinatown Wet Market</i></div>
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It is also the time when we remember our Ancestors, and so, many families would also make offerings to them, either at home or in the temples where these days many ancestral tablets are placed.<br />
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Residential, Factories, offices and businesses would gather to make offerings to the Good Brothers. While it is the belief that we hope that the Good Brothers would help in our work and business, it is also a time when members of the residential, business and even office communities join together for a common event. In the small business communities, it is also a time when they put their business rivalry aside for the common good of the community.<br />
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<i>7th Month event at the Chinatown Complex Food Centre</i></div>
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In the Cantonese part of the Singapore Chinatown, it has always been a tradition of the 7th Month event with rituals being conducted by the Cantonese Taoist Priests. With changes in the business community in Chinatown, businesses form into a few groups for their annual 7th Month prayers. Three notable events with Cantonese Taoist Priests are held by the Chinatown Complex Wet Market, the Chinatown Complex Food Centre and the Chinatown Business Association.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutFUTq64znIr6jXhLWESXW8HscwVZ_TAe163CKJ-ReQqmAz_aDaF5ufP95FxouRmnBrGwWIrsBpQ_rSbqX3C1kLDeCdZ0rCI1m1P1CWPGFw6_aLx6aCZyNBAkWhwLV09C1tU8/s1600/P1070021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutFUTq64znIr6jXhLWESXW8HscwVZ_TAe163CKJ-ReQqmAz_aDaF5ufP95FxouRmnBrGwWIrsBpQ_rSbqX3C1kLDeCdZ0rCI1m1P1CWPGFw6_aLx6aCZyNBAkWhwLV09C1tU8/s400/P1070021.JPG" width="300" /></a></div>
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<i>7th Month Event at Chinatown Food Street</i></div>
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Following the ritual and prayers, there are usually dinners where participating shops and stalls came together. In such dinners, there are also auctions where participants bid for various items. While these items are of auspicious nature that is deemed to help the bidder with his/her business, the auction also helps to raise funds for the organising of such events.<br />
<br />This year, the Chinatown Business Association (CBA) came up with a short video clip to share more about the 7th Month beliefs and practices in Chinatown.<br />
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<a href="https://www.youtube.com/watch?v=uta6qoeuqT8">https://www.youtube.com/watch?v=uta6qoeuqT8</a></div>
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<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-57016126342211820042019-07-30T21:39:00.000+08:002019-07-30T22:31:02.659+08:00Remembering Seven Sisters Festival 七姐会<div dir="ltr" style="text-align: left;" trbidi="on">
In early days of Singapore, in the Singapore's Chinatown, along the streets of Neil Rd, Kreta Ayer Rd and Keong Saik Rd, from the eve of the 7th Day of the 7th Lunar Month, these few streets would be bustling with activities as various 7 Sisters Festival groups would be preparing their altars and displays. I understand that there were also similar activities as far as Keppel Rd and Sembawang, hearing from people with whom I chatted with.<br />
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Today, apart from some in the privacy of their homes, there was no sign of such an event in Singapore. In the 60s right to 80s (I think), they were still visible, albeit, diminishing.<br />
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We were all too busy making a living that we did not notice the demise of this once upon a time an important event. With rapid developments, movement of households out of Chinatown, and less workers like the Majie and Samsui Women who probably formed a fairly big group, the festival just disappeared.<br />
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While there are still enough people who remember how the festival was held in Singapore, perhaps, it is timely to gather information from them. While documentation of our heritage is important, it would be great if the respective groups like clan associations could revive the festival.<br />
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Over time, beliefs and practices will evolve. The 7 Sisters Festival has been observed in Korea and Japan. In Japan it is known as the Tanabata Festival. As it follows the Gregorian Calendar, Tanabata is celebrated on 7th of July each year. For the Chinese, we still stick to the Chinese Lunar Calendar. How would the 7 Sisters Festival be celebrated, only in the near future will we know.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4BOr7yNm34EHbqMGPX4mc5F-WuVa5cG-1hE04qnfQ3C_jqsl_-5IT9yGKNmcUJmAJVgmsSibDxa_RwiQ8uXajYcF48qDcfBYIBynSCNYMQb_Zoe1BWa5PaCbYUAYD3ecac8K/s1600/7sistersCHC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4BOr7yNm34EHbqMGPX4mc5F-WuVa5cG-1hE04qnfQ3C_jqsl_-5IT9yGKNmcUJmAJVgmsSibDxa_RwiQ8uXajYcF48qDcfBYIBynSCNYMQb_Zoe1BWa5PaCbYUAYD3ecac8K/s400/7sistersCHC.jpg" width="400" /></a></div>
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On 3 Aug 19, a few days before 7-7 (7th Day of the 7th Lunar Month), Singapore Heritage Society, with a few stakeholders will organise a Panel Discussion of "Remembering the 7 Sisters Festival" at the Chinatown Heritage Centre. Registered participants will get to have a taste of what is known as the 7 Sisters Cookie (七姐饼). It would be like old times for the older folks or a new experience for those who have never tried it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4t7HGTsdKGkTGBmRI7KWWSmbcBWsekls1ZcW1-R6sdTEFjdQRyUoIeOArv_i96b8T5Jx_kAt5OklFcSGTCaz1tOgQI8RSYL082HX0N8RfjxiOYC_vE1q6z7BdoSZNGQcAk0XU/s1600/Stephanie+Ng+27Jul19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="960" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4t7HGTsdKGkTGBmRI7KWWSmbcBWsekls1ZcW1-R6sdTEFjdQRyUoIeOArv_i96b8T5Jx_kAt5OklFcSGTCaz1tOgQI8RSYL082HX0N8RfjxiOYC_vE1q6z7BdoSZNGQcAk0XU/s400/Stephanie+Ng+27Jul19.jpg" width="400" /></a></div>
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<i>Thanks to Stephanie Ng for allowing me to use her sketch of the 7 Sisters Cookies</i></div>
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<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-21798270716310151092018-11-12T15:48:00.000+08:002018-11-12T15:50:03.568+08:00Our people, our heritage<div dir="ltr" style="text-align: left;" trbidi="on">
Thought it is interesting to share here as we begin to become more aware of our tangible and intangible cultural heritage. Creating awareness is indeed a challenge, and requires much efforts by anyone and everyone interested in preserving/conserving our heritage.<br />
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It is indeed heartening that our TV stations are also broadcasting more of our heritage. And not just the buildings or the rituals/ceremonies but the people who are actually documenting them. Documentation can in any form, creative and otherwise. In this first episode by Channel 8's Tuesdays Special (in Chinese), there is this interesting group, the Urban Sketchers, who took to the streets (literally) to immortalise many of our buildings and things like food!<br />
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Check it out with the first episode starting tomorrow night at 8pm.<br />
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(<i>Click here to watch the trailer</i>)</div>
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<a href="https://www.channel8news.sg/news8/ca/tuesdayreport/episodes/20181113-tr-tod-ep1trailer/4173294.html#.W-L-f4Kq6bE.facebook" target="_blank">Tours of Discovery</a></div>
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<a href="https://mediacorp-videos.akamaized.net/N2d2FsZzE6WIcI7AORZGngl5zI2DJzqB/promo365831371" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://mediacorp-videos.akamaized.net/N2d2FsZzE6WIcI7AORZGngl5zI2DJzqB/promo365831371" width="400" /></a></div>
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<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-51499395026802453872017-10-20T00:29:00.000+08:002017-10-20T00:29:06.431+08:00Move HouseFor some reasons, I was given a new blogspot and I am still figuring how to put them together.<br />
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Until then, for new posts, please go to this site.<br />
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<a href="http://bullockcartwater50.blogspot.sg/2017/08/7th-month.html" target="_blank">http://bullockcartwater50.blogspot.sg/2017/08/7th-month.html</a><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-47033203691450575202017-01-29T22:49:00.003+08:002017-01-29T22:49:43.407+08:00Chinese New Year & foodOne of the family memories of past Chinese New Years must be the Reunion Dinners. For many of us, greeting the Chinese New Year (CNY) is incomplete without enjoying the delicious traditional family dishes with all in the extended family. There must be many 3G or 4G (4th generation) in each extended family. With the world getting smaller, sometimes, it is tough to get all together. Some members of the family must be somewhere in the other parts of the world.<br />
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For many, especially the mothers, working towards the CNY could have started from Winter Solstice. Although one is based on the solar calendar and the other, the lunar calendar, the difference of the number of days between the two events are in matter of days.<br />
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Spring cleaning is a ritual in the old days, especially in the old pre-war houses, when the entire community (tenants and landlord) within the house would clean. The date could be set by the landlord, as in our case (and in our case, it was the landlady). Then, mothers started worrying on the thousands of things to do, from ingredients for the grand CNY Eve Reunion to the new clothings for the kids, and yes, new bedding, window and door curtains. And yes, an appropriate to clean the altar for the family Gods. For some tradition, the small shrines for Tian Guan - Heaven Official in the Taoism (most people think as Tian Gong - Jade Emperor) would be changed.<br />
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Each family has its own favourite traditional dishes. I was lucky to enjoy the Hokkien dishes from Mum and Cantonese dishes from my (late) mother-in-law. There are possibly some dishes that are common to most families and definitely some unique to each family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpohwOOpqQ4FeF2ai2wNldPbKr2kfrNBmDtKKafVi1MPb1gaFHFEcT9cYQ04bHDWZhWlVYyHS2uoHEME5GQlYoa3JxF6__rY_VJIwj5ptbfvv7r8KeB5WCFmGfDO-Fni9_DUv/s1600/20170127_195123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpohwOOpqQ4FeF2ai2wNldPbKr2kfrNBmDtKKafVi1MPb1gaFHFEcT9cYQ04bHDWZhWlVYyHS2uoHEME5GQlYoa3JxF6__rY_VJIwj5ptbfvv7r8KeB5WCFmGfDO-Fni9_DUv/s400/20170127_195123.jpg" width="400" /></a></div>
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For my Hokkien tradition, our favourites (and these days, the grandchildren would hint and ask Grandma to prepare them) are Kiam Chye Ark (Duck with Pickled Mustard Green Soup), Peppery Pig Stomach with Gingko soup, Deep fried prawns in batter (akin to Tempura), Trotters with Sea Cucumber and a curry dish! There is the ubiquitous Hokkien Noodles (using flat noodles). And yes, there could be steam boat where more ingredients need to be bought before hand, especially the dried ones. Ah, once a year (then and maybe now too), there should be the "Chia Loon" (as the folks would describe it) Abalone from Mexico.<br />
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In the old days, it would mean waking up early to slaughter the duck and chicken in preparing for the dishes. These days, one buy freshly slaughtered ducks and chickens from the wet market. In the early days, it also meant going to the wet market to buy chicken and ducks live to bring home and fattened up before the big day. This could be a week or two before. I remember everyone was feeling up the chicken (wondering if they were trying to find how fat or think it is) before buying. I remember that in those days, we have to negotiate with the ducks (which were more noisy) and chicken when going to the toilet, as it was the most convenient place to put them. For little boys, they were always warned to be careful of the ducks (probably worst if it is the goose). How to fatten up the chickens, we kids then believed cockroaches were great meals for them and so we went catching them.<br />
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From one, I have to help in the slaughtering of the chicken and duck. It mean either Mum or I will hold the chicken by the head and body, leaving the exposed neck for the kill. Nothing is to be wasted, and so the blood was drained to a bowl to be part of another dish. Alas, these days, we have to travel aboard to enjoy the chicken or duck blood. Defeathering the chicken, and especially the duck, is a tedious process. Hot water was used to enable easier defeathering and as kids, we were tasked to pluck all the fine feathers.<br />
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Duck is often for the sea cumber dish but because we were to make offerings to the Gods and Ancestors, like the chicken, it is boiled or steamed. With other dishes, all these have to be completed by late morning so that offering could start, before noon. It is believed that offerings must be made before noon.<br />
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In almost every major event, the ancestors are always part of the celebration or commemoration. In this way, we also expressed our thanks to our departed loved ones and ancestors, for without them, we won't be here. In current times, many of the ancestral tablets have been moved to temples and so, there would be the additional time to bring the food to the temple.<br />
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Lunch would be simple and most work remained to be done, and in Grandma's home, she will wait for all her children, grand-children, and in many cases, great-grand-children to come for dinner. Dinner becomes a noisy affair as family members catch up with updates. For some, it could be "introduction" or re-introductions of the newly added family members. It is always a challenge for the newly weds to see how they could now join two Reunion Dinners. By tradition and custom, the daughter-in-law is expected to be at the reunion dinner on CNY eve. And so some compromises have to be in place, early dinner in one? These days, one can hear one having reunion dinners as early as one week before CNY! Some families opt for reunion dinners in the restaurants, especially those who are working. Save one from the tedious task of preparing and, worst, cleaning up.<br />
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In the old days, Grandma not only think about the reunion dinner dishes. She probably tried to make some traditional cakes as well. And yes, the tidbits for the New Year Day for the visitors. For the Hokkiens, the traditional cakes, made by steaming after much hard beating of the dough, are the Kuey Nern Ko (Egg cakes), Huat Kueh (cake with yeast) and Ti Kueh (sweet cake, more commonly known these days as Nian Gao). In preparing the Huat Kueh, grandma was very pantang (in Malay meaning superstitious in the most liberal translation but not actually so) that no one make remarks such as whether the cakes would form properly. Kids love to ask all kinds of questions, especially challenging ones such as "what if .. "<br />
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Come New Year day, usually, there is almost no cooking. For most, the food left over would be eaten, and to many, they taste even better. I love my overnight Kiam Chye Ark. It has become a tradition in our extended family to have Mee-Sua with chicken.<br />
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<br /><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-76666271098743804502016-06-03T21:20:00.004+08:002016-06-03T21:20:42.639+08:00Cloth or clothes<div class="separator" style="clear: both; text-align: center;">
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In the old days, months before the Chinese New Year, the then Chin Choo Pa Sat (the original People's Park before the current People's Park Complex) would be abuzz with the ladies going to pick up their favourite cloth to make clothes for the new year. After the fire, the stalls selling the cloth shifted to the new Chin Choo Pa Sat (as it is still known today). It is now known in English as People's Park.<br />
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I was only introduced to this trade when I met my wife, then, my girl friend. By that time, my mother-in-law to be was having her shop at the new HDB built Chin Choo Pat Sat (People's Park, which I call the Old People's Park to differentiate from the People's Park Complete and the People's Park Centre. How confusing can it be. On the second storey, it was literally rows of shops selling cloth. Must have been a delight to the ladies. In those days, the customers as well as the stallholders would have to sharpen their skills to get into battle of bargaining.<br />
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The medium of communication must have been mainly Cantonese as I remember, although I have met Teochews who could literally switch from one language to the other, adding in the flowery words in between without any pause. And indeed, one has to be careful when shopping. Don't get into serious bargain when you don't have the intention to buy, especially when the shop is just open. The first sale must be successful or the whole day would be ruined. Superstition? Perhaps. But certainly it would drain the mood away. For the skilful customers, it would be the best time to extract the best deal as the shopowner would want to succeed in that deal, even if it mean less profit.<br />
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The opening price and the agreed price can be at big extremes as the veteran shoppers will tell you. It is still happening in Nanyang! And if you were to reduce the asking price by 50%, and after a few lukewarm attempt, the shopowner agreed to sell you, you could have come away feeling that you have had it! :)<br />
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Looking from behind the front of the shop, I could understand why the asking price would be high. When these retailer bought the cloth from the wholesaler, they usually come in 5 colours of the same pattern. Out of these 5 colours, they would be lucky if two colours could sell, and not the other three. So, the shopowner had to balance to see how to recover costs, not to talk about profit.<br />
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In the much earlier days, there would be the black cloth (satin? silk? or what one in Hokkien called Kong Tuan) which would be favourite of the ladies to make pants. We were talking about ladies reaching 40 considering such less than colourful wear. In a way, maybe, when one moved towards being a granny, that's the shade of colours one would start trending towards. And there were the Majie who would be wearing such colours too. <br />
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For the younger ones, there would be the bright and colourful ones. More popular cloth would probably have come from Japan, mainly the synthetic ones.<br />
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Those were also the days when guys would buy cloth to make shirts. I was lucky to get cloth at no cost to make shirts. No thoughts of advertisements in those days.<br />
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Dating days also meant helping to man the shop. I was no good in doing sales. First, it is mainly in Cantonese. I am not good enough to chat, not to mention doing the to-ing and fro-ing in a match of patience and art of war. One has to convince the other, giving some technical knowledge on why this particular cloth was more costly, the made, and latest technologies. And so, I offered to do more of the closing of the shop at the end of the day. This is a man's shop, putting plank and plank that together covered up the shop front, leaving one space for the door. But hey, my mother-in-law did it on her own too, when we were not around, most of the time. Young people could be held down sitting in front of the shop and "king-gai" (chit chat).<br />
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The more tedious part must be the annual cleaning. This would happen like one or two weeks before the Chinese New Year. By then, no one would be buying any cloth as it would be too late to have it made in time for the new year. This would be the time when all the shops started closing down, cleaning the place and throwing away many things, most of the which could be the empty cloth paper roll. Cobwebs, dust and soot .. it would take a whole day to clean. And then, it would be closed for a good week or two, waiting for the auspicious day to start the new year's business.<br />
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My adventure with the cloth business ended when my Mother-in-Law passed on.<br />
<br /><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-29696480604701397462016-04-25T20:46:00.002+08:002016-04-25T20:46:29.265+08:00Reminisce: Growing up in Chinatown<div class="separator" style="clear: both; text-align: center;">
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To be exact, growing up in Tng Tiam Hung, the Hokkien name for Craig Road. And for us youngters, so long we could "pa pa chao" - running around in Hokkien, we were gone, only to be back during meal times. And so, our playground grew bigger and wider as we grew older, and bolder. Oblivious to the dangers of traffic and gangsters (read also as secret society members), we went everywhere, well, almost. Certain streets are not meant to be entered and so, we didn't.<br />
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Now, as memories grew dimmer in the mind, I thought I should enlist former residents (and even current residents) of greater Chinatown, known as Tua Po, to share more of your experiences. Each of us has our own and we treasure them. I guess some would be private and others public.<br />
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Like, when we were young, sitting on the steps from the main doorway of where we lived, we would tease the girls as they passed by, on the way to school. One day, many years later, I was to be introduced to one girl in a colleague's house! Aha, so that was you?? Well, vaguely, as we have grown out of our cocoons, and could not really recognise each other.<br />
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Come 29Apr16 at 7pm, I hope to share more, and well, gather more from anyone keen to come along to Grassroots Book Room to talk about the old times (our young times). A number of the old places are gone and so, we will need other triggers to get that segment of our memory back.<br />
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Check out more about the Heritagefest. There are also many interesting tales of the old.<br />
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<a href="http://heritagefest.sg/events/growing-up-in-chinatown">http://heritagefest.sg/events/growing-up-in-chinatown</a><br />
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<br /><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-79519792003058331512016-02-27T16:19:00.002+08:002016-03-01T09:55:07.325+08:00Farewell to yet another kopi tiam ...<div class="separator" style="clear: both; text-align: center;">
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It takes us a while to discover a place where we would feel comfortable enough to decide that that would be our "watering hole". A place to sit, have a cuppa, and watch the world goes by. And yes, the occasional (or even often) chance meeting of friends, neighbours or "comrades in crime", people of all kinds whom we would meet.<br />
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Identifying such a place takes take, adopting it takes even a longer time. More often than not, it is always an introduction and recommendation. A little far away from the maddening crowd would be ideal. And then, how about the boss and his/her staff. Would they be flexible enough to accept the idiosyncrasies of people like us? </div>
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If we were to take time to find, adapt and adopt, imagine the challenges of anyone who wants to start a small kopi tiam from scratch. A franchise only helps that much to kick start. The rest is up to the owner. And so, it took Good Morning Nanyang Cafe at Pagoda St some 4 years to build up the business, where other than tourists or the occasional visitor from out of town, every face was a familiar face. The boss becomes the conduit to share messages and telling friends of friends if they had been to the cafe lately or only minutes ago. The traditional and certainly better way than the facebook alerting you of a friend nearby.</div>
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We thought we have found our ideal place where we could go and have a cuppa kopi (great kopi he makes), relax and enjoy the crowd. Observing how the tourists looked at the pictures hung from the project "Picturing Chinatown" which became a topic of discussion. Locals too. I loved to share with the out of state friends about project Chinatown. Here was a good start. </div>
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That 4 years quickly came to an end on 26 Feb 2016. Regulars who knew came to have their last cuppa and wished the boss the best of luck in his search for the next space. A space that would be challenging to find where a watering hole could be established. A place where relationships are built and grown, a common sharing of the bigger space around it. No, the money spinners are going to make more money, oblivious to the more lofty hopes and ambitions. A sad moment as a staff bade the boss farewell, thanking him for taking care of her in the past 4 hours. How many grateful and loyal staff can you find? How many great bosses can you find. Working in a kopi tiam needs long hours and the ability to interact with different customers, old and new, flexible and demanding, and in this case, from different cultures which need gentle introduction and education. To enjoy the wonderful Nanyang kopi, uniquely in Nanyang, and yes, the half boiled eggs that you thought the Chinese would know? Nanyang ones again? :)</div>
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Come Monday, many more regulars might came in for a shock if they have had not heard about it. Many young and old Thai tourists would be disappointed as this seemingly hard to find kopi tiam was featured in their guide books.</div>
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Accepting the rush of the tides, rising or ebbing, we could only sat there till the official closing time, and still reluctant to leave. But the time had come, and with heavy hearts and great memories of the past, we bade the good folks of Good Morning Nanyang Cafe at Pagoda St goodbye and hoping to see them again. Would there be a re-incarnation? Only time will tell.</div>
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<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com1tag:blogger.com,1999:blog-14147979.post-31922045792043851932016-02-05T19:44:00.001+08:002016-02-05T19:46:52.969+08:00The Monkey has arrived on 4 Feb 2016 at 1756HAnd so it is said. When it comes to the Chinese New Year, there is always the confusion when the new Chinese zodiac takes over. Mostly, the old folks will take the first day of the Chinese New Year as the beginning of the new Chinese zodiac.<br />
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An interesting situation appears when one declares that he or she, his or her child is born in the year of a particular zodiac. In some years, the Chinese Lunar New Year comes ahead of Li Chun 立春, one of the 24 solar terms (following the solar calendar, akin to the Gregorian calendar, plus or minus one day I was told), it could be a Lunar New Year of the same old zodiac, until 4 (or 5) February. Imagine if one wants to avoid a Tiger baby :). On other years, Li Chun could be ahead of the Chinese Lunar New Year, as it is like this year. And so, what if a baby is born today? Goat or Monkey? But does it matter? :) These days, there are many baby born through caesarian.<br />
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And so, as we learn more about our Chinese culture and heritage, we get more confused. There will be confusion before clarify.<br />
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Anyway, the Monkey has arrived. Other than the pig, probably the Monkey stands tall (don't talk about the Dragon) in the Chinese story based on the Journey to the West. What better way to welcome the new year than revisiting the Journey to the West. And so, the Chinatown Chinese New Year lightup came with the theme of Journey to the West. A story that probably almost every Chinese would know, in one way of the other. In the old days, it was the Chinese comics. And there was the classic, not to mention the countless movies on different parts of the Journey to the West. And there are animations, which have lasting memories on the kids. Leave to the adults to debate on the stories behind the story.<br />
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And with the traditional local Chinese folk belief, they will celebrate the birthday of the Monkey God, respectfully known as the Great Sage or Da Sheng 大圣, on the 15th or 16th day of the First Lunar Month. From big temples dedicated to the Great Sage to small shrines, there will be celebrations. One of the oldest, if not the oldest Monkey God temple, must be the Qi Tian Gong 齐天宮 in Eng Hoon Street, Tiong Bahru. It has an interesting history with delightful stories shared by the son of the first spirit medium of this temple, See <a href="http://chinesetemples.blogspot.sg/2012/01/qi-tian-gong.html" target="_blank">Qi Tian Gong</a> story.<br />
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The other old temple dedicated to the Great Sage must be the Bao An Gong 保安宮 (Poh Ann Keng), originally from a shophouse along Peck Seah Street. It was one of the few important temples in that there was also a spirit medium, and the temple serves as a one-stop place of consultation for the folks who lived in and around Tanjong Pagar as well as anywhere else in Singapore. The early devotees of the Great Sage consisted of a big population of Peranakans. You can see house altars dedicated to the Monkey God with a unique inverted bulb-shape tube. I am wondering if this tube was specially built for the Monkey God.<br />
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For the traditional businesses, what better ways to generate new products come each Chinese New Year. These days, when toys are at affordable prices, or most people can afford them, stuff toys of monkeys of various shapes and sizes appear. Some of them defy identification of any living species. Probably like the Monkey God, would anyone know of his association with any species? Maybe. :)<br />
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Each year, we welcome a new year with hope and enthusiasm. The new grandparents hope to see grandchildren. Their children might not be enthusiastic but might be changing their minds. But for sure, they might not hit the replacement rate. Where there's hopes, there's possibilities.<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-50455306171775691262016-01-13T01:00:00.000+08:002016-01-13T01:00:17.099+08:00What is a bowl of Yong Tow Foo?<div class="separator" style="clear: both; text-align: center;">
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Indeed, what is a bowl of Yong Tow Foo? One might like it, others might not. So what is it that one so likes it whereas the other might not?<br />
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I was in this long queue for this, what I call the 1pm Yong Tow Foo as they only open for business at 1pm or thereafter, sometimes, 5 to 10 minutes late, when an lady rushed up to queue behind me. More out of curiosity as this was her first time! She said that her hairdresser told her about it. Being curious, she decided to see it is was really that good. Being something like 60 people behind (and chances are each person is not going to order just one bowl), there must be something to it. She asked how was it. I said, "very good", almost in unison with another lady who was sitting by the table near by who said, "not so good." She quickly added, to each his/her taste, in Mandarin.<br />
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I asked the lady some 60 people later how was it. She said, "OK lah, the soup is less oily,"probably indicating the positive part. :)<br />
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A couple of weeks ago, a friend called to say that she was in Chinatown and if I would like to go for lunch. She mentioned one Yong Tow Foo stall that she has been trying to eat from, but each time she was too late. "OK, I queue first," I volunteered while she went to do her errand. Being away from Singapore for the past 30 years, she has become a stranger in Singapore, or Singapore has become a strange place to her. She couldn't find me! Ah, there's the handphone to guide her.<br />
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And why this Yong Tow Foo? Well, when she was 9 years old, her late mother brought her here to have the Yong Tow Foo. Since then, it has remained in her mind, and each time when she came back, she would try to come to eat again. But she was not to be until this day. The queue was long, but it was good for us because we could chat about old times. That was how I learnt why she wanted to have this Yong Tow Foo. It brought back many memories of the times when she was with her Mum. Ah, the taste, the smell and even the chilli made a difference. Does it taste as good? It depends on your first time, I suppose. And subsequent times.<br />
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This stall would start early in the morning to prepare the pieces of Yong Tow Foo, putting the minced fish meat as fillings into the respective items such as tofu or the beancurd skins. It is laborious work. And then, there was the soup to be prepared. So, unless, all the various aspects of this somewhat simple looking dish are in place, they will not start selling. Queues would form before 1pm. By the time they open for business, there would be a swell of easily 50-60 people. Some passer-bys would look in disbelief, probably wondering if it was worth the queue in this humid and warm place. Ah, there are probably two areas where Singaporeans would queue patiently - FOOD and 4D. :)<br />
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Once the operation starts, it is very efficient. There are like 4-5 persons taking orders and serving them. If you are going to tabao (take away), the person serving you will ask you to stand in another queue for takeaway. But if you want to eat and tabao, well, they will take your orders and serve you first. In some cases, like you are going to tabao for 2, they have it pre-packed! If you are going to eat, they will ask you to give your table number, pay them, and they will serve you. If you are alone, you will have to try to find a spot nearby. Unless, you have a tissue pack or umbrella to "chope" (reserve) a place. Usually, there is always a place for singles. At S$4 per bowl (standard for 10 pieces), it is just nice for afternoon meal.<br />
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My friend who has missed this so many times became kiasu. She ordered 3 bowls to be shared by us, meaning each of us would have something like 15 pieces, and tabao another 2 bowls to bring back! I am certainly, it was a fulfilling meal. I must ask her what memories came flooding back.<br />
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For those who came to tabao, some not within Chinatown (I found an ex-colleague who came all the way her to buy), they would also bring their pots (the typical enamel pots) for the soup. This Yong Tow Foo must be eaten with the super hot soup! :)<br />
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So, a bowl of Yong Tow Foo, or for that matter, any simple dish or bowl of food, is more than what it looks or tastes. It contains a reflection of one's past - especially the spider-web of experiences of joy and pain. Ah well, it could be just a bowl of wonderful food to fill the tummy. :)<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-61475167922629246432015-12-05T23:37:00.002+08:002015-12-05T23:37:52.052+08:00From old schools to a hostel to a Senior Citizen Centre<div class="separator" style="clear: both; text-align: center;">
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I could still vividly remember the wake-up calls from the ringing of the school bell as the Park Road and Pearl Bank Primary Schools called their student to their assemblies to start the school day. The chattering of the kids as they ran and played with their friends came to a silence and the serious singing of Majulah Singapura began.<br />
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I was in and out of Singapore because of work then. And soon, there was silence. No sounds of young voices. Empty shells stood. The buildings of the two schools, which later became one and then none, had reached a milestone of their lives.<br />
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And then, I saw strangers, foreigners from all over the world, congregating into the buildings. The former Park Rd Primary School became the hostel for men and the Pearl Bank Primary School became the hostel for women. Standing from the multi-storey carpark facing the school, one could see the interesting daily activities in these two buildings.<br />
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The neighbouring shops flourished with the new neighbours meeting their daily needs. Prepaid SIM cards and supermarket. And a fruit shop too.The coffeeshops must have been too. After years of integrating into the neighbourhood, plans have changed. The hostel was no more to be.<br />
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The buildings fell silent again. This time, the renovation was intensive and extensive. The neighbours were told of what was to come. Elevators were being built for these two former schools. This is to be a centre for senior citizens. There will be no young legs to pound the stairs. The rooms have to be renovated to make movement easy and convenient. After months of dust flying into the neighbouring flats, things have settled. The road into the buildings was re-tarred.<br />
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As I looked at it this evening, the buildings are ready to receive their new occupants. I spied some double-deck beds already in one room. For the people who are going to man the place?<br />
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The neighbourhood is going to adjust to a new neighbour. Perhaps, for the better, for the ageing residents in the community?<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-60028513666201112762015-06-21T21:59:00.000+08:002015-06-21T21:59:46.652+08:00Fung Bo Bo returns to Ngau Che Shui (Chinatown) 冯宝宝回到牛车水<div class="separator" style="clear: both; text-align: center;">
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If there is one little girl who captured the hearts of the residents of Ngau Che Shui (Chinatown), it must be Fung Bo Bo. And we are talking about some 50+ years ago, when Fung Bo Bo, at the age of 3 made her appearance in Singapore with her movies. It is said that between the age of 6 and 9, she starred in some 120 movies!<br />
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On the 20 Jun 15 night, when I attended the last day of the the 2-day musical featuring Fung Bo Bo - Memories and Chinatown (probably sounds better in Cantonese, Fung Bo Bo Hui Da Niu Che Shui 冯宝宝回到牛车水) - I could see the sparkles in the eyes of the old folks as they queued to get into the theatre. Thanks to this Fei Zhai (肥仔) who initiated a "Join Fung Bo Bo Fansi Club" with a poster outside the theatre, many stopped by to take photos with the young pictures of Fung Bo Bo as well as writing down their names and email address or handphone number to join the club. The Chinatown Fung Bo Bo Fans Club seems ready to take off.<br />
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Many were trying to find someone to talk about their admiration for Fung Bo Bo. What better way than sharing with the lady (my wife) who manned the Fan Club stall on this evening. There was this lady who said that when she was young at 6, her picture looked like that of young Fung Bo Bo. And now, probably some 50+ years later, she stood by Fung Bo Bo's picture to take a photo.<br />
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Many brought along their ageing mothers to attend. One was seen on wheelchair (going to this rather ageing Kreta Ayer Theatre was a feat) and a few bent ladies being guided by their daughters. A few old couples came on their own, one holding the other, each actually requiring support. A few asked to sit down on the spare chair, panting from the walk up the slope.<br />
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A number were heard chatting in Hokkien or Teochew, but that did not prevent them from being fans of Fung Bo Bo. It was a time when Singaporean Chinese (and even non Chinese included) were multilingual, and appreciated the arts of the different groups. Cantonese movies, perhaps, thanks to Fung Bo Bo, were in abundance, compared to Hokkien and Teochew movies.<br />
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While Fung Bo Bo sang in English (she spent 6 years in school in UK), Mandarin and Cantonese, her conversation with the audience was in Cantonese. From the warm response, all must have understood Cantonese. In typical Chinese theatre scenes where the audience talked as much as the movie, this one was a silent audience, drinking in every word of Fung Bo Bo. She brought them through her almost 60 years of journey of her life, leading them through her highs and lows, and indeed, she must have gotten the audience reflecting on their times as they followed her along. There weas deep silence as Fung Bo Bo sounded teary and laughters with applause when she brightened up on great memories.<br />
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In between, Bo Bo shared her outlook in life and urged her audience to think likewise. "Talk and share your thoughts with your loved ones before they are gone," she urged. She was talking about her godmother, the late Lin Dai, probably better known to the older folks, with whom she lost the opportunity to express her love. Lin Dai had influenced and guided Bo Bo very much.<br />
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The return of Fung Bo Bo in this musical show as well as her just released movie on the Wonder Mama (Ma Mi Hak 妈咪侠) has brought back warm memories to the residents of Chinatown, and indeed, the diaspora of Ngau Che Shui. To the many in their autumn years, this must have been something that they did not expect, to see Bo Bo in person again. Some waited to meet her in person and to get her autograph. One man who missed the chance the night before was waiting patiently since before the show to try to meet her. I hope he made it on this evening.<br />
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For many of the senior citizens living in Chinatown, and elsewhere, thanks to Fei Zhai with the support of the Singapore Film Society, got to watch Wonder Mama at a special showing in Cantonese at FilmGarde at Bugis+. Thanks to the many friends who paid for the tickets for these senior citizens and their transport to the show.<br />
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For these people this must have been, in a way, a very memorable SG50 year for them! Thanks Fei Zhai and his kakis, who also included members of the Cantonese Clan Associations in Chinatown.<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-43262218497018364802015-02-18T16:20:00.003+08:002015-02-18T16:20:53.601+08:00The Goat has arrived, ahead of schedule<div class="separator" style="clear: both; text-align: center;">
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Or so one could say. Many believe that the Chinese zodiac starts on the first day of the Chinese New Year. But it is said that the change of the zodiac starts with Li Chun, the arrival of Spring, which is based on the solar calendar. This year, it is on 4 February 2015. Ah, for the many mothers to be, which animal were they betting for? Horse or Goat?<br />
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With the arrival of a new year with a new animal, it keeps the local Chinese economy humming and running. Go to People's Park Complex, and you will see a constant crowd, peering over the shoulders to look at what brings to them in this new year. These days, one does not have to remember. Up came the handphone and each took a picture of the animal that he or she belongs too. And then, it would be the family members as well. Temples are also having such posters for their devotees.<br />
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If there is anything that links Singapore Chinatown of today to the past, it must be the street bazaars, offering all kinds of goodies. Gone are the stalls that used to sell the Chinese New Year cards. Most clothing stalls were also gone, not to mention the shoes. I remember when I was young, we hardly buy new clothings or shoes. But for the Chinese New Year, it was a must and hence we kids looked forward to the shopping trip to Chinatown. Even it meant suffocating in the crowd.<br />
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What could well be the continuing products could be the melon seeds, groundnuts, Chinese sausages, waxed duck, Yunnan ham. Yes, the Bak Kwa (sweet meat) is like a must and there would be queues for the favourite old signature stalls. Today, you can still see queues. Some things are a must for they are symbolic of one's hopes. Ground Nuts known as Hua Sheng (which could sound like flower growing) could well be one of these.<br />
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In the past few years, even wedding glamour photo and dress companies began to appear in the street bazaars. Certainly a great way to catch some out of the crowd.<br />
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Dui Lian (Couplets) is not like what it used to be, where the folks would wait patiently to ask the Letter Writer to write some nice phrases for them. There are many ready printed ones available but nothing beats the original writings. This year, I spotted one calligrapher, supposedly from China doing a roaring business. His calligraphy is indeed very nice. With our HDB flats, there's hardly space on the doorway to paste the couplets. Interestingly, I spied and saw our new mainland Chinese neighbour pasting them inside the hall. Putting up the red banner (Ang Chai in Hokkien) over the doorway is also fast diminishing because of the small doorway into the HDB flat. But there are still some who faithfully put them up, very much what they used to do in the old pre-war houses or even attap houses of the old.<br />
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Apart from the din and roaring business to encourage folks to buy new things for the home and family members, from curtains to tidbits for the New Year Day guests, each family would also go about preparing for the new year in a quiet way. One of them must be in the wet market where Mum and Grandma would be busy with, stocking up fresh food to cook for Reunion Dinner. But of course, these days, many families opt for Reunion Dinner in the Restaurants. Where once the restaurants would be closed for the Chinese New Year, these days great business opportunities await from CNY eve to the days that follow. Loh Hei (Chinese Raw Fish with a selections of ingredients, each symbolising one great wish and hope) is certainly one of the great attractions. From within the family, it has become a big corporate event where vendors would treat their customers to such a Loh Hei gathering. Within the company, the boss might buy his staff lunch or dinner with Loh Hei. All for a better business!<br />
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Ah, but the traditional Grandma prefers to cook at home, cooking the traditional and delicious dishes that Grandpa loves and certainly the grandchildren. More work yes, but the efforts and love put into each dish certainly brings out the glee and smiles of the extended family. What better satisfaction can Grandma get.<br />
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In the old days, most families would have the tablets of their departed loved ones and the ancestors at home. On CNY eve, it is one of the moments when the family also remember their departed loved ones.They would cook all the favourite dishes of their departed loved ones and offer to them the way Chinese had done for millennium. In a way, it was good because after the offering, the living ones got to eat the food. These days, many tablets have been placed in temples. While many families still make it a point to go to the temple together to offer their respects to their departed loved ones, it would require immense efforts to cook and to bring the food there. Many still do, carrying the food in tingkat (multi-layer containers).<br />
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In many old Chinese clan associations, there is always a small space where members could put the tablets of their departed loved ones. In the days when clan associations were active and supporting many members who came to Singapore alone, this was a favourite space for one to reserve a tablet for the time to come. A number of the tablets are still found to be covered, as is a practice when one is still alive, with now already faded red paper. Probably when the person passed away, no one knew that he or she has already reserved such a tablet in the clan association. Until someone peek into the covered tablet, the story remains untold.<br />
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With each new year, the elders in the family would try to keep on to the traditions, dismayed at times with the changing world. A constant struggle as they win some and lose some. While the Chinese New Year might mean more in the old days when the ancestors were living in the country with four seasons and were likely to be farmers, it is still an important tradition that binds the extended families together. And it will repeat itself as each generation begets yet another generation.<br />
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To the ageing folks, each new year brings forth memories of the old. Many look back at the difficult times and smile at their more fortunate descendants, quietly noting the outcome of their hard work. Some would subtly remind their descendants to remember the source of the water when they drink. If it makes sense to them.<br />
<br />To borrow the coined wish, Goat Xi Fa Cai. Or my own one, Have a Huat New Year!<br />
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<br /><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com1tag:blogger.com,1999:blog-14147979.post-2146416455101796742014-10-25T14:30:00.000+08:002014-10-25T14:30:00.453+08:00Kwong Wai Siew Li Si She Shut Association 广惠肇李氏书室 celebrates 140th AnniversaryKwong Wai Siew Li Si She Shut 广惠肇李氏书室 (Guang Hui Zhao Shi Shu Shi) is 140 years old this year. On 19 Oct 14, the Association celebrates its 140th anniversary at the Red Star Restaurant.<br />
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Started in 1874, at a time when China was under the Qing Dynasty, the association helped many of its clansmen from Kwong, Wai and Siew districts of Guangdong, China, as they came to Singapore to seek new opportunities and to seek a new life.<br />
<br />Through the support of its clansmen, it started off in a rented place at 26 <i>Tao Fu Kai</i> (Cantonese name for Tofu St, which was Upper Chin Chew Street, which is no longer there after the urban renewal of this area surrounded by South Bridge Road and Upper Cross St). It then moved to Neil Road and then Hospital Road.<br />
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With the outbreak of the Second World War, when Singapore came under the Japanese, the association ceased all activities for some 3 years and 8 months. After the war, the association re-opened and ran its activities out of 21 Ang Siang Road. It later moved to a more permanent place at 2 Ang Siang Road, thanks to the generosity of its members.<br />
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With membership reaching more than a thousand in the early years, the Association has been active in organising activities for its members, from social to cultural, welfare and charity, provided music and Cantonese opera performances for the community, scholarship awards to students and subsidizing its elderly members in their return home to China.<br />
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And there were also the Chinese events that have always been part of the Chinese community and family activities, that the Association organised for its members. These included Lunar New Year celebration, Mid-Autumn festival, ancestor veneration in Spring and Autumn (including tomb sweeping). Other activities such as forums, overseas visits and exchanges, and lessons such as Calligraphy, were also organised.<br />
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The Association has also been active in participating in heritage events in Chinatown to create more awareness to the young Singaporeans. Many Singaporeans, especially the older ones would know Lee Dai Soh of the Cantonese Story-telling fame from Rediffusion, but many did not know that he is a member of this Association. Many gathered to listen to a "re-play" of his stories at the Association.<br />
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Moving into yet another milestone, the Association looks into the new challenges, needs of its members and passing the torch to the new generation of members. In looking forward to yet another hundred years, the President and his 50th Executive Committee hope that the flame would continue to burn perpetually for the love of the Clan.<br />
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Some 400 members and friends attended the 140th Anniversary Dinner at Red Star Restaurant.<br />
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A souvenir magazine to commemorate its 140th Anniversary was published.<br />
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<i>(acknowledgment: information from Kwong Wai Siew Li Si Shut Association 140th Anniversary Magazine)</i><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-19902606237014725782014-09-05T21:07:00.000+08:002014-09-05T21:07:13.649+08:00Evolution of the makan (eating) placeA few days ago, as I queued for my favourite food, I could not help reminiscing the old times. These days, there are queues all over the place in any food centre (formerly better known as hawker centres, because the hawkers moved from the streets indoor) or food court (which gives the impression that is in a shopping mall and has higher class look.<div>
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In the old days, one could go to the stall and place an order. The main stall holder and his or her assistant would track us (using eye sight technology) to where we would be sitting. It was amazing how many orders the stall holder could remember. Of course, if you are fickle minded and change your orders, chances are you will get scolding from him or her. The queue system in the brain just go haywire!</div>
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Of course, in those days, the stalls have their own tables and chairs and hence it was territorial. You have to order from that stall to be able to sit by their tables. Sometimes, they allow you to order other dishes that were deemed to be not competitive to them. And it was easy to track your whereabout. Even then, for some, it could quite a distance away.</div>
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Cleaning of the tables were swift because the stallholders want their new customers to come and eat.</div>
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When commonly run food centres were set up, there were problems. Maybe the allocation of the stalls were not considered properly. Two coffee stalls placed side by side was bound to create territorial war. There was free seating, which was good for the customers. Some more aggressive coffee stall holders would rush to grab the customers. And hence "no touting" signs came up.</div>
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Today, the customers have to go and queue up to buy their food. In many cases, one might not be able to find a space to sit when one has purchased the food. And hence, the saga of placing tissues on the table or chairs. All kinds of gadgets started appearing, from umbrellas to company ID cards and even handphones! Marketing companies took the opportunity to sell or give away tissue packs with the word "Chope" printed on them.</div>
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So, each day, over lunch and dinner, as well as over breakfast, it is a nightmare in the food centres. Piles of meal leftovers with their plates, bowls, folks, spoons and chopsticks were stacked up on the tables. The cleaners could not clear fast enough. Another idea of getting the customers to return the used plates or bowls to the tray met with varying success. There were not enough trays and the tray racks were placed out of the way. And so, many quietly slip away after eating, leaving the mess on the tables.</div>
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Many things will have to be considered to improve on the situation. In the meantime, the Singaporeans just endure and enjoy the food, especially if it is delicious.</div>
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<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-29756179609021129272014-08-17T12:23:00.000+08:002014-08-17T12:23:07.317+08:00People's Park ComplexOn 12 July 2014, I followed Tony Tan's (of Betelbox Hostel fame) walk in Chinatown. He gave us a good narration on the People's Park Complex. This brought back many memories.<br />
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I remember the days when I would save money on the bus by taking the No.9 (Tay Koh Yat?) bus from school via River Valley Road that terminated by the side of Majestic Theatre. With 5 cents saved, I would take a bowl of "Wan-Tao-Long", a kind of banana jelly (I was told) from one of the two stalls just outside the gated old people's park opposite to where the Majestic is. Around the corner was also the pickup point of the "pa-ong-chia", the pirate taxis(?).<br />
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Once school was over by 1968, things just went by in a flash, busy with work and earning a living. What happened to the old people's park (where I probably had one proper meal inside, after going to a "holiday-on-ice" show in the then Happy World I think, thanks to my school-car driver who paid for everything) was vague in my memory.<br />
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Until when the People's Park complex was built in 1970. I remembered going to the complex to check out this probably the first big shopping centre in Singapore. Even before the shops open, many were checking out floor by floor. Ah, the escalators were also somewhat new to us.<br />
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Many shops have probably opened and closed in the span of the last 40 years or so. I am curious to find out if there is any shop that lasted all these while. (^^) I remember the inexpensive Chinese emporium (Overseas Chinese Emporium?) where I could go in an check out all the items. There were also numerous books, with some in English but mainly translations of Russian (?) books on subjects like Marxism. Too difficult to read.<br />
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There was also a coffee house, the new in-thing of that time. I remember bringing a visiting German couple there for breakfast one day. We had an interesting time trying to understand the different taste with regard to soft-boiled eggs. They preferred 3-minute eggs. In Singapore then, and probably now, it is aga-aga (estimation based on the experience of the coffee uncle). Coffee was expected to come without sugar, but in Singapore, the default is with sugar. Talk about cross-cultural understanding or misunderstanding. (^^)<br />
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Fast forward to present day, the shopping scenes inside the Complex have changed, rather drastically. The Chinese emporium probably still hold court, but the rest have come and gone. On the outside of the Complex, new northern Chinese food started appearing. On the inside remitting office fronts for money to be sent back to China sprung up. There was also a tattoo shop that seems to be doing a roaring business.<br />
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On the ground floor, another change of scene. Small shops selling smart phones and pads grew from no where. Some customer complaints started to appear from the notices posted on the doors to the Complex. Another set of shops started with offering of trimming of facial hair using threads. This reminded me of the old practice when Grandma used to engaged someone to do it. Apparently it was not a painless process. Over the months, another transformation. Less of the facial skin trimming but more of the eye brow tatoo-ing and other facial applications, both for men and women, and of all ages.<br />
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Somewhere upstairs are the foot reflexology parlours. And there are still the traditional luggage and shoe shop. There is also the ubiquitous smell of the Chinese medicinal oil for muscle relief that permeates one section of the shops.<br />
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If there is anything that lasts, tradition and custom must be the ones. This is one that is observed every year. Paying respects to the "Good Brothers" (the wandering souls believed to visit the realm each 7th Moon of the Chinese Lunar Year).<br />
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<br />All in all, a colourful and ageing complex that sees changing lives, leaving behind memories of yesteryears. If you were there, that is.<br />
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<br /><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-70016123444508261382014-06-23T21:14:00.002+08:002014-06-23T21:16:03.900+08:00Pulau UbinPulau Ubin is now probably the only rustic place left in Singapore. Even then, in terms of what I have seen and experienced walking in Ubin, the present state is a far cry from then. The romantic in me loves the old times, but then, for many, it might not be an ideal place in terms of comfort.<br />
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Why Ubin is mentioned here? In my last trip to Ubin for the Tua Pek Kong temple celebration on Vesak Day this year, I had a memory jot. Oh, when was the first time I have been to this island? I have been to Ubin rambling around trying to explore different areas at the perils of dogs. I have been there bird watching with the Bird Group of Nature Society of Singapore. And later, on butterfly watching trips too. And yes, then, came the Civil Service chalets by the jetty, where I could stay over a few nights with my family and friends, experiencing the island atmosphere.<br />
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Between my first visit and my next visit, there must have been a gap of some 2 decades. I still have some hazy memories of my first trip. Like a faded video in play, I could not remember the details.<br />
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I guess I must have been about 5 or 6 years old or so when my old neighbour, whom we called Ah Po (meaning Grand-Auntie in Hokkien), offered to bring me on a trip to sua-teng (up the hill) and in particular to a sio-toh (small island). In those days, we were all tenants in this pre-war houses at Craig Road "ruled" by a very strict bibik (Peranakan lady. Lights would go off at 11pm sharp and so will the main door be shut. I could remember two huge portraits of her ancestors, dressed in what I now know as Qing robes, looking equally strictly on us kids.<br />
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And so, off I went with her, first to her friend's place somewhere in Changi Road. I could only remember as another pre-war house, dark and smelly and we went upstairs. From there, we took a bus again to Changi Point. And then with a boat to Ubin.<br />
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I could only recall going into this village house that seemed to be vast. Walking in from the jetty, I remembered seeing the entire place by the sea that seemed to have bunds making them into prawn/crab ponds. And yes, there were ducks and chickens and many fruit trees. Being a kid, I was oblivious to the old friends catching up, but looking around me in awe.<br />
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What must have been the highlight of the visit must have been the bee hoon soup with freshly slaughtered chicken. I was told later that this was sua-teng hospitality. When a guest arrives, they would \catch a chicken, slaughter it, and have them cooked to serve the guest. That must have been the best meal of my life until then. Remember, in those days, we were poor (and so were many). Chicken was only bought for occasions such as Chinese New Year, 7th Month prayer and maybe prayers to the ancestors - especially to the parents and grandparents who have passed away not too long ago, on their death date (the Hokkien calls it "cho-kee").<br />
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I must have been one of the few kids in Tua Po (greater Chinatown) who have been so far as Pulau Ubin.<br />
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Interestingly, I learnt from my Mum that this Ah Po is from the Kee clan which has quite a number of Kee families at Craig Rd and there was also a Kee Clan Association. Years later, I was once helping a university student who was doing research into temple events who said that his family was from Craig Rd. I was not too interested in heritage then. Now I am wondering how I could reach out to them to record the history of Craig Rd, aka Turn-Tiam-Hung (the Pawnshop Alley). While Ah Po's children live in the same house as us (29 Craig Rd), she actually lived in a small hut in the premise of Botan House (now the Chinatown Plaza) at the corner of Neil Rd and Craig Rd.<br />
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For those interested in Pulau Ubin, there is a group dedicated to sharing about <a href="https://www.facebook.com/groups/pulau.ubin/" target="_blank">Pulau Ubin</a>:<br />
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<br /><div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0tag:blogger.com,1999:blog-14147979.post-78547476382240679762014-05-28T19:18:00.001+08:002014-05-28T19:18:43.996+08:00A bowl of Lor Mee set me thinking of the past ...It's been decades since when I had Lor Mee 卤面 (the traditional Hokkien noodles in thick gravy with lots of garlic and vinegar) at Boon Tat St. Those were the days when there was a row of roadside stalls there and Lor Mee was one of the favourite ones of many. For us working in the vicinity, we would brave the heat and even rain to get to our bowl of Lor Mee.<br />
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Decades passed and the Boon Tat Street became very clean. First there was no more stalls. And then, the residents were no longer there. And now, there are shops and restaurants.<br />
<br />The good news is that Lor Mee is still around. In fact there are many in the hawker centres (now known as food centres) of Singapore. There is one in Amoy St Food Centre, which could well be from Boon Tat Street. It is here where with my family we could come for our Sunday breakfast. The kids learnt to like Lor Mee. And these days, they, already grown up, would suggest Lor Mee on occasional Sundays when we still have time for a family breakfast together.<br />
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And on this day while having Lor Mee, my thoughts led from the delicious noodles to Boon Tat Street to the tomb of Ong Boon Tat at Bukit Brown. Many would have read about the biggest known grave at Bukit Brown as that of Ong Sam Leong. Many might not know of his sons, one of whom is Ong Boon Tat.<br />
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Here is one post on <a href="http://mymindisrojak.blogspot.sg/2013/02/ong-boon-tat-bukit-brown.html" target="_blank">Ong Boon Tat</a> by the Rojak Librarian. Read about it to find out more about this man. Would you know that the New World (at Jalan Besar) was founded by him with Ong Peng Hock?<br />
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You can find out more about some of our pioneers who have been buried in Bukit Brown at <a href="http://bukitbrown.com/main/" target="_blank">All Things Bukit Brown</a> and <a href="http://www.bukitbrown.org/" target="_blank">Bukit Brown: Living Museum of History and Heritage.</a><br />
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Thanks to KhooEH, one of the Brownies (the group of dedicated and passionate people who were "digging" and discovering more about our pioneers through the tombs in Bukit Brown) here is a picture of Ong Boon Tat's tomb at Bukit Brown.<br />
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While Lor Mee and Ong Boon Tat are not related in any sense, indeed, history brought them together. For people like me, food through taste invokes linkages in history. Perhaps, the next time when you eat a bowl of Lor Mee, it might remind you of Ong Boon Tat and through him, New World and history of Singapore in those days. Maybe, it might be a fun way to teach history? :)<div class="blogger-post-footer">Chinatown Singapore</div>chinatownboyhttp://www.blogger.com/profile/14152648023657411124noreply@blogger.com0