Letters of Life

Dragon Chow

We’re our own dragons as well as our own heroes, and we have to rescue ourselves from ourselves. — Tom Robbins, modern American author

Today was Day Two of the Lunar New Year, which in Singapore usually means a second day in a food marathon for the Chinese. In a bid to rescue ourselves from ourselves, I gave advance and express warning to my afternoon guests that I would not be serving any Chinese New Year sweetmeats and bon bons. For drinks, water.

They were relieved.

The menu started to look Southern European mainly out of ease of preparation. This included the birthday cake which was a cheesecake, and everyone knows that cheesecake originated from Greece. You didn’t think it came from New York, did you? (OK, I did, for a while.)

So on the menu: Parma ham with rock melon, legendary cheesecake from the Hilton, and the pièce de résistance (to me, anyway) was the pear salad dressed with balsamic vinegar, caramelized smashed pecans, and Roquefort cheese. Oh, and the homemade Sangria. I mean, we had to have something red to serve at table.

For as long as I can remember, I don’t think there has been an afternoon high tea quite like this one.


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