Sum Kee Food (Singapore): Simple Does It

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One of my Singapore cravings is a simple dish: Fried braised tofu with a big pile of minced pork on top.

You can find this in some hawker stalls — but you’ll likely find the better versions at zi char restaurants, which are casual Chinese eateries that serve inexpensive homespun dishes. (“Zi char” means “stir-fry” in Hokkien.)

As much as I adore this tofu dish, I hadn’t had a good version yet this trip back, so when my father mentioned liking a little zi char place his old schoolmates had taken him to recently, it was settled. Dinner at Sum Kee Food it was …

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Ice Kachang: Savoring The Old


Icekachang 

This is what inevitably happens when I get together with the Fairways Kids, a bunch of friends I’ve known since I was 11, back when my family moved into a Singapore condominium building named (naturally) Fairways.

Sure, we’ll catch up on jobs, lives, kids, significant others. But somehow the conversation always wends its way back to one thing: ice kachang, a sugary dessert featuring a bowl of sweet corn, red beans, palm seeds and jelly topped with a minor hill of shaved ice that’s been doused in syrup so sweet you can practically feel a toothache coming on as you shovel spoonfuls into your mouth.

We were a rambunctious lot — still are, some might say. Rough soccer games, fearless, kickboxing fights in the swimming pool, endless games of volleyball in the tennis court — this was how our youths were misspent. But the highlight of those idyllic days often was a trip over the fence (the shortcut before the condo association built a back gate) to the hawker center in the back. 

What lay at the end was an ice-cold mountain, festive and pink. 

Back behind the fence, we had homework, exams and, later, boy or girl problems to consume us. But at Telok Blangah Food Centre, things were simple. All we had to worry about was whether we had enough coins that day for a bowl of ice kachang.

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