In the twenty years that I’ve lived in the U.S., whenever I mention I’m from Singapore, all too often I’ll hear one of the following words: Caning. Fines. Chewing gum.
It’s always frustrated me that Americans tend to think of my native country as this sterile, boring place with strict rules where no adventures happen. Anyone who’s ever been so Singapore, of course, knows that this isn’t true — we have a seamy, dark side just like any other country!
So I was especially thrilled to have the opportunity to put together “Singapore Noir,” an anthology of dark fiction set in this little city-state perched on an island near the equator.
The book, which launched in the U.S. this month, has run me ragged so far, taking me from New York to Washington, D.C., to far-flung Los Angeles and San Francisco. (Chicago, Las Vegas, Minneapolis, Miami and New York are still up — swing by a book signing if you’re in one of those cities!)
So when the intrepid Let’s Lunch crew settled on a Noir-themed lunch this month to toast the book, a certain Singaporean comfort food immediately came to mind: Dark sauce pork noodles …
