Second story written on United Airlines on the way back from Singapore to New York.

Yummy… Yummy! Once again, I was invited by my sister, together with Mom, to one of my favorite Chinese restaurants in Singapore for dinner before I departed for New York the next morning. The Crystal Palace, a small, dim, yet stylish environment with a high ceiling of gold leaves, dark wooden paneled walls, delicate potted simple white tableware on crisp white linen table cloths, and deep plum carpeting was created by a Japanese interior designer who lives in Singapore.

While I was ordering my herbal soup of the day, on my far left I spotted a restaurant captain serving a gigantic winter melon soup dish, approximately 16 – 20 inches in diameter with a zip-zap rim on a silver-like pedestal stand. With the warm white steam wafting from the hot soup, the golden funnel spotlight really captured the essence of the presentation.

With my usual curiosity, I was immediately chasing after the recipe. So the young, attractive captain explained enthusiastically. The preparing of this dish takes about three to four days including the selection of both fresh and dried Chinese herbs, both fresh and dried vegetables, bacon, semi-ripe melons, etc. The technique of handling this dish is exceedingly important and is performed only by experienced chefs. Perfection must be achieved in the balance of water to ingredients, the consistency of the stove heat, broiling the first time, rebroiling repeatedly three to four times, and adding or changing steaming hot water, for at least eight hours to get the perfect taste for each night. Because of the huge stainless steel broiler, limited space and time-consuming labor, many foreigners of the old families would call in advance to reserve this special dish for dinner only. Young people in Singapore are not familiar with or interested in such traditional dishes any more.

I was extremely delighted to hear that there are still dedicated people who enjoy spending time producing quality products as the world is in rapid speed. It was also a peaceful dinner with Mom and Sis to whom I felt closer for the first time. We felt a happy energy, one that they rarely click into because in Singapore, my hometown, materialistic life is so overwhelmingly promoted.