Pork, chicken, and duck. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

Food tripping in Singapore is not complete without Chinese and Indian food.

@kongapored brought me to Mui Kee Congee along Scotts Road before I flew back to Manila later that day. She said she was curious about how the Cantonese-style congee tasted like in Singapore (she is Hong Kong Chinese but has lived in Singapore for about four years now). Singaporean congee, she said, is nothing but watery rice gruel so it was unappealing to her. To me as well since I am used to the strong flavors that the best lugaw/arroz caldo house serve us here in Manila.

Mui Kee Congee along Scotts Road. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

This was ok, as far as Chinese congee is concerned. It has a slight ginger taste (maybe a sliver of ginger there?) and the pork meatballs were a good foil to the blandness of the rice soup. I had to give the congee a good dollop of soy sauce to kick my taste buds.

Mui Kee Congee along Scotts Road. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

I forget what’s the name of this dish but @kongapored said this should not be dry and sticky like this one served to us. It’s supposed to be saucy and not served like this with the sauce separate from the dish.

My travails for the memorable Chinese food has been fruitless since the ones I had in some Chinese restaurant (supposedly earning one Michelin star) in Chinatown are pedestrian but expensive.

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Fish head curry is not really Indian but it is a Kerala-style x Chinese fusion cuisine that is signature Singaporean. I am including this to show the crossbreeding of cuisines that reflect Singapore: a crossroads of two civilizations.

Ocean Curry Fish Head along Telok Ayer. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

After having this fish head curry, I have more appreciation of fish heads, which I dismiss here in the Philippines because they do not yield me anything at all. I could tell that the fish in this dish was fresh (no lansa) and the curry was spicy enough to heighten my senses as the spicyness level of this dish is not normally found in the Philippines. I even find Bicol express and pinangat mild compared to this one.

For more “authentic” Indian food (read: vegetarian) head to Little India or somewhere near that enclave. I cannot remember where this was because I just walked for four hours in MacRitchie Reservoir prior to this to clear my head (but ended up more confused that day). This was a purely vegetarian dish that did little to satisfy my hunger. And it was spicy to boot. I just neutralized it with sweet lassi, which I felt like was the only sugar source for me that evening.

This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

After this dinner, I drowned myself with a lot of alcohol. Jumped from one bar along Club Street to another one somewhere in Tanjong Pagar.