Singapore, the New Cool

(Dec. 27) Move over New York. You too, San Francisco. There’s a new, cool dude you can learn something from. It’s Singapore. It’s modern, it’s colorful, it’s lush, and it is very, very cool. It is a city that reminds you of the old tale of the blind man trying to describe an elephant -- it depends on what part of the body he touches that reveals the creature’s appearance. The trunk, the leg, and the tail -- they all tell very different stories, and Singapore is much the same. It can be a modern, jet set-worthy, splashy shopping experience. Gucci, Prada, Rolex, Dolce and Gabbana, Calvin Klein, Louis Vuitton, even Starbucks. You get the picture. It has wide boulevards lined by a gorgeous canopy of trees and dotted with marble benches for the weary shopper. But, it is also a city that pays tribute to the best architectural elements of British colonialism. Beautiful white-washed buildings all flowing with graceful arches and large, welcoming courtyards. This style is typified most elegantly by the Raffles Hotel, now in its 123rd year. But, Singapore is also a city devoted to its ethnic neighborhoods -- Malaysian, Indian, and Chinese. Here, the streets are narrow with small shops and restaurants seemingly piled one atop the other as is so typical for so many parts of Asia.

It is a crowded city. Make no mistake about that. After spending almost all of our three weeks in relative backwaters with no roads or cars, sharing sidewalks with what strikes me as one-third of the planet’s population was unnerving and alien. The chaotic flow of pedestrian traffic, often elbow to elbow, paints the same picture for me as the hysterical movements of ants whose nest you have just unearthed. Nothing like post-Christmas shopping to get the juices flowing, I guess. And, the heat -- formidable. Not that it is any hotter than Thailand or Indonesia, but it’s amazing how it wears on you when you can’t shuffle around in nothing more than your swimsuit.

Lastly, a word about the food. It reflects its people: Chinese, Malaysian, and Indian. Every nook and cranny offers a fabulous diversity of cuisine. Having gorged ourselves for weeks on Thai and Indonesian food, Lily and I stopped for a change of pace -- middle eastern fare offered up by one of the many open-air sidewalk cafes. My grilled lamb was delicious, but the shawarma Lily had was to die for. Maybe one of the tastiest treats of the entire trip. I went so far as to inquire in the kitchen how they made it only to learn that the chef whose recipe it was had died some months earlier leaving it in the hands of a supplier to deliver the goods to the café. With a shrug, the current chef smiled and suggested that it was no doubt some combination of the 4 Cs that did the trick: curry powder, cumin, cardamom, and coriander. I will experiment when I get home.

Singapore: whatever you want, it’s here.