A Singaporean in Hong Kong: a tiny tale of two sister cities

Growing up, I always loved the sound of Cantonese. To my ears, it sounded like people arguing in style. I admired the direct and no nonsense attitude that Cantonese speakers seem to have. Mess with me and I’ll scold you affectionately. Although Mandarin is the most widely spoken Chinese language in Singapore, those from the older generation still speak dialects like Hokkein and Cantonese. My Mandarin is passable, but I can’t understand a word of the multitude of Chinese dialects that are spoken by Singapore’s largest ethnic group.

Singapore Bah Kut Teh in Tokyo’s Akasaka

Bah Kut Teh (meat bone tea) is one of those dishes that I often ate at the hawker centre growing up. It’s a pork rib soup slow cooked in a broth of herbs and spices. Despite the name, Bah Kut Teh has no tea in the soup and is a reference to the oolong tea which is ordinarily served alongside the soup. The older generations believed that it cancels out all the fat in the soup. Hmm… about that…