Today I participated in some of the most popular Singapore traditions.
First, we went to for Chilli Crab. Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. Mud crabs are most commonly used and are stir-fried in a semi-thick, sweet and savory tomato and chilli based sauce. The crab is eaten with your hands and the experience is quite messy but the taste is out of this world! Served alongside the chilli crab is a bowl of cold chinese tea with lemon. This is used to wash your hands after eating the crab. It removes all odor and stickiness from your hands.
We ended our day at the Raffles Hotel for a famous Singapore Sling. The Singapore Sling is a cocktail that was developed sometime around 1915 by Ngiam Tong Boon a bartender working at the Long Bar in Raffles Hotel Singapore. The original recipe used gin, Cherry Herring, Benedictine, and fresh pineapple juice primarily from Sarawak pineapples which enhance the flavor and create a foamy top. Myself along with three of the ladies I am working with in Singapore found us a table in the corner and enjoyed one of the finest traditions!