It’s Discovery Channel’s 26th Shark Week! Of course everyone has to write something about sharks this week, so here’s my small contribution. Being Singaporean Chinese, the obvious shark topic then would be shark’s fin soup.
I had a reservation for four at 7 pm on Saturday night. I had reminded the three friends joining me for dinner to be punctual, and we were all at the restaurant as the clock struck seven. Still, we had to wait fifteen minutes before we were finally seated in the crowded restaurant.
Yes, it really is an old news story – so old that I got a little embarrassed to send my professor another reminder that it’s still not on the BU News Service website. But still, I think it deserves to be out there, and so, even though this is supposed to be a science blog, I’m going to very shamelessly self-publish my story here: Kopitiam in Boston.
As noon approached on a recent Sunday, a line of people began to form outside the multi-purpose room in the M.I.T. Sidney Pacific Graduate Residence. These people were mostly from Singapore, queuing patiently, as Singaporeans are known to do, for good food. The rich aromas of cooking curry mixed with various aromatic spices began to waft from the doors. The chatter grew louder, more animated, until it abruptly fell to an absolute silence as a student came out of the multi-purpose room and calmly began to instruct people what to do once they went in. Then, the line started moving. The kopitiam was open for business.
Boston University News Service – It was an hour of trekking in the Lincoln woods with George Davis, a retired chemist and president emeritus of the Boston Mycological Club, before I finally spotted our prey: mushrooms.
This is not my first time living abroad, but I don’t think I will ever be able to get over Singaporean food (yes, not even with bacon and eggs and grits). So I was really excited to go to an event organized by the MIT Singapore Students Society, Kopitiam, for homemade Singaporean food!