Name Card *Dangers*

So, I've been thinking a while just how I should go about this. 

It's not really a topic that needs writing. 

Neither is it a topic that needs urgent addressing.

But it's been on my mind for a while, and since I found these name cards whilst digging through the box, well, why not?

Before that, however, you must know that I (actually) haven't been meeting people for that long a time. 

There are people in this world who can claim they meet new people every month, every week, every day. 

I'm not one of them. 

But I am one of those whom- when we meet- will do her best to remember you- and attempt to forge a friendship with you.

Some people whom I've met only once (at networking events) have become Facebook acquaintances. 

Others have become friends. 

And others still have become business partners. 

I'm always thankful to develop a relationship or a friendship with people around me. 

I, however, do get a little compartmentalized from time to time. 

In that sense... I'm pretty clear who it is I want to meet, who it is I don't mind meeting, and who it is I don't want to meet at all. 

Most people I've met fall within the two categories. 

But there're some whom I don't care and will not care to meet at all. 

It isn't because they're mean-spirited, obnoxious, arrogant or harsh in their words. 

It's that. they're people who seem to spend their time putting their hands into every pot they come across, scooping out as much as they can for themselves, hoping maybe, even to take the entire pot for themselves. 

I don't know what their agenda is. 

I really don't. 

Perhaps this is what some people term as 'business'. 

But I sincerely don't think so. 

See, there're many ways to conduct a business. 

Getting yourself involved just so you can break the business down in the name of 'mentorship' is not one. 

Of course I might be mistaken. 

After all, it's not like their intentions were right in my face.

If there's one thing you must know about people like such, it's that they're very warm and cordial when they interact with you. They're almost like a sister, an aunt, a brother, an uncle. In their tone is a warmth that denotes charisma, knowledge and experience, even care, and they make it like they are genuinely interested in you.

From time to time they may offer you a mixed bag of beautifully worded praises with suggestions and gently-put constructive comments. 

The whole idea is to make you feel like they have the expertise, the experience, the connections, and that they can be trusted.

It's easy to feel that way with them- it's true. 

I met this person once- let's call him/her W. 

At first meeting W seemed a little surprised that I had brought my (male) colleague with me. I guess he/she was used to my fellow female compatriots coming for coffee chats and first meetings alone.

Not I.

I endeavor not to attend meetings alone. 

That one conversation with W led to another, led to another, and it wasn't long before we were introduced to (A LOT) of other people.  

Amongst all these people there were a couple of locals, but there were also several from other places elsewhere. 

I don't recall what their professions were, but they were a myriad group, and they seemed to be involved in a wide range of things- technology, charity causes, fashion, art galleries and the like. 

I shant say that it felt awkward- making new (business) connections and developing them are a necessity- but as I went around the various groups at various points in time, it felt like there were a lot of straws in different lengths and different colors, and most of us were fiddling about the pile, trying to decide what to do with  each other, and with them. 

I don't think I spoke to them very much during these conversations- W held chair most of the time- but some of them looked like they were just out to meet people, network and interact. 

The modus operandi of W wasn't very clear back then. 

It, however, started showing (hints) of itself a couple of months later with an increase in mutual involvement.

I'm not someone who doesn't understand the nature of a middleman's business. 

At least- in a little way- I do. 

Very often it is assumed that a middleman who stands in the center of two (or all) will want all sides to partner well so gains from all sides can be made.

Not necessarily so. 

Vulnerability is a game changer. 

Vulnerability makes one attempt to play both sides (if not, all) in the hope that influencing one's perspective- however positive or negative- will create a reaction and thereby affect the relations which will then need the presence of the middleman further. 

Technically it's not wrong (because otherwise what is the middleman going to do)

But I wonder if it is possible for the middleman to play a positive role on all sides and gain anchor by using one's solution for the other and blending the other's solution for the one. 

Maybe it's naive. 

But it's not impossible.

After all we don't live in a perfect world and there'll always be problems (from the solutions, even) surfacing out somewhere. 

I do agree that such tactics are not new. 

And such tactics are the day to day in many major circles as well. 

Sometimes tactics like these bear positive fruit. 

Sometimes, however, these tactics lead to seed that never even springs forth a shoot. 

Let's just say that it gets very annoying when you start to see that the presence of the middleman doesn't always befit the ones whom they say they are connecting. 

I might be wrong. 

But I don't think I am.

First hand experience doesn't lie. 

The attempts were performed right in your face- whether it were throwing a paper down, whether it were siding with other persons involved in the project, whether it were giving advice that would (prayerfully) lead to eventual loss, and whether it were (pretending) to side with one whilst being hunky-dory with the other.

Perhaps I'd never have seen it so clear had I not happened to be a late-night document courier at the very last minute. 

Seeing it didn't surprise me. 

But I didn't know I would see it either. 

The scariest thing about such name card holders isn't just  the arenas that they're involved in.

The scariest thing about them is that they're continuously searching for arenas, continuously attempting to be in arenas which they have (very) little understanding of, and displacing one for the other just so that they can have a place in the center of it.

Is there a need to be involved in so many different things? 

Is there a need to hold so many directorships or to be directors of so many different firms in so many different industries? 

Especially since the presence of your directorship isn't to grow the company but (possibly) to control, manipulate and destroy it? 

I don't know just how many more firms your presence has been of detriment rather than benefit. 

But- I'm thankful to say- you didn't get everyone's

Not because they're fantastic or because their personnel is more calculative than you. 

But because not everyone and not everything can be achieved by mere calculation. 

Sometimes one needs to be hardball. 

Sometimes one needs a leg up to keep things moving or effect growth for (positive) change. 

Not to mention, there are also young entrepreneurs who can do with good mentorship. 

But, seriously, I raise an eyebrow when I look at the various name cards and realize that almost none of them have sprouted, or reached the potential they possibly could be. 

And I raise the eyebrow even higher when I recollect the many who's who names that have- in the course of conversation- been thrown down. 

We're often told that the big like to eat up the small. 

But chaos theory doesn't only apply to the small. 

It applies to the big too. 

And it has zero respect for all the work that has ever been done nor the struggles that the big have had to go through. 

Question is- who's the executor of this theory, and just why? 

I'm not sure W planned to just take a slice of pumpkin pie, coconut pie, or a slice of potato pie and go have ice cream on his/her own.

I think W planned to smash up all the pies, take the crumbs of the pastry, the bits of pumpkin, coconut and potato, distribute them to make smaller, less tasty pies of unrecognizable shape, and offer them back to the now-crumbled pie makers at a much inflated price.

Perhaps that's business. 

But thing is, the potato pies weren't that bad. 

And of course, not the coconut pies either. 

Bus Ride Sights: Dunman Road-Bugis

I took the camera out today for no particular reason other than the fact that I wanted to. 

And so, even though this be a route that I've taken many a time, I decided to take pictures of it anyway. 

Chonkycam came out somewhere around the junction of Dunman Road and Tanjong Katong Road. 

This junction is, I find, an interesting one. 

It's not very large, but it juxtaposes structures from four different eras, four different times.

This is the place to see just how Tanjong Katong Road used to be, and how it is now. 

On one side is a single-storey house that looks like it has been there since much earlier times. It's a house with a small front yard, a small back yard and a quaintness which I can't really describe. 

Opposite it, along one side of Tanjong Katong Road, is a condominium. 

Diagonally across from this quaint little one is another house- a larger, more modern one- with its front gate on Dunman Road and a lot of potted plants beside. 

The other side of Tanjong Katong Road runs alongside it, there's a traffic light, and right across that, a row of shops in a rectangular shaped structure.

Coming from this side the bus turns neither left nor right. 

Instead it goes straight, passing by the former Guillemard Camp, and onto Old Airport Road. 

Here it goes past the blocks of Jalan Satu, the Dakota MRT Station, and the well-known Old Airport Food Center. 

From here the bus makes a turn, passing by a couple of tennis courts on the left and the Association for the Deaf on the right. 

Today I didn't manage to get a picture. 

All I got was the overhead bridge. 

From here the bus made a left onto Geylang Road then Kallang Road, passing by a couple of shop houses in which include a paint shop, a Thai massage place, a few mainland Chinese restaurants, and Man Dang Dang- where I used to go for Chinese skewers but don't get to go much anymore. 

Across Merdeka Bridge the bus went, stopping at a traffic light near the Pico Building Lavender Street that end. 

Here the bus continued its way down, passing by a condominium that I think is situated in one of the best locations this side of town. 

You might find me peculiar for saying this but I really do think this condo probably has one of the best places for one's daily necessities.. 

Not only is it bordered by Kallang Road and Lavender Street with a host of buses that traverse all around the island, there's a train station right in front, there're two supermarkets close by, and plenty of eating places featuring both local and international. 

I suppose the higher floors boast quite a great view too. 

The bus route today didn't make a right.. 

It went straight on.

After this condominium came the blocks of Lavender Estate.

Situated on one side of the river, these blocks make an interesting visual contrast to the glass-covered façade of Hotel Boss and a feel of solidity, complementing the calm waters of Rochor River that meanders just below.

There's a little bit of heritage in this area as well, with the building that once housed Hong Wen School right across the road,. 

Further on is the road we call Jalan Sultan, on which you will find the Alsagoff Arab School, heritage shop houses and the Textile Center  which leads you straight down  towards Beach Road. 

Coming from this direction, Jalan Sultan is on the left. 

On the right, however, is Masjid Malabar, and Syed Alwi Road.

I managed to get a picture of the mosque.

A quick one, because the bus suddenly picked up speed and continued trundling on down towards Victoria Street and Bugis- where I was getting down. 

It's funny- I never knew just how long Victoria Street actually was.

All along I thought the street ended at Rochor Road.

It doesn't.. 

It ends only after Hotel Boss- just before the Rochor River.

So that means that you can get to Our Lady of Lourdes Church from Victoria Street, you can get to the Queen Street Bus Terminal from Victoria Street, and the outer edges of the Arab Quarter (near where  Stamford Primary School now stands) lie also along the same road. 

It's fascinating. 

I didn't know. 

Wild Honey 2022

The decision to have Wild Honey on this particular weekend was quite an impromptu one. 

I don't know what it is that made us walk into Scotts Square off Orchard Road and head straight to their outlet upstairs. 

Perhaps one of us had a craving for good, crispy rosti.

And the other didn't mind a plate of nice, creamy scrambled eggs.

The Gallic all-day breakfast has been one of my favorites whenever I come to Wild Honey. 

It isn't that the others don't appeal to me. 

I just haven't ordered them (yet).

I'd probably be more enthusiastic for a Corsican-style omelet with goat cheese, feta cheese, chestnuts, basil and lavender honey if I ate here more often. 

Likewise I'd be more eager for Canadian-style buttermilk pancakes, candied bacon, hibiscus-berry compote and maple syrup if I were here in the mornings, or the evenings. 

It's a bit peculiar, but I'm the sort who prefers her pancakes either for breakfast or for dessert. 

And (if possible) I like my waffles only in the evenings at close of day, not anytime else. 

Maybe because they are (to me) a fun food, so despite its sunny Caribbean vibes, I find it a little hard to have coconut waffles with toasted coconut flakes, sliced mango, baby bananas and passion fruit creme patisserie in the light of an afternoon sun.

I must say that the New England, Norwegian and I Love NY offerings were quite appealing though. 

Crab cakes with corn, red pepper on top of poached eggs over brioche toasts are always a draw, as are Norwegian smoked salmon and grilled asparagus spears. 

I think I might try the NY one next time. 

It's got everything I like- cold smoked salmon, hot smoked salmon, sesame bagel and the scrambled eggs.

Today, however, we stuck to the Gallic, which, honestly, was more than enough for me. 

I didn't think one could be filled up with what is (technically) eggs and bread, but that's where the charm of good food lies. 

You feel satisfied without planning to be satisfied. 

I loved the scrambled eggs.

I loved how smooth and silky they were. 

There was hardly a need to chew.

All the chew went straight towards the brioche, which, by the way, was pleasantly toasted with a crisp surface and a warm, fluffy bite. 

We had the brioche with butter. 

We also had the brioche with the eggs.

But I liked it with butter better.

Tasting the smoothness of the butter as it melted into the bread was the best. 

I had the same feels towards the rosti too. 

Perhaps you might be wondering why we ordered this rosti. 

Its' not like it's (only) exclusive to Wild Honey.

But cravings- for a crisply-fried shredded potato pancake without too much oil- have to be satisfied, and I can't say no to dollops of nice sour cream.

Kai Duck

One of the best things about being with an adventurous diner is that you can throw forth a suggestion and the person will not hesitate to give it a go.

I'd heard about this place a couple of months ago. 

Back then we'd just lost one of our favorite places for Peking Duck (bye, Asia Grand) and we were looking for a new one. 

The reviews of Kai Duck said that they'd taken traditional Cantonese cuisine and given it a modern uptake. 

They'd also said that the place reminded them of Hong Kong's cha chaan tengs in the 60s.

Now, I have no idea how the cha chaan tengs of 60s Hong Kong look like, but if they were anything like what I saw on the day that I was there, I can imagine just how deep in Hong Kong's dining culture these cha chaan tengs must have been. 

It could have been the allocation of the space, the geometric floor tiles, the color of the tables, the lights or even the color of the chairs.

But everything in this place reminded me of a colonial-style sundowner, very much like the wide, airy patios, and the spacious verandahs in black and white houses built during colonial times. 

I shan't suppose that Hong Kong had the same kind of architectural structure.. 

But the influence at least- I wouldn't be surprised. 

After all, they, like us, were outposts of the British (EIC) for a fairly long time.  

Kai Duck is a very casual Cantonese restaurant. 

It is one of those places where you're encouraged to sit back, lean against the cushion of your chair and put down your chopsticks after every bite.. 

A pot of tea looks remarkably comfortable in a place like this. 

A plate of roast duck too. 

We'd originally planned to order the Signature Peking Duck (like what we normally do) but then we realized we weren't very hungry, and there were other dishes on the menu worth a try. 

So we discussed, and decided to have this. 

Unusual, is it not? 

If you think it looks like a pizza, well, that's exactly what it is. 

The Pizza Peking Duck here at Kai does not come with a thick bread crust, cheese, or any of the (Western-style) vegetables like olives, red peppers and other vegetables. 

Instead it comes with a bit of duck meat, a bit of duck skin, a thin layer of sweet sauce, and a smattering of vegetables scattered all over.

Let's just say that, having not known what to expect, we were a little surprised. 

It's one thing to be presented with a re-interpretation of a familiar dish. 

It's another, however, when you start wondering if you've accidentally ordered roast duck tortillas in a Cantonese-fusion sort of meal. 

I won't go so far to say that we felt silly, but I think we'll either aim straight for the Signature Peking Duck, or at least, the Peking Duck Salad Hand Roll next time. :)

Nevertheless, the surprise of the Pizza didn't deter us from enjoying the other dishes. 

There was a plate of Pan Fried Carrot Cake. 

There was a plate of Deep Fried Eggplant with Pork Floss. 

And a plate of Wok Fried Noodle with Supreme Soya Sauce. 

The deep fried eggplant had specially been ordered for me. 

Because I have a huge love for eggplant, I love them whether grilled or deep fried or fried, and we have fond memories of a battered deep fried eggplant dish at another restaurant elsewhere. 

Here the dish was done very delicately. 

Like, yes, there was batter, but it was a very light coat, it didn't overwhelm, and it made the texture of the eggplant feel crisp on the outside, soft on the inside. 

I think I ate up most of the vegetable. 

My companion, on the other hand, took an unexpected liking to the noodles. 

Notwithstanding the fact that the dish had been ordered to celebrate a birthday, the blend of sauce, and soy sauce in the noodles made for an excellent meal. 

There were no complaints of the noodles being too oily, too sticky, too dry or even too stringy. 

It was cooked just fine- with the right amount of Q, the perfect balance of flavor, and only a faint hint of oil left behind on the lips at the end of each bite. 

I found this dish surprisingly moreish. 

And had it not been for the carrot cake left unfinished on its plate, we might just have ordered the noodles once more. 

Perhaps the charm of Kai Duck is not merely in its casual simplicity nor its glaring shift away from the golds and reds of grandiose Chinese dining, but the fact that they have elevated the simple whilst at the same time, making the complicated simpler. 

I had a raised a curious eyebrow when my friend first placed the order. 

"It's chai tow kway, no..??"

But as it turned out, this $16 Pan Fried Carrot Cake of a chai tow kway was worth every single dollar. 

I can't tell you exactly why, but I'm pretty sure it had something to do with the fact that this okonomiyaki-like pancake came chock full of carefully-shredded radish, that there was (again) hardly any feels of oil, and that it was crisp on the outside, mushy on the inside. 

Maybe you think I'm exaggerating. 

But I'm not. 

Because we packed the part of the carrot cake we couldn't finish, heated it in the microwave the next afternoon, and it tasted nearly as good as what we'd had on the plate the previous day. 

Maccha House Dinner

We know this place.

We've eaten here at Maccha House several times before.

Except that it's mostly been at Orchard Central, not PLQ, and so somehow, goodness knows how, we always seem to walk past this place without intending to. 

Today, however, was an anomaly. 

Maybe because we didn't feel like going straight down to the basement like we always do. 

And maybe because we wanted to take a look around. 

It's a little embarrassing but it took us a few minutes of staring at the outlet entrance before we realized this was the same one we'd always ate at whenever we were in the Somerset part of Orchard. 

It was nice to see the familiar menu all over again.

I'd almost forgotten how it was.

Maccha House offers an interesting array of dishes to suit a different variety of palates for different persons. 

Pastas are one of their strongest offerings on the menu. 

Or at least that's how it seems to me- because they really do have nicely concocted pastas on the menu- and I'm always hoping to order one each time I look at the picture of one. 

It's another dish that we often order though. 

Not because it's better or more expensive or anything like that, but because we like the way they do their beef, and it's a dish that's got a little bit of everything in it. 

To be honest I don't know the name of this dish. 

I only know how it looks and that it's got beef, omurice, salad, soup and dessert all included in it.

One thing about this dish is that it makes for a very healthy, wholesome meal, and therefore, influences you to eat it very slow. 

More than once I've found myself picking up the beef delicately, chewing it carefully and appreciating the burst of meat juice in my mouth.

More than once too I've found myself attempting not to rush through the soft, fluffy scramble-like egg, instead choosing to separate it cleanly so that I can eat it with the rice.

This is a meal that cleverly and surreptitiously. combines elements of both the land and the sea. 

You don't feel it at first. 

That is, until you work your way through the beautifully done slices of beef, the lovely, soft egg. the rice, the seaweed in your miso soup, and the huge, fresh lettuce greens. 

It isn't just the main meal that appeals to me. 

There is the dessert too. 

It doesn't matter so much that they don't give you full sized portions (or even half) .

What matters is the surprise. 

You never know what it is they'll give you.

Sometimes it's a bit of jelly. 

Sometimes it's dango (those small, chewy round rice balls you find in Japanese-style parfaits). 

But, always, always, there's a tiny little bit of anko (red bean paste) and maybe a spoonful of sweet little adzuki beans.