Kopitiam, Changi Airport, Singapore

I was tempted to entitle this entry “How to kill time at the airport” but the meal wasn’t exactly about killing time. Rather, it was a sort of last hurrah! Or, maybe, a last supper. My friend Osang and I were flying back to Manila after nine days of cruising around Singapore, Malaysia and Thailand, we already knew how much we would miss the glorious food so we decided on a final meal at the Changi Airport. Won ton noodle soup, char siu bao (steamed pork buns) and siew mai (steamed pork dumplings) and hakao (steamed shrimp dumplings).

Posted on January 30, 2010 @ 11:52 pm
Filed under Food trips & events; Non-recipes; Short food tales; Asian, travel

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