I get up early and meet Sam for breakfast. Next the crew arrive and we discuss the days plans. First of all we need to film more Hawker markets to get a real feel of how it all works. Lynsey needs some more packing shots of food and the hustle and bustle.
So with no further delays we head off with Ronnie out new guide to a larger Hawker market. And as I study my notes again and again I cannot see the name of it anywhere. Suffice to say it was very similar to the one I had met Seeto in but this was a covered indoor market. The range of food again was very good, with fresh sugarcane juice to Malay curry and the most packed stall the poached chicken and Jasmine rice stall. I try Seeto’s national dish again and its very good, I like its simplicity.
Back in the van we set off to film my cookery slot. It was to be Singapore Crab, but using all the notes I had made watching Seeto’s man and Eldwin’s chefs. Plus a little bit of research I had gleaned from a book I had bought in 1983 (I knew it would come in handy at some point) we managed to get permission to film right on the harbour front just where we had met Seeto the previous day. The plan was to get the stunning Singapore harbour backdrop.
I set up the cookery station and duly cooked the crab dish; it was so hot I was sweating before I had even started. We only did it once thank god and in the end it didn’t even make the final cut of the film; boss says we had already seen two versions. The recipe is attached so you can see what I did.
I take a few photos of the finished dish with the famous Sands Sky Park in the background and we quickly pack up and get back into the air-conditioned bus, what a relief…
Downtown we head off for a spot of lunch and have a Wagyu beef burger, thankfully not the price of the steak at Raffles, but very nice indeed. Next stop to film the last piece to the Singapore film at Altitude Bar, the highest bar in the world. After showing the tourist board's letter we are finally let in, only to be told that due to thunder and lightning we are not allowed outside at the top, we have to wait in the bar.
We wait for 20 odd minutes, and then are allowed onto the top deck. Its high, very high and makes me feel uneasy, especially with the glass walls. The sunsets to the far side of Singapore and we get the last piece to camera in the bag, and those happy but also sad words ‘it’s a wrap’ meaning its all done and dusted.
We pile back to the hotel, all knackered but happy as its all seem to have gone to plan.
I go to the pool and the crew join and we have a quick beer and calm down. That night we went to the Sands Sky Park for a fabulous dinner overlooking Singapore. The food was truly delicious and here the Wagyu steak was 200 quid. I ask the waitress do you really sell that many. She assures me that they do and had sold out tonight. Oh well, it’s the old saying ‘what recession???’ I suppose.
It's been a long trip and I had seen and eaten many things, tomorrow I was off to spend my birthday with my brother in Phnom Penh, another fantastic trip, yes I did take a few notes and pictures more soon.
Lynsey was off on holiday with her sister in Thailand and the boys were taking the kit back to London, what a job I have!!!