For the Pleasure of Their Company
Anthony Bourdain's search for the epiphanous meal is something that resonates with me. Which meals do I remember best and which do I cherish the memory of?
The freshness of the ingredients, the skill of the chef, the aesthetics of the presentation - these culinary qualities notwithstanding, it is context that sets the best of meals apart from the others. The time, the place and the company - all play a part in the creation of the perfect meal.Eating at Princess Terrace today was memorable for reasons other than the food. That's not to say that the food was anything to sniff at. The Princess Terrace Penang food buffet is an institution; its reputation for authenticity certainly precedes it. Put to the test, I really couldn't quibble. The choice of menu items was spot on - Penang laksa, Hokkien prawn mee, Penang-style char kuay teow, duck leg mee sua, asam prawns, kerabu bee hoon, everything was there. And the taste was distinctively Penang, with ample use of shrimp paste and Nonya-inspired flavours.
So the food was good, but what set the meal apart was who I was eating with. I gather everyone was a regular, from former Penangites hankering for some hometown food, to "salary" men and women in the ugliest of officewear, to white-haired academics discussing anthropology, to Peranakan families in full force. Imagine visiting your Peranakan classmate's home during a Christmas or Chinese New Year gathering. As you check out the buffet table, total strangers come up to you and tell you, with all the familiarity of long-lost relatives, to try this or that. You overhear everyone's life stories, as they chat merrily away at the top of their voices. The room was positively FRIENDLY. Even the chef was out front, working the room. It was entertaining to say the least.
There aren't many places like this left in Singapore today. The only other restaurant, with that old-world feel and charm, that comes readily to mind is Shashlik. That sort of ambience, if you will, cannot be created with money.
Labels: food