Changi Village

Away from the maddening crowd to somewhere idyllic, a suburban village in the north east of Singapore for lunch. It was lovely weekend as the weather is fine. We have been thinking about coming here ever since this hawker centre reopened in March this year after months of renovation. I also wanted to come back here to take a photo of this single storey British military building at Turnhouse Road where we had chilli crabs with mantou a month ago. 

  

Why this restaurant deserved to be mention because Ponggol Choon Seng is now here. The last time we ate at this restaurant was many years ago, like 30 years back when it was at the Ponggol End Jetty where the bus terminus was. Choon Seng was at this coffee shop by the sea. At night, diners would go there for chilli crabs, crispy prawn cake, mee goreng (fried noodle). Satay was available from other hawkers grilling the skewered meat on sticks by the side of the road. Amid the sea breeze, we did't mind the smoke from the satay or the smell of fumes coming from the bus exhaust every time the bus had to make a three point turn to head back to town, we were busy enjoying the delicious seafood.

  

Back to the present and to Changi Village. This hawker centre is famous for its Nasi Lemak stalls and people would queue at the popular stall for it. Long queues would be seen at Mizzy's corner and International Muslim Food Nasi Lemak when I was there. Instead of trying this coconut flavoured rice dish, I opted for something appetizing like the Penang Laksa as I haven't had this dish for a very long time. It is not so popular with our locals here so finding a stall that sell this is rare.

This was one of my mom's favourite food. She used to cook it then but I didn't like the taste of sourish and spiciness since I was young. We refer to it as Penang Laksa because it comes from the Malaysian island of Penang. Tamarind (which is assam in Malay) is used generously in the stock made with mackerel (ikan kembung) and other ingredients. Fish is poached and then flaked. Garnish the above bowl of laksa noodles with vegatables such as pineapple, mint leaves, shredded cucumber, onions and top it all with a dollop of heh ko (prawn paste), to be stir into the soup. The food didn't disappoint, I enjoyed every bit of the tanginess and the aromatic flavour. The sugar cane juice was perfect finish to a refreshing meal.

Desserts were these two bowls of seasame paste, tau suan and banana fritter. Gosh, I ended up posting about my food experience. As I savoured this bowl of Penang Laksa, I can't help but reminisce about the past. I will have new memories of this day, having lunch here with my family watching the planes flying in to land at nearby Changi Airport. Good food spent with good company will leave a lasting impression in our hearts. Bye for now. Have a good weekend.