Popagandhi

I think about food. A lot.

Not just because I love to eat: I also think that food is politics, history, culture, and the best lens through which I can learn about the world.

I've been lucky to have eaten extensively across the world. I've also worked on several cookbooks. Now, I write an occasional food newsletter, obsessively review tacos, and develop recipes that are at once traditional and outright absurd.

I Hate Cabbage Soup

Published on January 20, 2012

White cabbage is death. If there is a Creator, it is one of his less glorious moments. The only thing worse than white cabbage is white cabbage soup. I am a soup maniac, but white cabbage soup I do not touch with a ten foot pole. I cannot even sit at the same table when it is being drunk. The sight and smell of it makes me want to throw up. Because of these vile leaves, I am unreasonably opposed to all food that is white in colour but is not a carbohydrate or dairy product.

White cabbage soup is Chinese New Year is a vile, hateful thing is I hate the both of them.

For reasons unknown to anyone currently alive, we must drink white cabbage soup at reunion dinner every single Chinese New Year. Without fail. I suppose someone must have liked it once upon a time - perhaps one of my ancestors in China. We have continued this tradition since. And I have started a tradition of setting up another table next to the main table, just so that I can have soup I like. My cousins have joined me. It's the table for young people and for people who don't like cabbage. I have not rested in my crusade against cabbage, and this year I shall continue.

I didn't use to hate it so much. Now, in the run-up to reunion dinner (I have mine tomorrow, one day early), I am fretting about everything and I am happy about nothing. I do not exaggerate when I say the thought of Chinese New Year fills me with such intense hatred, I can almost smell the bak kwa, and hear the loud, extended family I am somehow related to by blood. I find my mind wandering back to the not-so-good old days of a childhood spent reading ten books in a corner every single day of every single Chinese New Year because I was bored to death.

Now, at age 26 and counting, I am still trying to find out what we are celebrating.

Some of you will say, oh, silly person, it's about spending time with your family of course. Sure. When I was living in the Middle East, I looked forward to coming home because I missed my family so much. I love my tiny immediate family. I see them every weekend. It's the extended web of relations, the sort you see only at weddings and funerals, who I don't understand. Why do these strangers give me oranges once a year? Oranges are not the only fruit.

Other than family, if there is a meaning at all to this celebration, I am not able to divine it. If anything, it reminds me excessively of a culture whose values I do not understand.

As you know, I identify not as a Chinese person but as a Teochew-speaking yellow M & M - yellow outside, very, very brown inside. I'm a fake desi in the wrong body, someone who was probably an Indian man in many lifetimes past. The only Chinese thing about me is my love of soup and pork. Other than that, nothing. The festive music bothers me. I am still waiting to hear one, just one, Chinese New Year song that is not about money. The values of this festive music bothers me even more. Why is it that I must either sing about how much money I have, how much I'm looking forward to money this year, how money has suddenly appeared in my life, how money's just… you know, rolling in the deep. /rolls eyes

What about money that you made through sheer hard work? Why won't you sing about it too, bloody dong dong chiang people on the loudspeakers, who have followed me to haunt, tease and kacau me all my life?

Why about money that you made through smart investments? Why won't you sing about prudent financial behaviour and clever business acumen, you stupid gong xi gong xi gong xi people who will one day gong me until I si?

What about family? Love? What about adding in the message, "don't be a douchebag!" in your songs about striking it rich? Or about how happiness doesn't lie at the end of a slot machine, mahjong table or lottery queue?

Then there's the music. And the movies. The Hong Kong or Taiwan or Mainland China variety shows and concerts. It's always the same movies every year. Chinese New Year movies are the worst. Actually if I wasn't such a self-hating Chinese person, I probably wouldn't hate them so much. I don't mind the kungfu. I don't mind the awful, not very clever humour. Somewhere in my brain, multiple negative associations have been made repeatedly ever since I was a little girl: Chinese New Year movies and variety shows are the soundtrack to my many miserable hours sipping ten chrysanthemum tea Tetra-Paks in a row, stuffing my face with too much bak kwa, reading and re-reading every magazine, book and newspaper I have so that I don't have to talk to people, seething in rage that I not only have to be a part of such a superficial culture that judged me first by my grades then by my wallet, but also deigns to tell me I NEED TO GET MARRIED, AND TO A MAN TOO?

No matter how much I hated it, Chinese New Year always had a silver lining. If there was one thing I loved about it, it was to see my grandfather excited, filled with a sense of purpose - he did not cook at all, but he took pride in making his awesome secret chilli, and he also loved to prepare reunion dinner. Ah gong and ah ma worked together as a duo at their finest, waking up at five in the morning so that they can get the best braised duck and whole chicken, roast meat and fish for the family. Next to going for walks in the park together, reunion dinner preparations were when they were the closest.

This will be the third Chinese New Year without him around. Every Chinese New Year without him, without his stupid jokes, without him stringing the grandkids along on some ridiculous, elaborate joke, feels like a joke itself. I keep wishing this was one of those times when he stood outside the house, rang the bell ten times then ran away to hide. I keep wishing this was one of those times when he told me he had gone away on a holiday but hadn't. I bought it a few times when I was a little girl, not knowing he didn't believe in vacations. It's been more than 3 years but the banter-less silence from my grandparents' room still freaks me out. I still miss him everyday. My tears still well up uncontrollably when I think of him. When I see his photo. When I see a video and see him there and hear his voice but cannot reach out across the binaries to hold his hand.

Tomorrow, when I sit down for reunion dinner I will still panic when I don't see him at his usual spot. I know I will wake up on the first day of Chinese New Year and expect to see him in his best set of singlets, shorts and sandals, and be sorely disappointed when I don't.

I hate cabbage soup but it was one of his favourite foods, and I would drink a thousand bowls of cabbage soup if it meant I could see him for just a minute more.

A Drinkable History of My Family

Published on June 26, 2011

The following piece is an original piece written specially for Ceriph #3, published by Math Paper Press. It's on sale at my favourite bookstore, BooksActually, and also at Kinokuniya..

Fish Sauce

We are Teochew, people of the coast.

Fish sauce, more than hot food, opera, more than even yam paste desserts - is what defines us as a people. It is what we live for, what fuels us; there is no life without it. We live for the very hot, and the very salty.

My grandfather was a sturdy, if a little tiny, Teochew man who was much shorter than his wife. Like many patriarchs of his generation, if he even had a name, you would have never known. You simply thought of him as ah gong. On his birthdays when we sang birthday songs to him we did so in Mandarin, Teochew, and then in English. Every time we got to his name we were usually stumped. He did not like us saying his name anyway - it sounded too much like "turtle", he said - so we clapped, said "happy birthday ah gong tee hee hee", laughed at the incongruence, and stuffed our faces with cake.

Ah gong introduced me to fish sauce. He must have. We were close for a Chinese grandparent-grandchild duo of the eighties - we played Chinese chess, and snakes and ladders, in near silence most afternoons - but he was at his most animated when we ate porridge with preserved vegetables and steamed fish. Which was every afternoon.

If you hold your chopsticks that way you are going to move very far from home.

Kopi-C Siew Dai

Utter silence punctuated by occasional outbursts of snark. That hum of snarky silence dominated our lives, or at least mine. On hot Singapore afternoons in our tiny three-room flat, I never noticed the silence. Those damned SBC afternoon dramas masked the silence. The plod of Grandma's food processor distracted me from the silence. The jingle of the Raymond Weil sponsored news programmes were so loud I could not hear the silence. But the snark always jumped straight through the roof.

Next to fish sauce, we liked coffee most. It was any kind of caffeine really, but coffee was king. More than that, it was the promise of a decently made local coffee, the sock kopi, with two fingers' worth with condensed milk and a very loud kopitiam server shouting in Hokkien, that we liked best. Those damned Hokkien people can't talk softly.

We went to the kopitiam together in the mornings, on the mornings when I could wake up anyway. Ah gong liked routine, so much so that I have never seen him in anything other than a singlet and a pair of blue bermudas and brown, serious grandpa sandals. He had a wardrobe full of the same thing for different ages. He could dress you up exactly like him if you asked him to. This routine man's routine began before daybreak at the seaside.

He would walk by the seaside, smirking at the taichi parade, not understanding why anybody would submit themselves to the torture of wearing red shirts with white pants. He would walk by the streamers of the Chinese dance contingent fielded by the neighbourhood's grannies, not understanding why anybody would wave little pieces of cloth around to awful music at 7 in the morning.

He would understand, or at least try to, why the kopitiam could never get his order right ("because Ah Zoh got fired from his job and Ah Orh, who was hired to replace him, is a little slow in the brain"). He could fathom everything he needed to know in a second, but he could never understand why his coffee was never-quite-right everywhere he went.

Lou Swa Ga Hai

When the people of the coast speak of our motherland, we do not say China. We do not say we are zhong guo ren - when we speak of the zhong guo ren we are speaking of those people who look like us but who are really from someplace else. We say we are the people of the Tang Dynasty, we say we are the people from the coast. In our language there is no way of saying we are anything else. Even today we say our "home", this home most of us have never been to, is in the mountain, by the sea.

The zhong guo ren eat rice and vegetables. We eat real porridge, unlike the Cantonese who break their rice grains and pretend to make soup. If a single rice grain breaks we throw all our porridge away, and start again.

There is more water in our porridge than there is grain, but not too much. The grains should clump together, but not too much. The porridge should, like us, be of the mountain and of the sea. A bowl of porridge must physically resemble a mountain in a sea, swa ga hai. Mountain and sea.

If the Cantonese, who believe themselves to be the masters of Chinese cuisine, have perfected the roast, we are the kings of the braise.

A bowl of our porridge might taste of nothing unless you are one of us. If you were one of us, our gaginang, you would know how to eat it - with the amount of fish sauce, with a dozen side dishes. With a salted egg and with a big bowl of braised pork and eggs.

Eating the rest of the meal is simple, anyone can get that.

Every time ah gong ate his Teochew porridge, which was everyday at lunch, he would pour a large amount of braise sauce into his porridge, making it become the colour of dark earth.

Lou, ga swa ka hai. Braise, and seas and mountains, he would say.

Without a comma, and with one small shift in intonation, eating this meal with him everyday was about raising, not braising, seas and mountains each time he spoke at length with me.

Ah gong may have been a man of few words but we drank the sea and ate the mountains together everyday.

Bubble Tea

At the hospital he was in some pain. Not a lot, but you could tell no matter how naturally stoic he tried to remain, he was not going to make it. I had to go to see him from Europe, made it just barely in time, and I like to think he waited for me. Or for something.

In the year since I moved out of the country I had been back only for Chinese New Year, and I had missed his last moments where he had been confined in a wheelchair. He could no longer go on daily walks, nor could he go to the toilet unassisted, but he kept his mind steely by asking everyone endless questions about their lives. He kept his wits about by observing our neighbours and their daily lives from his vantage point, his wheelchair.

The telephone was not made for people like my ah gong. Skype was an invention he could tolerate a little better, and only for the joy of watching someone on the other side of the world appear on the screen. The moment your image was formed he was no longer interested in speaking in sentences to you. That whole year all we ever spoke about was about burqahs and bak chor mee. I was in the Middle East that whole year and he was convinced I led a bak chor mee – less existence inside a burqah. Which was only half true (the pork, not the fashion sense).

For someone like ah gong who led a relatively difficult life and who was not really a part of the modern world with all its trappings and assumptions, he did not get to - nor did he want to - experience anymore than what he already had, which was adoption, migration, war, poverty and distance.

He had few cravings other than for Teochew porridge and preserved olive leaves, steamed fish and fish sauce.

When we were by his side, teary, he could not speak much by that point. He had no teary goodbyes or pent-up messages for anyone. He had no epiphanies but silence.

But he asked for his daughter.

When she, crying as only she could, sidled up to him he gathered his breath and whispered, "Bring me bubble tea. Apparently it's delicious."

We searched everywhere for bubble tea, we really did, but did not search fast enough. He could not wait.

And then Michael Jackson died the next day and the whole world forgot about the man who had never had bubble tea.

Sometimes I wish could have been there when he finally gave up on life and on bubble tea. He would have ranted, in Teochew, that tea isn't meant to be this milky, and what the hell are these bloody balls?

Crazy, Delicious Love

Published on February 10, 2011

One of the projects that's been super fun to work on has been the birth of the Klang Valley's first homemade ice cream outfit, The Last Polka. M and E run the ice cream empire, I help out with the other bits, like the… tasting of the ice cream. And the copywriting.

What started as a crazy idea — bringing ice cream to KL from Singapore, in a bus, because we couldn't get it here — turned into opportunity. "Why don't we just do it ourselves?" I'm quite the pro at eating and at being strongly opinionated about what I put into my mouth, but the girls have much more of a culinary bent than I do. So I stick to writing about it.

Exactly one year on, we've managed to introduce the pleasures of homemade, "artisanal" ice cream to the Klang Valley. From the little home kitchen and tiny machine, to the ramped-up production now underway, the French-style, Asian-inspired gourmet ice cream idea has flourished from the idea it was, to the real brick-and-mortar business it now is. The ice cream now retails at three location: Marmalade at Bangsar Village II, Marmalade at Mont Kiara, and The Bee in Jalan Universiti (Petaling Jaya). The first scoop shop just opened a few days ago at Taylor's Lakeside campus.

The ice cream repertoire has expanded rapidly: we've now introduced Guinness, French Toast, Nutella and Horlicks to the Klang Valley, to great acclaim.

We were asked to collaborate with Time Out KL for a Valentine's Day special — an aphrodisiac flavour. We managed to create two. Until the end of February 2011, the special romantic combo of chocolate chilli and strawberry cream cheese can be had for just RM 45. Since cool indie ice cream kids love cool indie music kids, we're also collaborating with one of our favourite bands, Furniture. Their new album (preview here) "They Made Me Out of Dreams You've Forgotten", can be purchased together with the two tubs of ice cream for just RM 65 in all.

Order at our website (I know, we need a new one — I threw this together very quickly even before ice cream production began, and we've since outgrown it!), and get yourself some love.

You Asians Have Two Stomachs

Published on November 26, 2009

Some friends from Turkey came to visit this past weekend. I had a great time hanging out with Melissa and Emirhan in Antalya when I stopped by en route to Istanbul (from Damascus), so I naturally returned the favour and put them up at my place. After three dinners (not at the same time, albeit the same night), Emirhan gave up at the sight of three relatively small Asian girls chomping away at their 20th meal of the day and said it must be that we all have two stomachs, the other one being the one that leads straight to refuse.

Kuala Lumpur is a funny place. It contains no immediately obvious tourist attractions (not to me anyway) and the lay of the land is hard to grasp. It’s a sprawling mess of cities, townships, and everything in between; the lack of acceptable public transportation makes it hard to get around. In other words it’s a city not for tourists, but for visitors who have the time and ability to stay, sit around, drink teh tarik, and make new friends.

Unless you’re here to eat and have both the ability and desire to match us locals on our tremendous stamina for eating.

To say “eating” is a national pastime and obsession is not merely stating the obvious, it also woefully understates the true extent of the obsessive nature of this common indulgence which is the mark of a born-and-bred Malaysian (and to an extent, but less so, Singaporean). It is neither a task nor a hobby — it is a way of life. Every aspect connected to the act of eating is performed with loving care and preponderance; the final act of eating is nowhere near a climax, for there is no start, nor finish. Evidence: have an awesome lunch or dinner with a group of Malaysians (or Singaporeans), the ones who are passionate about food (almost everyone is, but there are some who are far long gone). Say nothing. Listen to them speak, and make a mental note of what their conversations are about.

I’d wager that 90% of the conversation is about food. Not about the food they’re eating at that very moment, no, not at all (beyond the expected “this is good”, “this is fucking amazing”, or “this is awful”, which pervades in the first five minutes or so) — it’s more likely to turn into a rare moment of Malaysian/Singaporean introspection and cultural analysis. “This is far better/worse/comparable to/cheaper than/better value for money compared to…”, the connoisseur declares, not with the pomp or authority of a food critic, but with a heart of tender love, “but I’m afraid to say the hawker in (insert any other part of town) is better.” He is bound to be accosted with fierce interjections, because everyone’s a passionate food critic in this part of the world, and sometime cultural and culinary commentator too.

If you’re truly lucky, and understand the local vernacular well enough, you might be witness to a display of shocking real-time food gossip, one that knows neither state nor national boundaries. We all do this to some extent — we know exactly how many of the famous hawkers got started, how their families fell apart from intra-family bickering, how the secret recipe diverged into dozens of different locations and took on their own styles, which one remains true to the original secret, right down to the very last minutiae such as “the chilli in the 4th brother’s version is inferior to the one made by hand daily by his 2nd brother. However the cousin’s newly revised version (open from 10am to 8pm at this other location), is by far the best.”

We even plan our holidays around food. I know my family does, and so do many of my friends. In fact it was no big deal to find that so-and-so’s family had just driven 8 hours northwards to spend a night in northern Malaysia, in order to eat wanton mee at that location, nor was it surprising that they would choose to drive back down not on the expressway, but through the trunk roads that would take them through certain other locations where they could, you guessed it, eat some more (hard-to-find versions of food we love).

From the time I was 15, I developed a strange habit of stealing my passport and bringing it to school with me. I had the good luck to have gone to school in a fine educational establishment. It gave me many wonderful things: it developed my writing abilities, and my school-time activities in those days taught me how to multi-task like crazy and how to play truant, but above all its location on Bukit Timah Road, Singapore, featured one untapped resource — bus 170 to Johor, Malaysia. I hopped on it frequently to lunch (alone, for I was an introvert — and still am) in my school uniform. Then turned back around and went home to a suburban estate in Singapore like it was the most normal thing.

Because it was. At least where I came from.

Moving to Malaysia made this even more unavoidable. I am surrounded 24/7 by fantastic local food, much of it towering heads and shoulders above the Singaporean versions which, despite sharing the same characteristics, are now mostly inedible from a combination of neglect, lack of innovation and tradition (at the same time), rapid development killing our long heritage of ‘street’ food, and other things like that. Say what you will about how the food is better here because it’s ‘unhealthier’ or ‘dirtier’ — I don’t care. (The free use of pork lard is a Malaysian Chinese habit I fully endorse, and begrudge our Singaporean hawkers for not indulging in.) I wake up most mornings in Malaysia thinking about eating noodles. I have travelled far and wide but I care for little in the world (with the sole exception of jamon iberico) than a good bowl of southern Chinese Southeast Asian noodles. bakchormee in Singapore; pork noodles, soup or kon lo in KL. And wanton mee, the northern Malaysian version of which I find far superior by far to our chilli and tomato-addled sickly versions down south. When I am not thinking of noodles, I am thinking of nasi lemak. The very idea of eating noodles and rice for breakfast is alien to many. No scene is more striking than one onboard any airline leaving or entering Malaysia or Singapore on a long-haul flight, when breakfast is served at 5.30am. Stewardesses, onboard Emirates, Malaysian Airlines, or Singapore Airlines flights, come by patting passengers on the shoulder with breakfast options, having to explain the only local option, nasi lemak, to those who don’t know. “Rice steamed in coconut milk… served with chicken curry… fried bits of little fish.. and… a big dollop of spicy sambal.” Of course, all the locals happily tuck into our spicy chicken curry coconut rice at 5.30 in the morning, while most other passengers think us insane.

So while we didn’t have very much time to re-educate Melissa and Emirhan on the wonders of local food, we tried our best. Since there are few pleasures greater than the delights of a superb Ramly burger, the sort that can only be found in Malaysia, we headed straight for one. Followed by satay Kajang. Followed by two rounds of lok-lok. (A lok-lok truck is a contraption of a truck that’s been pimped up to allow for the display and storage of fresh sticks of meat and seafood, to be dipped into communal vats on the rims of these trucks, each filled with boiling hot soup, into which one cooks your sticks of food in a DIY fashion. It went out of fashion (or was outlawed) in Singapore even before I was born, so I eat at one every other day in Malaysia and find great pleasure in it.)

By this time Melissa had already given up on the idea of eating anymore, but Emirhan tried his best. We had one round of lok-lok, rested for beer, and returned an hour later for more.

That’s when I realized how much of a stereotype we had all become. Scurrying to the truck at 2am, we noticed most of the sticks of food had been packed away for the night. Anxious, we all did a spontaneous mini-sprint to the steamboat — separately. In another moment of unplanned synchronized gluttony, we immediately took out our phones from our pocket… and laughed. We knew precisely why the other person was doing it.

We had to check the time the lok-lok truck stopped selling food… because… we just had to.

And then we ate. And ate some more. And went home and planned what to eat in 5 hours’ time.

That’s when I knew I am indeed native to this land. A gluttonous, perpetually hungry native.

There Is Always Chicken Curry at Funerals

Published on June 30, 2009

Last Rites

Living in Singapore is not easy, one can quickly see. Could it be that we tire quickly from our programming — the PSLE, the Os, the As, the university, the serving the nation, the feeding your family and all these things? Or is it that we pack the rush hour morning and evening trains daily, increasingly unable to recognize our neighbours or the languages they speak?

If you thought the living was uneasy, just you wait and see.

Being dead in Singapore doesn’t seem particularly different.

As if being alive and drawing air here didn’t already call for us to live packed closely together in high-rise public housing, since we lack “space” in the corporeal sense, not two hours after you’re gone your family members will be making plans to pack you into spiritual equivalent of the flats you’ve lived in all your life, as I found out last week.

– “Ah Gong will be living in Block 206 ok? Any objections?”

– “What level?”

– “Level 6.” (No lifts or floors with lift landings here, I’m afraid.)

– “Unit 281.”

And on and on it goes, debating the merits and the cons of the block (C, D, or A?), level and unit, direction it faces (“sea- or ‘mountain’- facing?”), until somebody, i.e me, goes, “Explain to me what the difference is between Ah Gong ‘living’ there and in another block, level or unit?”

– “$200. The uncle say ah, if you want to choose the unit, must pay.”

Turns out it wasn’t just $200 that made all the difference. The Chinese/ atheist/ Buddhist/ Taoist dead (categories which tended to overlap with each other) got the lower floor. The Christians — who tended to be Chinese, Indian, and Eurasian — were upstairs. Upstairs seemed to get a bit more air, a bit more sunlight, and didn’t heat up too much at mid-day, unlike at the other blocks I’d been to. Not that it mattered to Ah Gong. Ah Gong survived poverty and hunger in his childhood in China, a cleaver-attack on his head in mid-life, and a smart alec grand-child in his late years… he’d adapt.

– “Sorry, if you want to put him in a Christian block, you need to show a baptism certificate for him or for an immediate family member.” Unbelievable — racial/religious quotas… for the dead? Turns out the Christian lots are in such high demand, like our schools, that everyone, even non-Christians, wanted to be there.

Keeping your urn in a randomly assigned spot: no extra charge

Wanting your urn to be in a specific spot: $200

Pre-booking your urn spot next to your loved one: $1500, depending on religion, site, and race

– “Better not to pre-book lah! Sekali here also kena enbloc then how?”

– “Then die lor. Oh budden die orreadi hor.”

It read like there was a statutory board (with an appropriate death-related acronym) administering this thing.

The funeral director was a man named Fred who, like all and sundry who call our sunny shores ‘home’ these days, was foreign talent. He worked long hours, spoke perfect English, left the Chinese dialects to the middle-aged Chinese men he hired, and unlike these middle-aged Chinese men, seemed to genuinely care.

He, and everyone involved in this, was so efficient that within 3 hours of Ah Gong’s passing at the hospital, he was returned to us at home — embalmed, coffin-ed, dressed, ready to go. Ready to lie down for a few days while people sat around pretending to look at him, eating peanuts, collecting money. Even the cartons of Yeo’s packet drinks, in winter melon, chrysanthemum and lemon barley flavours, had been bought.

Because our estate is currently in the throes of HIP (Home Improvement Programme), having recently undergone HUP (Home Upgrading Programme), there was no space at our void deck for the wake. So at 10 am, all of us lined up at the opposite block, uniformly dressed in our funeral whites. The tentage had been up for hours, the chairs and tables had been put out, as had their corresponding plastic sheets and peanuts.

Some dramatic music sounded from the back of the hearse, out of its improvised 2.1 system (speaker+flower+coffin).

We lined up to welcome Ah Gong home. Except that in this homecoming version, he wasn’t breathing. And he was in a shirt and tie, which convinced me something had REALLY gone wrong this time.

The shit hit the fan several times, but he always came home in his white singlet — the only thing he bothered to wear, in all the 24 years I’ve known him. He only wore a suit once in his life: at his wedding, or rather, when his wedding portrait was taken. Even at my brother’s wedding he compromised only slightly by wearing some kind of short-sleeved shirt over his singlet (unbuttoned so his Flying Goose brand singlet was unmistakable). I never thought I’d see him in a tie.

I never thought I’d see him dead.

I never thought that behind the white tents of the void deck, the ones I’ve walked past often in all my years living in a HDB flat, would lie someone I knew, someone I loved.

I never thought I’d be, three days later after the fact, walking glumly and sullenly through the carpark not because I hadn’t done my homework and didn’t want to go to school, but because my uncle was carrying a large photo of the man I’ve come home (and left home) greeting every single day of my life: ah gong ah ma wa tyng lai leoh! That we’d walk lock-step to the hearse, that I would find myself making a mental note to remember to tell my children to pick a non-peak hour when I “chuk sua” — the impatient Singaporean drivers would really annoy me even when I’m dead, honking the way they do in trying to overtake a coffin while people are crying behind it.

It only seemed right to share with the world what the recently deceased were known for. In writing his eulogy, I hopped about with a notepad and a pen tucked above my ear, asking all my cousins: “what did Ah Gong always say to you?”

Da Jie said, “si sua ta!” (“Anyhow say!”)

Er jie said, “sark suk!” (“Silly!”)

My brother, his favourite grand-child, said, “Dua cha.” (“Big blockhead”.. which was his nickname)

To my other cousins who spoke Mandarin instead of Teochew, he took great pains to translate his terms of affection. “Ben ben!” (“Stupid stupid!” in Mandarin) “You mei you mai liu lian?” (“Did you buy durian?”)

So I wrote him a eulogy and I got to say si sua ta, sark suk, dua cha and liu lian all at the same time.

I stood before the crowd and I introduced myself. I cried instantly.

I tried to say my Teochew name for the first time in my life (vastly different from my English name and my Mandarin name), but I could not: Ah Gong had sabo-ed me, again! The only time I ever heard my name being said in Teochew was when he talked about having named me. He always said it in a way which rhymed with the hour. jit tiang, nor tiang, sa tiang! So I stood there and introduced myself as li- ‘hour’. People in the audience laughed loudly and my uncle, who reminds me most of Ah Gong, called out: and your name is also two o’clock and three o’clock! And si- tiang too!

Ah Gong, ni you pian wo! His eulogy was delivered, not entirely flawlessly, in Teochew by me and in English by my brother. I wrote an essay in Teochew called “Torchlights and Alarm Clocks”. I talked about how it’s going to be weird not having him tie pink ribbons to my backpacks so I can see them come out of the baggage carousel, how he’d write my Chinese name on everything I owned, even the cool ones; my brother and I both said growing up with him was about having a torchlight shone on your face at 3 am every night, just so he knew we were there. I cried a lot. I laughed a lot. He was a silly, funny man and he made us all laugh. We said in heaven he’s cursing all day on sweet potatoes (his only bad words were Teochew vulgarities about stuffing your mouth with a sweet potato, and something about your mother’s eggs). I think in heaven Ah Gong is back in his singlet, shaking his leg like the China-man he is, with Bruno his favourite dog. And his alarm clocks are going off all at the same time, and his torchlights never need their batteries replaced.

ah gong wa tyng lai, lv zu kee loh.

I never got to say goodbye.

I miss you so damn much.

I Hate Cabbage Soup

A Drinkable History of My Family

Crazy, Delicious Love

You Asians Have Two Stomachs

There Is Always Chicken Curry at Funerals