Singapore's Little India - for a big curry

Our first stop in Singapore was to look at China town. Not as good as the ones in New York and San Francisco maybe, but all the same a great place for any bargain.
TIP – If you’ve just hopped off a transatlantic flight and your body is telling you it’s had better times, treat yourself to a relaxing foot massage, known as reflexology. Prices vary from 18 Singapore dollars (about 9 Euro) to over 70. You’ll find lots of places in the lower price bracket in Chinatown

And for dinner…
We ate at an Indian veg place called Gokul at Upper Dickens Road, a side street in Little India. Despite doing all they could to hide their guests so it looked empty, their soups, curries and Naans were excellent value for a mere 29 dollars, about 15 Euro for two. As they say, “it’s cool to GoKul. (sorry).

Slings at the Long Bar, steak on the stones.
Drinking Singapore Slings at the Long Bar in Raffles is a must. OK, it maybe cheesy touristy, but it gives you some inkling of what colonial life may have been like. The interior is a bit upmarket English pubby, but you soak in the past while you sip on your sling. By Singapore standards, it wasn’t the cut-your-arm-off-to-pay-for-it expensive. Two slings weighed in at a mere 41 dollars, around 20 Euro.

Sling it your self.
Here’s how to make a Singapore Sling:

Ingredients
30 ml gin
15 ml cherry brandy
120 ml pineapple juice or soda
15 ml lime juice
10 ml Cointreau
10 ml Benedictine
15 ml Angostura bitters

Mix with ice in cocktail shaker, Strain into glass, serve with cherry and slice of pineapple. Throw lots of peanut shells on the floor while you’re mixing to make things feel really authentic.

Singapore is restaurant city, and the Quay areas are real tourist traps á là Spain and Greece. Oned speciality among the Chinese, Thai, Malay and Indian eateries is to have “Steak on the Stone”. You get your steak served on a hot stone that keeps it cooking for as long as you want to. What happens in practice is that you start eating a rare steak, and finish eating something that’s cremated.