Curry
To those who are fond of this condiment, it may be interesting to know that Singapore has the reputation of furnishing the best article in this form of diet. It would require one to be more of a connoisseur than the writer to decide whether Singapore, Manila, or Anjer is entitled to the palm in preparing this article of luxury. Those who award it to Singapore say there are ingredients in the mixture at this place which are not to be obtained elsewhere; for they can not be exported and retain their flavor, the excellence of curry depending, we are told, on its being prepared fresh every day. The flavor of the fresh cocoanut is essential. Those who have eaten curry powder on their food in this country, have an agreeable surprise on tasting the article of curry in the East Indies. The servants grind some of the ingredients on stones, and the frequency with which we saw the operation as we passed along the streets in Singapore, made us feel that the preparation of curry root has a reputation which it requires labor to maintain.
To specify all that is to be enjoyed in Singapore through every sense, would fill a volume. We went off to the “Suwo Nada” in a boat and steamed away from this garden of luxuries by groves of cocoanut trees, through lines of ships from all quarters of the globe, and, after an enchanting passage, found ourselves once more safe in Hong Kong harbor.