Showing posts with label Home. Show all posts
Showing posts with label Home. Show all posts

Wednesday, June 11, 2008

Colonialism, alive and well in Singapore

Our little island home in the sun doesn't get mentioned much in the NYT (and unless terrorist suspects escape with greater frequency, I doubt there'll be another mention soon). But tucked away in the Home and Lifestyle section, here's an article. I've put points of interest in red, and my brief rant follows the article.

In Singapore, a House Steeped in Tradition
By SONIA KOLESNIKOV-JESSOP
SINGAPORE

As they planned their family’s move to Singapore from Rowayton, Conn., Jill and Andrew Pickering imagined living in one of the island’s traditional colonial-era homes, with their distinctive black-and-white exteriors and sprawling gardens.

“It is really a quintessential Singapore experience to live in one of those grand old houses surrounded by nature,” Mrs. Pickering said. “You can live in a condominium anywhere, but these houses are really unique.”

Wanting to “get the lay of the land” in this city-state, which has a population of 4.5 million, the couple started out in a centrally located condominium. But after five years, they thought it was time to begin the search for their dream home.

They had been looking for five months when Mr. Pickering, a senior executive at an international shipping company, was biking in one of the historic areas and noticed that renovations had just started on what looked like a long-abandoned house. He immediately called for an appointment to view it, and the family moved in two years ago.

“The house had been empty for six years and the first time we saw it, it was like ‘Jumanji,’ ” Mrs. Pickering recalled, referring to the Robin Williams film about jungle creatures running riot. “There were bats everywhere, all sorts of overgrown lichen and monitor lizards. It was all jungle.”

Despite the rent of 17,000 Singapore dollars ($12,470) a month, recently increased to 22,000 dollars ($16,140), the Pickerings were taken by the size of the living space: 7,200 square feet spread over a two-story main house and a small cottage. The couple and their two girls, Olivia, 18, and Lucy 14, sleep in the house, while their 15-year-old son Harry uses the cottage, which originally served as staff quarters.

Ku Swee Young, a real estate agent with Savills, says rental prices for high-end properties in Singapore have been increasing by an average of 20 percent a year in the last couple of years. Depending on location, a three- to five-bedroom luxury condominium unit rents for 16,000 dollars to 30,000 dollars ($11,730 to $21,990) a month, while houses can range from 7,000 dollars ($5,130) a month, for a two-story terrace house, to 45,000 dollars ($33,000), for a bungalow on a large lot.

The family’s main house, which dates from the early 1910s and sits on top of a small hill, is reached by a long private driveway that ends under a porte-cochère. The house, which is only one room deep, was designed along a linear plan, with rooms opening into one another through tall, graceful archways.

“These houses were designed so that direct sunlight would not come into the house to heat it up,” Mrs. Pickering said. “But because it’s only one room deep with windows on both sides, they’re actually quite bright. They’re very nicely designed and are ideal for entertaining.”

After a small entrance hall, visitors step into a 13-by-25-foot reception room that then leads to the living room, dining room, breakfast room and kitchen. At the end of the house, two smaller rooms serve as a studio for Mrs. Pickering, who is a decorative artist, and a bedroom for their live-in housekeeper.

While the wood floors and high ceilings are typical features of black-and-white houses, the Pickerings’ home includes some unusual features, like exposed red brickwork on the house’s upper facade and tall arched windows on the ground floor that open onto a large terrace with a swimming pool.

Upstairs, a large landing area serves as a family room; each of the three large bedrooms has a balcony, walk-in closet and bathroom. “Black-and-white houses usually have huge bedrooms, but they don’t have many,” Mrs. Pickering said. “I’d love to rebuild this house in another country, because I love its proportions and how it flows. But I would definitely reconfigure the upstairs to have more rooms.”

Mold and bugs are probably the house’s two biggest problems; there is a need to be vigilant about termites and cleaning up after the geckos, she said. “There’s also always something breaking. Because the lightening protection is not sufficient for the number of direct hits we get, we’ve gone through two computers, a hard drive and two TVs.”

The Pickerings’ is one of 33 black-and-white houses around the Mount Pleasant area; there are similar pockets elsewhere in the city. The houses are magnets for expatriates but unloved by Singaporeans, for whom they have sinister associations. “Some of the more senior taxi drivers don’t like to come here at night,” Mrs. Pickering said. “These houses were taken over by the high command of the Japanese military during the Second World War, and some Singaporeans believe they’re haunted.”

Family members have not felt any ghostly presence, but they have had plenty of encounters with unusual creatures: fruit bats, hungry monkeys looking for food in the kitchen, cobras slithering around the garden and even the occasional meterlong monitor lizard.

“When we first moved in, the gardener killed a snake as it was in the process of eating another one; it was, ‘Geez, two in one go, great!’ ” Mrs. Pickering said with a laugh, adding that her neighbor recently found a 4.5-meter (15-foot) python in her garden that took five men to get rid of.

Not all of the garden creatures are threatening, though. The sprawling 130,000-square-foot area, which is full of mature Tembusu and Albasia trees protected by a local heritage designation, is host to some beautiful birds. “We get exquisite kingfisher birds of the most gorgeous turquoise blue that come sitting on the railing of the swimming pool every single day,” Mrs. Pickering said.

“Singaporeans usually don’t like this type of home. They don’t like the jungle, the dark and the bugs. But at some point, I believe they will realize having nature like this is the ultimate luxury in this world.” [End of Story]


Classic colonial discourse: natives / locals don't value what is 'theirs', or are too caught up in superstition and fear to explore the wonders of their own home (CF Passage to India). But the piece obscures the fact that 1. Singaporeans aren't "into" colonial houses because they're just too damn expensive (22 000 bucks!) for any Singaporean to even get near! With a median household income of less than 4000 bucks, and a huge income gap causing more than 90% of Singaporean households to be below the 'average' income (see this), surely the material fact of the matter shouldn't be mystified by exotic stories about low-wage earning taxi drivers being afraid of the ghosts of Japanese soldiers and the people they murdered ...

, and 2. that the Pickerings are merely replicating colonial structures of economic oppression -- I'm assuming that they're in Singapore being paid big bucks for a job ("s
enior executive at an international shipping company") that a Singaporean could do, and probably does, for much less ...

Still, for a chance to see the interior of a house you'll never otherwise see --
click here

Friday, February 29, 2008

Luck of the Draw

Having never won anything in a lucky draw, raffle or even a table prize in one of those staff dinners, I was most irritated to receive the following this morning and thus have embellished it with my petty comments:

Dear Sir,

VERIFICATION OF OVERSEAS STATUS

1. On your application, an electronic Exit Permit (eEP) no. IAT 6863, valid from 02/08/2007 to 01/08/2010 for the purpose of your overseas study in USA ["for study in the USA" would be clearer as it gets around the passive construction and still sounds bureaucratic], was issued to you.

2. We are conducting a routine random verification exercise [never win lucky draw can get picked for this kind of thing ...] and you have been selected [as one of 2 lucky winners of an all expense paid trip to climb Peng Kang hill ... ] by our system to furnish documentary proof of your current overseas status [again, "proof that you are currently overseas" would be less clumsy].

3. Please let us have an updated documentary proof ["an" is wrong] certifying the purpose of your overseas stay [Re-write as: "Please let us have a document explaining why you are overseas". I should think that "certification" can't refer to a "purpose" but to the legality of my current status, something which the system already has, since it approved my permit] such as a company letter stating the duration of overseas employment [I think they should have more than one form letter for this, since point one already acknowledges that I applied for the permit "for the purpose of my overseas study in the USA"] with the name and designation of the signatory or a properly endorsed school letter stating the level and full duration of your course. You may email or fax the relevant document(s) to us at 63733173, within 1 month from the date of this letter. [of course, this being MINDEF, there isn't a date on the letter] Thank you.

4. Should you require clarification, please contact the Exit Permit Office at 63733136/38/39 or the MINDEF eServices Centre at +65 65676767, if you are calling from overseas [from "a location overseas" would be more correct, though I will concede that in Singaporean English "overseas" has become a proper noun, in the same way that outremer was the shorthand reference to the Crusader Kingdoms in Medieval Europe] , or [a semi-colon would correct the run-on: "overseas; or,"] 1800-3676767 (1800-eNSNSNS), if you are calling in Singapore.

Yours faithfully, [I'm glad you're still faithful ...]

Susan Woo (Mdm)
NS Registration & Enlistment Centre (NSREC)
Tel : 6373 3139
Fax : 6373 3173

Given that Susan Woo (Mdm) probably didn't write the standard letter and NS
clerks did, it really isn't her fault ...

Tuesday, January 01, 2008

Sinfully Singaporean

This blog has seen just about everything: the blues, attempts at literary and cultural criticism, frustrated rants, ecstatic verbal experiments, nasty comments, and even ruder rebuttals, flurries of readership, no readership, strange ideas, funky pictures, and even songs about dogs. But nothing will prepare you for what is about to be unveiled.

Since John is visiting from Chapel Hill, where he hasn't had much of an opportunity to eat Singaporean food (and faces half a year more of meal-plan fare when he goes back), I became obsessed with the idea that we should make something sinfully Singaporean. While he's been here, we've done Hainanese Chicken Rice, regular Chinese stir fry stuff, Assam fish curry, herbal chicken soup, and a range of different noodles .... So it only seemed natural that we cook the ultimate male-Singaporean fantasy: Kong Bak Pau.

The run up to the Kong Bak Pau. Under Edna's directions (and a phone call home to her mom), I decided to stew the thing overnight. So the Kong Bak project became strangely tied into the Bak Kut Teh he had the night before. I cooked both simultaneously, but the photos really concentrate on the Kong Bak.

The Bak Kut Teh:
Easy and yumy. Just tossed in lots of garlic with the packaged mixes and spare ribs. We tossed in chicken (for Edna, who was thoroughly disgusted with all the pork being processed for consumption ...)and some taupok squares. We managed to find Yu Teow (which were packaged as "chinese doughnuts") at the Oriental Mart and though they were a little dense, they worked nicely with the Bak Kut Teh.









The Kong Bak.
So, the pictures pretty much speak for themselves. I had a great time cooking it, especially grossing everyone out with how much fat there is on belly pork. I managed to hew away quite chunk, and also scooped away lots of fat that coagulated on the stew. The seasoning was easy -- some dark soy sauce, cloves of garlic, two cinnamon sticks, and a splash of five-space powder. And the thing just stewed ...



















Preparing the sum jium bak. And soaking the dried mushrooms.
Sourdough swooning over the possibilities ...










The Kong Bak after several hours of stewing and refrigeration. The white stuff is all coagulated lard that needed scooping up. I think it looks like Chai Dao Kway.













Scraping away yet more fat. John getting ready to dig in -- or is it really a look of apprehension and fear of clogged arteries? Kong Bak Pau!