Our red light district just doesn’t seem like one. It is just slightly sleazy, surprisingly not too grimy, and seems quite safe, even at night. This place is dotted with well known coffeeshops and durian stalls.
There are coffee shops specializing in various dishes made of frogs legs that I can assure you I won’t be trying out. About fifteen years ago, my two cousins, who are like my younger brothers, ordered frogs legs at a Chinese seafood restaurant, and I decided to try one as they assured me it tasted of chicken. It kinda did, but once I looked at the appendage, I couldn’t get the image of the frog out of my mind and it totally freaked me out. Never again after that! But it was definitely one of those great memories of life with my cousins when we were young. I lost one of my cousins recently, so the memory is now even more poignant for me. It just reminded me even more of how I miss his infectious grin and zest for life. He was someone who was always so positive and had the sweetest personality out of anyone I have known in life. I know that he would appreciate a post like this and I know that he probably really liked the authentic Chinese cuisine in Geylang. Anyway nothing I write about him will fully reveal how much he meant to me.
The only evidence, I guess, that this is a red light district are the various seedier looking hotels, signs at terrace houses saying welcome and a hairsalon with a funny name like lovers’ hair salon.
There are also Taoist temples in the midst of Geylang and I found the red gate at the entrance of this temple beautiful and striking.
There’s the famous Hokkien mee at Lorong 9 and Hor Fun at Lorong 11. We had the Hor Fun today (I had the sliced fish version – S$7 a plate), but somehow the standard seems to have dropped. B thinks that perhaps it was not made fresh and that the noodles and sauce were prepared earlier and refried. I now think that the one I had at Borsch Steakhouse was much tastier, which is really surprising to me. It just goes to show that consistency in quality is really important, as one bad experience can taint the standing of a restaurant.