Dim Sum in Singapore

Marina Bay Sands, Din Tai Fung restaurant, probably among the best dim sum in the world.

Books and films on Singapore

work in progress



Rickshaw Coolie: A People's History of Singapore (2003), by James Warren, ***** A people's history of Singapore between 1880 and 1940. Highly readable.

Ah ku and Karayuki San: Prostitution in Singapore, 1870-1940 (1993), by James Francis Warren, ***** Fascinating social history through the eyes of Chinese and Japanese prostitutes iwho came to Singapore in search of fortune. Few found it.

Breakfast and identity in Bali, Indonesia

I am about to have a delightful breakfast in the terrace of my hotel in Bali, which is adjacent to some fastidiously manicured rice terraces. The early morning sun shines on the water that fills the paddies. I have just taken a short walk around the terraces to photograph the reflections of the seedlings on the muddy water, and have returned to the table for a hearty Indonesian breakfast.

A waiter comes to my table, he has obviously been trained to have a personal approach to each guest, as he greets me warmly.

Waiter: Hello Mister Marco, so you are from Belgium?

Me: Hi, good morning, yes, well I live there but I am Italian.

W: Oh I see, so Belgium is near Italy?

M: Well kind of, it's a two-hour flight, Belgium is on the Atlantic coast in the North of Europe.

W: Oh I see, on the Atlantic, so is it near Canada?

M: No no, it's in Europe, between France and Germany.

W: Ah ok. I thought it was landlocked. I once flew over the Atlantic, I remember it's extremely deep. And the waves are huge! But France and Italy are the same right?

M: Not really, different countries, though we are all in Europe now: no borders, same money, most laws are the same.

W: So it is the same.

M: Ah well yes I suppose in a way it is.

W: And Belgium too?

M: Yes of course, Belgium too.

He may not know Belgium's exact position on the map, but he clearly knows about the Atlantic. How could he guess the depth of the ocean and size up the waves from an airliner is anyone's guess. But he understands Europe as well as any of us who live there.

The conversation is very useful for me: it drives the point home that I, really, have no homeland. My roots are weaker than those of the rice seedlings that bend in the light morning wind. Do I have an identity? Do I really need one? Do I care? Not really. I suppose I just have multiple identities, and it's too complicated to explain over breakfast.

Lesson learned: keep it simple when trying to explain where you come from.

Tour and cooking course in Bali

We start for a walk to the village of Celuk Village for Fine silver making and studio. Obviously a touristy moment but interesting nonetheless.

We then proceed to the Batuan Village temple, a beautiful temple with amazing curving detail.

This is followed by a visit to one of many wood carving villages, where I spot a beautiful mask that is now guarding against evil spirits by the door of my bedroom.

Finally, a short walk around the monkey forest of Ubud completes the tour. Actually, the best part is yet to come, as in the late afternoon and evening I have booked a cooking class. As I always do when the opportunity presents itself when I travel, here too I take another cooking class of Balinese cuisine. I decide, among many options, for the half-day Lobong cooking course.

There are four ladies (from Australia, India and Lebanon) joining me for this class. We start with some explanations of the traditional Bali house structure and an introduction of real Balinese Daily Life. The Lobong are a well to do family and their house compound is impressive.

We then go for a walk in the surrounding forest to study and pick several herbs and spices that will be used in the cooking class. It's a pleasant descent into the valley and then a climb up to the house again. Along the way we stop at an ample courtyard where several ladies are busy preparing food: chopping, slicing, mixing. Very friendly and photogenic!

We then plunge in the lush forest and meet several farmers who are also there to gather precious ingredients for their kitchens. In about one hour we are back to the Lobong house and it's time to get to work!

We spend the next couple of hours cooking Balinese food under the careful supervision of the chef.

Then it's time to eat the product of our hard labor! Before that, however, we had to make the traditional offering to the ancestors. So the mother of the chef comes along, takes a sample of the food we had prepared and walks to the family altar to make an offering. Only then we are allowed to the table. It was all quite good.

The Terunyan (or Trunyan) of Bali, Indonesia

The Terunyan cemetery

A day trip from Ubud to a rather atypical destination: the village of the Terunyan (or Trunyan) a "Balai Aga" (aborigenal people of Bali). Their name comes from Taru (tree) and menyan (fragrance) and I will return to the importance of this fragrance in a moment. These people date way back to before Hindus came to Bali, where they now constitute over 90% of the population, an anomaly in Indonesia which is mostly muslim.

As I read from a local information board (I slightly adapted the English):

The Terunyan village is situated at the foot of Mount Abang, in remote and isolated locations on the eastern coast of the Batur lake. The Terunyan society calls the community of Bali "Aga" (native). In Terunyan there is a temple called Pura Pancering Jagat. In addition, in the village, the houses still reflect a traditional home. Near this villave there ia a cemetery that can only be reached by boat via the lake.

Unlike other Balinese cultures, these people do not cremate their dead. The bodies of the deceased are just laid on the ground within fenced "ancak saji" (woven bamboo). Women are generally not allowed to attend the ceremonial processions that accompany the dead to their final resting place. (Actually it is not quite "final" as I will elaborate below.) This is because of a belief that if women were allowed to partake of funeral processions this would produce a curse for the whole village.

Interestingly, these bodies do not smell after decomposition begins. This is believed to be the consequence of the Menyan Taru trees (taru = trees, menyan = fragrant) that grow just next to the graves.

A unique experience, if a quiet and sober one. Not rally an "attraction of Bali", which is how Tripadvisor classifies it. Some contributors to this most useful website compared how much time was needed to visit Tetunyan and trip prices to rafting or market browsing.

There are actually three cemeteries. The first is for children. It is called the Semà (cemetery) Muda (youth). The second one is the Semà Bantasi and it is for those who die in accidents or because of illness.

The third one, which we visited, is called the Semà Wayah (old people) and it  is for people who were married and die of natural old age. Only eleven people are buried there at any one time. When additional elderly people die, the ones who were placed there first are moved to an adjacent site and their skulls and bones are lined up.

As for the trees, I could indeed small a fragrance, but won't attempt to analyze what effect this can have on the preservation of the cadavers. The legend has it that in the old days the elderly were asked what to do with these trees, whose smell was so strong that it made people sneeze all the time. They advised villagers to plant the trees next to the dead so that the stench from decomposition would be balanced with the fragrance.

Our local guide Agung also relates another legend according to which the stench of the dead is sucked in by a network of natural tunnels under the cemetery.

Great book about Bali: