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Singaporean

Chomp Chomp

I wouldn’t know Singaporean hawker food from my left foot, but I do know great writing when I see it. “Whenever I find myself growing grim about the mouth, whenever it is a damp, drizzly November in my soul,” Herman Melville wrote, “I account it high time to get to sea as soon as I can.” That’s the opening of “Moby-Dick,” a novel that’s far more entertaining than most who were force-fed it in high school will ever realize. The Times’ critic Pete Wells started his 2015 review of Chomp Chomp with those lines. You’ll have to read his piece to see how Melville connects to things like Char Kway Teow (“Wok fried rice noodles with clams, shrimps, and pork crouton (optional)”), Asam Pedas (“Hake or prawns, okra and tomatoes in spicy coconut tamarind sauce”), or Nasi Lemak (“Coconut rice, fried chicken, lamb rendang, anchovies, peanuts, egg, sambal). However, it is also useful to know that Wells gave Chomp Chomp two stars. (7 Cornelia St. 212-929-2888.)

 

Signed fine art Giclee prints on museum-quality, one-quarter-cotton 280 gsm paper with archival inks are available in two sizes:

5 x 7 for $55 (email me about this size)
9 x 12 for $95

Editions are strictly limited to 365 copies, and each annotated print is a beautiful reminder that our days are numbered.

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