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Singapore–arrival & eating
15 hours and 10,000 miles later, we found ourselves at Singapore’s Changi Airport. A touch of home, we’ll see chickens everywhere since Chinese New Year is imminent, the Year of the Rooster.
The airport is a marvel of efficiency where their goal is to get you out of the airport within 30 minutes, regardless of your origin.
Although it would last but a day, it was great to see Google Fi phone service was working and at the same rates as home.
We had been here before and gotten fond of our hotel, the Naumi Liora. It’s built into a row of shophouses on the edge of Chinatown. (By the way Chinatown isn’t a historically Chinese enclave.)
The most important matter at hand was finding some food. We headed for some of Singapore’s famous hawker food at the Maxwell Food Centre. Although the food centres all over the island each have their own personability, they are all cheap and clean.
We had an enjoyable language-free interaction with this adorable little old lady who knew before we did that we would need a second order of dumplings.
boiled dumplings
fried dumplings
flying to Singapore
a morning in Singapore
