Happy Birthday, Singapore

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Dear friends, I published an essay about Singaporean nationalism and patriotism on Mothership.sg, one of Singapore’s newer alternative news sites. Incidentally, I sit on the advisory board of Project Fisher-men, a social enterprise that owns Mothership.

Click here to read it on Mothership.

Alternatively, it is reproduced here:

Every year in the days leading up to August 9th, a maelstrom of emotions swirls deep within me. I am never quite sure how to react to Singapore’s National Day.

“But why are you singing Stand up for Singapore?” asks my Chinese Peranakan wife, who is indifferent towards the patriotism, but wholly enthusiastic about the day off. It’s subconscious, I say, a reaction to hearing the catchy tune somewhere in July, the month of cheesy patriotic jingles in Singapore.

My fundamental problem with National Day has nothing to do with Singapore per se. Rather, I am generally skeptical about nationalism and patriotism, and their expressions anywhere in the world. Nationalism’s slippery slope to fascism — from Adolf and Idi to Perkasa — seems to far outweigh any benefits.

I prefer to exist, naively, in an idealistic parallel universe where borders are fluid and the oneness of humanity is cherished. With ethnicity, religion and culture already dividing the peoples of the world, why cloak ourselves with another layer of differentiation?

There are also particular, localised reasons for my ambivalence. And it is, indeed, ambivalence, not just doubt, because National Day has first always made me warm and fuzzy inside.

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Culinary post from China: Sichuan

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Mapo doufu

This post is meant to accompany my First letter from China: Sichuan. Since digestive difficulties have prevented me from tasting Chengdu’s wonderful food on this Kerala to Shaolin trip, I will instead narrate a story from April 2012, when I visited for the first time with my wife Li Ling.

Barely 15 minutes after reaching Buddha Zen, our hotel, we are on our way out. Ling has gotten directions to a local restaurant and we are walking briskly, after pulling on a thin extra layer for the crisp Spring evening. Unfortunately, we cover only about 300 metres before I get distracted by skewers of raw meat lying next to a charcoal grill. Perhaps more importantly, there is a wide tray of chilli flakes sitting next to it.

A few minutes later, the eager, young Chinese BBQ master is brushing the chilli onto sizzling meat cubes, using a giant paint brush, the kind one uses to paint walls. The meat is good enough, but we are to have much better.

I am ecstatic, though, that my mouth is finally on fire. I had spent months dreaming of this moment—my first chilli high in Sichuan. It is, I imagine, much like one’s first scotch in Scotland; or joint in Jamaica.

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