A refreshing difference!

 

The Red-Eye flight out of Singapore was as eventful as it should be. There was a change of the Boarding Gate and I joined the queue for boarding. We inched slowly to get our hand luggage and our bodies electronically scanned.

Lunch with cousin Malcolm and his wife,
Yeen, upon my arrival in Sydney

I paused to repack my laptop into my bag and saw a few men nearby, struggling to get their belts back on, hopefully before the trousers dropped to their knees.

 

Cousin Malcolm told me about this inconvenience on his recent visits from Sydney to Johor via Kuala Lumpur, so whenever he travelled now, he will wear trousers that do not need belts.

 

After a long, long time since I last travelled, I was heading out to Sydney, Australia, where Malcom and his wife, Yeen will host me in their home for the coming weeks.

 

Lunch upon arrival

I later learnt that this arrangement was made by my brother when he was with them, on their recent visit to Malaysia. Little did I know that it was agreed that I should go to be with them for a while with the flight ticket, a generous gift from my brother and eldest sister.

 

It was a pleasant surprise but as it was an unplanned trip early in the year, during the pre-Chinese New Year and pre-Ramadan season, I had no alternative but to politely decline the annual invitations to food previews and celebrations.

 

Malcolm and Yeen started a WhatsApp chat group entitled, Peggy’s Holiday, and asked me what I would like to do, visit places of interest, a road trip or what?

 

I have been to Sydney twice and already visited the must-see landmarks with a road trip from Sydney to Melbourne on my first visit. My second visit, however, was to pay my last respects to Malcolm’s mother at her passing some 20 years ago.

 

It will be good to visit Sydney again to see the changes there and meet Malcolm and Yeen’s children, Alexandria and Benjamin, again.

 

Old photo of their son, Benjamin,
at Legoland Malaysia Resort with me in 2015

During their family visit to Johor in 2015, they left their children with me to take them for a Legoland experience. Some 11 years have flown pass, as now Ben and Alex have careers of their own and in 2024, Alex married Dexter.

 

Meanwhile, cousin Gillian and her husband, Michael, who are also based in Sydney, were already hosting her parents’ stay since December last year.

 

Aunty Polly and Uncle Steven who live in USJ, Selangor, were settling into the Dee Why neighbourhood in the Sydney suburb and were sharing photos of their walkabouts.

 

From their outfits, I guessed that the weather was much cooler than what we are used to. Their long-sleeves and double-layered T-shirts in the photos reminded me to pack suitable clothes to keep myself comfortable in the cooler temperatures.

 

While I gave more thought about what I wanted to do, the short answer to their question was, I just wanted to chill out – do nothing or something to relax – like reading, eating desserts and shopping.

 

And then, I knew what I should tell them: I would very much like to take in a live theatre show, preferably, a musical. Each time I was in the UK, I would try to get a live theatre experience, at least once or maybe twice, if possible. So why not do the same in Sydney?

 

So Yeen sent me online links to theatres in and around Sydney for me to review and pick the shows that I would like to catch. After studying the lists closely, I made my pick for Yeen to book tickets for herself and Aunty Polly to join me for the show.

 

This visit to Sydney was a timely and refreshing break for me, to do something different with family in another country, and to seek inspiration for my next chapter.

 

In the days ahead of my departure, I received a message from my sister in the UK, who expressed her excitement about my impending travel Down Under. Then she told me that she had transferred some pocket money into my bank account for my travel treats and theatre shows.

 

God is indeed, always faithful and good. I am truly blessed. First, the flight ticket. Then the home hospitality. Now spending money too. Thank you, all.

 

“One more sleep to go! All ready for your flight tomorrow night/Friday am?” read the WhatsApp message from Malcolm.

 

I must confess that I was careless about the travel date and time, and was grateful for the reminder that I should get to the airport on Thursday night for the Red-Eye flight in the wee hours of Friday morning.

 

Malcolm's Kawasaki Ninja 1000
[in the carpark]

Then a cheeky message from him, “If you don’t have too much luggage, will pick you up from airport with this…” He and his crazy sense of humour. I could not help but smiled when I saw the photo he sent of his Kawasaki Ninja 1000, his Big Boy Toy which he prefers to ride into the city, to avoid heavy traffic.

 

This was followed by more messages with his tips for my travel as (they are all aware!) I have not been travelling for far too long.

 

“We are excitedly waiting for your arrival this Friday afternoon. We caught the same flight back on our last trip… We’ll be having lunch straight after we pick you up from the airport,” said Malcolm.

 

“You will take approximately 45 minutes to clear Immigration and Customs. With your new passport, you should be able to use the Smartgate (auto) which will be a lot quicker that queuing up to be cleared by an Immigration Officer.

 

At the corner of Majors Bay Road
and Trafalgar Parade

As there is no public Wi-fi in Sydney airport, one of us will meet you when you exit from Customs in the arrival terminal. Have a safe flight,” he added.

 

While travel procedures may have changed over the years, in my travel assignments, all travel arrangements were handled by the event organisers and I only had to turn up. Now I was simply on my own.

 

Also ahead of my travel, my niece Amanda who completed her higher education in Perth, Australia, reminded me about the strict Customs regulations. She shuddered to think that I may be featured in the Border Control television documentary, among the crazy Asian women whose luggage was full of restricted items.

 

Thankfully, nothing of that sort happened to me. When I went through Immigration and Customs at the airport, the officer politely asked me, “Travelling alone?” and when I replied, “Yes!” he said, “Take Lane Six.” I followed his instruction and walked out of the terminal smoothly.

 

A breezy balcony with a view

Just outside the exit, I spotted Yeen, waving wildly to get my attention. She told me Malcolm was waiting at the pick-up area, a few minutes’ walk from the terminal.

 

We walked outside under the bright sunshine, whipped by cool winds – ahh…natural air-conditioning – a short distance to the pick-up area. I was prepared to sport a wild, wind-blown look, and it was indeed a refreshing change from our hot and humid tropical weather.

 

As agreed, we headed off for our late lunch at Marrickville. Malcolm chose a simple meal of Vietnamese cuisine that included his favourite beef broth noodles, Pho.

 

This suburb is populated by a community where the Vietnamese made up the majority so there were a number of Asian provision shops in this neighbourhood. 

 

I observed as Yeen chose fresh fruit and vegetables to prepare dinner. I know I will be well-fed with homecooked meals as Yeen is an excellent and versatile cook who can whip up fantastic spreads in her well-equipped tiny kitchen.

 

Then a drive to Concord, and a warm welcome to their apartment located on the first floor, my home base for the next few weeks. I unpacked and settled into their guest room, ready for a refreshing change from my regular routine.

 

This low-density apartment block is situated at the corner where Majors Bay Road meets with Trafalgar Parade, and commands a panoramic view of the street which is bordered by tall trees, shops and cafés, with a Local Coles and Post Office nearby.

 

Dinner with Alex and Dexter, Mal and Yeen

At dinner, we were joined by Alex and Dex, who were staying with the parents temporarily while their home was undergoing the final stages of renovation. Ben came over later, after his karate classes, where he is Karate Master, a sinseh, Black Belt with four dan (Ahem!)

 

It was lovely to meet the family again, to renew our acquaintance and to get to know Dex, the newest addition to the family. While daylight hours are longer here, I could not tell that it was a “late” hour as the excitement and new experiences were keeping me awake.

 

After a homecooked dinner of pan-seared wagyu beef wrapped in seaweed (among other yummy dishes!), Malcolm and Yeen said we would take a walk to Coles to pick up some groceries. So off we went in the cool night air.

 

It was fun to join the neighbours in late-night grocery shopping and to discover the wide range of fresh fruits, cheese and ice-creams. Malcolm had to decide which ice-cream flavour he favoured, and when he picked his choice, declared that he must eat it right away.

 

So we walked across the street to sit on a bench under a bush, lit up with fairy lights, to enjoy the taste of my first ice-lolly in Australia. A fitting, cool and sweet start to my holiday adventure Down Under, hosted by Mal and Yeen.

 

#MyJohorStoriesTravelogue

#MyJohorStoriesJanuary 2026

Spanish vibe at Pica Pica in Sunway Iskandar

 

One of my fondest memories of a Spanish tapas experience in Johor Bahru was at EightLido, a cool destination for dining, drinks and special events, a place with a delightful vibe which sadly has since, ceased to exist.

 

Facade of Pica Pica Spanish Tapas Bar at
Sunway Commercial Area in Sunway Iskandar

This memory stayed so fresh in my mind that when I received the invitation to a review of Pica Pica Spanish Tapas Bar, I had a flashback to my experience at EightLido. Needless to say, I did not hesitate to accept.

 

There may be several meanings to the word, Pica Pica, but here it is Spanish for, “finger foods or snacks,” while tapas specifically refer to, “small Spanish savory dishes, typically served with drinks at a bar.”

 

Raising our glass tumblers
of Sangria for a toast to friendship

It did not take long for me to round up a few foodie friends and after a scorching hot Friday, we headed over to the Sunway Commercial Area in Sunway Iskandar Puteri, just as the sun was setting.

 

Bordered by ample parking spaces, Pica Pica is located in a corner unit which looked open and spacious, where diners were already seated at tables set up along tiled pavements, safely shaded under canopies. Posted on a pillar in front, a sign clearly announced, NON-HALAL.

 

In the tradition of Spanish tapas bars, Pica Pica serves their own recipe of refreshing chilled Sangria by a glass or in a one-lite carafe. So for us, it made sense to have a carafe of Sangria to share.

 

A glance at the other tables revealed that diners were not only enjoying Sangria but also a choice of alcoholic drinks as staff were helping to serve wine and whiskey in wine glasses and iced tumblers.

 

Padron Peppers on the serving of
Huevos Estrellados

Harish, the manager, was quick to inform us that Pica Pica welcomes diners to Bring Your Own alcohol – with no corkage charge – for a minimum spend of RM50 per person with a small service charge of only RM3.90 per person for the provision of ice and glasses.

 

As the tables around us quicky filled up that Friday evening, the mood was convivial with conversation, laughter and the taste of typically Spanish fare.

 

I observed that the kitchen was open on two sides and diners could see what was going on inside, which to me was also proof that the chef and his culinary team were clearly confident about performing their various tasks, in full view of diners.

 

As we sipped our tumblers of craft Sangria, our tasting meal kicked off with bowls of Gazpacho, refreshing chilled soup served with bread rolls.

 

Chef KT [Left] and culinary team working in
the kitchen, in full view of diners at Pica Pica

More Cold Tapas items to savour included smoky, thinly sliced, delicate cured meats from the Cured Meat Platter: Chorizo 60g (spiced and savoury) and Jamon 60g (smooth, buttery texture).

 

Aware that the chef was keen to let us taste as many items in their menu, I made a mental note to carefully pace myself so that I could enjoy every morsel I tasted.

 

Peppers – the very word warned of a spicey burn on the tongue – but it was not so for Padron Peppers that were deep-fried, lightly blistered and salted.

 

A serving of Gambas al Ajillo;
Note: Mop up the olive oil
with the bread rolls

It was easy to pop one tasty Padron Pepper after another, into my mouth but I consciously saved space (in my stomach!) to savour dishes that were arriving at our table.

 

Another dish that also featured Padron Peppers was Huevos Estrellados, topped by Padron Peppers and soft-cooked fried egg, drizzled over crisp fries.

 

Meanwhile, the name of the Spanish Bikini Sandwich raised some eyebrows probably because the thinly sliced, triangle shaped sandwiches resembled the bottom piece of a bikini.

 

When I sank my teeth through the crispy toasted sandwich, I could taste layers of the filling made up of aromatic black truffle, jamon and melted cheese.

 

A serving of Paella de Marisco
to share among us

More tapas dishes to enjoy included a Classic Spanish Tortilla stuffed with caramelized onion and golden Jamon Croquetas, croquettes filled with Iberico ham and silky bechamel.

 

When it was served, it was easy to recognize the tender spears of asparagus in the dish of Esparragos a la Parilla, topped with mojo rojo sauce and melted cheese.

 

It was likewise for the Patetas Bravas, crisp quartered potatoes topped with smoked bravas sauce and aioli.

 

As we passed the plates around the table to have a taste of each item, one particular hot tapas dish stood out as a firm favourite. This was Gambas al Ajillo, a dish of succulent whole prawns, sauteed with garlic, chilli and olive oil.

 

Pincho de Cordero, skewers of juicy lamb cubes
with honey mustard mayonnaise for a dip
 

When the Sharing Plate items were served, it started with a platter of Paella de Marisco. The slice of lemon was squeezed and its juice drizzled over the rice cooked in seafood stock. The rice was mixed with dollops of aioli and shared, topped with king prawns, mussels and squid.

 

This was followed by Pincho de Cordero, three skewers of juicy lamb cubes with a side of honey mustard mayonnaise for a dip and slice of lemon.

 

When the Chuleta de Cerdo was served, we agreed that it resembled a mini version of a tomahawk. This juicy grilled pork chop was served with a side of golden fries, Padron pepper and Djon Mustard sauce.

 

For fish-lovers, the Pan-seared fillet of Seabass with topped with tangy Mango Chimichurri sauce, just hits the spot.

 

The taste of fresh ingredients certainly made a difference to each dish and I did not hesitate to compliment the chef when he asked for my comments.

 

“Call me KT,” said the young chef, whose name was Kathiravan Thachinamoorthy, a Malaysian who acquired his culinary skills from working with restaurants abroad.

 

Chef KT's version of
Basque Cheesecake

After our chitchat, he was ready to serve us dessert of two separate items: Churros with chocolate and mango dip sauce, and Basque Cheesecake, a classic vanilla burnt cheesecake with creamy center.

 

I could hear the pride in his voice when Chef KT told us that he had perfected the recipe for this Cheesecake and was sure that his version was only served at Pica Pica.

 

I know it was not just this Cheesecake, the chill-out ambience or the food, but a certain Spanish vibe that will keep diners coming back. In fact, many there that evening were repeat diners since its recent opening.

 

As we were about to leave, Harish reminded us that Pica Pica is also a pet-friendly place as they will make everyone – diners and furry-friends – very welcome.

 

Pica Pica Spanish Tapas Bar [Non-Halal] is at 21-01, Laman Niaga Sunway, Persiaran Medini 3, Bandar Sunway, 79250 Iskandar Puteri, Johor.

 

Open from 3pm to 11pm on weekdays, from 12pm to 12am on Saturday and Sunday. Closed on Monday. For enquiries and reservations, Tel: +6012 700 0469.

Coppola at Horizon Hills

My first encounter with the name Coppola was when I watched that 1972 academy award-winning film where its writer and director was Francis Ford Coppola.

Coppola Family Pizzeria & Wine Bar at Horizon Hills

It was after I had read The Godfather, the made-into-movie-book by Mario Puzo, so I could better understand the family feud and trail of horror avenging in this dark movie about the Mafia and Italian culture.

Somehow I cannot forget the weird, raspy voice that lead actor, Marlon Brando, affected for his role in this film…

Fast-forward to the present and I’m sitting in a restaurant named Coppola Family Pizzeria & Wine Bar right here in Johor Baru, within the Horizon Hills residential area.

I’m listening to the heavily accented voice of restauranteur, Stefan, who’s introducing the dining concept in his restaurant and how he aims to create an ethnic themed dining destination here.

Freshly baked pizza from this oven

The intricacies of his Italian-Bulgarian accent takes a while to attune my ears to but from his animated expressions, his passion for serving authentic cuisine that he grew up with, is obvious.

As he shares his plans about the range of restaurants opening here, he seems to be on a mission to establish Horizon Hills as a preferred dining destination, starting with Coppola which specializes in a menu of Italian and Mediterranean favourites.  

In fact, this pizzeria has installed a wood-fire oven shipped in from Italy, to bake a variety of some 20 different types of pizza on their menu.

Stefan [Right] opening a bottle of liqueur at the bar

His career in managing top restaurants brought Stefan to Singapore and when he explored the possibilities in establishing his own restaurant, he fell in love with JB, the place where he believes that people will better appreciate his food.

Opened since late 2014, Stefan is pleased that Coppola has established a reputation for consistently good food and service, and tells us that the same team continues to work with him since its opening.

I observe that Stefan is very much a hands-on restauranteur who not only issues instructions to his team but also steps up to offer table service.

A Bulgarian meatball, Kjufte, topped with a dollop of sauce

While there are non-Vegetarian items on the menu, he said diners are welcome to request for their preference of Vegetarian or Gluten-free versions.

A glance at the tasting menu gives me an idea of the items listed under Salads, Appetizers, Pastas, Pizzas, Main courses and Desserts, lined up for our group.

So once the talking is done, it’s time for the tasting.

Our meal starts with a refreshing taste from the Mediterranean, in fact a salad from Capri or Caprese Salad created with slices of Mozarella cheese and tomato topped with fresh basil and olive oil.

My pan-fried whole prawn wrapped in a strip of bacon

The refreshing toss of tomatoes, red peppers, cucumber and onions in the Bulgari Salad is another popular choice for salads here.

The recommended warm Appetizers are Kjufte or Kyufte – Bulgarian meatballs – made with minced pork and flattened on the grill. These fragrant meatballs come with a dip of a special house sauce.

When I sink my teeth into the pan-fried whole prawns wrapped in a strip of bacon, I can understand why this is yet another popular choice for Appetizers.

With my appetite suitably whet for more food, I eagerly anticipate the next items on the menu: Pasta and Pizza in authentic Italian flavours.

Homemade Ravioli with mushroom sauce

When I spot the word gamberi in Spaghetti aglio olio e gamberi, I expect to see whole shrimps/prawns and there it is – a large prawn – perched on top of the pasta.

“Italian wonton,” I overheard someone’s smart comment when the next pasta dish is served. I have to agree because it’s Coppola’s homemade Ravioli with mushroom sauce!

Coppola will not be complete without a dish named after the famous film icon so the next recommended item is Pizza Francis.

Pizza Francis is a recommended pizza choice

This popular choice of freshly-baked flatbread is topped with bacon, chorizo (pork sausage), mushrooms and sliced chilli, for a hint of heat.

Another good pizza choice is Pizza Al frutti di mare, a typically Italian pizza with generous toppings of seafood on a bed of tomato sauce.

The Mains recommended include the Sea Bass in citrus sauce and Lamb ala Toscana.

Stefan assures us that the lamb shank must be tender as it was baked for 12 hours.

As we whip out our cameras to snap shots of the dishes, Stefan wryly commented, “Italian food is not very photogenic.” And I have to agree with him.

Sea Bass in citrus sauce

While plating and presentation does make a difference to diners, true food connoisseurs will still place authentic taste as top priority.

When we dissected the dishes, we discovered that the pan seared Sea Bass with a side of delicious citrus sauce, is lying on a bed of sautéed spinach.

The marinated lamb is indeed fall-off-the-bone tender and is served with a side of risotto tossed with mushrooms and roasted vegetables.

With all these tasting dishes shared among us, it leaves sufficient space for us to enjoy the two recommended Desserts: Their highly acclaimed Tiramisu and Crepe Suzette.

Stefan added liqueur to flambe the
pancakes to prepare Crepe Suzette

While the Crepe Suzette is not quite Italian but actually French, I’m not complaining.

When Stefan and his team set up the stove to serve (Read: impress!) diners by the table, it occurs to me that never before did I have a Crepe Suzette experience in JB.

We watch as Stefan step-by-step, squeeze fresh orange juice into the pan to caramelize the citrus sauce and added liqueur to flambe the pancakes.

All this happening while I’m having a flashback to my previous experience… on a date in Singapore… a long time ago…

Served warm from the sizzling pan, the Crepe Suzette certainly lives up to its reputation.

From a warm dessert, we move on to their famous chilled Tiramisu.

“Real Tiramisu cannot be without alcohol,” declared Stefan, who I can tell is very proud of this dessert.

A serving of their highly acclaimed Tiramisu

This delicious coffee-flavoured Italian cheesecake is created from a (carefully-guarded!) traditional recipe with a strict balance of alcohol, made from a blend of three liqueurs.

Yum! This Tiramisu meets with my expectation in every way but a word of caution to diners (like me!) who are not caffeine tolerant.

Caution: Indulge in this delightful dessert and risk losing sleep for most of the night!

Coppola Family Pizzeria & Wine Bar [Non-Halal] is located at No. 1 Jalan Hijauan 3, Horizon Hills, 79100 Iskandar Puteri.

It has indoor air-conditioned and outdoor al fresco dining sections as well as a bar to enjoy wines, beers or cocktails.

Opening hours 12pm to 3pm [Lunch] and 5.30pm to 12am [Dinner] on weekdays.

Open from 12pm to 12am on Saturday and Sunday. Closed on Monday.

For Reservations or takeaways, Tel: + 607 – 509 5527 or +6016 – 761 5824.

Reunion dinner at the zoo

Chef Liew presents Steamed Cod Fish

For a unique dining experience to usher in the Year Of The Rabbit, PEGGY LOH suggests you call Singapore Zoo for reservations

I HAVE a confession. I’m a fan of the Singapore Zoo because I enjoy seeing healthy, happy animals living in their natural habitat. But this time, it’s a visit with a difference because I’m dividing my attention between the animals and dining options.

Yes, at the zoo! And it’s just not any ordinary meal. I’m sampling a gourmet Chinese New Year Reunion Dinner menu, to be served at the Night Safari! How much more fun and special can it get! I also get to meet Wildlife Reserves Singapore Group’s executive sous chef Liew Kok Hian, who’s preparing the feast.

But first, Liew, a Hakka from Kuala Lumpur, shares an amusing story with me. He says that whenever he tells people he works at the zoo, they look surprised and ask “You cook for the animals?”. No, he doesn’t but he certainly knows how to please hungry visitors at the zoo. With more than 20 years’ culinary experience under his belt, Liew is putting his skills to good use in the Ulu Ulu Safari Restaurant. He also enjoys sharing his knowledge and offers short baking and cooking courses (such as preparing Hakka Thunder Tea Rice) at another zoo restaurant, simply called Ah Meng Restaurant.

Iconic Ah Meng

Bronze replica of Ah Meng in Singapore Zoo

In case you’re wondering, Ah Meng is not the name of a person. Instead, the restaurant is named after a Sumatran female orang utan which had breakfast with dignitaries and celebrities like Prince Philip and Michael Jackson when they visited the zoo. In 1992, it was the first non-human recipient of a Special Tourism Ambassador award from the Singapore Tourism Promotion Board. This “poster girl” of the Singapore Zoo, featured in travel films and more than 300 articles, died of old age in 2008.

Two of the zoo’s food outlets are named after Ah Meng and it has been immortalised in a life-like bronze image. But before going in search of the Ah Meng Memorial, I pause at Ah Meng Kopi cafe for a refreshing iced lemon tea that comes with a plastic stirrer tipped with a tiny image of an orang utan. A quick scan of the other tables indicates that nyonya laksa is a hot favourite as most visitors are slurping from a bowl of the luscious rice noodles in spicy gravy. I make a mental note to get a taste later.

Happy animals

Now, I’m off on the zoo’s Treetops Trail. Following the signage to the trail, I pass rare tapirs that are native to Malaysia and Indonesian babirusa or pig-deer, a special member of the pig family. Around the corner, I join a crowd admiring the white tigers and I’m glad there’s a wide moat separating visitors from the handsome tigers basking contentedly in the sun.

Just a short walk away is the Primate Kingdom and a rocky outcrop that’s home to a large troop of Hamadryas Baboons. Perched on the rocks above the community of noisy baboons, several sharp-horned Nubian Ibex look down with disdain as the baboons scamper about, snatching food and chasing each other from rock to rock.

Popular Vegetable Briyani at Ah Meng Restaurant

At the edge of a water inlet close to the garden with a view, I find the Ah Meng Memorial, a bronze statue of her, and read the information inscribed on a plaque. This grand dame who had two male offsprings, three female ones and six “grandchildren” died at age 48, the equivalent of 95 in human years.

I can understand why she’s so fondly remembered when I spot a wall in Ah Meng Restaurant decorated with her many photographs taken with celebrities. Makan time I see visitors queuing at the counters to place their orders. I follow my nose and sniff out some popular Asian fare.


Like the other visitors, I’m eager to continue my tour of the zoo, so having a choice of local delights makes it easy to decide what to eat. Vegetarian biryani with raita (cucumber and yoghurt salad), vegetable curry, sambar gravy and crispy papadam, seems very popular. There’s also nasi lemak (pandan and coconut flavoured rice) topped with a piece of Balinese chicken, hard-boiled egg, spicy dried prawn sambal and peanuts, Hainanese chicken rice with a choice of boiled or roast chicken, the ever-popular nyonya laksa and juicy barbecued chicken with fries. It’s almost 3.30pm when I sit back, satisfied with my late lunch.

Varied attractions at Singapore Zoo

That's Ronnie eating out of my hand!

A quick look at the zoo brochure tells me that I’m just in time for the giraffe feeding and I rush off on the shortest route through Wild Africa, passing exhibits of nyala, gnu, white rhino, eland, cheetah, ostrich and zebra to reach the giraffes. Already, visitors are waiting in a queue to feed the giraffes. I’m glad to be farther back as it gives me a chance to watch and pluck up enough courage to do likewise.

As we stand on a wooden ramp the height of the giraffe’s head, Ram the keeper introduces Ronnie the giraffe who’s licking her chops in eager anticipation of a good feed. The giraffe has the longest tongue in the animal kingdom. It can extend to a record 53cm in length and is so flexible that it can function like a hand for grasping food. As the visitors ahead feed Ronnie, I shiver when I see her long, dark tongue grip the sticks of carrots. When it comes to my turn, the mischievous Ram tells me to hold the carrot stick upfront to entice Ronnie to sweep her tongue right across my face to reach it! Ugh!

Ice-cream’s cool

After the exciting close encounter with Ronnie, it is a welcomed change to feed a cuddly little rabbit in the petting zoo. I’m ready to chill out and indulge in yummy scoops of Ben & Jerry’s ice-cream, so I board a boat at the nearby dock to cruise the placid waters of Seletar Reservoir. The boat takes us close to the park entrance. With not overly sweet flavours melting in my mouth and just enough chewy chunks of chocolate in my coffee ice-cream, I know why this experience is often described as heavenly!

Rustic ambience

It’s a three-minute walk from the zoo to the Night Safari and to the Ulu Ulu Safari Restaurant. The charming decor and rustic setting is reminiscent of a village home and I pass stalls serving a range of local cuisine like chilli crabs, grilled fish, satay and ais kacang. As I go looking for Liew, I see tour group members happily helping themselves to an Asian buffet. I find Liew overseeing the serving of the Reunion Dinner spread.

He says the unique setting of the restaurant offers families and friends a most unusual reunion experience on New Year’s Eve or for tossing yue sheng (raw fish salad) during the Lunar New Year celebrations. I start with a delicious spinach soup with braised conpoy (dried scallops) and seafood. It’s a rich broth of blended spinach with chunks of plump shrimp and crabmeat. “The tasty topping on the steamed cod fish is tau soh, crumbs of fragrant crispy bean,” says Liew.

Succulent steamed Herbal Chicken

As I savour the delightful melt-in-my-mouth flavours of cod complemented by its special sauce, he describes how his herbal steamed chicken is first marinated, deep fried and then stuffed with Chinese herbs. It is then seasoned with sauce and steamed for 1½ hours. One bite of this tender, juicy chicken and I’m all smiles.

“In about three minutes, you’ll know why people keep coming back,” Liew says mysteriously, making me pause in mid-chew to let that thought sink in. I am reluctant to stop relishing the wok-fried prawns coated with fresh mango and rolled in crispy oats but my ears catch the distant roll of drums. Before I can pick up yet another prawn, I’m accosted by gyrating are men, wearing ethnic costumes and are bare-chested. One of them takes my hand and leads me to join in their tribal dance! They are the artistes who will be performing the Thumbuakar show with fire-eating stunts later at night.

Animal show

The Creatures Of The Night show is about to start, so I delay my plans for dessert and rush to the crowded amphitheatre to enjoy non-stop action by animals trained to entertain and perform amazing stunts. Then I hop into the tram for a fascinating 40-minute journey into the world of nocturnal animals and to see animals such as hyena, lion, deer and rhino come out for food. The dim lighting casts mysterious shadows but it provides enough light for visitors to peek into the exciting animal kingdom of the night from the moving tram. When I return to the restaurant, Liew is waiting with my dessert — glutinous rice dumplings in ginger pu-er tea. Stuffed with ground peanuts, the dumplings are simply scrumptious.

The concept of a reunion dinner at Ulu Ulu Safari Restaurant is both unique and interesting because after enjoying the meal, the family bonding can continue at the Night Safari by tram or on foot through three walking trails. It’s certainly a new way to leap into the Year Of The Rabbit and will leave enough special memories for everyone to reminisce over, long after the meal’s digested.

Fast facts

THE Singapore Night Safari is the world’s first safari park for nocturnal animals and a nine-time winner of the Singapore Tourism Board’s Best Visitor Attraction Experience award. Bongo Burgers, Ulu Ulu Safari Restaurant and Ben & Jerry’s Scoop Shop are located outside the park. Diners pay park admission fees only if they join the Night Safari. The 600-seater Ulu Ulu Safari Restaurant offers al fresco or indoor dining, buffet or a la carte meals.

Its award-winning chef, Liew Kok Hian, has created four set Reunion Dinner menus named Sweet Success (for four persons), Superior Treasure (five to six persons), Joyful Reunion (seven to eight persons) and Delightful Reunion (10 persons) that come with a free pint of Ben & Jerry’s ice-cream. Wildlife Reserves Singapore (www.wrs.com.sg) is the parent company of Jurong Bird Park, Night Safari, Singapore Zoo and the upcoming River Safari.

Night Safari food and retail outlets open from 6pm to 11pm while the park opens from 7.30pm to midnight. Admission and tram charges are S$32.00 (adult) and S$21.00 (child 3-12 years). To make reservations for the Reunion Dinner, call +65-6360 8560 or email: event.sales@wrs.com.sg The restaurant is pork-free. Visit www.zoo.com.sg for more info on Jungle Breakfast with zoo stars like the orang utan, Asian elephants and snakes or Lunch With Lions.

A version of this article was published in The New Straits Times, Life & Times on 27 January 2011

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