Geylang Tai Chow - Singapore

I was visiting with an NGO working among migrant workers in Geylang. These migrants helm the 3D (not 3-dimensional) jobs. The Dirty, Dangerous and Difficult. And may I add, demeaning ones too. Suffice to say this is also happening in Malaysia. One can hear the different tongues being spoken in every nook and corner.

This area is also known as a red-light district. Ladies of the night lined the streets even before twilight waiting for a pick-up. I asked 2 males at different times, from different ends of the spectrum in professional and religious background, on why this area is still a red-light district considering Singapore's chlorox-clean image. I would like to quote them without being prejudicial and also casting the first stone. Both concurred and gave the following reason, "Otherwise there will be more sex offenders." Pragmatism is the word. I may over-simplified a complex decision-making process but feel that pragmatism is the over-riding factor in the decision to build 2 huge entertainment complexes both with a casino within.

When dinner was suggested in Geylang we have a dissenting voice esp. with the mass food poisoning still fresh news. On the 3rd of April a rojak stall in Geylang Serai market caused 2 deaths and 154 notified cases of food poisoning with 48 of them hospitalised.

We dropped by J.B. Tai Chow an end-lot coffee shop with the smell of sewage permeating from the drain near to our table placed on the alley ala Malaysian-style.

Overall the food is 6/10.
Steam fish head. This fish was kept and preserved in salt for a while. Came with salty slightly crumbling meat.

Mustard vegetables fried with garlic. Good crunchy greens with a layer of flavour sauce and wok hei. Taste was a winner but a bit dry.

Egg Soup with straight-cut cucumber, fungus and the usual accompaniment. Taste wise it is good.

Bittergourd with pork ribs fried with fermented black beans. The most flavourful dish and taste is the closest to being like my mother's cooking.

Mixed vegetables. Taste is bland.

Kangkong with garlic. Too dry. Stingy with garlic.