The first thing that greeted us when we arrived there was the smell... I suppose that's how a fishing village that also produce salted fish smells like.
Along the way as we walked to our water front beach house, we saw the owner has placed the raw prawn and fish crackers out in the sun to dry. Truly, this we don't get to see it everyday in Singapore.
Its a fishing village that has commercialized to become a resort for people who wants an inexpensive way of relaxing short trip.
Life there is simple, they make do with what they have. Everyday they look at the sea and cast their worries and unpleasantness into it... literally.
Once we have settled, we went for our first meal in an air conditioned seafood restaurant. They served about 7-8 dishes of their best in the menu, and they served it fast, we were out of there in less than an hour.
In the late afternoon, we were given a boat ride up and down the village, then finally to one of the Kelongs to see how they keep the fishes.
Our tour guide was a 13 year old boy in white top showing us the types of fishes they have. He was very quick on his feet walking on the narrow planks, even faster when catching the fishes. he pulled up some big fishes which I can't remember the name but I know how it tastes, he was telling us: "We don't eat fishes this big, meat very rough... we sell it to Singaporeans."
Its very educating seeing how the fishes are kept and fed
And of course... there's shopping on the Kelong.
Dinner was BBQ by the owner, a large quantity of Sting-rays with home made chili paste, prawns, chicken wings, satays... etc all charred to perfection.
After that, Yubing tried her hands on the Match stick fire crackers. You'll have to watch the video to experience it.
It was a relaxing trip, the N116 Alumni chairperson, Mommy Cindy, did a wonderful job ensuring we are all well taken care of. There are already words that they'll be heading to Korea for the next N116 Alumni annual trip.
Hope to see more joining us.
By Richard Wai