To those who are fond of this condiment, it may be interesting to know
that Singapore has the reputation of furnishing the best article in
this form of diet. It would require one to be more of a connoisseur
than the writer to decide whether Singapore, Manila, or Anjer is
entitled to the palm in preparing this article of luxury. Those who
award it to Singapore say there are ingredients in the mixture at this
place which are not to be obtained elsewhere; for they can not be
exported and retain their flavor, the excellence of curry depending,
we are told, on its being prepared fresh every day. The flavor of
the fresh cocoanut is essential. Those who have eaten curry powder
on their food in this country, have an agreeable surprise on tasting
the article of curry in the East Indies. The servants grind some of
the ingredients on stones, and the frequency with which we saw the
operation as we passed along the streets in Singapore, made us feel
that the preparation of curry root has a reputation which it requires
labor to maintain.
To specify all that is to be enjoyed in Singapore through every sense,
would fill a volume. We went off to the “Suwo Nada” in a boat and
steamed away from this garden of luxuries by groves of cocoanut trees,
through lines of ships from all quarters of the globe, and, after an
enchanting passage, found ourselves once more safe in Hong Kong harbor.