Chicken Rice in Singapore – SAMPLE ITEM PAGE

May I have the best recipe
to cook chicken in hot water,
remake the distant freshness of home,
console my parents across the sea? May I have the best recipe
to brew the thick sauce and minced ginger,
cope with taboos of language and food,
adapt to the new rule of chopsticks? May I have the best recipe
to boil the right rice with chicken soup,
test the intimacy of foreign oil
that binds a city’s diverse appetites?

Quarterly Literary Review Singapore Vol. 11 No. 2 (2012)