Tasty Tales

By Renee Klioufis and Jamie Chen
Within the heart of Hwa Chong Institiute is situated the market-like cafeteria home to more than four traditional food stalls for the THIMUN delegates to choose from. With food and fruit and drink cards, the food stalls facilitate many different cultural cuisines including Chinese, Muslim, Western, Economical rice, and fruit and drinks.Singapore is known around the world as the “Food capital of Asia” as in its markets, restaurants and stalls there is a large diversity and cultural diffusion, as well as a melange of flavors from around the globe. Singaporeans have a passion for eating, and their cuisine is a significant cultural attraction. Inside the markets Malayan hawkers sell halal versions of Tamil food and include Chinese, Indian, Malayan and Tamil influences. In to many of the Chinese foods, chefs introduce traditional Malayan ingredients in their cooking techniques which create extra oriental flavors in meals. The diversity of foods call for largely diverse diets from Hainaese chicken rice to satay as well as wide varieties of seafood including crabs, clams, squid, and oysters.The tasty tales of Singaporeans unique cultural tapestry with influences from around the globe capture the essence of Singapore’s multicultural heritage and are presented at festivals such as the World Gourmet Summit and the Singapore Food Festival.At Hwa Chong’s own “markets’”delegates have encountered the Singaporean culture without leaving the grounds and have enjoyed the experiences of tasting different foods daily. Mr. Adrian Diaz (American School Foundation of Mexico) states that his favorite food is “Taros al Pastor (shredded pork)” and has been able to enjoy his favourite meal while at the conference from the Economical Rice stall. Judge Bashar Aalni (American School of Doha) states that “Food is as important as breathing to me.” The fabulous selection of foods available is said by all to be a necessary and exciting part of THIMUN conference. As shown in the pie graph 20% of delegates enjoy the experience and food in the Hwa Chong cafeteria. 2% bringing their own food to lunch because they didn’t enjoy the cafeteria experience. Although many have enjoyed their favorite meals served at the cafeteria others have been slightly less lucky, unsure of food and unable to dine to their tastes. Severine Cao, ISB France states, “Goose liver (Pate) with Baguette toast and escargots with butter” are her favorite meals, but she has been unfortunate in not being able to find these dishes in Singapore. Unfortunately 78%a majority, have not enjoyed the cafeteria experience because of reasons such as long lines and food choices.For the local people who staff the vender court, the experience has been admirable despite language barriers that exist between the themselves and delegates attempting to order food that they aren’t sure of. Hwa Chong students have played an instrumental role in the halls, collecting tickets and helping venders immensely with organization of lunch lines, and translations.