My first field assignment
Before I knew it, my taste buds were
quickly put to the test soon after I entered the academy.
Like a rookie, I was all excited.
MakanMatas never work alone. I was quickly introduced
to my partners, one of whom was actually an old friend.
Huddled in a "humvee", we set off towards
the Northern part of Singapore.
Our stopovers included Toa Payoh,
Ang Mo Kio, Sembawang and Yishun. Equipped with our
training manual, the MakanSutra and a whole new list
of recommendations, we raided coffeeshops, mini-eateries
and hawker centers. Our mission was to uncover where
the good food were and rate them with our mata-trained
tongues.
Through the course of our work, we
also returned to eating places that were rated before.
To ensure that MakanSutra only features THE best, we
had to conduct stringent checks to see whether standards
were maintained. In simple terms, it just meant we ate
and ate like mad. As a result, several places were axed
from our list, as they did not pass the MakanMata Test.
Reflections
To me, the work of a MakanMata is
hard but rewarding. It requires us to work long hours
through the days and weeks during peak periods, needing
enough energy to sustain our tasks. At the same time,
we have to balance what we ate and watched our weight
at the same time. However, our time was never futile
as we would be able to uncover some of the finest in
Singapore on each trip.
Having the opportunity the
taste the best foods is always a treat. Furthermore,
each trip opens up a new world that re-defines Singapore's
favourite past time - Eating and Feasting. So, though
it's hard work on the stomach and draining on our bodies,
I am not complaining… as the pros outweigh the
cons!
Story by Daryl Tan
|
"...I
finally found someone.....who eats as much
as I do or even more...."