Visions of security dogs at Heathrow airport sniffing out my beloved dumpling (terror!) combined with visions of airline food (double terror!) led me to dig my makan treasure out of my carry-on bag when it came time for lunch on the flight.
Sheepishly fishing the bak chang out of the small ugly plastic bag, I was ready to be pelted with sugar packs. The food cart came up the aisle and the crew took an odd look at my army-approved camouflage food.
Sympathetic smiles and approving nods broke out.
"Oh, Kim Choo! Good choice,'' said one kebaya-clad Singapore Girl (she had the outfit, she must be Peranakan and know her grub).
I was stunned. After a moment's hesitation, I mustered up my courage and asked: "Is there any way I could have this heated up?" (insert furious batting of non-existent eyelashes)
"Let me see what I can do," said the air stewardess, vanishing into the world beyond called First Class. I braced myself for the pilot to stop the plane mid-air and return with a fine and order to eat the assigned chicken or fish.
A few minutes later, my bak chang came back steaming hot and fragrant - complete with its own tray and proper cutlery. I was in heaven.
To make my flight even more memorable, the chief steward came back with Chinese tea to complement my simple yet totally satisfying meal.
We chatted about the upcoming Chinese New Year, how hard it was to find good bak chang in London, and he asked me what I was going to have for breakfast (Answer: The pineapple tarts stashed away in my bag).
This is it. No more airline food for me.
Singapore Airlines, you ARE a great way to fly.
