My stomach is expanding and my body biologically changing to keep up with these crazy seow Singaporean eating machines. Off we go to PeraMakan for a dinner of Paranakan, which is a lovely conconction of Chinese and Malay food coupling subtlety with pow. The atmosphere in the indoor restaurant equals winter in Siberia. Thanks air con! There's nothing more comfortable than dining in shorts and a halter top in 50F degrees. Thankfully, the spicy hotness of it all kept me warm.
First on the table is dried chili shrimp over papaya salad with coconut dressing. Simple and not overpowering.
How was I to know that that subtlety would be replaced by 4 dishes of massive taste grace. My ang moh eyes spied a dish resembling black tar with rocks in it. Called Ayam Buah Keluak this dish of kepayang nuts yields a black gravy that is to die for. I was told to "find the hole in the nut and scoop out the flesh." Treasure trove of flavor! Mix it all with the fluffy white rice and you won't know what hit you, but you'll want to get socked again. Next is lamb rendang, a meat cooked to the point of silkiness. As it melts into your palate, the menagerie of flavors release and morph and change with each chew. Hard as it was to leave that dish, I managed to switch over to shrimp sambal, which offered a lighter taste. It was like hanging out with three great friends of different personalities who all get along famously together. A real treat. But, you know, there's always one friend in the group that has the ability to turn you off. For me, it is monsieur durian.
For dessert, smooth whipped durian served chilled with potatoes and yam, chendol (coconut milk, red beans, shaved ice, brown sugar, gelatin noodles,) and bobo cha cha, which I adore is fresh warm coconut milk with chewy mochi like balls floating inside with yam. 
WARNING!!!! WARNING!!!! THIS IS WHAT DURIAN PUDDING DOES TO ANG MOHs.
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