Rebel With A Course reads like an ah chek regaling with colourful tales of the good old days prior to the hawker centres and HDBs. Except, Queen’s English rolls off the author’s, Damian D’Silva’s tongue, and the slightest details that usually escape one’s mind embellish his stories — “The wet market had two rows of food stalls at the front, selling a host of dishes from the different Chinese dialect groups. There was you char kway, lor mee, yong tau foo, chwee kueh, and our favourite, mee pok tah.” I am captivated and almost convinced that the past was better than the present. Perhaps, heritage dishes, like he says, should be preserved the way it was.
But I’m afraid D’Silva and the many else of his generation are the only ones who truly appreciate heritage dishes. They have had their fair share from the street peddlers, or have been forced to help cooking some at home. Pleasant or not, these experiences in their formative years shaped their preferences. Today, where the flavours of the past are no more, they yearn for the old and lambast the new.