I was tempted to entitle this entry “How to kill time at the airport” but the meal wasn’t exactly about killing time. Rather, it was a sort of last hurrah! Or, maybe, a last supper. My friend Osang and I were flying back to Manila after nine days of cruising around Singapore, Malaysia and Thailand, we already knew how much we would miss the glorious food so we decided on a final meal at the Changi Airport. Won ton noodle soup, char siu bao (steamed pork buns) and siew mai (steamed pork dumplings) and hakao (steamed shrimp dumplings).
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