Trip to Singapore 3-Driving range with YC and Family dinner

This morning, YC took me and Yee-Chye to Marina Bay Golf Course driving range for a little workout.

Both YC and Yee-Chye are friends of my brother, from high school and Army respectively. YC is like a family friend and visits often, while I had not met Yee-Chye for about 10 years.

En route, I found out we would be going to the driving range instead of the course. Apparently, in order to play on the course, one had to pass an exam. Both Yee-Chye and myself had never played golf, so that's not going to happen:)

Yee-Chye and myself are southpaw, while YC is not. We were using YC's clubs, so we had to adapt and swing right handed. YC handed me a 7 iron, go through the basic swing mechanics and off we go!

I had trouble with locking my back on my swing and had lots of trouble just hitting the ball straight on. When I finally locked my back and got contact with the ball, I was hitting it too low. The ball did not travel far. The furthest I could manage was hit the ball about 50m.

After we had hit 20-30 balls, YC took out his driver and asked if we wanted to give it a shot. With the bigger sweet spot, the driver was easier to hit with. I was able to hit the ball about 100m, but had a nasty slice and the ball did not travel straight.

I had always thought golf was a fairly relaxed game. But after hitting almost 50 balls, combined with the hot and humid weather of Singapore, I was completely drenched.

YC took me and my parents to lunch at Tunk Lok Classic. We had a cold spinach appetizer. This dish was very similar to a Korean spinach salad which I often prepared, but used sesame paste to further heighten the flavor. We also ordered a Chinese BBQ pork with Chinese hot mustard as appetizer.

This was followed by scallop and abalone in soy sauce. Here, I tasted a nuttyness to the sauce, and suspect it was thicken with butter. There was a steamed bamboo clamp dish, and we finished with steamed fish with wood ear mushroom. The seafood were all very fresh, and there was very creative use of sauce.

For dinner, it was a family affair at my sister's house. My cousins, who are both working in China, happened to be vacationing in Singapore and joined us. My sister planned the menu and prepared bruschetta to start, "Westernized" salt-water duck and baked salmon with dill mustard sauce for the main course. She also made a orange chiffon cake with lemon curd and mixed berries for dessert. There was also a cheese platter and Australian/New Zeland wine for the after dinner conversations.

After dinner, I went with my cousin and his girl friend to Zouk. It was fairly dead. I guess by Boxing day, most people had enough of Christmas parties and had wanted to take a break.