Fast Fact About Singapore

I went to Singapore last week trying to sell my software and getting user requirement. Have not much time walking around but these are a few fact I discovered myself.

  • Singapore has ข้าวมันไก่ + ขาหมู and people there think that it is their local food.
  • ก๋วยเตี๋ยว is called Kyaw Teaw (well, understandable since the word is chinese) but เส้นใหญ่ is called Hor Fun.
  • MRT in Singapore says “Please mind the platform gap”. Comparing to Thailand version, “Please mind the gap between train and platform”, it seems like Thai people need to be told where the gap is actually is.
  • Traveling anywhere taking more than half an hour is considered very very far by most Taxi.
  • A 7-11 girl at the register did not ask whether I need dim sum or dumpling when I bought a bottle of soft drink.
  • Taxi can bid for a job which is posted to the in-car monitor by the calling center. They don’t have GPS, though, but I think they don’t need it.
  • It really takes only 15 minutes from the plane to a taxi at Changi Airpot. For Suwannabhumi, It takes more than an hour. This might be biased, since I went back to Suwannabhumi on Friday Night, while I arrived at Changi on Wed Noon.
  • People here drive very safe, Taxi is faster but still safe comparing to Thai taxi.

Well, that is all.


by wat on Fri, 22/06/2007 - 08:40

ข้าวมันไก่ in singapore could be called as sg’s style… with the sauce that makes it taste really weird.

actually i believe “please mind the gap between train and platform” is only announced in english, thai version is a bit different than that. and before, there was also voices telling the passenger whether they have to go through the door on the left or the right (of the train) in a particular station, sometimes it’s also said in funny english accent. …right now, the passengers seem to be smarter because there’s no announcement whether they should go ‘left’ or ‘right’ anymore. lol

by dae on Mon, 25/06/2007 - 01:25

Oh yes, I forgot to mention about the sauce of the chicken rice, they have it with a kind of sour-chili sauce, not the Taw Jeaw type we usually have.


Subscribe to Syndicate
© 2014 Nattee Niparnan. Drupal theme by Kiwi Themes.