Bourdain tours the historically rich streets of Singapore andimmerses himself in the vast array of multicultural foods foundthroughout this island city-state. An old-school style prawnmee lunch with his go-to Singaporean food guide, KF Seetoh,and a trip down to the Muslim quarter for a soup-like dish ofwontons, rice cake, coconut gravy, vegetables, and hardboiled eggs are included in the host's cuisine-drivenexcursion. Bourdain also explores the dichotomy of Singaporesociety that is known for its tolerance of diverse cultures,generous social services, and sanctioned diversions (ex.legalized brothels, casinos), and the restriction of suchbasic civil liberties as freedom of the press and privacy.
