We, 23 students, arrived at Singapore Airport at 11:45 a.m. and were graciously greeted by Pearly from At-Sunrice. Our baggage traveled in a separate truck, while we rode in this high ornate bus to the school where we imbibed from a large display desserts and local food prepared by the students form the academy. We then toured the facility on the fifth floor of the Sakae Building at 28 Taiseng St.; the school used to be local at Fort Canning Park.
These last pictures of a traditional Thai appetizer used to greet royalty; it is called Mieng Kham. The Betel leaf (our hors d’oeurve used a wild pepper leaf) wraps dried shrimp and had a hot aftertaste; in the U.S., a baby spinach leaf may be used.