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Lifestyle C oincidentally after The Huckleberry Friends gathered some fame and recognition, Andy Williams—the singer of “Moon River", the song that popularised the term “huckleberry friends”—passed away. “We owe him our name, and a whole lot more. RIP, Andy.” A post on The Huckleberry Friends' Facebook page reads. The Huckleberry Friends definitely owe much to Andy Williams: their rendition of “Moon River" launched them to stardom. The trio, made up of Jonathan Chan, 22, Tok Xue Yi, 21, and Marcus Tan, 22, were invited to perform at the Singapore Press Holdings’ 20th anniversary celebration, various dinner and dances at NTU and charity events, where they proved to be a hit. The three formed the group simply because of a love for music. “Something just clicked,” said Xue Yi, a third-year Digital Animation student at the School of the Art, Design and Media (ADM). “We meet up almost daily to practice—I’ve no complaints though, it’s always fun to hang out with them. I’m very thankful.” Marcus, a second-year English Literature student, added, “Even if we weren’t a band, I’m just glad to have met them.” Often taking on songs that are energetic, catchy and fun, The Huckleberry Friends agree that their roles can be “pretty fluid”, as all three can carry tunes well and play the guitar. Xue Yi usually sings, while Jonathan supports with backup vocals and Marcus plays the guitar. Other times, Marcus and Jonathan take turns to lead the vocals or play the guitar, while Xue Yi steps back to become a supporting vocalist. “We don’t want to stereotype ourselves into certain roles. We usually throw around ideas for music arrangements, and see what works,” said Jonathan, a second year Visual Communications student of ADM. Unconventional instruments like the blow organ and the xylophone will occasionally be brought in to jazz up their music. “I love the different sounds, it’s so boring to have just a guitar at times,” said Jonathan, who revers the band Mumford & Sons, which Jonathan calls “folk/ indie/ rock”. “That’s what I want to go into, actually. I think I’d love to do folk, but there are not enough people in Singapore interested in folk. There are lots of weird instruments like double bass, banjos, mandolins— with 10 people on stage for the big bands. I’d like to say it’s my native style, but I haven’t done it before,” Jonathan added. The best thing was they were not prepared to win anything. Five months ago, the three were mere acquaintances. Today, The Huckleberry Friends has already made their mark on the local THREE IS NO CROWD FRIENDS MAKING A SCENE: Five months ago, Marcus Tan, Tok Xue Yi and Jonathan Chan (from left to right) would not have imagined that just three months down the road, they would be making it onto the newspaper for their music. music scene, where they competed in the Britmania edition of The New Paper’s LOUD Cover Contest in August. They emerged as the first runners-up, after their cover of “Valerie" by British singer Amy Winehouse impressed judges. Jonathan was previously the winner of the contest’s Jason Mraz edition held in June with his cover of “A Beautiful Mess". The acoustic band had prerecorded “Valerie" without prior knowledge of the contest, while Jonathan forgot about the contest’s deadline till the night before when he scrambled to film it with his sister's help The trio’s musical resumes are also built differently. Xue Yi, the most prolific of the three, had produced three original tracks as her final-year project at the School of Music and The Arts, where she did a part-time diploma. Xue Yi was talent-spotted and PHOTOS | COURTESY OF JONATHAN CHAN brought under the mentorship of Noise Singapore, an initiative by the National Arts Council, during which she wrote and performed a song at its annual “Make Some Noise” concert in March. “Singing came quite naturally— my father’s side of the family loved it. I guess that got to me,” said Xue Yi, laughing at how she used to sing “Lemon Tree" while jumping on the sofa as a child. Jonathan played the piano since Primary 2, and attained Grade Eight Certificate by 15. “It was an Asian kid thing,” he said. “I picked up the guitar in Junior College as lots of people played it in my church, and started singing in army because I was quite bored then.” Marcus was the only one to have discovered his flair later, after picking up the guitar at 16. Two years later, his band clinched second place in Rockafella, an annual rock band competition organised by Catholic Junior College, which spurred him on to further his music. “We were pretty well-received then, but in retrospect, it was really bad,” Marcus said, musing that it took about 50 tries for him to “get used to being looked at”. “The nerves never really go away, but it’s much better than when I started,” he said, reminiscing about his days at Catholic High School where he also performed. “Singing for a crowd in secondary school was the most terrifying thing ever. My heart was pounding so fast.” Jonathan similarly described what he felt was the band’s first official gig at Timbre@Substation as “a really scary, but good experience”. Moving past the jitters, Jonathan and Marcus have been performing weekly at The Beaver’s Pub and Grill since late last year. They only stopped recently as their school commitments got heavier. Inspired by momentuous events, emotions, or simply a need to create something, all three have penned songs. Xue Yi uses her phone to record melodies that randomly spring to her mind, even if it means singing to her phone on the train. “I’d lose the idea otherwise,” she said. The three plan to write new songs next semester after Xue Yi returns from an exchange programme in Germany. Hoping to see the local music scene grow, Jonathan said: “Just put yourself out there. Don’t be afraid of criticism—enter competitions, get advice from friends. Try and if the music’s good, it’ll stick.” Juxtaposing music with his other passion—design, he said that music gave him more freedom as he “isn’t beholden to other people’s acceptance”. “In design, you have to liaise with clients, and you have briefs that you have to cater to, you know” he said. “A career is typical like that. But with music I guess I didn’t want that to happen.” SUBSCRIBE to “The Huckleberry Friends” on their YouTube channel at youtube. com/user/huckleberrysongs to listen to their music. You can also find out more about them on their Facebook page at facebook.com/TheHuckleberryFriends.
19 05 CHRONICLE PHOTOS | SABRINA TIONG LIFESTYLE 09 MAD FOR MEXICAN CHA CHA CHA MEXICAN RESTAURANT & BAR Price: Around $30 per person CHA Cha Cha is a Mexican café straight out of the movies. Located in the heart of Holland Village, the signboard’s bright neon lights and red-and-green checkered tables are hard to miss. Cha Cha Cha is owned by the Morales family who have been running the family restaurant for more than 30 years. Begin your meal with the nachos ($13.50). Topped with shredded chicken and coated with a generous amount of melted cheese and jalapeno slices, it makes for a great starter. Strongly recommended is the langostino ($26), a platter of king prawns garnished with finely chopped parsley and fried garlic, it is served with green salsa, sour cream, rice and a juicy grilled tomato on the side. The prawns are lightly VIVA MEXICO Price: Around $40 per person STROLLING down the vibrant walkway of Cuppage Terrace, it would be impossible to miss the brightly coloured Viva Mexico. Huddled amongst an array of al fresco restaurants and bars and framed by colonial-style houses, this quaint restaurant serves authentic Mexican cuisine, prepared by a Mexican chef. To beat the heat, begin with a cool glass of pina colada ($15) — a cocktail mixed with a delicious blend of rum, pineapple juice, and coconut cream. Garnished with a pineapple wedge, the pina colada was easy on the palate with a mild rum taste and a light froth. MUSIC FOR THE MOUTH: The prawns in the langostino are sweet and lightly charred to perfection. charred and have a great texture to them, their natural sweetness complemented by the herbal taste of the marinade. The DIY prawn and chicken fajitas ($26) is a must-try. A sizzling hotplate of peeled prawns and barbequed chunks of chicken is served alongside four sheets of thin flour wraps, complete with sautéed onions and green and red capsicums. Customise your wrap with chicken, raw capsicum and lettuce VIVA LA MEXICO: The chicken quesadilla (above) is tasty but slightly dry, and the pina colada (right) is a refreshing drink with very subtle hints of rum. For appetizers, opt for the the chicken quesadilla ($19). The 12- inch tortilla filled with chicken and melted cheese is served with guacamole, sour cream and a salsa dip. Although the dry chicken did little to whet my appetite, the accompanying sour cream and guacamole added a creamy, tasty touch. The salsa dip complemented the dish with its tanginess, but is not shreds, and top them off with green salsa and sour cream. It was a messy experience trying to eat the wrap with “class”, but having the sauce dribble down my fingers while savouring my self-made fajita made for an authentic Mexican dining experience. Top off your meal with Cha Cha Cha’s specialty dessert – churros with vanilla ice-cream ($6.50). Churros are deep fried crispy pastry strips popular in Mexico and Spain. The ones served at Cha fiery enough to satisfy spice-lovers. A trip to a Mexican restaurant is not complete without trying the burritos. Viva Mexico’s beef burrito is a large wheat tortilla stuffed with beef and Mexican rice drenched in mustard, olive oil and vinegar. The shredded beef filling was tender and juicy, and the sauce brought a tasty and zesty punch to the dish. Cha Cha were thin and bite-sized, making them easy to eat. Dusted with white sugar and complemented with thick vanilla ice-cream, it was the perfect ending to the savoury main courses. I find no fault with this charming Mexican café. Friendly staff, catchy R&B music, a boisterous atmosphere and delectable food – if you wish to get an authentic Mexican dining experience, Cha Cha Cha Restaurant is a great choice. Do give the crab enchilada ($24) a try. Perfect for seafood lovers, this chef’s recommendation is a corn tortilla stuffed with soft, succulent crab meat and smothered in tomatillo (a slightly sweet fruit commonly used in Latin American sauces) gravy and a sweet and tangy chilli-pepper sauce. The enchilada is then topped with melted cheese and sour cream. The accompanying AN EXPERT WEIGHS IN AMERICAN-BORN Hispanic Jose Cerda gives us his two cents worth on Mexican food. “It’s all about the aroma and taste. It has to be smelt before it is even seen,” said the 27-year-old Mexican salsa teacher. He added: “When I eat Mexican food I want to be instantly transported back to my mum’s kitchen.” A Mexican meal typically consists of a meat, usually a beef or chicken, orange Mexican rice and a vegetable, usually beans. Flour or corn tortillas are considered staples and are the equivalent of bread. Mexican food is a balancing act between spicy and juicy. “The spiciness can either make you more engaged, or turn you off altogether,” he said. “If vegetables are fresh and crisp, it helps bring out the flavour of the meat. "If the cream is too sour, it helps to lighten the taste of tortilla. A right amount of lime always helps.” Most of the Mexican food found in Singapore can be considered good at most but not authentic. “The food here can never compare to the food back home,” he said. “My mum’s cooking had the distinct smell of a spice called Adobo and nobody here really captures that exact smell.” basmati rice and salad added much heartiness to the plate. Refried beans whisked into a bean puree added a wet, pulpy texture to this otherwise dry dish. In all, Viva Mexico provides a cosy ambience, much complemented by the absence of long queues and large crowds. This place is ideal for people who want a vibrant al fresco dining experience.
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