Dinner at Passa Passa
It’s O’Neil Miles’ birthday today (Wednesday). Perhaps this is why Passa Passa activities are off to an earlier start.
Swatch International sound system indicate that they are merely warming up. “Well,” we surmise, “if this is the mere warm-up.” Across the road, the Digicel boom truck cranks up; one thing is certain with start-up music this sweet, it’s going to be one incredible ‘clash’.
We are at Passa Passa, this time ahead of the festive groove, to share some of the fare with those readers who plan to add 15 Spanish Town Road and its environs to their party season.
Naturally we start and end at Miles Enterprise. The feel of the place harks back to another era with its assortment of remedies alongside Cream Soda, Alizé, Campari, Guinness and lots of aphrodisiac brews.
The few wooden stools are already occupied, and even with two fans blowing on a cool December evening, the heat clings heavily to the walls and ceiling.
Wray & Nephew marketing consultant Karlene Walters is testing yet another potion. Mum’s the word, though, as it’s not yet properly packaged and labelled. Based on this evening’s response, however, Sunday Cuisine expects it to be as hot as Magna.
The bench outside is where we head, Campari and soda in hand.
There’s lots to snack on and a quick stop is made at Frederick Erlington’s stand where Rizlas, lollipops, peanuts, icy mints and chips abound.
Fish tea is yet another stop where ‘Sheep’ presides over two huge, steaming pots of chicken soup and fish tea. Priced at $60 a cup we’re soon into our soup course. The chips and lollipops were starters.
Posters are going up and make interesting reading with dances galore slated for the festive season. Activities increase as evening turns to night and very soon there are more vendors preparing for the late-night revellers.
Do not be fooled into thinking that late-evening dining is peculiar to Spain. Here at Passa Passa the food arrives with the stylish crowd. that means late!
Ricky Scow is the preferred spot. It’s easy to see why, with his easy charm, Passa Passa T-shirt and a menu of coal-cooked rice and peas, yams, bananas and dumplings, steamed fish, pak choi, escoveitch fish and Southern Fried chicken. Scow has been feeding patrons for the past four years and business continues to be brisk. His prices are good too, ranging from $150 to $200.
When asked why his corner is so popular, Scow flashes a wider smile and explains: “I’ve been cooking since age 13 and I’ll be 26 on Boxing Day, December 26. I guess I have the formula right.”
We absolutely concur.
Passa Passa, now in its fourth year, brings Spanish Town Road to life every Wednesday. The true cost of this experience – priceless.
