Watching our desert being done at the Shaslik Restaurant.

Russian food ain’t that special after all. I still prefer their vodka =)

Fuller’s London Pride. Love the rich, creamy taste. It has a subtle sweetness to it too. Available at Ice-Cold Beer

Marinate

1. Rosemary
2. Basil
3. Garlic
4. Salt
5. Pepper
6. Tiny bit of sesame oil

Sauce

• Secret

Cook

1. Hot pan
2. Few drops of oil
3. Cook each side of the chops for about 40 to 50 seconds
4. Add in butter
5. Remove pork chops and use butter for sauce

Yes, this was our supper for the night :-)

Need:

1. Chicken Fillets.
2. Chopped garlic.
3. Basil.
4. Rosemary.
5. Butter.
6. Salt and pepper.

How:

1. Melt butter in pan, brown garlic and some of the herbs.
2. Add in chicken fillets. Add in more herbs.
3. Add in salt and pepper for flavour.
4. Cook until chicken fillets are nicely browned.
5. Serve with your favourite side dish. (Italian Salad)

A healthy dinner with tonnes of protein!

Kick-Ass Salad
Need:

1. Iceberg Lettuce.
2. Green bell pepper. Cut into strips.
3. Cherry tomatoes, halved.
4. Classic Italian dressing.
5. Basil and parsley for flavour.
6. Fresh black pepper.
7. Bacon bits.
8. Parmesan cheese.

How:

1. Just toss everything together

Tasty and healthy snack!

Had the famous Ah Chang Porridge for breakfast.

My Yu Shang to go with the fish porridge

Great, old-school coffee

Lunched at Wakaru today. It’s a Japanese casual dining restaurant at Central. All I can say is, I’m going back there again, soon!

Uni Gunkan

We felt adventurous and decided to try the deadly-if-not-prepared-properly Sea Urchin! It has a mix of very subtle tastes, slight sweetness, creamy texture, and a tiny tiny bit of fishiness to it. Overall a nice experience.

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Went down to Chinatown today to have dinner at a “newly discovered” eatery. It’s been a long time since I last visited Chinatown. It has changed quite a bit. More places to eat, drink and shop, typical tourist-land. But one thing remains – It’s the cleanest Chinatown that I have been to.

Dinner’s at a seafood restaurant located near the start of Smith Street. It used to be a coffee shop. Here’s some of what we ordered:

Fried squid with oat

This is Calamari at a higher level! The squids are fried to perfection: Crispy on the outside, the squid is still tender and juicy on the inside (not over cooked). The oat flakes, unlike some others, were not oily and complements the squids well. How I wish I had a pint of beer!

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Roti John King and Kambeng (lamb) Soup. The soup looks oily but it’s thick and fragrant. POWER!

Simpang Bedok Roti John King 5/5!

Tags: Simpang Bedok, Roti John King, Kambeng Soup

Saturday late night snack! Easy and delicious!

Serves 2 (use your own estimation for all ingredients)

1. You’ll need:
   • Chicken breast. Cut into bite size chunks.
   • Salt, freshly grounded pepper
   • Parsley and Basil leaves, chopped
   • Oyster sauce
   • 1 wedge lemon
   • Butter
2. Coat the aluminium foil with some butter
3. Marinate the chicken with salt, pepper and oyster sauce
4. Place the marinated chicken onto the foil, sprinkle lotsa the chopped herbs and some more pepper
5. Zest the lemon and squeeze the juice into the mixture. Leave the squeezed lemon together with the mixture.
6. Add in 1 slice of butter
7. Wrap the foil, make sure there are no holes. Put it in the oven and leave it for about 20mins

WALA!