Skiing in Whistler, Devouring Scones and Clotted Cream in Grantchester, Savouring Risotto with White Wine in Margaret River, Tasting Toro and Uni in Tsukiji Fish Market, Roller Blading in East Coast Park, Drinking Champagne in Paris - these are a few of my favourite things... but my favouritest activity of all, is spending time with the dearest people in my life.
Thursday, June 21, 2007
Asian Kitchen @ Vivocity
I don't know why I came to The Asian Kitchen ((Vivocity, #B2-29) today. The food here isn't great at all.
The zha jiang mian (SGD8.80) I had was below average - clumpy sticky noodles, boring meat sauce, a sprinkling of tofu cubes and julienned cucumber.
We shared chilled tofu (SGD6.70), it's a slab of silken tofu, topped with chicken floss, dark soya sauce and some fried shallots. My mom used to do this for a quick meal, and come on, SGD6.70 for something which requires zero effort to prepare is exorbitant and criminal. We also shared some steamed xiao long bao (SGD5.70 for 4), and these were not too fresh, and mediocre at best.
I walked over to Beard Papa for dessert. Cream coronet (SGD1.80), oooh this was good! Chilled custard in a crispy flakey shell. Yum. My friend said that this was full of transfats and carcinogens. When butter is cooked at a high temperature, it creates transfats. Is that true? I thought transfats are found in palm oil and cheap oil, i.e. those cheap khong guan biscuits?Anyway, I just loovve this. Wish I had more than 2.
Choose the coronets, not the puffs. I find that the coronets give the best ratio of custard vs pastry. Sometimes the puff just doesn't contain enough custard, resulting in an unsatisfying dessert.