Sunday, May 19
Please file this under Why you don’t see us doing brunch.”
Truth is, I did have a reservation made at Columbus Coffee Co.s but Russell mentioned he wanted “something spicy” for lunch. In fact, he mentioned it twice. Twice.
My heart literally burst and I was this close to proclaiming “That’s my boy!” But instead, I maintained my composure and we made a quick turn to Jai Thai.
Jai Thai is an oldie but goodie. Perhaps I have a soft spot for this restaurant as we have been visiting for years. Oddly enough, it seems to have gotten even better over my last couple of visits.
Carbs-wise, the Pad Thai was a slurpy smoky toss-up, while the unpictured salted fish fried rice is a simple but utterly comforting dish.
I’m not usually a curry person but I found myself going back for thirds with the red curry beef. Don't worry, the fried fish with basil chili sauce looks a lot more fiery than it really is.
Other must order dishes include their prawn cakes and prawn omelette (swoon).
To end off the meal, the red ruby was pleasing, especially with slices of jackfruit, but the mango with (still warm) sticky rice sealed its status as star dessert.
Sunday, May 5
Yamachan famed wings are known to be double fried and I absolutely abhor deep-frying at home. If you have an air-fryer, this would work too. I, instead, opted for oven fried. Sure it might not beget the same effect as double-frying but it's 10 times less messy and guilt-laced.
This sticky glaze is an absolute winner and that extra pop of seasoning at the end is a must. Enjoy! I can't wait to make them again.
- 1kg chicken wings
- 2.5 teaspoons baking powder
- 1/4 teaspoon salt
- Pat wings dry with paper towels.
- Toss wings in baking powder and salt. Do not use baking soda!
- Bake at 120C for 30 minutes, then at 220C for 30-40 minutes until golden brown and crispy.
- 3 tablespoons dark brown sugar (packed)
- 3 tablespoons soy sauce
- 3 tablespoons sake
- 3 tablespoons mirin
- 1 teaspoon ginger juice (grate the ginger and squeeze out juice)
- 1 medium cloves garlic (grated)
- Make the glaze by putting the sugar, soy sauce, sake, mirin, ginger juice, and garlic in a shallow pan. Heat over medium high heat until it turns to a sticky glaze (around 8-10 mins). Don't walk away as the sauce might burn.
- Transfer to a large bowl and allow the glaze to cool.
- Toss the chicken in glaze.
- Season with salt and pepper.
Friday, May 3
You thought I would tire of Japanese food after I came back from Japan? Nah... not when there's loveliness to be had.
KW and I took the day off to
watch Netflix and chill spend some quality time together. For lunch, we had an fantastic chirashi at Hakumai, filled with an assortment of seafood and chunky slices! The uni nigiri was ever-delightful; I normally don't take uni but this was lightly dressed with citrus, taking some heat off its brininess.
KW and I took the day off to
Monday, April 29
On our last night in Tokyo, our colleagues took us to Cha Cha Hana, a hidden gem near Golden Gai (which is supposedly a must-visit too!). We didn't know what to expect and were treated to a beautiful Kyoto-style tapas. It's such a lovely restaurant - probably not known to non-locals. A must-visit if you ever come by Tokyo!
When I was in Tokyo, my colleagues told me about Shinjuku Gyeon, where there are different varieties of cherry blossoms that bloom throughout March and April. Need to say, I made a beeline for the garden before my meetings and it was so worth it! I could imagine coming back with the boys, armed with bentos and parking ourselves down for a picnic.
Thursday, April 25
One of my favourite kaiten sushis at Katsu Midori (Seibu Shibuya)
The most tender beef katsu thought the extra grilling step felt a little superfluous.