
recognize yourself?
if i could do it again, i would want to experience 2005 with every single one of you.
and this is what happens when intelligible behaviour evanesces into the shady halls of a shopping mall. 
he's so cute! i want to bring him on my travels..
stone and aches.
dip it. lick it. and smile!
Today i had the priviledge of brunching with three amazing ladies at cafe rosso! you got to give dennessa full credit for standing up to the scrambled eggs toast and bacon all by herself! Respect *pounds chest with left fist twice, peace* (how wrong
thanks for today's brunch-out, girls! .. reminded me of what i will really miss when i am away.
a taste cafe rosso
these few days are and were going to be great.. caught with charl at crystal -dUh- jade where i renewed my now-unwavering loyalty for scallion pastry.. this sat's new year's eve party.. tomorrow i will be catching the family stone with yang ..
so darr, sher! i've only got till next wednesday before i leave for chiang mai to brunch-munch.. call me!





a closer look







now we're talking



look who's beaming. 







after last time's BLUNDERR (see Dec the 3rd), we got our lobster noodle order right. done pretty much london's-royal china style, the aroma of the crispy noodle was caught within a lingering layer of gravy. hmmmm... very nice...

but the surprise of the night was the peking duck.
the task is only completed after wrapping the duck skin with a thin slice of crepe. but really, the long process only served to heighten the lost- long anxiety of having peking duck.
aptly glossy and super inviting- looking, the duck skin was sheer ambrosial. the crisp-crunch texture of the skin that is enhanced by the unsubtle flavour of fat beneath it.
the chef then used the remaining flesh for a stir fry. slightly saltish and the duck flavour unfortunately lost to its tiny cubish nature, i would have prefer to just have the duck meat unprocessed. oh well, let's hope there's a next time!




