Thursday, November 04, 2010

Maxwell's Menu

Planned on photographing my piping bowl of Ho Kee (not hokey) congee (top left) right after spicing and garnishing it with pepper, soy sauce, chopped scallions and (fried) onion oil. Alas, I got overzealous and scooped a few spoonfuls before flashing my camera. Then, there was also the Thai-style char tang hoon (top right), which kept my taste buds fiery until a jug of lemon-sugar cane juice came to the rescue.



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