Farewell Shoes

Today I bid farewell to Pazzion. Thou have served me so well though I exploited thee. Thou has shielded my soles from torrents, sun and pain without complaint. And today thou shall enter eternal rest. Obit.
On a better note, I have yet to finish blogging about my time in 黑社会. Thai-style dishes were fabulous as well.

Made a mental note to order some Hoegardden if I get these dishes the next time I visit. Caloric counting activites can be dismissed in the light of the beer-belly inducing mixture of chilled Hoegardden to wash down crisp, spicy crunches of popcorn sized-chicken and crab.

Screw + Nut + Bolt

I need to hop somewhere to escape from the oppressive forces of faculty mandated modules.

Or is it just totally my fault that my entire semester is so screwed that it has nuts and bolts sticking out of it as well.

Anyway, I had other dishes from 黑社会 as well, here goes :





And today - as a way of comforting myself from the drone in my head which was concussed as i mummered 'no pain no gain' throughout the extraction process - I treated myself to a mint brownie:

Which was a tad disappointing. The brownie tasted more like chocolate cake, and the mint paste lathered on top was more sweet than minty.

Ooh, if only the mint leaves had been crushed and folded into a thicker batter.

黑社会

Many races can boast of the survival gene, the Chinese are top notch at this, considering how we've been able to penetrate every border and in most cases, survive. But the Chinese can also boast of another survivability trait - that is, the ability to render almost every root, plant, and creature, potable. So it is with no wonder that salted eggs - yes, chicken/duck/quail eggs steeped in brine till its white and yellow innards shrivel - were invented by the Chinese eons ago, and till today are still savoured with a helping of porridge. More often that not, the salted eggyolk, which has even found its way into mooncakes and other expensive pastries, is treasured and the white component discarded. And today at 黑社会,
I had the misfortune of finding that the salted eggyolk had also made its way into 泡饭 (which is not that much of a loss considering how I have never been too keen on porridge):

But alas, the salted eggyolk intruded upon the otherwise lovely 流沙包. That dish was certainly the winner. It was served in dimsum boxes:

Orange-hued buns steamed over a slow flame, encasing a golden liquid centre of custard and...salted eggyolk...one had to eat it ala 小笼包 fashion, peeling off the top and dipping it into the molten centre before swallowing the remainder whole.

I had the privilege of enjoying many other scrumptious dishes, but the one that really stood out from the crowd was the abalone tart.

Sarah! I hope this reaches you before you open the can of abalone. Unless, you decide to brave the barbaric Chinese style of chugging this edit: bivalve out of the can, here is another solution! Morsels of abalone steeped in herbal sauce, places upon some diced vegetables in a pastry case. Brilliant.

And now, Auden beckons. I might upload the whole album of photographs without a narrative in a seperate post. Alternatively, there is a high chance of me returning to this place, so I might do a compare and contrast exercise should I order the same dishes again.

Till then.