16 Mar 2012 - Pin Si AMKHub

Dined out for the second consecutive day. Was queuing at Pepper Lunch until she suggested trying the Cantonese restaurant at the basement. Realised afterwards that there was no service charge, only tax.

The bubbly waitress took orders in advance from people standing in the queue so that they wouldn't have to wait long after getting seated.

Ordered braised pork hock for $6.80+, didn't expect the serving to be so generous. This was easy on the seasoning, felt like a healthy version. Loved the gelatinous skin.


Seafood rice in soup, had huge chunks of fish and a few shrimps. This was listed as "seafood fried rice" in the receipt, costing $8.80+. Simple dish, comforting to eat. A little too pricey though.


The popular sweet and sour fried fish slices as recommended by the waitress. $8.90+. Not too bad.


Salt-baked chicken.


The entire salt-baked chicken set, $8.80+. Rice wasn't oily, soup was light, and chicken was also easy on seasoning. Seemed like the cafe had a healthy notion going on.


After all that food, she still wanted mango pudding, $3.50+. Ouch.


Seating areas were cramped, but the service was really good. Waiters and waitresses were smiley and attentive.

Home-cooked stuff on 17 and 18 July 2010

first up, the dishes that wife whipped up on 17 July.

shanghai green - stir fried with dried shrimp


braised chicken mid-joints with garlic sprouts and carrots



stuff she made again on 18 July

braised pork belly with yam - cooked the yam in water to soften them before cutting them into cubes and stir-frying with the pork. the taste and texture of the yam was superb, soft and savoury on the outside, yet slightly sweet and powdery on the inside.


stir-fried garlic sprouts with carrots strip


the most sinful stuff of the day, caramel pudding for dessert. the caramel formed a moat around the pudding, he (apprehensively) went "wow......."


wife was commenting about her dishes being lapped up in no time, apparently in self-praise. hahahaha

caramel topped pudding 17 Jan 2010

the blur of eggs, flour, milk was managed by her, while he heated the sugar. caramel was poured into the molding bowl (just a normal bowl actually), before she poured the pudding into it. see the pock marks on the pudding? probably occurred because the pudding was steamed on high.

somehow after steaming, the hardened caramel became watery, that's why you see the top layer and the "moat". or it could have been because she flipped the pudding out before allowing it to cool. they'll probably try it another time, too much sugar intake in recent. she seemed to have been spurred on by the warm afternoon reception of her mooncakes.

caramel topped pudding


slice of caramel pudding fresh from the fridge on the morning of 18 Jan 2010