For someone who has never been to Thailand, visiting the Thai enclave at Golden Mile Complex Singapore was quite an experience. And no better than to have two of my good buddies with me for my first time.
I don’t get serious cravings for Thai food, and my favourites hardly go beyond Phat Thai and Khao Niaow Ma Muang (mango sticky rice), but my friends happen to be big fans. And trusting their taste — plus the fact that they frequent BKK — we headed to the New Udon Thai Food eatery to satisfy our tummies with Moo Kata.
Moo Kata, which literally means “pork skillet”, is a traditional form of Thai communal eating. A large part of the Thai dining etiquette involves eating in large groups, something which we definitely learned to appreciate that night!
When it comes to Japanese food, I’m not one to go big on buffets.
Being a Singaporean, for obvious reasons, buffets are meant to be really worth it — yet not so much for me, as my tummy has the unfortunate chronic inability to stomach more than say, eight plates of sushi. It’s just sad.
Despite passing up on buffets in general, I do make special exceptions. At the Himawari Japanese Restaurant is probably one of the rare places you’d actually find me shoving food down my throat in a less-than-fashionable manner (simply because the food is too good I could do with taking in two portions at once with no care for civility).
“Too good to be true” would be a sore understatement.
So it’s common knowledge I love beef. I also love having myself a good BLT sandwich.
My parents are currently away in Malaysia, and will only be back later in week. With my Dad not around to make dinner, the responsibility naturally fell on my shoulders to “tank”. I blame my ovaries — wait, before you freak out at my preposterously crude remark, do understand it’s because I have two brothers and being the only daughter… You get my drift.
Now this is really a challenge. Settling my meal is easy; I’m O.K. with quick salads or sandwiches. My brothers? Hm, not so much.
Check out my attempt at striking a balance: give and take, with a little compromise.
Ever had one of those sudden revelations lingering in the realm of exotic flavours? That aha! moment when you’ve got different foods in your mouth and your tastebuds tell you “oh my goodness, this just might work”?
I can’t imagine how else it could’ve dawned upon Roger Mooking that steak should be marinated with root beer, if he hadn’t had half-chewed beef in his mouth while taking a huge gulp of A&W.
Because, trust me (and trust me because I’ve tried), the two are a match made in heaven.
To have them separately is one thing, but root beer infused steak? Ohhh, there’s a whole new world.