emoticonKaye, if you ever will come here to read this, the yellow guy on the right, that’s you! Haha! Alcohol-legal now? Here’s to the good years in MGS, ACJC, and maybe not-as-good years in RJC! (Hah! But yea, thanks I remember how we’d made a pact to go to the same JC while we were in the MGS LT waiting for our science practicals to happen!)

Anyway, I went to this good ole Japanese shop (I can imagine those small street side stalls in Japan) at Cuppage plaza behind Centrepoint. Called Osho And in Chinese characters it reads: Jiao Zi - Wang Jiang It is really a gem hiding in a corner. Good food! What I really liked about it was that the look of it is nothing special, in fact cuppage plaza is pretty run down.. Well, it’s that kind of place you go pour your own water and set your own table, though it’s not very cheap.

I was there with my mom just earlier on. We had fantastic pan-fried Gyoza (think Guo Tie) with the also fantastic sauce to go with! yum! (: Must try it man! For 6 pieces, $4 is quite worth it, I must say! Also tried the roast pork ramen (Chasyu Ramen). Really good stuff! It comes with 4 large slices of pig that was rolled up before slicing. It’s like 7cm in diameter man! And the pork stock soup is worth slurping every bit. Usually when I eat at Jap places (almost anywhere), I refuse to drink the soup cos you can surely taste the Ajinomoto no matter what! No way am I going to get thirsty after eating man! But this one? It tastes so homemade and MSG-free, yet sufficiently tasty! Deserves Brownie points. (:

Overall, this place was filled with working people and I suspect it’s meant for that crowd cos it opens till 2 am. Go try it! (:  

Yesterday, for dinner, made another round of ang moh-type dinner!
1) Oven-roasted herbed potatoes
2) Stir-fry beef slices
3) Balsamic Salad

I learnt from Joel Koh some months ago over at Feli’s that you’ll never go wrong combining tomatoes with balsamic + basil leaves. (: And I’ve never forgotten such a great tip! Hah! Tks! Good stuff! But anyway, this time round, I find that it’s really useful to season your shallots and tomatoes (pulp removed) with lots of vinegar (distilled vinegar will do, but since I had tomatoes, I used balsamic) and salt. It kinda lightens the tang from the onions (especially for shallots) and at the same time bringing out its natural sweetness. (Something I vaguely remember on Jamie Oliver’s new series - jamie at home) Acid from the vinegar/lemon juice kinda ‘cooks’ things up?? Haha!! But you gotta leave them soaked in vinegar for a couple of hours before adding it to the rest of the greens and olive oil!