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我輩について 男 中華と日本料理 客人数 Counters 通告！ Trip will proceed with 3 pple - Spice Peranakan - budget: $15 - Shimbashi Soba at Paragon - budget: $25 - P&P Thai Food - budget: $15 Reviews 評判 怨言与投诉
友達様 Take Out Bento Boxes February 2006 March 2006 April 2006 May 2006 June 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 March 2007 April 2007 May 2007 June 2007 July 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 May 2008 June 2008 July 2008 August 2008 September 2008 November 2008 December 2008 January 2009 February 2009 March 2009 April 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009 |
Monday, February 26, 2007 あいつら 教師としての悩み Seeing how they are, just reminds me of the time when i was in JC. You have the muggers (me), you have people who mug but just can't get results, then you get the complacent people who couldn't be bothered to listen to anything new. You also get friends, who resist the teacher's advice and all that, and stick to their own way of doing things. JC is always like this, after all, it's a period of self discovery, a period where you mature into who you will 'mainly' be in future. As they said, a cheetah never changes its spots, when they reach my age, maybe some will look back and think the same things that i'm thinking now. It's hard i guess, to juggle being just a friend/senior who's 4 years older and being a "tutor" feeling responsible for their JC lives. On the one hand i want to be friendly, and not remain distanced like most teacher-student relationships, since i'm just a relief, but still, since i took this job, i want to give whatever i can and make sure that after i leave for uni these guys still can continue in what i figured was the best way to study for A levels. These kinda stuff, no one ever taught us about it...Which is why i wanna tell them more stuff than just chem, yet i realised sometimes it's hard for people to learn lessons unless by the hard way. There's a serious flaw in our education system. It focuses too much on the learning, but never inspires students to figure out their main motive for learning. In the end, most people end up studying because they feel it is the only thing to do, because parents say so, not because they want it...I'm sure many of my friends wil agree. It's traumatic, to me at least, when i graduate from JC and feel totally lost. What should i do next? Uni, yes, but what? What should be the path to take? Should i take a scholarship and all that? I even applied for Medicine in a moment of loss, and influence from others. Realised then, how bad it was that back in my JC years i never gave this enough thought, just focused so much on mugging, so much that i was called a freak and the Holy A-ness. Even now, i still don't know whether the path i have since decided on is the best one for me. What a mess. The only saving grace was that i have a weird hobby called mugging. So i still managed to have the motivation, but this kinda weird insanity only occurs for a few people. Which is why i was so gan cheong, sigh, wonder if i'd made them too dejected. But to me, it's important to be consistent in work, which should be backed by a clear motivation and idea of the future. Once again, from my own experience at least, no one taught me such stuff. It was all through self discovery. Well, i just don't want these guys to repeat my terrible footsteps, lost in the sand, not knowing what to pursue.  Saturday, February 24, 2007 Ichibantei 一番亭 熱烈登場！！！  Tonight mum was not in the mood to cook, so i suggested one of the restaurants i had been wanting to try for sometime. Located at Robertson Quay it was a 5 minutes walk from my house, near the famous colourful bridge. A catchy japanese style curtain you cannot miss marked the shop's front door. The whole place was full of japanese, which invariably marks a place that sells authentic tasting japanese food. The interior was very japanese style too, with vertical wooden window struts and wooden furniture. Appetizer was the Gyoza 餃子. Didn't look very appetising but palatable nonetheless. However, it cannot match up to the ones at Ohsho. Still we were not here just for Gyoza. These cost $5 Here is the main star of the restaurant, the Tantan Men. Tantanmen better known as 担担面 is the japanese variant of the popular Szechuan dish which features a thick peanutty spicy broth with chinese 拉面. Over here, The soup was concocted using a pork bone soup base, infused with a peanut fragrance and chilli paste. Served with spring onion, bean sprouts and minced beef/pork. I ordered the Super Tantan Men which was more spicy than the usual variety. Soup was not very exceedingly hot, and not bitter, which poorly prepared chilli tastes of. The nutty soup went extremely well with the marinated minced meat, and the moyashi (bean sprout) balanced the spiciness of the soup. The tonkotsu, was smooth, creamy yet not overpoweringly salty. It tasted a bit bland to begin with, but as you eat into the bowl, the taste gains on you exponentially, giving you the flavour of the nut chilli and meat, and not just plain saltiness. Sesame paste can also be tasted, and this added fragrance to the whole experience. The noodles were prepared to a nice elastic rubber band like texture which was rather professional. So addictive i finished the whole bowl dry. Tantan men is $9.80, super Tantan men is $11.30 Mum had the spicy tonkotsu ramen, which featured the same deliciously creamy yet not over salty soup base as mine. Hers was more simple, with chilli oil added to make the soup spicy, yet not too oily. The chashu slices were spectacular. Melt in your mouth yet deliciously fragrant. Best of all was the braised egg. I really wonder how they did it. This egg is the best one out of all the japanese restaurants i tried. Half runny yolk surrounded by a 3/4 done egg white. Fantastic. Really heavenly egg, and they even managed to make it taste braised. At $10.80 Littlest sis had an OyakoDon 親子丼 which literally means mama-child rice bowl. This was part of their new menu, which emphasised on a 'mukashi' style. The oyakodon came in a metal cylinder deceptively shallow until you dig in, served in a cute little black 'stove' with a rather long lasting fire below to keep your rice heartwarmingly hot. Of course, oyakodon being a rather homestyle jap dish, cannot vary much, but let's just trust me with this. If you feel depressed, have this. It's so heartwarmingly moist, warm and delicious, like okaasan's cooking...This comes served with a thick Akamiso soup. All for $10.80 My little sis had the greatest value. Ladies' Set, came with a half portion Tenshin Han 天津飯, a half portion Soy sauce Ramen(chuuka ramen) 醤油ラーメン, a teriyaki chicken salad and one almond pudding for dessert, all for $12.80. The Tenshin Han, for the uninitiated, is japanese muifan. Japanese rice is covered by a nice omelette with crabmeat and spring onions, which is then served with thick sweet chinese style gravy. The gravy is sweet yet not overly thick, if you mixed it well with the rice. Together with the very well prepared soft omelette, the taste is really high level. Very filling as well. The soy sauce ramen came with the well prepared noodles, and two small chashu along with bamboo shoots. This soup tasted rather normal. The teriyaki chicken salad was surprisingly good. Teriyaki chicken was crispy on the outside, contrary to the lousy chicken you get outside. Served with iceberg lettuce and mayo, it tastes like some mos burger creation, just better. Almond pudding was ok, the almond taste never went well with me, but in this case it wasn't too strong.Food: Wholesome Japanese cuisine fit to be called a family restaurant. Very delicious and value for your money. Ambience: nice jap style. Warm and cozy. Cost: 8.5/10 The stuff is rather mid-high level, but it's worth the money i think Location 6/10 I would say 10/10 since it's so near my house. but well, to others, take bus 186. 64, 51 until you see a colourful bridge. The place can be said to be opposite Miramar hotel, next to Gallery hotel, behind Riverview hotel...Rather complicated. Just ask around for Robertson Quay Address: #01-13 Robertson Quay Tel: 67333923 Call to make reservations , but i think you won't need it. Not alot of people know about this place, cept the Japs near my house Business Hours: 1130-1430, 1800-2300 on weekdays; 1130-2230 on weekends Saturday, February 10, 2007 Holland V XO Fish Head Bee Hoon After a long hiatus, the next food review is out! Tucked in a small road, and situated in a small and unassuming kopitiam is a tse char stall with a gaudy yellow signboard. If you see people eating from bright orange cutlery you have got the correct place. I came expecting only the main dish of XO fish head bee hoon, but the mentor ordered a whole bunch of stuff. Nevertheless it made for a wholesome dinner, especially for those in food hell =P   The 油菜 came first, just kailan in oyster sauce. And followed by the 虾枣(hei zhor). This one had a nice crispy outer beancurd layer, and a smooth prawn filling...although i personally prefer a chunky filling. 虾酱鸡 was next. This one did it differently from the rest. The outer layer was very crispy and yet not oily, while the chicken maintained a nice juiciness. The flavour of the prawn paste was very good too. And they use large chicken wings, while most other places use drumlets or small pieces. Anyway this is a tse char staple, so how can you miss this? San Lao Hor Fun 三捞河粉, a dish usually done till overly dry by other places, and with overly charred hor fun. Fish also done too tough. This place did it really well. Slightly charred hor fun but served in the right amount of "wetness". Crunchy silvered taugay and spring onion were served along with steamed toman slices. The fish was still smooth and not overdone, and the choice of fish is fool proof. Toman fish is a "mid range" fish with very very little fishiness, and a flaky texture which cannot find any naysayers. As long as it's not overcooked it tastes fine. The star dish, XO fish bee hoon. There's also the choice of fish head if you want. This here features THICK slices of toman belly, which has a nice springy texture. For those who don't know their fishy, the area where there are most bones, the "ribcage" area surrounding the innards actually has the best texture after the cheeks. BUT you have to wash it really well or else you'd get a stinky bitter flavour. These slices here were prepared competently and fried for a bit before cooking in the soup which helps to bring out the flavour of the fish. Of course it was really fresh too. The highlight was the soup. A creamy stock with aromatic fish flavour, laced with the mellow bitterness of XO. Drink it when it's hot and you get the alcohol evaporating and emanating your mouth and nose, very nice feeling. This is followed by the saltiness and creamy texture of the soup and the fish flavour. Incredibly smooth soup. The smooth and soft texture of the beehoon complements the soup although one could have hoped for a less overcooked beehoon. The beehoon was close to disintegrating. For your convenient enjoyment, the bee hoon was also cut up so that you can enjoy beehoon and soup in one big mouthful. Statifying indeed, but take my word, attack this dish first. WHILE IT IS STILL HOT. If not, the XO becomes pungent instead of aromatic.Food: Not for kids. A unique change from your usual fish bee hoon. Fit for everyone, especially if you already love fish bee hoon, then all the more you should visit. Ambience: Noisy kopitiam opening late into the night Cost: 9.5/10 All the above cost $46. Not bad for a tse char stall. XO bee hoon for 3 people is aroud $15 only. Location: 4/10 It's really near Holland V but you need to walk. Easier to get to from Buona Vista MRT. Near the market. Address: Block 45 Holland Drive First stall in the kopitiam. You can't miss it. Business Hours: KOPITIAM. nuff said. Come for dinner. Wash down with tonic. Ahhh Saturday, February 03, 2007 The Cold War Rages On These few days being home was not particularly favourable. I can get through the day with less than 10 words. It doesn't help that i have no appointments to go out and all that. Just because of some small matter, i can be ignored at home for what, the third day already. Ask me out, anyone. I've always been living for other people it seems. Everything, from partly not going overseas to study, to even night cycling. I never minded, until now, when i realised that no matter what i do, it just takes me to disappoint someone else for a little and everything comes to naught. The discreet and subtleties i did are all reduced to nil. Only my shortcomings deserved harping upon. Makes me think just what the heck am i putting in effort for? Saving people's face, making people happy, cancelling what i want to do, not letting others worry, and in the end, i feel like my whole life is immensely boring. Theory king, as they call it. I only know abt this world in theory. Nothing else. Why do i have to consider so much. Sometimes i really just want to do what i want to do. Take some risks sometimes, get some more content into my life. Seeing how friends can just stand up and go backpacking in some third world country fills me with envy. If only i'm allowed to. Seem to be bound by so many chains everywhere, in every aspect of my life. I'm getting tired. At least, if what i do is being appreciated i might not mind it so much, but, it isn't the case. Even with friends. Everytime the surroundings change, my social circle takes a huge blow. No matter how much effort i try to put into maintaining contact. Ever wondered how i can send smses so fast and freely? Because there's no one else i can use it on. Ever wonder why i keep disturbing you on MSN? Because no one else is there. It doesn't help that i'm inclined to talking. I love talking, and going out. But my world is near empty. I gave up thinking that it's my own fault. I did what i could. If people cannot appreciate what i did, then forget it. From now on, it's time to live more of my own life. I just hope i can carry it out. |
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