Fry

Vivian and I dined at a Singaporean restaurant on my birthday.

I lunched here for several times in the past, and was thoroughly impressed with the tasty laksa. This time, we ordered a gigantic pepper crab, sate, fried turnip cake, and black glutinous rice as dessert.

"Were they good ?" You may ask.

Well, there're certainly still room for improvement. (Who doesn't ?)

But, to say the least, the crab was probably better than the one that I had in Singapore. Unlike most other restaurants, which always partly deep-fried the crab in oil (泡油) before stir-frying and serving, the crab here was stir-fried from raw with pepper until it was done - that's a lot more labour-intensive, but it would keep all the flavor in the tender meat.

We ended up with a bill of HK$250 - probably not even enough for the starter if we dined at the 6-star hotel next to us.

PS. We left the restaurant before 8:30 PM; there were no fewer than a dozen people still lining up at the door, waiting for a seat. Alas, that's a positive feedback. The more people waiting, the more people would be eager to join and try.

Maybe I shouldn't laugh at our medical students.