Gratitude

31 03 2011

One of the many bowls of noodles that kick-started my mornings and filled my days at Carousel at Royal Plaza on Scotts.

 

This beautiful arrangment of pillars and scented candles stand front and center in the lobby, giving guests the fitting welcome to the world of Royal Plaza on Scotts.

GIVE ME pen and paper and I will just write away.  Writing longhand – mostly in cursive – is something that I would never give up even with the onslaught of modern technology.  I guess that’s the reason why, apart from wristwatches, I consider gifts of notebooks, stationery, and writing instruments to be the most thoughtful.  And lucky me, I have Friendship and Partner who help fuel that passion.

On my fourteenth day in Singapore – my last breakfast at Carousel at Royal Plaza on Scotts – I got so overwhelmed with all the amazing food I have been blessed to start my mornings with that I felt the need to express my gratitude.  I have been feasting on food so good “it consumes me,” to borrow Poh Ling Yeow’s words.

So I asked for pen and paper.

I channeled my gratitude through my right hand, onto a pen and on the surface of paper.  I just wrote away.  I’ve always believed that the one thing people will never forget is how we made them feel.  But I think sometimes, leaving something tangible – like something they can actually read – makes a little difference.

Letter, front page.

 

Letter, back page.

 

Feedback card for Hainanese Chicken Rice, ordered in-room service.

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Fishball Noodle Soup and Oyster Omelet

31 03 2011

Li Xin Fishball Noodle (Mee Kia) Soup at Ion Food Hall

 

FattyWeng Fried Oysters Oyster Omelet at Ion Food Hall

WITH PROBABLY the brooding persona of a melancholy madman on a mission, I approached my gastronomic adventure in Singapore armed with a weapon.  A checklist!

On it I have names of delicacies I should try, restaurants I should go to, and places where to shop – prioritized in that order.  Good thing I had the pages of my kikki.K DAILY NOTES notebook to serve this purpose.  Bought at kikki.K’s store in Singapore, it’s yet another one of Friendship’s thoughtful gifts.

By the end of day one, I had already ticked off chili crab, though all of my friends said I still had to have Jumbo Seafood Gallery’s version (and I did a couple of days later).  Halfway through day two, I had managed to put a check mark beside a couple more items – Fishball Noodle Soup and Oyster Omelet.

While both could be had at nearby friendly hawker stalls, I chose to look for them at the Ion Food Hall at Ion on Orchard, the mall nearest my hotel.

My fishball noodle soup is actually called Fishball Mee Kia Soup, “mee kia” or yellow wheat vermicelli noodles being my noodle of choice.  Served in a huge white bowl, it was almost overwhelming, chockful with seven of the biggest fishballs I’ve ever seen.  The fishballs were a delight both in texture and taste.  They were firm but characteristically soft and smooth and tasted with a hint of sweetness that could only mean they were made from more pricey fish meat.  To fire up the experience, I would dip each fishball – and subsequently lace the noodles – in the soy-chili dipping sauce that came with.

Seven large fishballs all in a circle

 

Soy-chili dipping sauce. I finished this!

I watched and waited – breathless in anticipation – while the chef whipped up my small portion of oyster omelet.  I’ve never had one in Manila so having it in Singapore was doubly thrilling.  With one quick motion of an experienced hand, the egg batter was mixed with a thin mixture of potato starch and ladled on to a hot griddle.  As the thick egg wrap formed with the heat, the rest of the ingredients, the freshly shucked oysters in particular, were thrown in in the (heated) frenzy.  A few more quick moves with the wrist and the savory omelet was plated and topped with freshly torn coriander leaves.  I stared at it and told myself, “This is their small portion.”

Ion Food Hall also goes by the name Food Opera.

 

Their small portion of the oyster omelet is not small at all!

 

The amount of oysters they put was very generous!

 

Lots of fresh coriander on anything makes me so happy.

I ate the omelet at a leisurely pace, as if making up for all those times I had put off ordering one in Manila.  It was so good that I felt I had to ration it – doling out a small piece each time for dramatic effect.  With my fork, I lingered, almost teasing each juicy oyster before I put them in my mouth.

I found it fitting to pair these hot dishes with something fresh, something raw that still had all of its enzymes intact.  I proceeded to Juice Bar and asked for fresh tomato juice.  They chucked in the juicer huge wedges of the brightest red plum tomatoes and after a couple of zaps, handed me the best tomato juice I’ve ever had.  Perfect.

Fresh tomato juice!

 

The look of satisfaction

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Tung Lok Seafood

31 03 2011

Tung Lok Chili Crab

THE DAY of my arrival in Singapore was a special day, the 13th of March being Brother’s birthday.  So dinner had to be special – but within my budget.  I knew I was to channel Rachael Ray circa early 2000’s in the coming couple of weeks (think “$40-a-Day”).

This being my first time ever, I had to rely on my Singapore-based best friends on where to grab something to bite, whether I’d be on the go (the “fast” food places) or I’d have time to lounge around (the “finer” dining haunts).  But for my first dinner, Friendship opted to google.  But not blindly key in a search string.  She had a place in mind.  We just needed the address.

That’s when we found Tung Lok Seafood – “The Singapore Taste” – at nearby Orchard Central.

The taste of Singapore has a lot to offer.  Not even with one foot in the door, I already got so overwhelmed with the themed menus the place categorically laid out on the table by the entrance.  There were menus for tasting, à la carte buffet dinner, à la carte buffet lunch, and even for a wedding.

All five of us decided on the à la carte buffet dinner.  What happened was we were made to select all that we wanted from the said menu.  I repeat – ALL.  It’s like an eat-all-you-can, only that it is managed because the food served will only be those you checked.  So if you would go to Tung Lok, go with a really empty stomach and with pen and menu in hand, just check away!  Though I did notice that three delicacies had limits per person:  The scallops at two pieces, the shark’s fin soup at one serving, and the crabs at 200 grams.  Still I say, at SG$ 38.00++ per head, not bad at all.

And order a lot we did!  These were all the items we checked:  Steamed Half-shell Scallops with Minced Garlic and Vermicelli, Salmon Sashimi, California Maki, Braised Shark’s Fin with Fish Maw Soup, Crispy Fish Skin with Salted Egg Yolk, Crispy Eggplant with Pork Floss, Tung Lok Chili Crab with Mini Buns, Crispy Prawns with Butter and Cereal, Poached Baby Kai Lan served with Chinchalok, Crispy Noodles with Fresh Prawns, Yang Zhou Fried Rice, and Chilled Almond Beancurd with Longan.

Steamed Half-shell Scallops with Minced Garlic and Vermicelli

 

Salmon Sashimi

 

California Maki

 

Braised Shark’s Fin with Fish Maw Soup

 

Crispy Fish Skin with Salted Egg Yolk

 

Crispy Eggplant with Pork Floss

 

Crispy Prawns with Butter and Cereal. The prawns are in ther somewhere.

 

Oh, here's one!

 

Poached Baby Kai Lan served with Chinchalok

 

Crispy Noodles with Fresh Prawns

 

Chilled Almond Beancurd with Longan

The steamed half-shell scallops were served with both the white adductor muscle and the bright orange roe nestled on the pristine white shell.  Sprinkled with golden brown minced garlic, with sautéed glass noodles tucked in and around, Tung Lok’s rendition was quite the departure from the simplicity of the usual buttered scallops.  I wasn’t crazy about the “coral” (that’s how the roe is more popularly known), but the adductor was just so sweet.

My first of two scallops

 

I gather that not only the actual scallops, but their shells as well are prized!

Together with the scallops, a couple of other items we ordered from the “Japanese Cold Cuts” section were the salmon sashimi and the California maki.  Tung Lok has all the right to claim that they use only the freshest ingredients because it was quite evident with the salmon they sent to our table.  Bright orange-pink, packed with omega-3 fatty acids and essential oils – it is after all a type of “oily” fish – the salmon was plump, juicy, “marbled” but not sinewy at all.  It was so fresh I had to do away with the dipping sauce on at least a couple of slices just so I could savor all of its freshwater goodness.  The California maki, I did check in honor of my good friend Green Lantern who loves this rice roll so much.

The braised shark’s fin with fish maw soup (“maw” is informal for mouth) was such a pleasant surprise – its gleaming bright yellow color belying just how naturally sweet, creamy and fresh it was as a subtle assault to a palate so used to “just add one egg” soup mixes.  Comparison to off-the-shelf concoctions may seem no contest so to appreacite just how insanely good this soup was, I have to say that everything else I’ve had before – in restaurants all over parts of the world I’ve been to – seem to pale in comparison.  It was that good.  I was craning my neck ‘round the dinner table to see if anybody didn’t bother with their share so that I could snatch it.  Suffice it to say, I ended up quite a sad boy.  Sad sad boy.

Before the pièce de résistance – the chili crab – arrived, I paced my gastronomic satiation with a forkful here and there of the very crisp poached baby kai lan with chinchalok (dried fermented shrimp) either on its own or taken with heaping spoonfuls of the yang zhou fried rice.  The baby kai lan, which I know to be some variant of brocolli leaves, wasn’t bitter at all.  I find that to be the true test of preparing these leafy greens.

Capping a sumptuous first dinner in Singapore was the chili crab, arguably the only dish in the spread that could lay claim to an authentic Singaporean provenance.  Plated in a wide-mouthed low-rise pristine white bowl, the crab’s caparace perched on top of its partially cracked claws and shells appeared to send the message that it was indeed the crowning glory of a luxurious Singaporean meal.  Bathed generously in a thick sauce of tomato, chili, and – in some recipes – orange juice(!), its already succulent white meat and deep-orange roe got even more infused with flavor.  No self-respecting gourmand faced with this chili crab had to feign propriety with cutlery.  Me, I reached out for the fried mini buns (mantou), began tearing it to pieces, then mopped up the sauce.  The more the sauce dripped all over, the more delicious the meal tasted.  Hahaha!

The chili crab makes it to the table!

 

The fried mini bun to mop up the sauce with.

After all the mini buns had been wiped out, I scooped myself another generous portion of the yang zhou fried rice, stained it with the chili crab sauce, and ate away.

Yang zhou fried rice stained with chili crab sauce!

 

One of my many portions of the crispy noodles with fresh prawns

I was with four great friends on this first dinner out and while some of them had moved to pocket discussions towards the meal’s end, punctuated with little scoops of the chilled almond beancurd with longan, I ended up looking in the ceiling wondering really hard where all my concept of moderation went.

I must’ve left all of it at the lift before we pressed “11”.

Tung Lok Seafood in lights

 

Proudly "The Singapore Taste"!

 

My best friends Friendship, Partner, and Brother.

 

Tung Lok has a lot of menus specialized to diners' needs or wants.

 

I checked California Maki in honor of Green Lantern!

 

Our order!

 

Roasted highland legumes... perfect while waiting.

 

On the escalator to the lift landing. Pressed "11" and we were in (gastronomic) heaven!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Something French for Mama

30 03 2011

Le Pliage by Longchamp from the New Collection, S/S 2011

AT THE top of my pasalubong list is a nice bag for my mother.  If I’d fill out a form to describe her, I’d probably tick both “shoe fiend” and “bag addict”.  Not that she is sheer materialistic.  She has actually always been sensible with her stuff.  And when we were growing up, she would indulge herself quite sparingly.

On Orchard Road, there are many names to tempt shoppers.  The more French-sounding, or the more Italian, the more they seem to be expensive and over my budget.  I told Louis, Coco, Salvatore, and Gucci that I would have to wait a few more months before we could get down to business.

But I didn’t also want to settle for the usual Singapore souvenir (think keychains) so I went for sensible luxury.  And I found it with Longchamp.  And since this recent trip, I’ve been saying it just how it is intended in French.  Hahaha!

The Le Pliage handbag by Longchamp has got to be one of the most successful handbag lines worldwide.  It’s made with polyamide fabric, lined on the inside with a protective coating.  The leather trims – the handles, the flap, and the zipper ends – are in cowhide.  To make the purchase more special, I picked from Longchamp’s new collection, debuted on Paragon’s and Ion’s displays just a few days before my arrival.

Meet my mother’s new baby, a beauty inside and out – her embroidered, navy blue, 8¼x8¼x5½ inch Le Pliage by Longchamp!

The lady toting Mama's new handbag has got to be the nicest and most pleasant sales associate I met in Singapore!

 

She's quite pretty too. I think i startled her when she turned and realized I was taking a shot.

 

Longchamp!

 

The bag was actually first put in a nice sleeve before being put in the shopping bag.

 

The sleeve comes with a nice ribbon.

 

The Longchamp has landed!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





What happens in Singapore

30 03 2011

The shopping bag count that kept me up all night on my last night in Singapore. It was hard to fit all in in my suitcase, then "recreate" all the packaging back at home before handing them to loved ones. The Jo Malone is not mine. It's Friendship's, for her sister.

EVERYBODY WHO would learn that I have just come back from Singapore would always blurt out, “But the shopping is expensive!”

While to a certain extent I do agree with that sweeping statement, I have to say that it only does really feel “expensive” when it goes beyond reason.  And I define reason as shopping for and because of the right people.

For this trip I made a list.  And after having gone through it, this was how the shopping bag count looked like.  I love calling these photos as my “what happens in Singapore stays in Singapore” photos.  Obviously, publishing these here means I’m not keeping to myself whatever happened on Orchard Road.

I burned a lot of Singaporean dollars to achieve this, though I don’t mind at all upon seeing the appreciation on the faces of my loved ones.

But unfortunately, there aren’t any hawker stalls here at home where I could tide myself over the coming weeks, subsisting on less than five dollars a day, just enough for a satiating plate of Hainanese chicken rice!  Hahaha!

Friendship brought me to Tatty Marsh, the store the officially carries Cath Kidston merchandise in Singapore! I just had to pick up some stuff for the ladies in my life.

 

This Jo Malone bag is for Friendship's dear sis.

 

Three of five Nixon bags! Nixon is a hip, cutting-edge wristwatch brand from the US that has in recent years expanded to a whole lifestyle line. Nixon is the love!

 

My favorite in the pack is this "Time Teller" minimal wristwatch in green!

 

The first batch of shopping bags

 

A trip to Resorts World Sentosa resulted to a couple of Victoria's Secret bags! Yey! The Giordano bags have the really nice "I heart SG" souvenir shirts.

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





For Genie

29 03 2011

Tender chunks of lean chicken meat worthy of its title

AIRBORNE AT 12,192 meters, I’m writing this in honor of one of my NFFs (newfound friends) – the very beautiful Genie.  She used to be a flight attendant for Singapore Airlines.  Now, she works with someone equally beautiful, Partner.  On her days away from the office – or when the work day is through – I gather that she is quite the dancing diva.  I just couldn’t articulate here her “the moves.”  Genie, this one’s for you.

Writing this at 12,192 meters up in the air!

Singapore Airlines economy class sure puts the others’ to shame.  I’ve always flown economy.  And frankly, I love it.

Late lunch on board my flight was a choice between chicken (Chicken Imperial) and fish (Pan-Fried Fish Fillet with Tomato Coriander Sauce, sautéed vegetables and parsley potatoes).  I’ve reduced my criterion in choosing my entrée to one simple thing:  whichever has rice wins!

Though I had flipped through the menu a good number of times, I felt the need to sound like I was on a bind and when asked by the very pretty flight attendant, turned my head to one side, heaved a deep sigh, and whimsically enunciated, “Whichever has rice.”

So it was Chicken Imperial for me.  The menu described it as “Oriental style chicken with Chinese herbs and rice wine, leafy greens, red capsicum and fragrant rice.”  Everything was perfectly scrumptious.  The chicken meat was quite tender and not stringy at all.  Eating each piece was a rhythm of piercing each with the lovely fork, then tempting my mouth as I drew the tine-pierced chicken meat closer.  I engulfed it with my lips, licked it with my tongue, and proceeded to bite, releasing its juices with every chew.  The perfect doneness that translated to tenderness couldn’t be denied.  I hate it when I would have to fight with my food!

The rice that came with the dish had all the right to be called the clincher to my decision.  It was not just “fragrant” rice.  It was “Hainanese chicken rice-fragrant” rice!  I had to stop with my first spoonful.  Almost scornful, I had to chide myself, “Just when you had shunned all reminders of that lustful, sinful night at Wee Nam Kee, here you go asking for this rice.  I tell you eNTeNG, this will haunt you!”  Love – and lust – for food is a vicious cycle.

The lunch menu

 

Whichever has rice wins!

 

At 12,192 meters way up there, heaven takes the form of the food tray!... And, it has arrived!

 

Chicken Imperial in all its glory! Yum-o!

 

The vegetables that came with...

 

The "not-a-potato-salad-person" that I am, I devoured everything you see here!... to the point of licking!

 

Dessert was this ice cream bar that came all the way from...

 

...Thailand!

 

Anything on an inflight food tray doesn't stand a chance of being spared by me! Hahaha!

 

We've arrived!

 

As Michael Bublé would sing, "Another airplane..." ...This was the one that brought me home safe! I heart SG! I heart SQ!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Bittersweet

29 03 2011

One more shot before checking in for my flight back. Those are my two favorite numbers – 5 and 6.

THREE OF my closest friends – Friendship, Brother, and Rizzie – saw it fit to share dinner with me on the eve of my departure from Singapore.  Brother, never the one to mince his words, asked me point-blank, “So Brother, how do you feel?”

Bittersweet…” was my curt reply.

I forced a smile and went back to attend to my miso ramen.  I remember that before I could even blurt out my full response, “bittersweet and…  incomplete…” I almost choked – either because of the lump that formed in my throat or the couple of cubes of agedashi tofu that I rammed in to perhaps keep the word “incomplete” from gaining audibility.

I was amazed at myself that I felt torn – not to mention lighter by a few thousand bucks (hahaha!) – knowing that weeks before flying to the lion city, I wasn’t excited at all.  At least that was how most people saw me.  Because deep inside, I could feel that the excitement was latent, waiting to slowly brew until it boils over.  And it did.

It was because of the place.  The food.  The people.  My best friends.  A friend.

I hope to be back.  Soon.

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Celebrity moments while in SG

23 03 2011

Ion on Orchard at night

THE LONG escalator ride at Ion on Orchard allowed me just enough time to foist upon Friendship a pressing question I’ve had in mind, “Which Filipino celebrity will make you stop on your tracks (here in Singapore) and go full-on jologs – photos, autograph and all?”

The answer was exactly what I expected:  Kris Aquino.  It’s one of those things I share in common with Friendship.

But unlike Friendship, my list is quite longer.  Actually, unlike her, I have a list.  (I think her consideration stops at Kris Aquino.)

And by today, my eleventh day here, I’ve chalked up a couple of celebrity moments already.  I rarely use the expression “thrilled beyond words” because I do have my way with words.  But these couple of instances?  Words (almost) fail me.

The first one is actually not the photo op-and-autograph kind.  It happened by way of an e-Mail I sent.  March 15 marks the birthday of one of my most admired personalities, the Ms. Daphne Oseña Paez.  A few days later, I e-Mailed my belated greetings which were accompanied by a few photos I took especially for her.  I didn’t expect her to be thrilled enough to post it on her blog.  Now, I think I’m thrilled even more.

The second one happened at the Food Hall of Ion on Orchard.  Whenever I’m there for all the noodles my heart, soul and tummy can handle, the world around me melts into a series of chiaroscuros.  I couldn’t care less about the people I’m sharing breathing space with.  But as it is the case with personalities larger-than-life, their mere presence could permeate whatever force field my being immersed in my gastronomic adventure had surrounded me with.  Last Monday, for some reason, I had to lift my head up from being slumped into my huge bowl of beef noodle soup.  And within arm’s length was the force – the Maria Ressa!  I couldn’t help it that I had to stand up, disturb her peaceful meal, and introduce myself.  And oh, rave about her work and how much I’ve admired her.  She gave me her card.  Gosh, I’m so thrilled.

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Marché at 313@somerset

20 03 2011

Mushroom Soup made more decadent by lots of butter and croutons

I FOUND it funny that when my baggage tipped the scale at an excess of 14.5 kilos, it was my own stuff that I was willing to let go of.  I was ready to blindly pull out my stuff, just waiting for the counter person’s brows to relax from furrowing and her eyes to open fully from all the squinting.  And probably something like, “Ok sir, please take some things out.”

I was willing to let go of my own stuff because I’m all for “serbisyong totoo saan mang panig ng mundopara sa mga bagong bayani (truth in service anywhere in the world… for overseas Filipino workers (OFW)).  Like a “carinderiang bukas sa lahat ng gustong kumain (hawker food stall open to all the tired, the hungry, the famished), I welcomed all the stuff loved ones from home wanted sent over to their OFW family members – my dear friends – here.  But as you may well know from a previous post, the counter person let the excess pass.  I couldn’t help but smile at the thought of achieving my goal of “para na ring sila ang nag-abot sa kanilang mga kamay (as if it was them who handed the goods personally to their loved ones).  I’m cringing at the onslaught of clichés.

After taking care of the first order of business (distributing the goods to those who showed up at the airport), I had to go grab a quick bite – actually, a late lunch, to be exact.

My dear friends initiated me to the world of Singapore, which means, a lot of walking and a train ride that could even mean just one stop.  Which was exactly all the travel time that we needed to make it to Marché.

One look at the guest card they handed me explained to me the concept of Marché.  It’s “the original Swiss market restaurant.”  It’s a concept not alien to me.  But here, we didn’t really have to do any “marketing,” as in purchasing fresh produce and dictating how we’d want them prepared.  Unless Marché means that with the guest card, we can actually do the rounds of the different stations and shop for the food we do love.  I guess that’s it.

I know my friends meant well in pointing to me their own all-time favorites and what “Singapore is famous for,” but I wanted my initiation to be nice and slow and at my own pace.  It was one of those “be gentle with me it is my first time” moments.  So I passed up on the rosti and went straight to the familiar.  (Though The Boy Wonder did order one which he generously shared.)

I had the large Vegetable Pasta with Tomato Sauce, the Calamari, and a large bowl of the Mushroom Soup.

The foundation of the Vegetable Pasta with Tomato Sauce is the pasta itself, which I surmised to be made fresh in the premises – cooked and served to order.  Served in a deep pristine white bowl that looked like a Mexican sombrero upside down, it was chockful with the freshest chunks of vegetables like asparagus, butternut squash, zucchini, and fresh shiitake mushrooms.

Vegetable Pasta with Tomato Sauce

 

Marché uses the best china in presenting their edible creations!

 

Where had all the pasta gone?! Oh right, my tummy!

The Calamari was pretty straightforward – just the freshest slices of squid dipped in batter then deep-fried.  Cruncy and tasty on their own, their deliciousness is perked up by a squeeze of a lemon wedge and a smothering of tartar sauce.

Calamari

 

Crisp. Golden. Perfect.

The Mushroom Soup was something else.  It was flavorful, with a pronounced earthiness that could come only from fresh wild mushrooms.  But I just had to kick the decadence up a notch – much thanks to Partner – with the addition of dollops of fresh butter that melted quietly on the surface of the hot soup, and the generous layer of golden croutons that ended up forming a crust on top.  I washed everything down with the one thing that was the closest attempt to being adventurous – a tall glass of freshly made “Calamansi Juice with Sour Plum.”  As the sour plums at the bottom of the glass continued to steep, the drink became cloudy.  And undeniably all the more delicious.

It was an initiation that was Nice.  Slow.  Comforting.  Luscious.  I can’t wait to go back.

Fresh Calamansi Juice with Sour Plum

 

The Boy Wonder's Rosti with Smoked Salmon, a Sunny Side Up, and Sour Cream

 

Marché at 313@somerset guest card

 

Waiting for the pedestrian traffic light to turn green. It is a "walking city" if ever there is one!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.





Inflight cuisine

18 03 2011

Braised Egg Noodles

UNLIKE MOST people, I’m a shameless fan of inflight cuisine.  I find no shame in admitting that.  Especially when I’d always come close to licking my plates and cutlery clean.

I’ve always maintained that Singapore Airlines has the most amazing inflight cuisine.  And that’s no matter what class you fly on.  I remember one flight I took in the past when the inflight menu featured world-renowned chefs.  I can close my eyes and lick my lips and taste the food like I just had it yesterday.  There are just things that remain simply unforgettable.

This last one I had is no exception from this long-standing tradition.

I chose the Braised Egg Noodles with Chicken and Vegetables in Oriental Sauce over the scrambled egg.  Tented in tin foil, the noodles – if they were soggy – would be understandable.  Preparing inflight food is quite tricky.  Between plating the dish, arranging them in trays, and serving them through the whole length of the aircraft, the carry-over cooking could ruin the dish.  But that would be the perfect excuse of the inexperienced – or the amateurish.

Singapore Airlines – actually, the chefs responsible for their edible creations – doesn’t need such excuse.  The noodles, while of Asian provenance, deserve the Italian descriptive “al dente.”  Doused in a special soy-based sauce, the flavor was more scrumptious than simply salty.  I picked on the chunks of chicken and the crisp vegetables first, and then, munching on lots of pickled chili rings, “slurped” the noodles.  Almost but not quite.  I didn’t want to disturb the picky eater to my left who was playing with her food.

Lovin' the colorful cover on the menu!

 

Welcome aboard. Enjoy the food!

 

Scrambled egg or noodles?! Easy choice!

 

The breakfast tray has arrived!

 

What lies beneath... revealed!

 

Singapore Airlines has fabulous cutlery!

 

Just how much I loved the cutlery...

 

This sauce complemented the noodles so well.

 

This is my mother's favorite butter. So I got to have it!

 

Done! Nothing spared... Hahaha!

 

Copyright © 2011 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.