Saturday, November 25, 2006
Dinner at the Ritz-Carlton, Singapore
We opted for the seafood buffet at the hotel because it was the only night we were in Singapore that the full seafood buffet was happening. It was approx. $30/person and there was tons of fresh seafood and assorted dishes. Most of it was quite good.
Apple Tart
More dough than apple.
Shrimp, Steamed Crab and Crab Caesar Salad
Fried Lobster and Sashimi
Cream of Mushroom Soup
Sub-par. Grainy and it tasted like cream more than mushrooms.
Lobster
Tender and tasty.
Cheeses and Freshly Baked Olive Bread
Delicious. The goat cheese and melty camembert were wonderful.
Shark Fin Soup
Gelatinous, but Giao liked it.
Steamed Shrimp and Garlic Shrimp
Yum. What's better than 2 kinds of prawns on a plate?
Sushi (ok), Sashimi (too cold), Steamed Shrimp (good) and Seawee Salad (standard, but good)
Fish Shooter
Caprese Salad Shooter
Foie Gras Shooter
Chocolates and Watermelon
The only chocolate that was really good was the Green Tea because it was not overly sweet.
The only chocolate that was really good was the Green Tea because it was not overly sweet.
Apple Tart
More dough than apple.
Shrimp, Steamed Crab and Crab Caesar Salad
Fried Lobster and Sashimi
Cream of Mushroom Soup
Sub-par. Grainy and it tasted like cream more than mushrooms.
Lobster
Tender and tasty.
Cheeses and Freshly Baked Olive Bread
Delicious. The goat cheese and melty camembert were wonderful.
Shark Fin Soup
Gelatinous, but Giao liked it.
Steamed Shrimp and Garlic Shrimp
Yum. What's better than 2 kinds of prawns on a plate?
Sushi (ok), Sashimi (too cold), Steamed Shrimp (good) and Seawee Salad (standard, but good)
Fish Shooter
Caprese Salad Shooter
Foie Gras Shooter
Labels: seafood
Lunch at Lagnaa Barefoot Dining, Singapore
After wandering around Little India for a while, we were starting to get hungry. We were intrigued by the "barefoot dining" offered at Lagnaa. We were instructed to remove our shoes and leave them at the bottom of the stairs, then led upstairs to a beautiful but sparse room with hardwood floors, floor pillows for seats, low, round tables and small, metal lanterns.
Papadam (gratuit)
Standard.
Mint Chutney (gratuit)
Not too flavorful, but pretty.
Chicken 65 $4
This appetizer seemed to be on every Indiam menu in Singapore, although we had never heard of it before. It was crunchy, hardly breaded at all and accompanied by fried, crispy basil. Very good.
Fish Curry $6
Spicy and tart with flaky, moist fish.
Chicken Mahkni $6
Good flavor, although we still like Mehfil's rendition better.
Tandoori Chicken $8
Ok, but not exceptional. Tasted more like charcoal than anything else.
Naan $2
Doughy, but tasty.
Ratings:
Food: 1
Decor: 2
Service: 1
Papadam (gratuit)
Standard.
Mint Chutney (gratuit)
Not too flavorful, but pretty.
Saag Paneer $6
Very fresh ingredients (note the color of the spinach) and the paneer was an interesting, crumbly texture.
Very fresh ingredients (note the color of the spinach) and the paneer was an interesting, crumbly texture.
Chicken 65 $4
This appetizer seemed to be on every Indiam menu in Singapore, although we had never heard of it before. It was crunchy, hardly breaded at all and accompanied by fried, crispy basil. Very good.
Fish Curry $6Spicy and tart with flaky, moist fish.
Chicken Mahkni $6Good flavor, although we still like Mehfil's rendition better.
Tandoori Chicken $8
Ok, but not exceptional. Tasted more like charcoal than anything else.
Naan $2
Doughy, but tasty.
Food: 1
Decor: 2
Service: 1
Labels: chicken, Indian, restaurant, spinach
Mid-Morning Snacks in Chinatown, Singapore
Chicken Curry Bun $0.50
The bun was oddly sweet and not at all good.
Roasted Chestnuts $3 for 1 lb
These were chewy, nutty and tasty.
Breakfast at the Ritz-Carlton, Singapore
Our free breakfast at our hotel turned out to be quite a spread, and after only airline food for the past day, we had out fill. If we had had to pay, the breakfast would have been approx $30, which is ridiculous.
Pain au Chocolat (small and yummy), Fried Seafood Noodles (sticky, but good), Sui Mai (ok), Har Gow (eh), Pork Rib Tea (a bit tough)
Tofu, Soba Noodles and Pickled Vegetables
Would have been better if warm.
Smoked Salmon and a Variety of Cheeses
The cheeses were amazing--very high quality and good selection.
Century Egg Congee
Giao now gets to eat his black, stinky eggs in congee.
Pain au Chocolat (small and yummy), Fried Seafood Noodles (sticky, but good), Sui Mai (ok), Har Gow (eh), Pork Rib Tea (a bit tough)
Tofu, Soba Noodles and Pickled Vegetables
Would have been better if warm.
Smoked Salmon and a Variety of Cheeses
The cheeses were amazing--very high quality and good selection.
Century Egg Congee
Giao now gets to eat his black, stinky eggs in congee.
Ratings:
Food: 1
Service: 1
Decor: 1
Food: 1
Service: 1
Decor: 1
Friday, November 24, 2006
Late Night Snack on Singapore Airlines, Somewhere between Seoul Incheon and Singapore Changi Airports
Spicy Fish with Pickled Vegetables and Kim Chi
Not bad. The fish was a bit dry, but the chili sauce provided made up for the texture in taste.
Labels: fish
Thursday, November 23, 2006
Dinner on Singapore Airlines, Somewhere between Seoul Incheon and Singapore Changi Airports
Singapore Airlines turned out to have food almost as good as Korean Air, which is still, by far, the best airline food.
Seafood Fettucini
The seafood was surprisingly tender and flavorful.
Chicken with Ginger and Vegetables
A bit gelatinous, but good flavor.
Seafood Fettucini
The seafood was surprisingly tender and flavorful.
Chicken with Ginger and Vegetables
A bit gelatinous, but good flavor.
Lunch on Singapore Airlines, Somewhere between SFO and Seoul Incheon Airports
Korean Beef with Rice and Noodles (beef was not bad, actually, and the noodles had lots of good veggies); Smoked Salmon (fresh enough).
Labels: beef
Mid-Morning Snack at Andale, SFO
Another snack before we were to be served only airline food for the next 18 hours.
Steak Quesodilla $8
The steak of high quality, surprisingly, and the guacamole was good, but the sour cream was lacking. A pretty good deal, overall, for an airport meal.
Steak Quesodilla $8
The steak of high quality, surprisingly, and the guacamole was good, but the sour cream was lacking. A pretty good deal, overall, for an airport meal.
Ratings:
Food: 1
Decor: 0
Service: 1
No Website or Health Code Violations
Food: 1
Decor: 0
Service: 1
No Website or Health Code Violations
Labels: Decor: 0, Food: 1, Mexican, restaurant, Service: 1
Breakfast-Snack at Harbor Village Kitchen, SFO
Sui Mai $3.50
These were rather expensive, but what can you expect at the airport? Our old favorite dim sum place was Harbor Village, so when we saw this place at the airport we wondered if it was the same place, although we couldn't get a straight answer. These were large, and chunky, but pretty good.
Ratings:
Service: NA
Decor: 0
Food: 1
Service: NA
Decor: 0
Food: 1
Labels: Chinese, Decor: 0, Food: 1, restaurant
Wednesday, November 22, 2006
Off to Singapore
We're leaving for Singapore tomorrow, but we'll be back next week. Check back next week for our Singaporean food adventures!
Lunch from Mehfil Indian, San Francisco, CA
Saag Paneer
A bit creamier this time, which is odd, but still very good.
Chicken Mahkni
Always delicious.
Labels: Indian, restaurant
Breakfast at Home
Tuesday, November 21, 2006
Dinner at Home
Stir-fried Spicy Chicken with Vinagered Cucumbers
A quick weeknight meal.
Vinagered Cucumbers
-2 tb rice vinager
-1/2 packet Splenda
-3 baby cucumbers, peeled and sliced
-1 tb black sesame seeds
Mix all ingredients.
Stir-fried Spicy Chicken
-4 chicken thighs, cut in bite size pieces
-5 scallions, chopped
-5 cloves garlic, minced
-1 tb chili garlic sauce
-2 tb soy sauce
-1 ts vinager
-1 ts sesame oil
-1 tb hoisin sauce
Mix all of the liquids and marinate the chicken in the mixutre. Sautee the scallions and garlic in a bit of olive oil until garlic begins to crisp. Add the chicken/marinade and sautee until chicken is cooked through.
-2 tb rice vinager
-1/2 packet Splenda
-3 baby cucumbers, peeled and sliced
-1 tb black sesame seeds
Mix all ingredients.
Stir-fried Spicy Chicken
-4 chicken thighs, cut in bite size pieces
-5 scallions, chopped
-5 cloves garlic, minced
-1 tb chili garlic sauce
-2 tb soy sauce
-1 ts vinager
-1 ts sesame oil
-1 tb hoisin sauce
Mix all of the liquids and marinate the chicken in the mixutre. Sautee the scallions and garlic in a bit of olive oil until garlic begins to crisp. Add the chicken/marinade and sautee until chicken is cooked through.
Labels: chicken, homemade, salad
Lunch at Work
Breakfast at Home
Monday, November 20, 2006
Dinner at Home
There are just too many leftovers from Thanksgiving. Tonight we heated up the cauliflour puree and the brussel sprouts with bacon, and then Alexis made a hash out of the roasted vegetable, some chopped turkey and some mild pork sausage.
Labels: homemade, leftovers, turkey
Lunch at Taylor's Automatic Refresher, San Francisco, CA
We forgot the camera, but we ordered only things we taken pictures of before. Click here for representative photos.
Labels: regional American, restaurant
Breakfast at Home
Sunday, November 19, 2006
Dinner at Home
We had a very carby pre-dinner snack...
Kraft Mac n' Cheese
Mmm, mmm, good.
Low Carb Turkey Tetrazinni
We had to use the leftovers from Thanksgiving, and Alexis remembered her mom used to make Turkey Tetrazinni. We attemped a low carb version.
Kraft Mac n' Cheese
Mmm, mmm, good.
Low Carb Turkey Tetrazinni
We had to use the leftovers from Thanksgiving, and Alexis remembered her mom used to make Turkey Tetrazinni. We attemped a low carb version.
-2 cups leftover, chopped turkey
-4 packages shirataki noodles
-1 cup shredded cheddar
-1/2 cup grated parmasean
-20 pearl onions, peeled and halved
-1/2 cup leftover gravy
-2 cups cream
-3 sprigs thyme, leaves only
-salt and pepper to taste
Boil the shirataki noodles for a few minutes, drain and set aside. In a saucepan, sautee the onions in a bit of olive oil until carmelized. Add the gravy and the cream and stir until smooth. Add the thyme, salt and pepper and simmer for a few minutes, until the sauce thickens slightly. Mix the sauce, the cheddar, the turkey and the noodles in a large bowl and then pour the mixture into a large baking dish. Sprinkle the parmasean evenly on top and bake in a 350 oven until the parmasean is golden and bubbly.
-4 packages shirataki noodles
-1 cup shredded cheddar
-1/2 cup grated parmasean
-20 pearl onions, peeled and halved
-1/2 cup leftover gravy
-2 cups cream
-3 sprigs thyme, leaves only
-salt and pepper to taste
Boil the shirataki noodles for a few minutes, drain and set aside. In a saucepan, sautee the onions in a bit of olive oil until carmelized. Add the gravy and the cream and stir until smooth. Add the thyme, salt and pepper and simmer for a few minutes, until the sauce thickens slightly. Mix the sauce, the cheddar, the turkey and the noodles in a large bowl and then pour the mixture into a large baking dish. Sprinkle the parmasean evenly on top and bake in a 350 oven until the parmasean is golden and bubbly.
Labels: homemade, leftovers, shirataki noodles, turkey
Breakfast at Jillian's San Francisco, CA
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