Eating my way through the restaurant’s entire menu, currently at 222 items.
Tasted 9 new items tonight, bringing the total to 31 items tasted thus far, 191 items remaining, averaging 4.4 items per visit, on pace to finish at TEITY 51.
LUNCH
First, lunch with staff from HSD. The occasion was a quasi-farewell for DS, who’s transferring to the WHO Philippines country office down the street. As I’ve known DS since my very first visit to WPRO way back when, she’ll be missed.
Seaweed with Minced Shrimp Thick Soup (3.5): Chinese in texture, but the dried laver made it taste immediately familiar to a Korean palate.Fresh Shrimp Rolls with Beancurd Skin (1.5): skins were deep-fried, which made them kinda greasy.Sambal Prawns (1.5): beyond a slight kick from the sambal, not much there.Sauteed String Beans with Pork Belly & Dried Tofu (1.5): not bad in terms of taste, but every component in this dish felt rubbery.Tao Yuan Special Seafood Fried Rice (1.0): orange flakes were some kind of dried fish, which were fishy in flavor and pasty in texture.
DINNER
Later that evening, a few Korean staff obliged to join me for dinner. No special occasion.
Barbecued Pork (2.5): spongy texture suggested that the meat had been frozen and then too quickly thawed, but otherwise not too bad.Dried Scallop with Two Kinds Vegetable (3.5): in contrast to the previous dried scallop dish, the scallops here provided good flavor, playing well with the delicate oyster sauce, complementing the asparagus and bokchoy.Braised Imported Whole Abalone in Brown Sauce (2.0): luxuriously soft and squishy, if that’s a good thing, not dissimilar from the accompanying shiitake mushroom, but the brown sauce was almost entirely flavorless.
The highlight of the day was the Fried Rice in Fujian Style. Fried rice with chopped vegetables and chunks of seafood in a luscious brown gravy, what’s not to like? My kids will love it.
