21 (Sat) November 2015
with the family, Mom & Dad
On the road for two weeks, two missions, back to back, Switzerland, then Fiji (see previously 6.319 Seared Seafood…). Both trips involve long haul flights, inherently difficult due to travel time and time difference, but the business class compensates somewhat. Arranged the itinerary — MNL > ICN > GVA > ICN > NAD > ICN > MNL — to allow for three consecutive weekends at home, the final one starting last night, until tomorrow. I’ll take my blessings however they may come.
GMTD’s second post concerning this restaurant, the first occurring almost exactly 4 years ago to the day (see generally 2.339 Sauteed Abalone & Scallops).
The restaurant’s signature dish is their sweet & sour pork (tangsu yuk), so-called “Sichuan-style (sacheon-sik),” which includes glutinous rice powder in the batter for the deep-fried pork, resulting in both a chewy and crispy texture. As if customers weren’t already predisposed to ordering sweet & sour pork anyway (see generally 5.025 Tangsu Yuk), they would claim to have justification here : “But it’s the house specialty!!”
Earlier in the day, we had lunch with MK. At Woo Lae Oak, where I’d previously had lunch with other colleagues from WPRO (see most recently 6.179 Shrimp Tempura). Shoulda taken a photo to mark the occasion.