Day 5: Tiong Bahru hawker center / Bangawan Solo / Yacht Club

Tiong Bahru hawker center
Yellow bowl = Lor Mee (shark meat, pork, dark soya sauce) the shark was quite good, while the soupy part was more gelatinous than broth, its weirdness was not too oddball, so the ang moh was able to makan just fine, thank you. My new job?! Sitting at the table in the food court while all the others order and tell them to "send it to the table with the ang moh charbo." Somehow, they always get the right table. GO FIGURE!
STAR of the TABLE = Chwee Kueh; steamed rice cake with fried turnips and chili. Soft rice cake marries crunchy/melty turnip = happy happy tummy.

Pig organ soup - liver, small intestine, stomach, tongue, salted mustard leaf, etc...
The intimidation factor of a steaming bowl of pig parts easily slides into oblivion once your lips wrap around a pig's small intestine. Maybe my lips even wrapped around a pig's lips. Who can tell. Who cares. It was delicious. Once again, we move onto breakfast dessert. This day it was hot silken tofu in almond syrup. Need I say more.
A stroll through Chinatown at a brisk 100F degrees and you get an idea of the masochism involved in eating hot soup for breakfast.



Even the statues can't take the chili. Aiyah!


My gosh, is it already after noon? More dessert! An easy stop in the Toa Payoh MRT station for Nyonya kueh assortment from Bangawan Solo before strolling back to the HDB high rise. Even the blind know it's the Toa Payoh station. It reeks of durian! P.U.!

It's evening already, and our ride to have dinner at the Yacht Club has arrived. Off we went to the east side of the island where waiters from Nepal served us Salted Egg Crab, Grilled Sotong, Mongolian Beef, Tofu bowl with seafood, and Whole Steamed (fish) the name of which escapes me. It was a delicate white fish, but all I remember was staring at his toothy mouth while I chewed with my own. This salted egg crab was prepared entirely different from a few days ago. Deep fried until dry and quite the salt lick. I preferred the more delicate bath of salted egg myself. It kept the integrity of the crab flavor by accentuating with salt. This fried jobber was a pucker and a half. That's okay because the grilled sotong (squid) was soft and delightful with the jam packed flavor of a fire grill. 4 stars! The mongolian beef was so tender it should be illegal. Except for me. For me it's legal! Couple it with the tofu bowl with seafood and the flavor combination is savory, subtle, crunchy, melty, amazing. Going back for more and more and more was the easiest task of the night.