Singapore Day 3-- Kaya Toast, Crystal Jade Dim Sum (2008-12-01)
We saw a little store in the basement of Paragon that had local people line up for breakfast takeaway the previous day, so KL decided to try their kaya toast for his breakfast on day 3. I just knew I wouldn't like it so I asked him not to get me any. I did take a small bite of it and as expected it tasted bad to me.
After breakfast, we hopped over nextdoor to Takashimaya (
) and did more
shopping. The sky turned very grey and sure enough, it began to
pour accompanied by a few strokes of thunder. Trapped inside the
department store with our brollies left in the hotel room, we went to
another Crystal Jade outlet for dim sum.
There are many forms of
Crystal Jade restaurants in Singapore. This one we went to
doesn't specialize in noodles or xiao long bao (soup dumplings), it is
purely Cantonese eating. Service was more than attentive and
friendly, I couldn't drink fast enough for the staff to fill my
cup. There's one server behind our table who seemed to be there
just to pour tea from the teapot to our cups! After settling in,
the manager came around to take our order in Cantonese
personally. We only ordered four ordinary dim sum but he never
lost his cool and politely asked if we wanted the dim sum to be served
together or seperately which we chose the latter.
The dim sum did arrive one after another like in a course meal which
were piping hot and VERY tasty, better than those we had in the
previous Sydney trip. However the biggest surprise was their BBQ
meat which we ordered in the second round. The roast pork was
presented as nine neat cubes. There was very little fat, just a
thin layer of fat under the skin to add that important flavor and
juiciness to the meat. The skin, OMG, the skin wasn't just
crispy, it was flaky.
The roast goose was deeply fragrant and juicy protected by a thin
crispy skin. Both were SERIOUSLY DELICIOUS. In fact it was
so good that we had to return for dinner later just to eat that again
which I'll tell you when we get to day 6.
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