You ji
02-10

There’s something about you ji that attracts me back time and again . It’s not that the food is particularly excellent . Food is good I must say - but there’s just this magical 🧙‍♀️ feel about eating food prepared by the “ old” chefs .

Perhaps this is what michael Pollan in his book , “ cooked” describes as “ hand taste” - the extra care and details that the creator of the dish puts into it that makes it different . And I Guess this is why mum’s food always tastes better 😊

The peanut porridge is nothing but simple yet delicious . Not using canned peanuts but Fresh peanuts , this Omits the usual slightly sweet taste of peanuts sweetened by additives and sugar . The porridge was smooth but still retains some semblance of grains which makes it more enjoyable - really a skill to acquire .

The chee cheong fun is QQ and the magic is really in the temperature at which they serve their rice rolls. Too hot and they would be sticky and disintegrated, too cold and they would be hard .
These rice rolls were served right and were Q Q.
The home made chilli sauce is also really good and very traditional - not the sweet sambal kind but the more savoury and liquid type :)

I call this the everything white breakfast set ( just lacking my hot soy milk ) . Perhaps it is just how we have been accustomed to eating breakfast as children .

White seems palatable in the morning 😆. (White) toasted Bread , ( white) steamed hot paus, (white) soya bean milk , ( white ) bee hoon, ( white ) milk 🥛 , (white) bai tang gao ( these triangular sweet rice cakes), ( white) glutinous rice ....

White comfort food 😝