|... Korean fried pork and fried egg ...|
|.. a breakfast? or lunch? |
Happiness either way ...
a bit of jet lag on eveyone's faces
|... the biggest beef bun and the whitest I have every seen ...|
|... fluted tops on shrimp dumplings ...|
We explored a set of stairs that went down two flights.
All of the time I was walking them I was thinking, the merchants down here are not going to get a lot of walk-by business.
This is quite the trek downward. We found that the food court could also be reached by a escalator and accessed from the centre of a large mall.
No wonder there were so many choices of places to eat.
Greg wanted to have a Korean dish – fried pork chop and a fried egg.
Wyona and I wanted Dim Sum and we used the point method – making sure to stay away from the fried chicken feet.
So tasty looking, but I am not up to the crunch of those bones in my mouth – had it once and am not ready to try it again.
|... left side, batter is down / right side, oyster balls are done ...|
Later in the Harbour City Food Court, I watched the oyster balls being made.
I think I spent the time watching, and imagining that I was the cook, so that I won’t have to buy the molds and try doing that at home.
“You don’t have to eat them all,” I whispered to myself. But I did.
|... adding the octopus ...|
Pressing on with eating more than I really wanted wasn’t about not wasting food.
More ... thinking about the taste and texture of the product.
Measuring what I was really tasting against what I thought the oyster balls would be like. My analysis?
More like the texture of Yorkshire pudding, that the texture of Timbits, which is what I had imagined.