Thursday, June 02, 2005
Zong We Go
After a long and pain-staking planning, we got ourselves to go out and fine dine (during lunch time) at Zong restaurant in The Fort area. Below is one of the fares we enjoyed.
Fish fillets with sweet and sour sauce and flakes. Or something else...
Foolishly, one of our officemates always tell us that those brown things on top of the fish fillet are "bleep... bleep".
Mind over matter (I never imagined them as what was told to us). These are flakes and not "bleep... bleep". Or whatever. Still edible. That "bleep... bleep" sounds annoyingly funny, eh?
But those flaky things remind me of the spicy "meat floss" scattered over the bread buns found in a Bread Talk specialty bakery store. Speaking of "meat floss", I tried one of their buns, er, breads with these spicy "meat floss". At first, I liked them. A few hours later, I eventually hated the taste.
Maybe it's the continuous munching of the "meat floss" that got me so saturated that I begin to puke at the mere smell of these.
I begin to long for soft pandesal bread. A brown paper bagful of these made from large batches of pure margarine and oven baked in a local "pugon" very early at dawn. Now that is truly a delight for me.
Fish fillets with sweet and sour sauce and flakes. Or something else...
Foolishly, one of our officemates always tell us that those brown things on top of the fish fillet are "bleep... bleep".
Mind over matter (I never imagined them as what was told to us). These are flakes and not "bleep... bleep". Or whatever. Still edible. That "bleep... bleep" sounds annoyingly funny, eh?
But those flaky things remind me of the spicy "meat floss" scattered over the bread buns found in a Bread Talk specialty bakery store. Speaking of "meat floss", I tried one of their buns, er, breads with these spicy "meat floss". At first, I liked them. A few hours later, I eventually hated the taste.
Maybe it's the continuous munching of the "meat floss" that got me so saturated that I begin to puke at the mere smell of these.
I begin to long for soft pandesal bread. A brown paper bagful of these made from large batches of pure margarine and oven baked in a local "pugon" very early at dawn. Now that is truly a delight for me.
+ posttime: 8:24 PM
