The Burger Bar at Far East Plaza had its 1st Anniversary. To celebrate this occasion, there was a offer of $1 burger. I had been to Burger Bar several times but to miss this good offer deal was too hard to resist.

When I reached the Bar at 12.45pm, there was already 47 order ahead. It meant every one minutes, there was at least one order. The crowd was manageable. For this occasion, the boss had deployed more staff in the kitchen.

I ordered sesame bun and honey oat bun to go with lettuce and the choices of meat were pork and grilled chicken. I did not intend to eat the burger for my lunch. Instead, I was planning to consume them as my dinner. However, to have the burger prepare and pack for 4 hours ahead would mean that the burger will be soggy. An idea that came to me was to separate all the ingredient which meant to pack the meat, lettuce and buns separately. I brought some clean empty boxes and told the kitchen staff to pack the food in the food. The staff accommodated to my means.

When I reached home, my bun was still good. It was not wet as the meat was not packed with the bun. The only thing that I noticed was that my box of lettuce was wet. If I had placed the lettuce on the bun, I would expect that the bun will be soggy.

Another thing that I noticed was that there was a hole on the pork. This mean when the kitchen staff was grilling the meat, they used a stick to test if the meat is cooked.

I heated up the meat and I packed all the ingredient into the bun and ready to be served. Wah! The bun was still as good as it was served at the restaurant.

Good offer should not miss.

I had ordered a pax of Yu Sheng from Kuriya- IchiBan Boshi at Great World City Branch. The queue was long but worth waiting as the Yu Sheng was great.

It was a large size Yu Sheng costs $42.80 nett without GST charge. The restaurant exercises honesty showing what the customers would expect to get from the Yu Sheng. In the Yu Sheng platte, there were 12 pices of Salmon Sashimi, 8 pieces of Hamachi Sashimi (Yellow Tail) and 8 pieces of Maguro Sashimi (Tuna). Putting all the Yu Sheng, it represents 4 numbers, 1288. What a nice 4D number. Huat Ah!

The ingredient comprises chukka kurage, red ginger, chukka wakame, winter melon, lime, fried sesame, peanut crunch, pok chui biscuit, 5 spices, cinnamon & pepper, carrot & raddish and Yu Sheng sauce. One thing that I noticed was that for healthy eating, no oil is provided. All these ingredients are added together with the sashimi and tossed.

After the toss, the individual serving looked wonderful. There were moisture on the ingredient ate. I can find thick sashimi. When I eat Yu Sheng, I like to suck as there was sweetness in the ingredients. The Yu Sheng was great and worth considering from Kuriya-Ichiban Boshi.

I had dinner at Grand Shanghai at Grand Copthorne Waterfront Hotel.

The first dish was the cold dish comprising ngo hiang, octopus, jelly fish, prawn and sotong ball. The jelly fish was chewy. Ngo Hiang was spicy and good as it was well fried. The prawn blended well with the salad cream.

The second dish was the clear doubled boiled Abalone soup with snow jelly. The soup was clear and taste of seafood sweetness. The abalone was tender and complete.

The third dish was the smoked duck slice in plum sauce served with deep fried Chinese bun. I love the smoked duck slice but I did not enjoy the deep fried Chinese bun. When the bun had been fried, it became harden and together with the slice meat, I did not know how to eat. I prefer the steamed bun instead of the fried bun. The plum sauce was good.

The fourth dish was live prawn in shiro miso soup. The prawn was served to us in a deep bowl instead of plate as it showed that the prawn was soaked in the soup. When the prawn shelf had been removed, I used the miso soup to go with the prawn. In this way, the prawn would not be dry when I ate. Besides the prawn shelf was so soft that I ate together with the prawn. That was a way to consume natural calcium.

The fifth dish was the braised giant top shelf and mushroom with young vegetable. The mushroom was soft and moisture with rich sauce. Not only that, the young vegetable deserved praise. They were soft and yet still maintain freshness, not turning yellow.

The sixth dish was the steamed fresh Garoupa. It was a full Guroupa of 5 kg. The meat was fresh and the meat cooked with ginger, celery and good quality sauce. It was well cooked. The meat did not turn out to be rough.

The seventh dish was stewed Ee Fu Noodle with shredded chicken in barbeque sauce. I could not find any shredded chicken in my bowl. But one thing for sure was that excellent barbeque sauce was used to stew the noodle. The noodle had become slow and yet still maintained its elasticity. The last dish was Chilled Black Sesame pudding with Almond & Mango Sauce. It was a colourful dish with mango sauce spread as the base on the plate and scattered with strawberry. The sesame pudding was able to maintain its shape well. That shows that sufficient gelatin had added to maintain the firmness of the pudding. Numerous black sesame seeds could be found in the pudding. It was a wonderful dessert which sweetness everyone’s taste bud. I greatly enjoyed the meal.

I revisited Magnum Store at City Hall. It was 12 noon and I decided to consume Magnum as my lunch.

When I entered, the waitress was very polite to offer me the Menu. I browsed through the wonderful dishes that Magnum had other wonderful meals to offer. The waitress was promoting its milkshake and explained to me its process of making the shake.

I decided to order my Magnum. This time, I selected milk chocolate as my coat to give my Pistachio chip, Tangerine Blessing and Dried Cranberry as my toppings. With these selections, I will have green from my Pistachio, orange from Tangerine and Red from Cranberry. It would think that the colour combination would be perfect.

After the topping selection, it was ready for coating. The ice cream was dripped into the white chocolate sink and then scattered the 3 droppings onto the white and fair magnum. Then the crew spread a thin and fine chocolate over the topping. Here the magnum was ready to be served and put on the paper box as plate.

I sat at the red sofa as though I was treated like Queen. As I was enjoying the soft and pleasing smooth magnum, I saw 3 wonderful Magnum ions with crystal at the window. The combinations for the topping was perfect. I would taste the sweetness of tangerine and sourly taste of dried cranberry and the crispy pistachio chip. I even loved the colour combination as the Magnum was my best art piece for designing my own Magnum.

I attended seminar talk cum breakfast buffet. There were sumptuous meal served with Asian delights.

I had fried mee poh to go with curry chicken together with sea otak. The dry mee poh was well done. The curry chicken was rich with curry powder. The curry chicken was cooked together with tomatoes. The seafood otak was spicy and could see the meat of fish.

I also had hot siew mai. Woh! The siew msi was still steaming hot. The wanton skin was wrapped
with minced chickem meat.

I had a bowl of sweet potatoes porridge with you tiao and a slice of century egg.

Breakfast will not go without bread. I had assorted breads. I had chicken floss, coffee bread and barbeque bread. I liked the barbequed bread most.