good poon choi and service at this old establishment in the even older orchard hotel. this was our traditional dinner out on the first night of chinese new year, and it’s pretty much become standard practice for the meal to revolve around poon choi – essentially a basin of dried seafood and meat in a savoury sauce.
incredibly fantastic chinese vegetarian at novena square. my dad’s been talking about this place for the longest time – and we’ve walked past it for years – and I’m so glad we finally came. chinese vegetarian food can be a bit of an unknown beast, no matter how often you eat it, because some places rely heavily on gluten and flour/bean-based mockeries of meat; a huge travesty since there is so much beauty in well-cooked vegetables and fungi. this place falls squarely in the celebrate-the-best-of-vegetables category, and is my recommendation for a vegetarian chinese-new-year-or-not dinner, if you’re so inclined.
just to preface this post: cereal is a guilty pleasure of mine. I get weak at the knees when restaurants offer granola or any toasted-grain-with-nuts-and-fruit equivalent, I can get through a box of cereal in an entire day (I miss those days of cheap and abounding cereal in london) and there is nothing I like better than a bowl of thick oatmeal with peanut butter and some dried fruit – despite all my eating, that’s the dish for me.
but cereal is incredibly expensive in singapore, and I don’t mean those frosted-honeyed-coloured-coated-flakes-for-kids that come with a toy in a box – I’m talking about proper cereal: good granola with fruit, swiss-style muesli and hot cereal mixes. I’ve found that the most economical way to still get my fill is to load up on oatmeal (see above), but sometimes I just want to do something special, which brings me to this recipe. I chanced upon this one while looking for something that was easy on the oil – you’d be surprised at the sheer amount included in many recipes out there – and that would be easily adaptable to what I had at home.