2 live bands on the same stretch, and heaps of people watching

The fish was fresh and clean tasting, and grilled to a nice golden brown crust with soft steamy insides (see pic 4). The laska paste spaghetti was awesome: It could well have tasted odd with pasta, but it didn't. The light and creamy sauce (easy on laksa leaves, easy on the sambal) went well with the pasta and the seafood, and was delicately balanced so that the dish was tasty as a pasta should be, not overwhelmingly rich in deep local flavours, or overly lemak (in the coconut sense) or too spicy. Any of these oversights would have turned it into a bowl of laksa instead. Naw... Twas like a cat's meow. Purrfect! And yeah, the onsen egg was just thrown in for good measure!

This 'blondie' was indeed everything a brownie should be: warm, nutty, crusty, crunchy, soft to the bite. Except that it tasted of fragrant honey (yup, not vanilla, honey) rather than chocolate.

So that the century egg melted into the soup and turned it into a delectable creamy sauce.

In my own kitchen experiments, I have found that the same applies to Century Egg Tofu 皮蛋豆腐。 Just use better quality century egg together with Kimlan Soy Paste 金兰豆酱油膏 and magic will result ("Bam!" as Emeril would say)

Cinnamon raisin bagels are my favourite sort. What's yours?

Was pleasantly surprised the very first time I ate one, because the delightful combination of crispiness and chewiness was amazing... and the melt in your mouth butter and cheese spread raises the experience a further notch up!

Yup they have more than beers, I realised!

Chinese celery was added generously by the cook, as typical for a teochew cold dish.