In all classes, seminars, etc, or where people group, usually birds of a feather tend to flock together. There'll be the studious types, the playful types, those that must eat no matter what, ......yeah, so it was at that macaroon class at cooking house, that the penguin and the stork and Ryan Khang decided to skip class to forage for food. Not quite birds of a feather, but birds la, nonetheless, amidst a school of .... well, obedient well trained students.
The good thing about hanging out with food bloggers, you never have to worry about knowing where to eat, or where not to eat. The stork, (CIKI la, in case yall were wondering) led us without hesitation to this glorious bovine heaven, that serves innards and various parts of the cow. And TONGUE!!!! I JUST LURRRRRRRRRVE TONGUE.
I imagine it must be quite a delicacy, as a tongue, in proportion to the rest of the cow, is probably quite a small percentage. So its as rare as a cow's you know what....sorry, I meant a bull's you know what. On the other hand, a cow has 4 stomachs, much like myself, so there's lots of tripe. I wonder if the quality from all the 4 stomachs are the same, or there's different grade.
And the tongue, I wonder too if the cow had a sharp tongue, and delighted in making fun of other cows. Suddenly images of Gary Larson's Far Side flashes through my mind. I can imagine a group of cows scolding one another, and instead of saying, "YOU COW YOU!", they probably say, "YOU WOMAN YOU".....Moooahahaha.
I digress. Yeah, so, we escape the macaroon class while waiting for the green and white ones to bake and get filled, and head to :
All the dishes on the menu look delectable.
Oh dear, this was quite sometime back, and I cant really remember what is what, so I am just gonna let the force take over, and be guided by my instinct. Ah, a piping hot bowl of various body parts, brisket, tripe, balls, (as in processed balls), ....yeah, that was Ciki's order.
OHHHHHH wooo woooo ahahah, Heaven is in my heart.... yup, think of the cholesterol that would bring me there.... but SOOOOOOOOOOO GOOOD, the tongue. Actually, for all you know, there's no cholesterol in tongue. Wishful thinking. Anyway, the tongue was divine. Smooth, velvety, tender, and sooooo tasty. Mmmmm, I could just tongue all day.
I had this kon lou noodles with beef brisket. No complaints. The noodles were nice and springy, (song), and the brisket tender, and well seasoned. Very good. In fact, I wish I could have some now.
Ryan Khang, the healthy slim chef, opted for THIS!!! Popiah. Sigh. Going to this beef place and eating popiah is like ..... is like.... ____________________
[hmmm, should i have a slogan contest here? The prize, some cash dining voucher in the starwood fleet of hotels somewhere....thamby, beat you to it, pbbbbbbbth]..
Bandy around some famous flogger names, like masak masak or lemongrass, even randomly, there's a likelihood the proprietors of the restaurant will throw in some comps. As did the lady boss at this place, and gave us this Penang Hokkien Dessert. Its a pandan flavoured glutinous thingie, slathered with gula melaka. How to go wrong?
So as a tip to you food bloggers out there, I generally randomly with a regal wave of the hand, usually proclaim out loud, I KNOW THAMBY, whenever I dine out.
A satisfying meal, but we over-ponteng-ed our class, for when we got back, everyone had left, and we missed the coupling of the green and white macaroons. Oh well, it was worthy it.