Hi guys,

Sorry for not being able to upload as much as I want to. Need a camera. Haha.. The camera I was using before was borrowed from J. So.. I have been eating happily but not sharing with you guys. =P

July & Aug (so far), have been rather eventful. J shifted office and apartment, L good news (which kept us excited most of the time), T’s new chapter, B trying to breathe, an unexpected trip to Jakarta (Auntie Susan, may you rest in peace. You will be missed dearly..), a couple of birthdays I made it to (Happy J30L Birthday!!!), missed my best friend’s birthday (still feel so sorry!), going to miss Jayden’s 2nd birthday, missed an omy event because of the Jakarta trip (Sorry Alvin!).. Next up, a last minute arranged trip to Taiwan for the whole of next week (Aug 24 to Aug 30, 2009).

Haiz.

Despite the trip, which I predict to be extremely tiring (will be going with T and B, shopping!), I still feel a need to take a much needed break. I just want to chill by the beach, no internet access and phone for at least 5 days. Doesn’t sound like it is going to happen in the near future huh? Haha.. I think so too.

Back to the food blogging thingy, with Taiwan coming up and the help of B’s Canon SLR 450/Holga/etc., expect a series of Taiwan food blogging in September! Cannot wait to start food blogging again..

I miss food blogging (now that most things are settled)!

xoxo,

ME

J told me about this wine appreciation for a while but we have decided not to go because of other commitments however, last minute on that day itself, J called me saying that we will be going anyway. Zzz..

Of course I wasn’t prepared. Had to rush home to change as it was a “Smart Casual” thingy. (Turned out, K, who went with us, and J wasn’t dressed appropriately. Chey!) We met up and went straight to Asian Wine Network at Circular Road.

Oosp! We were late. Sorry, my fault. So, J’s friend, who invited us came out and brought us in. So embarrassing to be interrupting (because everyone is going to look at us now..)!

We took our seats, K’s girlfriend, HH, sat with me by the dining table while the guys got a bar (barrels, with cushion) seats.

(Photo Credits to Jabin Lim, A&P Executive from Capital Distributors (S) Pte Ltd & Captial Marketing (S) Pte Ltd – KDK, Kadeka, Glem)

The speaker of the night, Chris Milliken from PengWine was talking about “wine pairing with Asian foods”. Haha.. I am obviously delighted! Both my favorites! Wine & Food! Any day! =)

First up, some sparkling wine, which was really really good with only 5% alcohol, really bubbling paired with some Har-Kow-looking-dim-sum. Ok, I love the bubbles but I hate the dim sum. The chicken in the dim sum sucks along with the cold, almost harden skin! *wtf*

After that was chicken rice served in a chawamushi cup! Innovative huh? The wine was Fairy by PengWine. Fairy is a crossover between red and wine white. It looks like pink champagne (without the bubbles). For me, it doesn’t taste so fantastic, although a couple of people seems to enjoy it. Like.. K. I prefer red, red and white, white. No crossover please. Pairing the both indeed enhanced the taste of chicken rice. How about a session of that? Anybody?

When talking about Asian food, of course we cannot miss out the spicy stuff. Beef/Mutton Curry served with bread up next. I don’t know because I don’t eat both of them. Haha.. Gave my share to this late-comer (later than us) lady that did not touch any food of a drop of wine throughout the session (Guess must she have come to the wrong place but was too embarrassed to leave!). The spicy stuff was paired with Rockhopper by PengWine. My favorite wine of the night!

Rockhopper is one spicy wine! I love how it slips down my throat with “spikes” clinging on my throat. The feeling and the velvet red.. I cannot remember ever tasting any red as nice. (Must be because they bribed me with food! Haha..)

In between I had some really good cheese with red and green grapes. Keke.. HH and I almost ate the whole plate meant for the whole table! We just cannot help ourselves. K.. who was almost drank by then started on the crackers and did not stop. Not sure if it’s good because I did not try. Just some regular table water crackers and so on. Did not bother to ask him as he was almost drank anyway.. =P

How we know? Chris served us some random Pinot Noir to compare with the Rockhopper and K said that the random one is better. Ok, I should not be so quick to judge. Each to his own. Luckily J and I appreciates the same things.. if not, it’ll be hard to share a bottle. =)

Finally, the dessert! (Not So) Warm Chocolate Cake in an egg holder. Keke.. By then, we are all warmed up and all smileys! The Humboldt, by PengWine (of course) was yummy! The cocoa content.. I can taste that! I am not so much a wine-know-all, taste-all person but this, I can tell! Ok, this red succeeded for an amateur (really lah) like me. Excellent pairing.

Seems like Wine Appreciation Session ain’t boring things. I might join a few more from now. =) Maybe Wine Tasting Session next?

No lah. Not excuses to drink lah. I really appreciates this kind of things. Seriously lah. Just that I happened to love drinking too. So, it’s one stone kill two birds mah. No one is hurt! Wahaha..

Don’t say I never tell you hor.. But if you are on a diet (like me), then stop reading here. Because.. the following are some food outlets’ discounts from Omy.sg to share with you:-

 Oh! Only my favorites are here but you can find the full participating vendor list on Omy Eat!

Tempting right? 20% for Goodwood Park Hotel’s famous Durian puffs! What are you waiting for? I am trying to control. Haiz. I might just go in the end. Make me very busy these few days! Stop me from going to Scotts Road! Arrggh.. Diet!

J requested for 三皇蛋炒飯 (Three Emperor Egg Fried Rice), so no choice, I have to rush back to make it for him. Haha.. Of course, I love it too.

I thought that this is actually a really normal dish that most people would have heard of but when I posted it as my Facebook status, a Chinese friend of mine actually asked me if I will get a tummyache from eating that.

Gosh. This is actually a very simple and normal Chinese dish that I think at one point of time or another, most Mums must have cooked it once (unless they are Vegetarians who doesn’t eat eggs or healthy Mums who doesn’t serve preserved food*).

I have tried it at restaurants too. One of my favorites is from Bosses 黑社會 at Vivocity. So yummy..

Anyway, it is a really easy dish, so might want to try it if you are rushing for time or too lazy to cook up a storm..

三皇蛋炒飯

三皇蛋炒飯

Chicken Egg

Salted Egg

Century Egg

Rice

Salt

Pepper

Light Soya Sauce

Sesame Oil

Cooking Oil

Dried Parsley

1) Cook rice or leftover rice.

2) Clean salted egg and boil it for about 10 minutes or till cooked. De-shell and smash up the salted egg. Leave aside for later.

3) Clean century egg and de-shell it before smashing up. Leave aside for later.

4) Heat oil in pan. Stir in mixture of chicken egg, salt, pepper, sesame oil and light soya sauce. When cooked, cut it up into small pieces.

5) Add in rice. Stir fry. Add in more salt, pepper, light soya sauce and dried parsley to taste. Add in smashed up salted egg and century egg. Stir fry for a while. Serve hot.

*p/s: Can add spring onion or fried silver fish if you want. Also, please go easy with the salt as it is a really salty dish with the salted egg and all.

*Note: Century Egg & Salted Egg are preserved food. Too much is not good for health.

“吃飯不積極,思想有問題。”

常爸爸 ﹣ 他和她的美味關係

Meaning: “If you don’t eat with a positive attitude, then you must have mental problems.”

NEWS RELEASE

As Singapore evolves from an urban concrete jungle into a “City in a Garden”, can you picture what Singapore wildlife will be like in 2023?

Share your green dreams with us on the topic “My wish for Singapore wildlife in 2023”Do so in a 100-word essay/poem, drawing or photographs. Your views matter!

Submit your entries by July 3, 2009 extended to July 7, 2009.

i)Online at corpcomms@zoo.com.sg

Or

ii) Snail mail it to

My wish for Singapore wildlife in 2023
Wildlife Reserves Singapore
80 Mandai Lake Road
Singapore 729826

Source: http://www.zoo.com.sg/about/NEWS/news17062009a.htm

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My entry…

My wish for Singapore Wildlife 2023.

As mentioned in the previous post, I went to Jurong Bird Park for the “Magical Wonder With Birds” by Priscilla Khong. I was allocated 2 tickets and so, I decided to bring J along.

5.00pm – We took a train from Raffles Place MRT station to Boon Lay MRT station.

5.30pm – When we reached Boon Lay MRT, we went to the bus interchange to wait for SBS bus 251 to Jurong Bird Park. Waited for a super long time in the hot sun! Guess what? No one else was in the queue!

Boon Lay Bus Interchange

5.50pm – Finally, the bus came! BUT.. What? No aircon! *Fainted* Honestly, I did not know that Singapore still got NO aircon bus! Seriously.

6.00pm – Thankfully, Jurong Bird Park is less than 10 minutes away from Boon Lay Bus Interchange. Very convenient! =)

Jurong Bird Park

6.10pm – Guess what was the rush? Haha.. I was rushing for Bongo Burgers, which was closing at 6.30pm! Luckily managed to reach in time. You really think I am going to blog this without food meh? =P

Bongo Burgers

Originated from USA, there are currently only 2 Bongo Burgers’ outlets in Singapore. The other one is located at the Night Safari. The restaurant theme is Jungle related and all the staffs dressed the part too! For a fast food restaurant, their service is quite impressive as well.

Jumbo Fish Burger

I tried the Jumbo Fish Burger, which look rather big. It came with Fries on the side. I wish there were more greens in my burger and tartar sauce too! =P The meal is also served with a ketchup chilli sauce. A little like salsa but ketchup based. Quite interesting. I like it actually.

Lamb Burger

J ordered this, which is rather adventurous of him. I even have to ask him twice to double confirm. No chicken for him this time. Haha.. He is totally not impressed by Bongo Burgers (as is everything else, typically J!). I tried his burger. A little dry but nothing the ketchup based salsa sauce cannot save!

For a fast food restaurant, Bongo Burgers are not exactly cheap also. It is even more expensive than Carl Junior’s. The 2 mains and a drink cost us S$28.80.

6.35pm – After we finished our meal, we went to pick up our complimentary tickets (Thanks to omy.sg) at the Media table. Keke.. Very quickly, we went in to explore the place before the show starts. Although the Bird Park was already closed, we still managed to see some birds near the entrance, like this one..

Tickets to Magical Wonder With Birds

Fierce Looking Bird

Very fierce looking, isn’t it? Ya. J took this photo as I really do not want to go near this huge bird! After that, we went to the Penguin Exhibit too! Oh! I love Happy Feet! Hehe.. Ok, these are real ones kept in this really cold room behind the glass. However, we did not take any pictures of it as it was too dark.

6.55pm – We found the “Pools Amphitheatre” where the show was held easily. As the Bird Park is already closed, we decided to just wait patiently at this open air free seating area. Luckily the management were considerate enough to provide quite a few fans.

Pools Amphitheatre

Entrance to Pools Amphitheatre

7.00pm – While waiting, a staff of the Bird Park informed the audiences of the toilet location and also the snack stall area. Of course, he did not forgot to mention that no cameras or any recording devices are allowed during the show. So, as good audiences, we snap as much as we wanted before the show! Haha..

Inside Pools Amphitheatre

7.15pm – Same. We saw some youngsters, like magicians in training, going around the audiences’ seats demonstrating some basic card tricks, metal rings separation tricks, rope tricks and so on. Seems like a good idea to keep the audiences occupied before the show starts. Many of them even applauded for these youngsters. =) Good job!

Magician

7.30pm – Same. We were informed of that the show was delayed as the sky wasn’t dark enough for magic. Haha.. Ok, they don’t want us to see through their tricks you know!

7.45pm – Finally! The event begun.

First up was Priscilla Khong’s famous umbrella trick. So many of her umbrellas came out from all over the places like Doramons’ wonder pocket!

Then, she jacked one of her helpers into less than half his height! I wonder how she did that! Haha.. Everyone was impressed and I could hear the “wow” going everywhere.

Later, in most of her tricks, she uses birds.. like a real parrot from a drawing she did, chicken disappearing act and etc.

Oh, one time, she managed an act where one of the audiences’ S$10 note ended up in a lemon! A real lemon where she eventually cut it up to help retrieve it. Another amazing act she did with another audience was that she sawed him up in 2 and fixed him back again. Haha.. That guy was totally speechless but he did walked away with some gifts! Luck him.

For the grand finale, Priscilla trapped herself with the help of her dancers, using dangerous stuff such as knives and so on, however, she did escaped by transporting herself to the side of the stage. Bravo!

Everyone was applauding wildly for her. Indeed an entertaining evening for me. As for J, I wonder if he did enjoy it as much as me as most of the time, he was trying to see through her tricks! Haha..

*Here’s a short clip of the show I found on the internet.

Magical Wonders with Birds at Jurong Bird Park – More bloopers are a click away

8.30pm – The show ended and everyone left the Bird Park happy! =)

8.48pm – We boarded SBS bus 251 again and heading back to Boon Lay Bus Interchange where we shopped at Jurong Point till late. After all, Jurong Point have got the largest NTUC supermarket operating 24 hours! Keke.. Another excuse to shop. =P

Waiting for SBS bus 251

This entry is totally not edible but I am still very excited nonetheless. Haha..

Magical Wonder With Birds

A couple of days back omy.sg emailed me saying that they are inviting 10 bloggers to the “Magical Wonder With Birds” by Priscilla Khong, of course I am interested! Firstly, I have not been invited to anywhere as a blogger yet. >.< Secondly, I have not watch a magic show since that time my Dad brought me as a little girl till now. Thirdly, I have to confess that I have not been to Jurong Bird Park since Primary School, which is more than 10 years ago.

I am selected!

That is why I am so excited that I have to do pre-blogging. =P

I have spoken to Jurong Bird Park’s Corporate Communications’, Han Wee, who have been very kind and helpful. He informed me that no photography or whatsoever is allowed. Also, he is unable to provide me with any pictures too. So, this will be quite a challenging way of blogging about such a colorful and fun event. I can only describe the colors to you. Haha.. Well, if you want to see it for yourself, tickets are still available at the door at S$12 for adults. For other information, please refer to their website.

For those who are going, see you there! For those who are not going, come back and I will tell you about it. =) Oh, by the way, this is Jurong Bird Park’s first magic show, according to Han Wee. Try not to miss it! For some of Priscilla Khong’s previous performance highlights, please see here.

*Note: I am trying to see if Priscilla Khong can provide me with any images. So, cross your fingers for me!

Thank you omy.sg!

Challenged by: Jen from userealbutter.com

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)
Reveal Date: June 14th

It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you’ve made them before – great! Now try something different!

The process goes a little like this:

You can (and should) reference instructional photos and discussion on my blog post.

Wrappers: Well yes, you could purchase pre-made dumpling wrappers at the store (NO WONTON WRAPPERS – they have egg), but they are inferior compared to homemade. The whole point of this challenge is to make the dumpling wrappers by hand. So here is the one requirement: the dumpling wrappers must be made by hand. It isn’t all that hard, it just takes a little time and practice. People usually get the hang of it after making about a dozen. **NOTE: I have a special recipe for gluten-free dumpling wrappers at the bottom of the post. They are another type of traditional dumpling and they are pretty awesome (although more finicky). Really delicious too, so you may want to have a looksee even if you aren’t gluten-free. [EDIT 5/18/09:] I see that some have chosen to make the wrappers by hand. I don’t recommend this method because the wrappers will be too thick and probably yield far fewer dumplings for the dough recipe. The point of rolling the dough is for uniformity of wrapper and to achieve a thickness that is otherwise difficult to attain by hand. Also, rolling is much faster than hand shaping. We’re aiming for a delicate skin that does not dominate the dumpling.

Fillings: the beauty of the Chinese dumpling/potsticker is that the filling is very versatile. That’s why there are so many different kinds of dumplings when you go to dim sum. The two most common are pork and shrimp. You can make them with other ground meats (beef, chicken…) or vegetarian (tofu, mushrooms, bamboo shoots, water chestnuts, glass noodles, Chinese chives – oh yum!). The important thing to keep in mind is that the filling needs to “stick” to itself or else you will make your life incredibly miserable wrapping up filling that keeps falling apart. I think if I were to make vegetarian dumplings, I would sauté the cabbage and mash up the tofu for a better cohesiveness. It’s up to you how you want to fill your dumplings and I say – run with it! Just keep it cohesive and no big chunks of hard ingredients (they poke through the wrapper dough = disaster). I realize it may be tempting to dump all of the vegetables into a food processor and give it a whir, but I caution against it. You don’t want a slurry, you want a mince. Practice your knife skills and be careful.

Special Equipment: A rolling pin – preferably not tapered. (see blog pictures for the type I use).

Time: Prep for the filling takes me 30 minutes – longer if peeling and de-veining shrimp. It will depend on your proficiency with a good sharp knife. Rolling and wrapping several dozen dumplings takes me 1 hour by myself. My parents can crank through it in 30 minutes when one person is rolling wrappers and the other is wrapping dumplings. Might be fun to get a second person to help! Cooking: I have to cook mine in batches. When steaming, I can cook a dozen at a time in about 10 minutes. Potstickers: 15 minutes per 2 dozen determined by the size of your pan. Boiling – 6 minutes per dozen or so depending on size of pot. My own personal preference is for potstickers – mmmmm! But they are ALL good. Here is the recipe:

Chinese Dumplings/Potstickers

pork filling:
1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

OR

shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

dough: (double this for the amount of filling, but easier to make it in 2 batches – or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

[EDIT: 5/26/09] There have been two complaints posted about a dry dough and I realize that this rests in the problem of measuring flour which has a different density and hence weight for 2 cups depending on how you scoop it. That is why I also list the weight: 250g. Flour tends to settle over time, so when I scoop it out, I shake several cups’ worth back into the container before taking a final scoop of soft, fluffy, flour and I get 250g for 2 cups. When you knead the dough, if it feels hard and dry, then you can add more water. [Warning: it will NOT be a soft bread dough, so don't expect it to be, but it shouldn't be a brick either.] It is perfectly fine to use more than the 1/2 cup listed in the recipe as everyone’s climate and flours vary. Use your judgment – this is what being a Daring Cook is about. We are trying to cultivate a sense of intuition so that recipes are general guidelines from which you can expand your own style.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.

I’ve pondered this a lot because I don’t cook gluten-free, but I have friends who ARE gluten-free, so I did some research… At traditional dim sum, there are many varieties of dumplings – more than you can shake a stick at. Har gau (Cantonese name) are the dumplings in that kind of translucent skin. They are more delicate and so delicious. The dumpling skins are made with wheat starch and tapioca starch (tapioca flour). You can find both of those at Asian grocery stores and possibly at health food stores.

Wheat starch? Can that be gluten-free? Why yes, it can! Basically, wheat flour is mixed with water and kneaded to encourage gluten formation. Then the mass is washed free until only the gluten remains (that is used for other forms of cooking). The residual milky water contains wheat starch and is evaporated until only the fine powder remains. That wheat starch is gluten-free and it is the basis of this dumpling dough.

Unfortunately, I didn’t have tapioca flour/starch on hand and I think that absence might have made the dough more brittle than usual (used 1 1/2 cups wheat starch instead of 1 1/4 + 1/4 cup tapioca starch). Here is a typical shrimp and Chinese chive gluten-free dumpling recipe that I tested and I don’t know if you can boil them (I’m pretty sure you can steam them):

Gluten-free dumpling recipe
http://www.anyrecipe.net/asian/recipes/chives.html

Just fyi: Chinese chives are not the same as regular chives. Chinese chives have a very garlicky aroma and I have never found them anywhere but in an Asian grocery store. It looks like long grass.

When I made these, I rolled my wrappers with my rolling pin. They tear very easily, so dust your work surface with more wheat starch. I also chopped and sautéed the Chinese chives in some vegetable oil (NOT olive oil) and a little salt before mixing them in with the shrimp meat. I like the flavor better that way.

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Jen recommended that I find someone to do the challenge with. So, I roped in my mum’s help as she tried making some Chinese snacks with my grandma before. I was quite worried about the skin, which is the most important part of the challenge but with my mum around, everything seems much easier.

We choose to make 2 type of filings.

Filing 1: Chives with Pork

Filing 1: Chives with Pork

Filing 2: Napa Cabbage with Pork

Filing 2: Napa Cabbage with Pork

For this filing, we also added Water Chesnuts, Prawns and Carrots. My mum wanted something healthy so there are a lot of vegetables.

Make the dough: Method 2

Make the dough: Method 2

Neither of us tried making dough with a machine before, so we decided that it is best to go with the traditional method, which my mum tried before. Instead of warm water, we used tap water and it turned out just as good. Credits to my mum, this was solely done by her, I only help to pour in more flour and water as and when she request. Haha… =P

Chinese Dumplings/Potstickers/Gyozas

Chinese Dumplings/Potstickers/Gyozas

Final product came out to be satisfactory except that we still need to improve on the thickness of the skin. It would be yummier with a thinner skin. So, need to practise more! However, not so time soon. Haha… It was a fun but back breaking experience!

Thank you Jen! =)

*Guess what?! All my “filings  aka FILLINGs” are spelled wrongly Haha… =P

The first time L and I went to Vivocity’s Superdog was last year before Christmas. We kind of like it. It’s the American style Hotdog fastfood. The funny thing is that they came up with some kind of Etiquette and Philosphy about eating hotdogs and stuff.

Superdog

Superdog2

We ate almost the same thing. We had Chicken hotdogs and buns, except that I had bacon wrapped around mine. It was served to us hot and my bacon was quite crispy. So, I am very happy! Only thing is that the staff served us the wrong food the first time. Blur blur one. Haha…