Desiree Koh:
Dinner at Beets to go over Great Wall Marathon deets.
Desiree Koh:
Beet and mushroom cannelloni - that pasta looked like a slice of ham!
Desiree Koh:
Potato roesti with eggplant stew and mint yogurt.
Desiree Koh:
Vegetable "cheong fun" roulade with vegetables and black truffle in shiitake mushroom sauce.
Desiree Koh:
Mary's tofu burger with pumpkin slice and sweet potato chips and a beet ketchup.
Desiree Koh:
When Clementine Wallop suggested a Saturday lunch date for Moroccan, I did not anticipate putting all of north Africa into my gullet.
Desiree Koh:
Yabba dabba baba ghanouj - every other mezze except for this and the hummus had to be a "special order."
Desiree Koh:
Post-rain beef kufta tagine - silver platter, so special.
Desiree Koh:
Clementine and I then traveled to Istanbul for Çay and desserts.
Desiree Koh:
I have been on the prowl for good baklava in Singapore for almost a year, and this is quite good - the right amount of honey saturation.
Desiree Koh:
Supposing your life's goals included searching for the best P foods (pizza, pie, porter, pączki, pierogi, Pekingduck, &c.), in which case you would be delighted to know that I found the best pancakes in Singapore at Antoinette.
Desiree Koh:
Back in north Africa, at Pasha for dinner, a great start with the shlada bajjban wakimrun.
Desiree Koh:
Danjal m'sharma salad - or simply, steamed whole eggplant, marinated with herbs and Argan oil, bread, and Zaatar-boiled egg.
Desiree Koh:
My vegetarian tagine arrived very pretty in with a bright blue cover, and while I usually enjoy tangy flavors, it went a bit too far and overwhelmed the saffron broth (this taste, I know).
Desiree Koh:
Delicious couscous with a side of chili spices that I can only describe as hae bee hiam, light on the prawn stock.
Desiree Koh:
Back on track with dessert.
Desiree Koh:
Pastilla Fassiea, a layered pastry filled with almond milk creme, berries, strawberries and candied oranges.
Desiree Koh:
Messkouta, a Moroccan orange cake that marches where no orange cake has gone before!
Desiree Koh:
My personal favorites from last night's Supper Club premiere at The Wok & Barrel. Crispy whitebait fritters with house-roasted miso mayo.
Desiree Koh:
Oh my lard - I mean, my lord. A double cut Kurobuta pork chop - BONE IN - brined for more than 24 hours.
Desiree Koh:
Pineapple tart with homemade coconut cream ice cream drizzled with gula melaka (palm sugar) sauce.
Desiree Koh:
Thanks for taking this picture, buying me a feast and picking me up after the race, Dad!
Desiree Koh:
About 12K into the run leg - still hanging in there (there would be 3K more of happy at that point). ;)
Desiree Koh:
Finish line = automatic eraser of agony. :)
Desiree Koh:
Roadhouse: If this had gone by BBQ shrimp quesadilla instead of BBQ shrimp taco on my menu, I would not have an issue with it.
Desiree Koh:
Roadhouse: The "Crusty Blue Swimmer Crab Cake" came with that savory milk glaze, although it really was more like a remoulade, as it should be.
Desiree Koh:
Roadhouse: Why is a Wagyu burger so impressive? Because it's not.
Desiree Koh:
La Barca: Mixed mushroom terrine with bits of crispy pancetta.
Desiree Koh:
La Barca: Pre-dessert dolci.
Desiree Koh:
La Barca: Apricot tart with vanilla cream.
