September has been eventful. Went to a fun drinks event where they repurposed a cha chaan teng into a cocktail bar at night and used inspiration from local Hong Kong cuisine for their drinks.
When in Hong Kong, the fresh seafood is really where it’s at. It’s a bit touristy, but going out to Sai Kung or Lei Yue Mun fish markets to buy a bunch of seafood and have the restaurants cook it up is probably one of my favourite group activities in the city.
Back in Singapore, I managed to return to 1887 after they received their two Michelin stars. Decided to go a la carte this time to see if the other items on their menu were just as good, or if it really was just the tasting menu that was outstanding.
The potato and egg dish - sounds simple but a variety of flavours and textures of both potato and eggs
Singaporean chicken rice, prepared two ways, and both absolutely delicious.
Another great experience, with hit after hit after hit. Definitely one of my favourites for the year.