Meals comprised of leftover KFC Popcorn Chicken - dipped in HP Sauce for a tangy-savoury kick - and homemade components contrasting in the nutrition department: Scrambled eggs with SPAM, steamed pork and tofu (satisfying both iron and protein needs!), and blanched broccoli over Rice.
The sleepy polar bear managed to adjust the macchiato content to be as minimal as possible, nixing the despicable milkshake-like qualities found in the Real Strawberry Slush. However, even at 30% sugar, the icy beverage was too sweet for my liking. (A splash of Peach Soju rounded out its profile successfully.)
It was utter chaos, just as news articles had painted the intersection out to be. With steady rainfall throughout the day, the streets were unpleasant to walk. Pedestrian-friendly corridors had already been constrained due to construction fences, however surface discontinuities had begun to pool due to the precipitation, further limiting areas of walkability.
Back at the office, I took to evaluating the dessert. Despite being uniformly browned at its edges, the pastry was more cakey than it was crisp. Its cross-section revealed dorayaki-like dough structure, but boasted significantly less chewiness and a generally bland profile. The matcha filling, while emitting subtly floral notes, lacked grassiness and depth. At $2.90 per piece, the Wheel Cake was rather affordable, but unable to be declared delicious.
The Massaman was as aromatic and creamy as I recalled, and even offered a greater quantity of beef chunks. That said, I was less than keen regarding its $18.50 price tag. The Gaeng Phed, constructed of a tomato base, was lighter than the Massaman and comparatively easier to digest. Tom Yum Soup was the undeniable winner: hearty, appetizing, and delectable - well worthy of its eight dollar-price tag.
On the final work day of the week, I admired these shades from the comfort of my second-floor station. I was, at long last, relieved from the downtown drive - until next week, anyway.
While I held onto my reservations regarding the Pandan Buns, they were surprisingly good. Buttery were the brioche buns and fragrant was its gloopy but fragrant dipping sauce. Supposedly a "coconut pandan custard", the texture beckoned imagery of starch-thickened sauces (slurries) instead. A stickier, more viscous formula would have served the item better, clinging to the bun instead of merely hanging on its edge.
The Mango Sticky Rice didn't live up to either of our expectations. Beyond the precise, grid-like cuts in the mango halve, there were few elements worthy of commendation. The fruit itself was bland and actually starting to show dark threads in some parts. The sticky rice was good, being neither mushy nor firm, and topped with a tacky white sauce with distinctly savoury notes. In fact, the rice was better than the mango. Having said that, the dessert was passable overall - better than some Thai restaurants, but incapable of warranting a second trial.
- In addition to cinnamon, pumpkin pie spice and a dash of black pepper were included for added complexity.
- Pumpkin seeds were substituted with coarse sugar and sesame seeds. These toppings contributed to a subtle crunch factor, though didn't yield the toasted nuttiness of sesame that I had been hoping for.
- Sunday's recipe would result in 9 servings of bakery-style muffins. I took to dividing the batter across 12 muffin liners instead, and avoided spillage and consequential cleanup.
- The twelve muffins were baked at 360 F for 25 minutes instead of Sunday's suggested 350 F for 15-20 minutes.