RI bros bought excellent apollo char kuay teow on 14.10.2020. ^^
added cockles add egg.
it was slightly salty, also commented by KH.
I usually low carbs/no carbs. this i enjoyed and finished everything today.
i think hai kee at telok blangah crescent still the best for me.
SCG had the four seasons chendol. it looked really good and he said so too. i didn’t take as the ckt already too much.
i was also interested in the kueh chap stall. will try that if i come again and not taking ckt.
P.S. though i came back with wife another day. we both felt that it was not so good. also it was expensive, add egg S$1 and add cockles S$2 so a S$4 plate was S$7. we tried the four seasons chendol. it was very good!
son made barista standard latte art beautifully smooth coffee on 13.10.2020
the key to latte art is in the milk.
there are “intricate steps” to produce microfoam. son was explaining to me. to froth the milk at the top to produce foam and by the side of the milk pitcher to create circulation, until no big bubbles (ie smooth microfoam), then immerse frother to heat up milk.
didn’t sound too difficult but i have not tried my hands thus far, the benefits of not learning so being that got son to make coffee for me. lol! 🙂
it makes a huge difference to the cup of coffee…the microfoam blended completely to produce a silky smooth wonderful cup of coffee…the latte art is a bonus. son has not yet consistently produced the above latte art but for me the reward is in the wonderful cup of coffee, latte art or not.
not sure i fancy the trouble, or just happily resort to my nespresso and enjoy the occasional cup made by son.