Pasta basta - Al Molo

Just a quick scribble and a bad photo of last night's impromptu dinner at Al Molo, a Dining Concepts restaurant with Michael White's (of Marea NYC fame) name all over it.

The agnolotti was the only dish that ticked all the boxes, but the plate had been sitting in the warmer for too long and my sauce ended up forming a nice skin on the plate. Mm-mm! Who wouldn't like some skin on their sauce! Our tagliatelle was limp, overcooked (fresh pasta requires an eagle eye that kitchen seemed to lack last night) with a bolognese that was this standard only blander (a grating of parmiggiano helped). Tomato sauce in the other pasta (I think it was a spaghetti) hardly tasted of tomato, despite being very, very red.

40 hours in Singapore - Founder Bak Kut Teh

Ribs at Founder Bak Kuh Teh

I love bak kut teh*. I had my first in Kuala Lumpur maybe 15 years ago. It was a dark, rich, herbal soup that pork spare ribs (and often, fried tofu and mushrooms) were slow cooked in. But then I learned that there are two to three styles of bak kut teh (hereafter BKT because I'm lazy) - Teochew (Chiu Chow), Hokkien and Cantonese.

Fifty eaters in one room - Dynasty

Those claws enticing much? Well, the invitation to this dinner at Dynasty was, because a.) it's one of those fine Cantonese "classics" I hadn't been to, and b.) I hadn't been to any of the famous foodie meetup dinners organised by KC Gourmet before. There would be about 50 foodies in one room. Whoah.

These were the wines on our table. (Don't judge!) You can read Diary of a Growing Boy's notes about them, but may I point out the first bottle on the right - it's Chateau Dynasty, courtesy of Growing Boy, fitting for our dinner at the eponymous restaurant (but no, the winery and restaurant aren't related). It's a Michelin 1*, whatever that means in HK (as I've said too many times).