Photos from my visit with my family include 21 images of cars, food, and natural and man-made scenery around my neighborhood. See below!
See below for 63 photos from a road trip my parents took me on from Atlanta to Nashville to Mammoth Cave (in Kentucky).
If you thought “a la carte” was the opposite of “buffet”, think again!
I think the idea is that you pay a fixed price (in this case $25), and then you get to request as many things as you want from the buffet menu to be brought to your table.
I heartily recommend Jang Won Korean Restaurant. I’ve never ordered the a la carte buffet, though; I always get the dol sot bi bim bab (hot stone bowl fried rice).
What about that adverb phrase?
All Day Available
Available All Day
because this is short for “Our a la carte buffet is available all day”.
The adverb phrase “all day” modifies the whole statement, so it would have to go at the very beginning or the very end, and it’s better to put it at the end because “all day” is what we want to emphasize most, and whatever is at the end of the sentence is what gets the most attention.
See also Baekseju.
Wait, hang on, this “no smoking” sign is at Jang Won too.
My husband and I sometimes eat at Wild Honey. On our last visit, I was struck by this error on their new menu:
OPEN EVERYDAY FROM 9AM
It should say:
OPEN EVERY DAY FROM 9AM
The space between “every” and “day” is missing.
Now, you may be thinking, “Hang on, ‘everyday’ is a perfectly good word!”
Yes. Yes, it is, but it’s an adjective, and what’s needed in this and similar contexts is the two-word adverb phrase.
Here’s an example showing how to use the one-word adjective in front of a noun and the two-word adverb at the end of a sentence to modify the verb:
These are my everyday shoes. I wear them every day.
Now, can anyone tell me why there’s no such word as “everywhen”? We have “everywhere”, and “everything”, not to mention those vaguely plural singular words “everyone” and “everybody”.
Kings of Pastry offers a glimpse into the lives of those aspiring to the highly respected designation “Meilleurs Ouvriers de France (MOF)”, awarded in France to the world’s top pastry chefs.
Although there were some aspects of the documentary I found interesting or dramatic, I didn’t think it was particularly good overall.
I think I’ve been to the Paradise Dynasty restaurant at Ion twice now. I really like the decoration, which you can sort of see here on the restaurant’s website.
So many restaurants in Singapore seem temporarily perched in some unit in some shopping mall; the lease expires, the rent goes up, the restaurant dies or moves somewhere else. So although every shop and restaurant does some interior decoration for branding purposes, the environment often feels like a cardboard set, too superficial for comfort. You eat there, and the food is fine, but you feel like the experience is just a flash in the pan.
Not so with Paradise Dynasty.
Even though the color-changing LEDs behind the curtains serve as a constant reminder that you’re in one of the countless flashy shopping malls built within the last decade, the plush red chairs, dramatic lighting, wood screens, and stone floors make the place feel older and more authentic.
I recently learned that Nanbantei, my favorite Japanese restaurant in Singapore, has a new outlet at Chinatown Point.
Even if I were already in Chinatown, though, I would probably go to the Nanbantei at Far East Plaza. I don’t know how long it’s been there, but it’s all wood and brick and cozy inside, whereas this just looks like every other Japanese restaurant, more or less, and I know it hasn’t been there long at all. I’m pretty sure the unit used to be occupied by a French roast chicken restaurant called Poulet.
Like I said, high real estate prices make every business vulnerable to rent fluctuations. Poulet’s Westgate outlet has also closed down, and not long ago when I went to the Japanese restaurant I liked at Westgate, it was only after sitting down and ordering that I realized that the place had been converted into some other Japanese restaurant. My husband’s favorite Japanese restaurant (Aoki) is now undergoing renovation, and his second-favorite Japanese restaurant (Chako) closed permanently just before the building (Hong Leong Garden) was knocked down and replaced with a newer one (NEWest). The closure (in 2013) of the authentic Swiss/German fondue restaurant Stammtisch at Sixth Avenue might qualify as the worst of them.
I wish I knew of more great restaurants that feel like they’ve been here forever and will outlast even me, but things just keep changing. Whatever it is you like, enjoy it while it lasts; blink and it’s gone.
Jiro Dreams of Sushi is an amusing, eye-opening, and well-produced documentary about an exacting Japanese sushi chef named Jiro Ono, whose dedication to his craft is remarkable as much for its relentless lifelong perfectionism as for its world-famous success.
What I least liked about it was seeing dead or soon-to-be-dead sea creatures being inspected, bought and sold.
Visually, what I liked best was seeing each individual piece of sushi placed on a lacquered, rectangular dish on the softly-lit counter top, where gravity briefly, subtly altered its shape in a kind of slow, glistening ooze.
The strongest impression I’m left with, though, is Jiro’s seemingly unflagging sense of purpose: to make the most exquisite sushi he possibly can. Nothing else seems to matter in the slightest.
I see what you did there, Cold Storage.
Green Seedless Grapes
Carefully selected from the many varieties available for their good taste, they will definitely meet your “grape expectations”.
Unlike the longan box, this package delighted me.
It has a clever name but no actual connection to the character Peter Pan created by J.M. Barrie.
My husband and I recently started calling Tim Ho Wan “Tim Mo’ Fun” as that was the best of the silly names he came up with when trying to remember (or pretending to try to remember) the actual name of this cheap Michelin-starred restaurant. “Tim So Fun” is a pretty good fake name, too.
About half the time, I misremember the name as Tim Wo Han. Today when I ate there, however, I noticed that the Cantonese word “ho” in the name corresponds to the familiar character meaning “good”, which I know is pronounced “hao” in Mandarin, so I should be able to remember the whole thing the right way around next time.
The name, as far as I can tell, is pronounced “tiān hǎo yùn” in Mandarin and means something like “add good luck”.
Speaking of luck, I hear that New York just got its first Tim Ho Wan outlet in December 2016, and that people are going nuts over the food! As well they should. Personally, I feel lucky that I don’t have to wait outside in New York winter weather to eat at Tim Mo’ Fun. Consistently balmy Singapore has several Tim Ho Wans, and if you feel cold while waiting in line at one, it’s not because of the weather, it’s because of the aircon.
The pork BBQ buns, one of what they call the Big Four Heavenly Kings (the dishes printed on the promotional tissue packet above), are the best thing on the menu, but there are many delicious dim sum items available.