BiBi's Cantina

If u venture far enough, you will find treasures.

And I like to think I may have found the best mexican restaurant yet in Glasgow.

A nice sizzling plate of prawns with fajitas (free refills btw !!!). Yum Yum...

*and i love it when they say they only serve most fish dishes on Fridays and Saturdays. Thats what I call quality assurance.

Its hard to resist sharing this restaurant but now you know. And please book in advance. The place is small and always crowded.

Bibi's Cantina
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599 Dumbarton Road
Glasgow G11 6HY
http://www.bibiscantina.com/
Tel: 0141 579 0179

Number 16

Cosy, quality food, friendly service and great value in a much loved neighbour were the words chosened by the owner to describe this wee humble establishment just at the bottom end of Byres road. I knew I was set for a great lunch deal snatched off www.5pm.co.uk.

The set up of this place was nice and warm with a low lying ceiling providing what was describe as a cosy atmosphere. A little too tight perhaps in some areas that might just be abit intrusive if you were considering a romantic one on one date. Nevertheless, nothing that a good meal couldn't make up for.

We were served warm seeded bread for a start with a nice dallop of butter and balsalmic olive oil on the side.

C had a oven baked mini fish pie with saffron mash. Pies are not a commonly cooked item in the flat, much less a fish pie. I can see why she decided to go for it. Great taste and a great portion for a starter. If not for the scorching temperatures, she might have wolfed it down.

We try not to order the same dishes when we go out to maximise the variety. I had a warm salad of ham hock and cornichons with poached egg, goats cheese mousse and watercress. I absolutely love this. Its was an exciting myriad of flavours. The meaty salty flavours of the hog, acidified by the gerkhin and then you get neutralising effect from the oozing poached egg, only to be awaken by the freshly blended pesto sauce. Yum yum...

My mains of a pan roast venison haunch with moroccan spices and greens was much less of an exciting and probably an overkill on the meat/salad combo. In retrospect, I wish I had ordered something else because the salad totally set the standards too high.

C completed her meal with a rainbow trout and lemon rissotto combo. Very substantial, nicely baked fish and a well seasoned and refreshing rissotto.


We were too stuffed for any dessert.

Just to remind you, this meal cost only 9.95 pounds for 2 course with a free glass of wine or soft drink. How good is that you tell me?

Number 16 Restaurant
-----------------------------
16 Byres Road,
Glasgow, UK
G11 5JY
0141 339 2544
www.number16.co.uk

The Pelican Cafe

I love it when a restaurant prides itself on using the freshest local produce that change with the seasons. Its quite difficult to get a place at this restaurant. That's how good it is.

Thankfully, I had some time off my mental receiving shift and was able to meet up with JM for a quick lunch.





Prices are slightly on the pricier side. A three course will set you back by about 20-25 pounds but the lunch deal here isn't all that expensive if you consider the food that you get.

I had the Pelican Fish and chips comprising of a COley fillet, sea bass, king prawns in an ale batter served with Goose fat chips and minty peas. Every bit was delectable. Variety is the key. Wouldn't it be nice if most chippies do like a combo fish and chip. The chips were uber yummy too, must be the goose fat..

JM had the West Coast Scottish shellfish linguine with scallop coral cream and rockets. The linguini was so ever slightly overcooked but I can overlook that. The cream was rich, seafoodish and not too cloying. JM dosen't eat alot but she finished every little bit of it. Must be good.


I was really tempted to go for another main but I thought I better watch the wallet haha. There were so many other dishes on the menu that I wanted to try I even thought of going there in the night.

Definitely wasn't going to miss dessert. How artistic isn't it with the passion fruit and raspberry coulis swirls. We had the passion fruit cheesecake and mango relish and a chocolate tart.
Word's can't describe it. You've really got to try them.

OK I think I might be over biased about how good the food is. Again I encourage you to go try it for yourself especially since they've got a new menu that was created in Febuary.

The Pelican Cafe
------------------------
1377 Argyle Cafe
Glasgow G3 8AF
(opposite The kelvingrove Museum & Gallery)
Tel: 0844 5730670

http://thepelicancafe.co.uk/

Pa Jeon: The korean Orh Lua?

This has to be korea's Version of Singapore's Oyster omelette. Its basically made from flour, eggs and seafood isn't it?

Perhaps...

Plenty of prawns to go and an overdose of spring onions.

Yummy as it seems, I have yet to perfect the crispiness of the pan cake.

20110315-045, originally uploaded by jiapui.

Pears Poached in Red Wine

My humble attempt at making this look very "Atas" (high class)


Here's what I did with my remaining red wine. Its honestly as easy as it looks.
I choose Bailey's to continue with the alcoholic theme. The creamy texture also helps to contrast with the tangy texture of the wine reduction.

To bring this one level up, I highly recommend a sprinkle of honey comb or some baked crumble to give it that extra mouthful sensation

Lamb Stew

My First time making a lamb shank stew... Reason being... I find lamb to be one of the more pricey meats. Its not like chicken, beef or pork where you get alot more meat. Plus... if you don't cook it correctly, it can turn out to be rubbery and tasteless... ( <-- Not always true)


It was a combination of "I wanted to try something new" and the availability of cheap lamb that led me to this dish.


No regrets and very simple if you follow this recipe that I used . The only things I omitted were the bay leaves and bay leaf.


I don't normally praise my own cooking but i really really fell in love with the flavour of the stew. And the goose fat potatos were gorgeous. YUM YUM.
Just need to remember to use slightly leaner lamb and to skim off the excess fat the next time.
Although I am sure a nice loaf of artisan bread will do the broth a good amount of justice.
*Brown you meat. Charred bits give you more flavour.


P.s: I'll show you what I did with the remaining red wine in a another post.

There was something fishy in the house...

My family is extremely into the fishes... maybe not mum cos she has to prep them.

Don't ask me where they come from, my Dad mysteriously brings them home every weekend

Cute ?

I much prefer them on my dinner plate..



p.s Lack of post...... Been busy

KOI or not ?

one year since my last KOI


If you want to know why ppl are queuing for this beverage, you just have to join the queue.


P.s. I m back in Haggis City...

Aoba Hokkaido Ramen

This ramen is good enough for me.... as were the gyozas..

8 more months to more ramen..... -__-

Aoba Hokkaido Ramen
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1 HabourFront walk
#01-104 Vivocity
Singapore

LIck, Tanjong Katong

I m slowly conquering all the home-made ice cream palours in Singapore. So far, I've been to Udders and Ice cream chefs. Both are good !!!..

Lp brought me to this place along Tanjong Katong Road (YES! another East venue. Easties are cool ppl.. because we eat alot of ice cream and crack lotsa cold jokes -__- ||| )

The shop is situated opposite the old TKSS along a row of many eateries. Quite difficult to notice.

There were hardly any people there on a week day afternoon at 2pm. Besides students from the nearby Chung Cheng high main and Chung Cheng high main, it was just us haha. Seeing them makes me feel old but it does bring back lotsa good playful memories of those after school days. PIty we only had macdonalds soft serve ice cream in those days and the good ol' ice kachang

Back to the ice cream, 2 scoops and a waffle for 10 dollars. Quite reasonable la. Waffle was the soggy type versus the crispy versions with a less doughy texture compared to udders.
From left to right, Watermelon flavour. REFRESHINGLY GOOD. like eating the real McCoy with more sweetness and watermelonliness. Artificial flavouring? The purple looking scoop is neither yam nor grape. It is lavender honey. Yup.. ahha its probably the closest to eating a flower hahaha. It didnt taste weird though. Quite pleasant. kinda thought I was eating a scented candle at one point haha * yes u get the idea.
Next up was chendol. I din't really manage to taste much flavour from this scoop. The dark scoop next to it is hershey's chocolate.

If you don't like waffles too sweet or if you prefer to taste more of the ice cream flavour, remind them not to drench the waffles with maple syrup when u order.

OH just to add, they do special offers as well. like on Tuesday's there s half price waffles (*copycat ? ahha) and on some other day there's free toppings and on FRIDAYS ICE CREAM BUFFET !!!!... Thnk its something like 14 dollars for free flow ice cream and waffles for 2 hours.. WAH SHUANG TO THE MAX !!!!.

Little Ice Cream Kafe
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258 Tanjong Katong Road
Singapore
Tel: 6440 8526
Sun-Thur: 1pm - 11pm
Fri-Sat & PH Eve: 1pm - 12am