I like "crappy" beer

I've met my fair share of beer snobs, from the hipster who raves about an obscure craft beer from Portland to the know-it-all who has an encyclopedic knowledge of beer. The absolute worst however is the insufferable asshole who condescendingly remarks about the beer I'm  drinking, saying "I don't drink Tiger, it's a shit beer" or "there aren't any good beers in Asia." 

Never mind the various recognition  beers like Tiger and San Miguel pride themselves.That Corona which scored low in taste ratings is absolutely a superior beer.

I am not saying that an IPA or Russian Imperial Stout is not tasty. I enjoy the occasional craft beer, and have moments geeking out over Japanese craft beer and Belgian weissbier. However, there are days when I couldn't care less. I just want a cold beer and I want it now. it's a long day and I need a drink. There is a certain satisfaction that comes from having a beer after a hard day of work.

In a GQ article, Chef David Chang shared "I do not want a tasty beer" talking about his preference of beer. Hearing one of the world best known and most influential chefs say such a thing shows how ones taste can be affected by different reasons like taste, experience and nostalgia. Like how in the article, he shared how his grandfather likes having a beer after mowing the lawn, and later on understing what that meant.

I am not an expert, far from it. However, there are people out there who think they are experts and feel the need to be obnoxious. They take away the fun out of drinking a cold pint of beer. From my experience, beer is often a conduit for connecting people and celebrating victories. So it is arguable that some nostalgia can be associated with my go to beer. 

At the end of the day, drinking is supposed to be fun. Let's not overcomplicate it. The whole becomes annoyance because someone thinks he knows better and he feels the need to enlighten you with his self important views. Now, pardon me while I refresh myself with this horrible water down beer.

Baikohken ramen

I chanced upon Baikohken ramen restaurant in 1KM. I was looking for a place to have my dinner. Coincidentally, I was also thinking about walking down to Paya Lebar Square to eat ramen.

Ramen and Gyoza

I ordered the Shoyu ramen, which I preferred better than Tonkotsu.  The soy based broth had a clear brown color and a salty taste. The broth wasn't too overwhelming and rich of pork flavors. I also had some gyoza to go on the side, which were forgettable.

Shoyu ramen

The chashu was pretty good. It was very tender. The meat was also lean that it didn't leave a strong oily taste in the mouth. The bamboo shoots were firm and subtly cooked, giving a nice bite to the dish.The highlight of the dish however were the noodles. They were chewy and flavorful. The chewiness of the noodles was a good complement to the dish adding another layer of texture to the dish. 

Overall, it was a good ramen. The noodles particularly made the dish very good. The subtle flavors in dish worked well together with different textures in the noodles, bamboo shoots and chashu. 

Nepal

I visited Nepal in 2013. It is easily one of the most beautiful places I've visited. The people are warm and welcoming, the landscape is beautiful and the culture is fantastic. One of my memorable trips, I still recall the days hiking through Annapurna, the afternoons walking around Kathmandu and the hours talking to people.

When I heard about the tragedy, I couldn't help but feel sad about what was lost. I was also worried about the friends I made there, from our tour guide Rajan and the restaurant owner Sundar. Having these thoughts in my head, I went through the pictures I took that week. I started to work on them.

Nepalese girl on a balcony

Exploring Kathmandu

Man on a bicycle delivering produce

Old man smiling for the camera

ladies talking

Ladies walking

Man using his head

My friend Rio hiking

Little village girl

Rio admiring the view

Girl thinking about life

 Catching the sunrise

Char on Guillemard road

Walking past this restaurant, I notice that it always has a crowd during dinner service. On other occasions, it seems very ordinary. It does not scream out for attention, as it has a causal feel and look that leaves a similar impression of a coffee shop.  On the signage, it says casual dining, leaving no hint of the food served. 

Outside the restaurants before the dinner rush

Reflecting the food served, the space has a modern look accented by more traditional pieces of furniture. They serve modern Cantonese food, which basically means taking Cantonese food and cooking western style.

Char Siew (barbecue pork)

Known for roasted meat, we ordered the Char Siew (barbecued pork). The Char Siew came served in a wooden chopping board with a side of chilli paste and horse radish mustard for dipping. The pork had a rich dark color from the honey glaze that caramelised during the roasting. The meat was a bit on the fatty side which kept it moist and tender. This however left a greasy feel in the mouth after a few bites.

Roast duck

The roasted duck on the other hand had a more traditional look and taste. Perfectly cooked, the duck is the star of this dish. No fancy sauce nor a gimmicky presentation. It was plain, simple and delicious. If only the skin was a little bit crispier, it would have been perfect.

Yang Chow fried rice

We also ordered Yang Chow friend rice, which had chunks of chicken and pork. It complemented the other dishes well. 

Buddha's delight (Lo Han Chai)

The last dish was the Buddha's delight, an assortment of vegetables cooked  stewed in a sauce of Chinese vinegar in a claypot. The assortment was composed of wood ear, tofu, carrots and rice noodles. A modern take on the traditional vegetarian dish Lo Han Chai.

The food at Char was delicious. Taking very traditional and common cantonese dishes and cooking them using modern and western techniques makes beautiful food. It is easily understood why this eatery has become so popular.