Breakfast: A bit of Pandan poundcake, leftovers from lunch at the Beijing-style restaurant in Plaza Singapura the other day. I need tea...

Lunch: Vaguely Vietnamese restaurant in the Meridian mall... shared cold spring roll, shrimp on sugar cane for appetisers, had the seafood noodle lunch set for entree, lemongrass w/ lime drink. I miss sticky, stinky, pungent fish sauce. What passes for Viet cuisine here seems too fru-fru or too adapted to local tastes for my liking. Or maybe what I prefer is a different style of Vietnamese food?

Dinner: Big multi-course meal with my parents and relatives at Lei Garden in Chijmes... crispy needle fish, Peking duck, seafood stock and herb based soup, hairy crab dumpling, barbecue spareribs with fried buns, (sort of like a Chinese donut, sans hole) fish (garoupa?) with vegetables and fungus, baby kai lan, braised noddles with duck meat, chilled mango pudding, 2 kinds of tea, lime juice. Still finding things like this greasier than I prefer, and the taste of many of the items rather more "subtle" than I'm used to. Not to say it was bad, the soup was quite profound in an understated way, and the Peking duck was quite nice, but...

Other: Calamansi juice and kaya toast for a snack.