Breakfast: Microwaved cha shu bau from 99 Ranch deli.

Lunch: New Pagolac: vermicelli with barbecued pork and shrimp rolls, "nuoc mat (herb drink)" which turned out to be Yeo's brand chin chow water in a can. Too syrupy. But made in Malaysia.

Later, a cup of masala chai with condensed milk.

Dinner: