2/3. Another day of breakfast.
4. the soy milk - a big disappointing as they use some soy milk from outside - not their home-made. 5. steamed egg white - also disappointing. The Chef used high heat to steam it; so it's much too chewy.
6. So this one is with Chinese mushroom with baby ba choy and a poached egg on top with kimchi on the side. Don't know where the Chef got inspired with this one.
7. So make an order for in-room dining. Ordered the lobster bisque again. 8. the stir fried morning glory - also a good one. B90 is considered very cheap for a 5 star hotel standard.
9. sweet and sour chicken - it can't be compared to those Cantonese sweet and sour dishes but it's still good. 10. tried the Tom Yum Krung again.
7. So make an order for in-room dining. Ordered the lobster bisque again. 8. the stir fried morning glory - also a good one. B90 is considered very cheap for a 5 star hotel standard.
9. sweet and sour chicken - it can't be compared to those Cantonese sweet and sour dishes but it's still good. 10. tried the Tom Yum Krung again.
11. the table setting with warm sun shine.
3 comments:
Your breakfast here is better than my lunch; and your room is facing the pool.
Starbucks in LA now serve soy milk. My friend told me soy milk tastes good with English tea(red tea).
I prefer black soy milk and also the burnt soy millk served at HK airport's "Wong Fu". At first I thought the "burnt taste" is an accident so I asked them, but they said they purposely made the soy bean burnt a little bit for the taste. I believe him because I drank it at different times during different transits(to or from BKK)and the burnt taste is consistent.
You try it next time.
so good. eating lunch by the swimming pool. the food must be good under this mood.
I read an article written by a Chef in Taiwan. He said why sometimes the soy bean milk has the burnt aroma. It's all because when the ground soy bean is boiled in a big pot. Some soy bean milk got on the inner side of the pot. So that wold be burnt and if you stir the soy bean milk, those burnt part will be dissolved back into the soy bean milk. So it is just a matter of cooking method. So the "machine made" soy bean milk wouldn't have this aroma. That's why we often say "hand made". :)
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