Step 1: Find out what's going on
Step 2: Say that something has to be done about it
Step 3: Say you are the man to do it
Step 4: Offer a solution to the problem
Step 5: Now with your new found support and money get symbolic victories to make yourself even more important
Congrats you made it, you're really an important person and not some ugly bacteria that infests everything and reproduces for the sake of reproducing
(_̅_̅_̅_̅_̅м̅a̅я̅i̅j̅u̅a̅n̅a̅_̅_̅_̅ () ด้้้้้็็็็็้้้้้็็็็็้้้้้้้้็็็็็้้้้้็็็็็้้้้้้้้็็็็็้้้้้็็็็็้้้้้้้้็็็็็้้้้้็็็็็
my spurms make ur dreamz cum tru
for realsies yo
~o ~o ~o here we cum
Responsibility. I started with a potted plant.
i have two of them. want to get some bridgesii mutants at some point.
>>5
Make it a venus fly trap
Maybe. My morning glories are dying.
>>8
How prophetic.
I exist, you make do.
I think, therefore I am.
Nam Seng Wanton Mee: 92 years young and still going strong - ieatishootipost
3-4 minutes
Wanton Mee
When Nam Seng closed their shop at Far East Square amidst the Covid pandemic, I thought that that was the end of yet another Singapore hawker icon. But Bryant, the grandson, assured me that the fairy tale hasn’t really reached “The End” yet for our beloved 92 year old Mdm Leong Yuet Meng, affectionately known as Ah Por.
Ah Po
When I wrote about her back in 2009 when she was just 80 years of age, I had already mused that she is probably the oldest hawker legend around. Now at 92, the nonagenarian should surely be the oldest and probably gunning for a place in the Guinness Book of Records.
The new stall is a joint venture with Chair LaoBan restaurant which is located in an industrial building in Toa Payoh North. Mdm Leong had been a friend of Chair LaoBan and lives nearby, so it was quite a marriage of convenience. They have modified part of the Zi Char Kitchen to serve wanton mee during lunch and revert back to their Zi Char during dinner.
Back at Far East Square, Ah Po used to always sit at the front of the stall to take orders and collect payment. Nowadays she can still be seen wrapping wantons there on most days. She still does the tasting and gives feedback on the food, but doesn’t really get involved in the actual cooking process.
Noodles
With the collaboration, we should expect to see Nam Seng going the franchising route with this being the first stall in a series of stalls that might pop up at a place near you. This is not quite the kind of news I like to hear as most of the heritage hawkers lose their spark once they get franchised.
Long-time fans of the wanton mee will notice that the plate of wanton mee now looks quite different. The most obvious is the quality of the charsiu. In the past, I have lamented about the paper-thin, dry charsiu in the past. The good news is that the quality of the charsiu has improved markedly and they actually roast the charsiu on the premises. But, with the new, improved charsiu, the plate of wanton mee has somehow lost that unique Nam Seng character, so I am a little unsure what I actually want now.
The noodles and sauce are still very much the same but I think they still need to get their processes right. The noodles were slightly slimy on the day I visited and there wasn’t enough sauce. The wantons were also underseasoned. Much as I’d like to say that the old Nam Seng Wanton Mee is back, I really can’t at this stage. But I am hopeful that they will get things right in due time. 3.5/5
Stall
Conclusion
On one hand, I am really excited about the resurrection of Nam Seng Wanton Mee, but on the other hand, I am quite apprehensive that the relaunched stall is going the way of most of the other franchised brands. If you are a fan of the old Nam Seng, I think it is still worth heading down to pay Ah Por a visit but just moderate your expectations. Hopefully, but the time you visit, things would have improved.
My existence doesn't need
Nor approbation and justification
There's a state of things that IS
Somewhere, a part of
Another bigger state of things,
And somewhere I am
Lying in my bed looking at a
perfectly shaped ass
>>13
I, too, have a strong affinity got Butthius's The Callipygian of Philosophy.
be a little more useful than some other group of useless people, and pride yourself that you have more justification to exist than those scum.
Here's a checklist for convincing others that the problem is Other People:
1. We do not want war.
2. The opposite party alone is guilty of war.
3. The enemy is inherently evil and resembles the devil.
4. We defend a noble cause, not our own interests.
5. The enemy commits atrocities on purpose; our mishaps are involuntary.
6. The enemy uses forbidden weapons.
7. We suffer small losses, those of the enemy are enormous.
8. Recognized artists and intellectuals back our cause.
9. Our cause is sacred.
10. All who doubt our propaganda are traitors.
Yare~~~
Art meets cuisine at this enigmatic muse's Cantonese restaurant on the North Shore
Sydney has yet another stunning Cantonese offer for when the mood strikes which, to be fair, could be breakfast, lunch or dinner any day of the week. The latest addition to the killer Asian dining scene is Jinja in Macquarie Park. Jinja is named for owner and entrepreneur, local Sydney legend Jinghua (more often dubbed “Jinja” due to her obsession with ginger spice), the muse of Sydney-based artist Ronnie Samuels, whose paintings pepper the restaurant space.
Leaning hard into food-meets-style, Jinja is all about super traditional dishes like gentle steamed market fish with shallots and, of course, ginger, as well as a few less conventional numbers like lobster san choy bao, truffled spring rolls, and prawn mousse fried brioche.
Thanks to the eccelctic design of architecture firm Archebiosis, the interior brings together old world Shanghai, as well as colonial Hong Kong and a little modern Beijing for good measure. Intricate russet-hued parquetry flooring, sheets of floral wallpaper and exposed red brick are offset by shining neon signs and curved red velvet booths. Head chef Sebastian Tan (Silks) and specialty chef Kushal Lama (Hakkasan) head up the kitchen, where they're cranking out a massive 20 dim sum dishes, as well as crisp Peking duck, honey glazed kurobuta pork, and wagyu and asparagus fried rice.
It wouldn't be a Chinese restaurant without a tea service and Jinja is bringing the goods, with a dedicated tea ceremony dispensary to get you feeling all kinds of zen. Once you've reached a place of inner peace, dive into the expansive wine selection. There are over 100 bottles on offer, ranging from Burgundy to the Barossa as well as top-shelf Champagnes.