Osteria di Russo & Russo, Enmore -- or -- The meaningful interpretation of Italian food

In which Detective Chow enjoys books and wine, records and fine foods. Note that the plates below are servings for 2 people: the Ultra Bene (6 course) option, where chef picks from the menu based on what's good that day.

Oldtown in Newtown -- or -- Back on the beat

Back on home turf. Newtown. South wing of King St. A few new places cropping up, including this Italianesque cafe which is open for breakfast on weekends. (Though 9am is a fairly late opening time, brekky is served until 5pm.) I popped in for dinner about a month ago and it was excellent, so thought I'd come back to try the morning fare. The menu is really interesting. Everything looks good, and there is a mix of 'please everybody' and 'something a little different' dishes. I'll have to come back to try some other things while sitting at one of the sunny outdoor tables.

Disclaimer: At the end of the meal I was given a jar of Oldtown's store-made preserved cherries to take home. I added an extra-large tip, though, to cover the cost. So I think we're about even.

Waku Ghin, Singapore, or Credit Karma Brings Chow Crashing Down

"Dear Detective Chow," writes Sally from Enmore. "I noticed that you haven't written in your weblog for a while. Is everything alright? Did you get food poisoning or something? Also, I was wondering, what is the most expensive meal you have ever eaten?" -- Sally, Enmore, aged 11.

Well, Sally, thanks for writing.

First things first. Yes, everything is alright. No, I didn't get food poisoning. Just a severe reprimand following something the bureaucrats call "an audit of expenses." As punishment I have been relegated to eating at the F.S.I. canteen and investigating the lack of hot taps and hand sanitiser in restaurant kitchens. Not, I assure you, something worth blogging about.

I know what you're thinking. The answer to your third question also answers the question I'm sure you're dying to ask next: what is "an audit of expenses" and why did I get into such trouble?

Well, Sally, the thing you hopefully haven't learned yet in your short, innocent life, is that sometimes we do something we're not proud of. And we get away with it. So we do it again. And again. Bigger and bolder. And before you know it you're in Singapore throwing around fifties and slapping down your corporate credit card at the end of the evening.

Singapore. It's hot. But that's not the worst of it. It's the humidity, Sally. Thick wet air that hangs off your body like one of those sleeping bag blankets with arms. I'm not making excuses, Sally, but people do stupid things in this heat. Like visit the world's 68th best restaurant (11th in Asia), where you sit in a private dining room with your own chef manning the grill, without paying attention to the cost. (There is always a cost, Sally. See the exercise at the end of this post.)

"We'd like to introduce you to your dishes."

Black Star pastry workshop at Real Food pop-up shop, Enmore

A quick photo essay by Detective Chow.

Where we are: Real Food pop-up shop, Enmore

Why we're here: Pastry class, Black Star style

#nofilter

Postcards from Vietnam part 4: Hoi An part 2

Day 3: Animals / exploring

In the way into town from Da Nang we finally saw the iconic Vietnam scenery we'd been hanging for: rice padis being worked by locals in straw pointy hats. Although bicycles were available to us, you have to be braver and surer than I on two wheels in traffic to actually try to transport yourself by this method. (Okay, it was far safer here than in Hanoi, especially once you got out of the old town. It could actually have been pleasant, and we could have seen far more. But then there's the idea of cycling on a full stomach -- and in Vietnam my stomach was never wanting.) A decent stroll out of town led us back to this idyllic scene. And water buffalo, carp, frogs, rats, birds, chatty locals, and plants that shrivel up when you touch them. It was awesome. Unfortunately, it was not the nicest day for it -- hence the grey skies and raincoats.