Thursday, April 1, 2010


Dear Longrain

It had been too long since I'd last seen you and I had missed you...

I missed your betal leaves with prawn, and your caramilised pork. Oh my god - that pork! How do you make that pork so succulent, like it's deep fried but without a drop of oil, and the sauce all smokey, yet sweet. The kingfish curry was red and smooth and the chicken minced and fried with fresh herbs - all ginger and tang.

Okay so the fit out may be too cool for school, as are most of the patrons, but the food...the food is always amazing.

Thank you for not changing.

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