All in a Day's Work

Met up with Weizhang and the Misters yesterday at The Mall a Thousand Miles from home to get Dennis' Birthday present. After that, we trotted all the way down to Geylang in search of what the district is well-known for - Great Food. We ended up having our dinner at a certain self-proclaimed "Tian Xia Di Yi" (World's Best) Steamboat centre. After painstakinglytrying to introduce us to the various dishes (Yes, it was an ala-carte Steamboat), the waiter threw up his arms in anguish and gave us an English menu (Thank Goodness!), which was much easier to comprehend than his accented mandarin. A quick look around the place revealed a surprisingly high number of PRCs (Mainlanders). All in all, dinner was not too bad, but I'd recommend the 'Hot and Spicy Base' with additional chilli for anyone daring to venture into Vice City. According to our hosts, they serve a similar base back in the Mainland (which must explain the large PRC turn-out), the only difference being it's 100% oil back in the Mainland (Ours was about half oil and the other half chillis and a spicy Soup base).

After dinner, we walked around a little, taking in the sights and sounds (Some of the guys were trying very hard to differentiate between the male and female 'service hawkers' outside one of the Karaoke Lounge). Apparently, they have decided to expand into ... ahem, newer markets. We stopped by a dessert shop along the way back and ordered some soya bean curd, You Tiao to go with a bowl of Soya Bean Milk, Carrot Cake (Which came with a generous helping of 'chai poh', or fried preserved raddish) and several Tea-leave Eggs (so called because they have been soaked in tea for an extended period of time).

And guess who we saw strolling in No.3 uniform at Jurong Point at 4.30 pm? Heh, it was an officer from my camp...

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This morning, Jian Ming and I went down to Sunshine Plaza to attend a 'Beginner Professional Plastic Modelling Course' conducted by Bernard. It only commenced at two, so we had our lunch at the food outlet nearby, famous for its wanton mee (okay, probably not THAT famous, but it was rather popular, and for 3 bucks you can have dried and wet wanton, char siew and a generous serving of vegetables). Our course lasted two hours, and Bernard did a rather good job of advising us on the finer points of plastic modelling, effectively correcting our mistakes along the way.

Well, will be booking in tonight to get my clearance done.