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5.252 TEITY 3 Highlight : Seafood Hofan




-Cycle 5, Item 252-
14 (Sun) September 2014

-Singaporean-
Seafood Hofan

4.0

at Tao Yuan

-Malate, Manila-

with EK

TEITY.  Try Every Item at Tao Yuan* (see previously 5.238 Char Kway Teow).  

Attempting to eat my way through the restaurant, all 222 items (excluding shark's fin and desserts).  From what I've seen so far, it would seem to be one of the best in the neighborhood, solid on all counts: taste, quality, variety, service, vibe, proximity, maybe price.  Once I've tried everything, I'll know exactly what to get, depending on the circumstances, whether it's for a quick bite on my own, a casual night out with friends/colleagues/family, or a formal occasion hosting bosses/VIPs.  That kind of certainty, in the unpredictable culinary landscape of Manila, will be invaluable.

*The domain has recently expired, but I leave the link in case it comes back up.

Something of a sequel to TERRP (Try Every Restaurant in Robinsons Place), which had me eating my way through an entire mall, all 85 restaurants (see generally 5.247 Original Recipe Fried Chicken...), much to my eternal regret and shame.

TEITY should turn out better for five reasons: (1) the food is generally pretty good, potentially excellent, as confirmed on my prior visit, when the idea for this new project was hatched--granted, I wasn't so impressed on my first visit (see generally 5.088 Chili Crab), so I do anticipate some disappointment along the way; (2) the menu is Singaporean/Cantonese, my favorite, which I could eat daily, gratefully; (3) booze, including whisky; (4) no limits on how many dishes I may order at any sitting, including lunch; and (5) it's the kind of place where I can invite others to join me and try many more dishes, which will accelerate the project's completion.  It's not that I have too much time on my hands.  It's that I need something to keep me preoccupied.  The dishes that I've tried on prior occasions will count.  Here I go again.

5 items sampled tonight, 14 down total (includes 9 items previously sampled), 206 remaining; 3rd visit so far, averaging 4.67 items per visit, on pace to finish at TEITY 48.

BLUE: highly recommended / GREEN: respectable / YELLOW: mediocre / ORANGE: better avoided / RED: never again.

Yes, I made this menu composite.

Tonight, the highlight was the seafood hofan.  Whereas the previously described char kway teow was prepared in a dry/dark oyster sauce base, the hofan came in a goopy/light chicken stock sauce, enhanced with ribbons of egg whites, delicate yet rich and fulfilling, perhaps even better than the other.  Same delectably flame-licked charred flavor in the rice noodles.  Also included gailan, my favorite veg, along with shrimp, scallop, squid.  Perhaps one of the greatest noodle dishes that I've ever experienced anywhere.  

Sauteed Mix Mushroom in XO Sauce (3.25)

Singaporean Black Pepper Prawns (1.0)--didn't feel like ordering a whole crab, so I asked them to do the same preparation, only with prawns.

Shrimp Dumpling (Har Gao) (2.0) + Shrimp Rice Roll (Chung Fan) (2.25)

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ADDENDUM

10 (Fri) April 2015

Finished (see generally 6.095 Done).

16 comments:

  1. While I am thouroughly impressed by your determination, I also kinda feel you are sort of.... insane ;)

    A coming project for you should be to cook some recipes from my north korean cooking book!

    Speaking of cooking korean, did you actually send the package with the groceries (by boat) ? Because it seems like some seamen must have stolen it or something... Not that it's a big problem, I have stocked up on gojujang and gojukaru recently...

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  2. You're right, it's a kind of insanity, brought on by isolation.

    I'd love to do some cooking projects, starting with your Swedish cookbook, but I just don't have the energy these days.

    You still haven't received my package yet???? I'll see if I can find the invoice.

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  3. 1) I can kinda understand.... Come to think of it, being in a situation like yours; being able to do work-related travelling all the time, being places abroad etc would be more ideal for someone like me, young, unmarried, without kids, than a married father of two.....

    2) To be honest, I'm really busy at work these days.. So I bought I would have the time and energy in the nearest future..

    3) No.. strangely enough... Which is kinda sad/weird, since the first time you sent it here it arrived EXTREMELY fast, like in less than a week or something... Going by boat should of course be much slower, but it shouldn't take this long time...

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  4. 1) maybe because it's later in life, and i appreciate food more than I used to, and i have the blog, i think that I get more out of my travels these days than i did, say, just 10 years ago. i used to travel to geneva twice a year, but i can't remember anything about the trips.

    2) beginning next week, i'm going to force myself to start cooking again. i should structure it as some kind of project to keep me going.

    3) the package is cursed. can you remember when it was that i reshipped it? maybe the post office has a tracking system.

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  5. 1) I guess having some "goal" with your travels, except the work of course, makes you remember them much more...

    2) sounds like a good plan. looking forward to the posts.

    3) It seems, from your comments on the blog, that it was re-sent around july 5th... but I doubt the post office can track it with some kind of tracking number, receipt etc..
    Let's just say its God's will that I won't get this package...

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  6. 3) i'll try to check with the post office next time i'm in korea. i think i threw away the receipt. you know how much i spent on that package, not just the contents but shipping twice!!!???

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  7. Didn't you have to buy the actual ingredients TWICE as well? You MIL "stole" the first package right?

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  8. ha, that's right. i'd forgotten about that.

    just to make this clear, the package was totally stocked so that you could make virtually any korean food, even kimchi. it had soy sauce, sesame oil, gochujang, doenjang, ssamjang, sesame seeds, soju, ramyeon, SPAM, barley, millet, gochugaru, fish sauce, etc. plus, that north korean cookbook.

    i'm not giving up on it yet.

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  9. Hey man!

    I actually got your package yesterday! I had totally given up hope, but yesterday when I got back from work and checked my mailbox, there it was; a notice that I had a package weighting about 8 kg waiting for me...
    Thank you so much for your thorough work of assembling the kit! And for the book as well!
    (on a side-note, you have a really good handwriting! Not sure about in Korea, but in Sweden guys usually write like shit, and girls usually have a much nicer handwriting. As you might remember, my handwriting skills aren't really the best...)
    I just hope that the ingredients haven't turned bad during the shipping, but as long as it doesn't smell funny, shouldn't be a problem right?
    Now I really should get down to cooking. Especially north korean food!
    Btw, I really hope we can continue with our food exchange thing, when both of us have enough time.. Right now I'm really swamped at work, so I won't be able to do anything like that until I get back from my vacation...
    Btw, do you have any special tips what I shouldn't miss to eat when I'm in Thailand this december?

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  10. 1. Yes, I know I have nice handwriting, but you may be the only person who has ever mentioned it.

    2. i don't think that anything in there would really go bad, at least not for several months.

    3. funny coincidence, but just last night, I agreed with a Danish colleague to have a Nordic/Scandinavian-themed dinner on Nov 30 (Swedish Cabbage Roll Day, remember last year?). I'll make the kaldolmar and he'll show me how to make pea soup with the peas that you sent me (though probably different style than Swedish?).

    4. check my posts on Thai cuisine, but my 2 all-time favorite thai dishes are: phak boong fai daeng (morning glory in bean paste sauce), poonim phad pong gari (crab, preferably soft shell, with yellow curry and egg). the first one is cheap, and you'll find it everywhere, but the second can be pricey (though nothing is very expensive in thailand) and hard to come by.

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  11. 3a. Could I ask you for a favor? i'll send you money for 2 bottles of the swedish whisky, including shipping. i'd like to have them by the end of the month, in time for the dinner party. but if you're busy, no problem.

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  12. 1. Oh really? Oh well, I believe you should give compliments, when appropriate :)

    2. No, it don't think so either. Should be fine.

    3. WOW! Nice! Good that you're continuing with the tradition! I doubt the recipe will be THAT different, both considering the proximity and similarity of Swedish and Danish cuisine, and due to the fact that there's not THAT much variety of what you can do with yellow peas (basically put in water, boil, adding salt, different types of herbs etc, pork and so on...)

    4. I will make note of both dishes and try to eat both when I'm there!

    3a. Sure I can! But maybe you want to have a different type from the same manufacturer?
    (The links will be in Swedish, to the state alcohol monopoly store site.. but with the help of google translate you should be able to figure out the info you want/need...

    Mackmyra Brukswhisky (http://www.systembolaget.se/Sok-dryck/Dryck/?varuNr=10430): "malt, no smokiness"

    Mackmyra Svensk Rök (http://www.systembolaget.se/Sok-dryck/Dryck/?varuNr=408): "malt, distinct smokiness"

    Mackmyra Den Första Utgåvan (http://www.systembolaget.se/Sok-dryck/Dryck/?varuNr=409): "malt, small smokiness"

    Tell me which one/ones you'd like and I can buy it and send it to u!
    And e-mail me your adress in Manilla!

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  13. Btw what was the purpose of the plastic bags filled with salt that were also in the package you sent me? To soak up moisture or something?

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  14. 3. yes, he mentioned that he'll be using pork leg and bone marrow to make the stock.

    3a. I have the 3rd one, so either or both of other 2 would be great. Again, i'll send you the money.

    Send it to work: KH Hahm, c/o World Health Organization, PO Box 2932 United Nations Avenue, Ermita, Manila, Philippines. t-h-a-n-k-s!

    5. the coarse salt is for making kimchi. rub it liberally on the cabbage, let it sit for 1 hour, then rinse off (the fine salt absorbs too quickly).

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  15. 3a I bought the bottles and sent it to you today! I will send you an e-mail about the total cost, and see what we can arrange with the money....

    5. Oh, I see. Yeah I used coarse salt the other times I made kimchi... Speaking of that.. I really have to start cooking again soon!

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  16. 3a. THANKS!!!! With a whisky to spare, I can share some at our Scandinavian themed dinner. Just email me your bank account number, and I'll wire you the money, shouldn't be a problem.

    5. me too

    ReplyDelete