Comments on: Twenty-Ten

By: David Koh

David Koh — Mon, 22 Mar 2010 03:02:39 +0000

You’re welcome. Let me know if you get a Dover or lemon sole! Would love to make that dish with a Dover.

By: ice

ice — Mon, 22 Mar 2010 02:52:17 +0000

oh thanks.

By: David Koh

David Koh — Mon, 22 Mar 2010 01:16:52 +0000

I got the sole that I posted on twitter from the wet market in Shunfu. Wasn’t a Dover or lemon sole. Although I’ve seen those at 360 in Ion. The sole I used was the local variety.

By: ice

ice — Mon, 22 Mar 2010 00:19:20 +0000

hey david, didn’t know where to post this so here. Where did you buy your sole from? Was it a Dover sole or lemon sole? I have a good mind to get one of these babies.

By: David Koh

David Koh — Fri, 29 Jan 2010 23:18:23 +0000

Hi Lionel

And thank you for sharing the côte de boeuf during that dinner at Absinthe.

By: Lionel

Lionel — Fri, 29 Jan 2010 07:31:39 +0000

Rant away, it’s your blog. I agree that the food that is prepared in restaurants here tend to fall within the safe zone of the mundane.

I agree with you on the fishes. It’s a section of the menu I almost never look at anymore. If not for the fact that I like beef, I probably won’t bother with the red meats too

By: David Koh

David Koh — Mon, 18 Jan 2010 08:55:41 +0000

I’m glad. The post started out very much as a rant and I was afraid I was just shooting my mouth off.

By: ice

ice — Mon, 18 Jan 2010 07:10:04 +0000

Can’t agree more.

By: David Koh

David Koh — Sun, 17 Jan 2010 09:07:10 +0000

John: Bummed that I can’t get fresh pigeon/squab as well. Wondering why fish (like for sashimi) freeze up so well yet game and offal don’t.

By: John

John — Sun, 17 Jan 2010 00:39:21 +0000

Too true! I only ever remember having sweetbreads once or twice in Singapore, and they’ve never been particularly good here. Now I know why!