I had a buffet hi-tea session with Tina, K.S, Kenneth and Shuting yesterday at Lao Beijing at Plaza Singapura. The buffet was atrociously cheap! At only 20 per person with taxes, the amount of food available was value for money, although, as pictures will proved inaccurate (and Shuting looks deceptively happy doing her popiah above!) , the Famous Popiah that will be served to tables with more than 4 diners is suspiciously not nice (hence, why the famous is the name?)
Funny thing was that Mum bought Popiah back yesterday for dinner too, and hers is much nicer than those otherwise, Famous Popiah we had at Lao Beijing.
Ok, anyway, the spread was good and the various chinese dumplings we had was an assortment of different varieties of dumplings that are (as the waitress puts it) made of flour with meat fillings. Noodles were not bad but Asian Kitchen is better I reckon. The Xiao Long Baos were quite delightful actually.
Since all things flour and meat is getting boring, I took photos of us doing and wrapping our own popiah. Yes, those famous ones the reataurent claimed. Anyway, Popiah frare is standard, i guess, with the stewed turnips and carrots forming the bulk of what is being wrapped into the thin rice-flour skin. The sweet sauce tastes like caramel (no good cos moi hates caramel) and the grounded dried shrimp (or what appeared to have smelt like dried shrimp) gets mistaken for grounded peanuts by Kenneth. Tina thought the sliced egg ommelette was supposed to be sliced dried tofu skin (which is sooo not paert of any popiah recipe) and was buffled for a moment of two. All these just goes to show that the process of putting your own ingredients into the popiah is only the starting of a puzzled mystery cos the challanging part is not over as the wrappng process is very mind boggling too.
Mu Popiah (Mine's was the smallest out of all, but luckily cos erm...the tastes is not exactly nice so i was glad mine's the tiniest!)
Looks like sushi huh?
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