Last night was a bit out of the ordinary for us. A typical Saturday evening usually finds us at our favourite tai chow restaurant, but yesterday, we found ourselves at The Gardens Mall for dinner. The reason? A mission-critical trip to the money changer.
Sherilyn is heading to Singapore this week for the 27th Asia Pacific Dance Competition. Her team made it to the finals, and they'll be there for five days. This is an incredible achievement, but it comes with a hefty price tag. The current exchange rate for the Malaysian Ringgit against the Singapore Dollar is… well, let’s just say it requires a significant sum of Ringgit to get a "pathetic" amount in SGD. And unfortunately, this entire trip is self-funded.
After the money was changed, we were all ready for a good meal. We decided on Canton-i, and my husband, ever the enthusiast, ordered our usual favorites. His all-time favorite, the roast duck, was a must-have. We also enjoyed stir-fried beef noodles and wantan noodles, along with some delicious sui kow (dumplings) and perfectly roasted cha siu.
The highlight of the meal, though, was an incredibly unique dish. It was a variation of the traditional confinement dish, where Yong Tau Foo pieces (stuffed brinjal, red chili, and bitter gourd) were cooked in a rich rice wine broth with fried egg and black fungus. While this dish typically uses chicken, the substitution with Yong Tau Foo was a revelation—unique and absolutely delicious.
We left the mall feeling satisfied. The whole experience made me think that maybe swapping our usual Saturday night tai chow for a dinner at the mall isn’t such a bad idea after all. It was a nice change of pace, and the food at Canton-i was fantastic.
As for Sherilyn, the competition awaits. I wish Sherilyn and her team the very best of luck in Singapore this week, hoping all their hard work pays off on the big stage.
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