20 May, 2010
Not to be challenged, I returned to Pasta de Waraku: who can only use al nero di seppia in black foods, but misos in the colours of spaghetti, wafu cream, and crab cream on the rest. Mouth-watering and mellow western italian cuisine (retracting) with obsolete chinese/asian ingredients; I say.
Squid Ink Pilaf Pizza (SGD 18.00)
Having survived tribulations of wet, black carbohydrates, your nostrils flare at the outmoded device-squid ink- on pizza again. Another squid ink pizza. When all seems crystal clear, the unfamiliar term pilaf is detected. Squid Ink ????? Pizza.
With these, vocabulary expands. The idea of a black-grained pilaf variety, pizza in pilaf variety, pilaf in squid-ink variety, squid-ink pizza in pilaf variety is thrown out of the window. Al nero delusion- is the squid; ink, pilaf or pizza black with a pilaf(somewhere)?
The coast is clear. Main course double, a calamari dance upon 2 distributions: rice pilaf and pizza dough. Outrageous orange, groovy grape, flashy fruitade the japanese-italians knew that calamari paired best with heartwarming risottos(rice pilaf) and/or thin-crust pizzas. The rice pilaf was tasty, simmered in{black} chicken broth; pizza thin but not a biscuit.
There are only 2 dividends: one carbohydrate and two presentation. Western carbohydrates; rice pilaf, spaghetti and brioche toast together with chinese carbohydrates; rice noodles and brown rice. Italian presentation; pizza, pastas and cake and japanese presentation; sushis and curry. Join the dots(lines) and you will get rice pilaf on a pizza! And the possibilities augments.P.S. Create your own food, think of a new combination today! To get brioche toast on cake(presentation), psst- check out dempsey hill, barracks cafe. Smashing strawberry, cool ice-cream soda, zesty zappel, punky peach zappel.
