When you just don't know what to do with that stuff

Archive for September 2015


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Traveling around Taipei, a visit to one of the many markets around town is a necessity. Visiting during the day, they’re not call night markets for nothing; it’s a different world than the bustling walkways they become when the sun goes down.

When the sun is still up, there is a lot of space for walking and taking photos in the Shilin Market – although, a lot of the establishments stay closed, most likely from being open throughout the evening the previous night. In, what were mostly desolate streets, a striking sight was a long line forming outside one of the stands. Upon closer inspection, the stand was serving up huge slices of freshly baked sponge cake. These were huge cakes, the worker who removed them from the oven, went through a long process of holding the cake over his head multiple times, just to remove the tin and paper that was used in the baking process.

Once cleared and ready for consumption, the cake is sliced into eight pieces, each piece was about a foot long and eight inches deep.

Had to get in line and see what this was all about. Got a slice, it was still hot from the oven, the outside was firm and it smelled amazing, the inside had a bit of a jiggle and had almost a custardy texture. Overall, it was amazing – the best part, it was NT$60, about $1.80.

Shilin Sponge Cake


Written by Paulo Loreto

September 23, 2015 at 6:03 AM

Oyster Omelet in the Ximending

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Wandering around the bustling shopping district, passing through shops offering everything from clothing to electronic accessories, found a corner lined with little food shops. Each spot offered similar dishes, for similar cheap prices, settled on a spot and was given a menu and a sheet of paper to mark up for the cashier.

Ordered a selection of dishes, one being an oyster omelet. All the cooking is done in the front, when you enter, with turnip cakes being fried and oyster omelet being put together, it’s hard to ignore.

Had oyster omelet for the first time in Singapore, even had one a few days before in Taipei, the little shop in Ximending offered one of the tastiest version. The omelet wasn’t just delicious, it had a soft and chewy texture, and the sauce poured on top was just the right amount of sweet.

In the oyster omelet debate between Taiwan and Singapore, Taiwan takes this one easily.

Oyster Omelet

Written by Paulo Loreto

September 18, 2015 at 10:22 AM


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Living just a few minutes from Silay City, it’s a quick drive to one of the most iconic restaurants and bakeshops in Negros Occidental, El Ideal. Since Bacolod City Airport relocated and became known as the Bacolod-Silay International Airport, it’s just down the road from El Ideal and the restaurant has become a stopover for travelers both leaving and arriving to the area. It’s been around for many years, still housed in an old Spanish-style building, and was even featured in the Peque Gallaga film, “Namets,” which focused on the diversity of Negrense cuisine.

El Ideal offers a full menu, shelves full of packaged merchandise, and fresh-baked goods.

On visits to the place, guapple and buko pie are available regularly. Buko, or young coconut, is a traditional pie that can be found at many establishments around the country. At El Ideal, the pie is served warm in a deliciously firm pie crust. Coated with sugar on top, it’s a scrumptiously sweet treat for either traveler or just going out for a midday snack.

The mango shake is cool and refreshing and goes well with the pie and coupled together, somehow, not an overload of sweetness.

The mango shake is cool and refreshing and goes well with the pie and coupled together, somehow, not an overload of sweetness.

Written by Paulo Loreto

September 11, 2015 at 1:09 AM