Teochew breakfast

As we continuously praise commercial food let us not forget that the cheapest healthiest and nicest food is often cooked by self.

There is no better way to start a Saturday morning the best day of the week with home-cooked breakfast Teochew-style. The classical Teochew porridge meal consists of side dishes like eggs, fresh and preserved vegetables, cooked and canned meat. Special thanks to mum who specially gave us tomatoes at our indent and cooked braised meat for us. The all-important black olive vegetables is also a crucial part of Teochew porridge.

Full menu

Teochew half watery porridge

Omelette with crabstick

Lor bak braised meat

Enoki golden pin mushrooms

Fresh button mushrooms

Fresh cherry tomatoes

Braised tau pok beancurd

Preserved black olive vegetables

Chaosansi bamboo shoots with meat

Tell us about a balanced optimized breakfast. (:

Geylang East Food Centre Yong Tau Foo.

Good food plus good service. Older people who respect younger people always get bonus points from me.

I was attracted to the nice looking food and the likely prospect of fried yong tau foo, which is always my preferred way of eating this favourite dish. I picked up my food and passed it to two aunties who are going to cook it. I specifically mentioned that I will help myself to the chilli later.

After cooking, the auntie made a mistake by adding chilli straight into my bowl. What happened is that they asked me whether I want chilli, and I told them to leave it to one side, intending to put in a separate vessel as shown in the photo. They thought I wanted the chilli inside the food at one side. When I pointed it out, somewhat frustrated given that I have already told them that I will help myself, they apologized sincerely instead of trying to blame me. This is refreshing compared with the usual attitude of old people thinking they are always right, and / or people trying to push blame to me for every sort of miscommunication that happened to them.

I give the food 4/5 among Yong Tau Foo in Singapore and special mention of good service.

Blk 117 Aljunied Ave 2

Geylang East Centre

Revisit to Espuma Lab

Cat meow. Decided to drop by my favourite Espuma Lab. Today's espuma potato foam was a little too watery but still ok on the whole.

Old Kallang Airport area (Dakota Crescent) feat. Tian Kee & Co.

Hweecat meow.

Thanks everyone for reading Cat's post on our first date anniversary! Do support our posts as we keep you guys updated with our cat-ventures. (:

Today's post will be slightly different from my typical posts whereby the focus is on food. Let's just say...it's more about the exploration.

It started out as a typical Saturday whereby Cat and I bought some snacks at Paya Lebar to chomp on during Dungeons & Dragons (D&D) sessions. Alas, our Dungeons Master was unable to run the session! Hence, I decided to drag Cat along for a long afternoon walk from Dakota to Stadium MRT station.

Our plans were disrupted by a violent thunderstorm when we arrived at Dakota MRT, so we ended up taking refuge at Old Airport Road Hawker Centre while the thunders raged. It wasn't a total waste of time though; we stumbled upon Geylang Lor 20 Banana Fritters which sells really sweet and crispy-yet-not-oily Goreng Pisang made with Pisang Raja (King of Bananas)! No photos of these small deep-fried delights, so here's a photo of the stall from ieatishootipost. Note that it costs $1.30 per big Goreng Pisang, and it's best eaten fresh. (:

Photo Credits: ieatishootipost

Thankfully, the thunderstorm ended soon after and we continued with our afternoon walk.

Our next stop is at Dakota Crescent, one of Singapore's oldest public housing estates. Built in 1958 by the Singapore Improvement Trust (SIT) (HDB's predecessor), the estate was named after the aircraft model Douglas DC-3 Dakota that often landed at Kallang Airport, which was Singapore's first civilian airport. Dakota Crescent consists of 17 blocks of white low-rise flats which are less than 10 storeys tall. Unlike its more popular SIT cousin Tiong Bahru, which has undergone gentrification and is now a hipster enclave and café hotspot, Dakota Crescent is a quaint backwater which seemed almost entirely untouched for more than 50 years.

When we stepped out of Mountbatten MRT station, we were greeted with colourful Renaissance-like balconies which look oddly picturesque in contrast with the white walls.

Colourful balconies - Singaporean style

We saw community cats - loads of them. Some of them like lounging around on chairs.

Cat boss of the chairs

 Some of them prefer frolicking under staircases.

"Meow."

We found a bird taking refuge at a ground-level balcony which looked like a blast from the past.



"Chirp chirp."

We walked along Dakota Crescent and spotted a cafe at one end of the row of shops, near a TCM clinic. Tian Kee & Co. used to be an old-school provision shop, until the previous owners retired and the current owners turned it into a cafe. The current owners of Tian Kee & Co. kept several artifacts from the old provision shop - the signboard of the provision shop remains, as well as the 20-cent kiddy ride outside.  

Tian Kee & Co.

Tian Kee & Co. retains a rustic charm that is difficult to find nowadays in 21st-century Singapore. Rusted-out black-and-white sign which says something along the lines of "no sale of cigarette and alcohol to persons aged under 18"? Check. Green wooden stools? Check. The ubiquitous orange Bonjour bread shelf that we 90's kids see in old-school provision shops? Check.

Pensive Cat

At this point in time, we were getting a little thirsty and craving for some food. The cakes had interesting names and looked so mouth-watering; we had a hard time deciding on what to order! 

Instagram-worthy Rainbow Cheesecake!

We like the pastel colours of the Rainbow Cheesecake (S$7.50), which reminds us of Rainbow Paddle Pop which is popular among 90's kids. The texture of the cheesecake is not too dense or overwhelming; rather, it has a jelly-like texture which is closer to a yogurt cheesecake than a typical cheesecake. The crust is thin, crispy yet not too dry, which is ideal for my palette. Cat usually does not like cheesecake, but he enjoyed this Rainbow Cheesecake beyond the last crumb. (:

Root Beer Floats for 2

We noticed that the cafe was having a 2-for-S$8 root beer float promotion, hence we decided to give these root beer floats a try. Based on the recommendation of a young female waiting staff, we had our root beers topped with coconut ice cream and lychee ice cream respectively. It's probably the best root beer floats we had so far - the ice cream complemented the taste of the root beer such that we could discern the sweetness of the drink. Cat usually finishes his drinks in double-quick time; he made an exception for this root beer float, slowly sipping and savouring the sweetness of the root beer float.

Half Breakfast Set

Tian Kee & Co. also serves all-day breakfast sets. As we had eaten earlier, we ordered a Half Breakfast Set (S$7.90) to share. The Half Breakfast set comes with scrambled eggs, two pieces of evenly-toasted bread, butter and salad. The scrambled eggs are fluffy yet not too airy and overcooked. Truffle oil, which is used to season the scrambled eggs, accentuated the rich natural egg flavour and elevated the status of these scrambled eggs to egg nirvana. In Cat's words, "These people really know how to cook!"

While chilling out at Tian Kee & Co., we noticed that the people who visit the cafe are mostly casually-dressed young adults decked in slippers. The surroundings are mostly quiet, except for the sounds of the baristas preparing the drinks and food. We spotted more cats around the area too - yes, Dakota Crescent has a lot of cats! :D

It was getting a little dark in the evening, so we left Dakota Crescent and continued with our long walk along Kallang River, towards Stadium Waterfront. (:

P.S. Sadly, Dakota Crescent may not be around for long, as the estate has been slated for redevelopment by end-2016. This means the Dakota cats and Tian Kee & Co. would have to go. ): Do check out the Facebook page set up (not by us, but by kind-hearted feeders) for the Dakota Crescent cats!

Restaurant Week Oct 2014: Laurent@Portsdown (from Cat's perspective)

Cat meow.

When we two cats were recommended to this place by Hweecat's roommiecat who used to share a basket with her during the best days of our lives, the first thing we discussed was the pronunciation of the name. Finally decided on pronouncing it the same way as a famed mathematician, we entered the restaurant to find out that there was also a chocolate chef by the same name (Laurent Bernard) and this is a cafe-restaurant under his chocolate brand. 

Hweecat and I have the unwritten and unspoken agreement that I pay during the weekdays and she pays during the weekends. Usually I end up paying more, but this time round it breaks even. 

It was worth it though. The menu was easy to order from. We had a choice of two appetizers and two main courses. Easy. One each. The drinks? While thinking, Hweecat pointed behind Cat. I turned behind, looked and saw this: 

We told the service staff, "One each *points to menu* and we want one of these whatever u call it". She told us that it is their house lemonade made with lemons and grapefruit.

The appetizer was a choice of two real and distinct types of seafood. There was Prawn Cocktail with Guacamole of Avocado and Traditional Lobster Bisque which is great for seafood loving cats like a Hweecat, so Cat happily donated most of the lobster bisque to the pretty Hweecat sitting opposite. 

The main course: Crispy Duck Leg Confit with Orange Zest Sauce for Cat and a very tender Snapper with Brandy and Lobster Sauce for Hweecat. How nice? Well, Cat usually does not like this particular type of fish due to a strong specific taste but decided to give an exception. That is what we told the service staff. 

Chocolate Tart

The dessert - chocolate tart - is a MUST TRY. Everything about it is so perfect from the dark chocolate that is not bitter, to the peanut butter crust, and the flawless transition, not forgetting the fruits beside it. 

Cat gives the food distinction, the chocolate tart full marks, and the house lemonade a certificate of special mention. 

As we left the restaurant, a sense of great contentment came to us. Cat slipped into Hweecat paws, and we crawled a long way into Holland Drive for tea and had a long chat till late into the night. 

Totally worth skipping evening chess for. 

Laurent@Portsdown
5B Portsdown Rd
#01-02

Opening Hours:
Tuesdays - Thursday 10am - 10pm
Fridays - Saturdays 10am - 11pm
Sundays 9am - 10pm
Closed on Mondays

Restaurant Week Oct 2014: WOLF Nose to Tail Dining (from Cat's perspective)

Update: WOLF has been replaced with Bar-A-Thym. The awesome female chef is now cooking at Meatsmith.

Cat meow.

Cat and Hweecat went to WOLF for Restaurant Week combined with our 300th day celebration yesterday meow.

The food we were served was premium in every sense - especially the pork.

We first suspected something fishy, or rather extremely right, when the staff member (I hesitate to call them waiters and waitresses because they dress more smartly than any of the guests) asked me whether I would like my pork medium. I asked her what she meant by medium. It is not that I did not know the word, but I thought it was out of context. Medium must obviously refer to rarity of meat, but isn't that something that we use to grade beef, not pork? Immaterial though, myself not being a fan of beef anyway, I asked her to advise me on the recommended rarity. 

Cat's appetizer: Foie Gras Parfait

The Foie Gras Parfait appetizer served to us was the biggest I have seen so far. The foie gras came with artisan bread and housemade orange marmalade, and was meant to be served as "butter" on it, making the already deliciously creamy foie gras "double" in taste. Usually, I like my food gobbled down in large amounts at high speed. This time, I actually felt like nibbling.

Cat and Hweecat's mains: Mangalica Pork Chop

The Mangalica Pork Chop that was served came with maple-glazed sweet potatoes and a bit of salad, but the highlight was the pork chop itself. When I was told by Hweecat that we would be eating pork chops, I was expecting something a lot more like what is served in the school canteen. It turned out however, that the pork tasted and felt more like beef than pork in every good way in taste, smell and texture with none of the offensive properties (that I find) of beef, not forgetting that beef is considered a higher grade meat than pork. Hence, to compare pork to beef is already a great compliment from me. I was provided with a big knife which proved necessary for cutting the huge piece of meat. As I placed the first piece of pork into my mouth, I became immediately aware of the juicy richness of the fatty meat. My long-conditioned health subconscious (no pun intended) recoiled, but immediately I realized that I would not be tasting something this delicious in a long time, nor is it as though I would get to binge on this many calories any time soon.

I ate greedily and at high speed, finding myself feeling full before I know it. As I approached the end of the main course, I commented that roast pork out there is totally a waste of money and time.

Right on cue, a staff member approached us to seek our feedback on the pork. Immediately I replied that after eating the pork, I will want to stay off roast pork in the neighbourhood for 3 weeks at least, and save the money, time and most importantly calorie allowance to eat another of these. I also told him to please tell the chef my compliments. He thanked us and left Hweecat to finish her food. 

Cat's dessert: Pear Tarte Tatin

For dessert, I had the Pear Tarte Tatin. The dessert was sweet and really crispy. The sweet pear dessert that I ordered was particularly accentuated by the crust and vanilla ice cream it came with. You'll have to try this wonderful pear dessert yourself to believe the taste I described, and that is coming from someone who teaches in country clubs routinely.

Perhaps, what makes the encounter perfect is the review of the a la carte price of the food that we ate today. We paid S$35++ per person for the set dinner, but a review of the a la carte menu revealed that the amount that we would normally have spent is closer to S$80++ per person. Last but not least, the restaurant itself earns a few bonus points because high-class places are rarely frequented by this many young people, but we saw quite a number of them when we visited yesterday.

WOLF: Nose to Tail Dining
18 Gemmill Lane
Singapore 069255

Opening Hours:
Mondays - Fridays: 11.30am - 3pm, 6pm - 11pm
Saturdays: 6pm - 12am

Geylang Claypot Rice Lor 33

Hweecat meow.

Just a disclaimer before I begin: This is Cat's recommendation and he rarely recommends food that cost more than $10. Nevertheless, our taste buds will still make the final judgement when reviewing the food.

I have a love-hate relationship with claypot rice. I love how the claypot keeps the food warm and I enjoy eating the slightly burnt rice and the lup cheong (腊肠 or Chinese pork sausages), but it's frustrating when the person mixing the rice with the sauce can't mix the rice effectively and ends up with a significant amount of charred carbonized rice. Oh, and the chicken pieces with more bone than meat makes eating claypot chicken rice such a chore. :O

I was fairly sceptical when Cat suggested that I should give Geylang Claypot Rice at Geylang Lorong 33 a try, as Cat shares the same dislike of eating meat with bones as I do. He also cautioned about the long waiting time and estimated food cost ("definitely more than $10 per person if you include the zi char items"), but assured that the food quality and quantity would justify the slight premium in cost and long wait.

Indeed, I observed that the claypots served on the tables are relatively larger than those served at other claypot rice stalls. There was a lady who was eating claypot rice alone and the claypot she was served looked as if it could satisfy two persons!

Geylang Claypot Rice for two - probably more!

We ordered claypot rice (estimated S$8 per person) for two persons, as well as their long-time speciality Lotus Duck. What we got was more than enough for two - the serving size could probably feed three or even four persons! The chicken pieces taste nicely marinated - not too plain yet not too salty. The lup cheong and lun cheong (肝肠 or duck liver sausages) taste superior and take on a slight sweetness - probably the best waxed sausages I have ever tasted. The bits of crispy salted fish provide the delightful crunch and saltiness in the claypot rice. :D My only grouse is that it is still fairly troublesome to de-bone the chicken pieces, though I doubt the chefs would have the luxury of time to do so given the high volume of orders. The special claypot rice sauce is, thankfully, not terribly salty - actually we control how much sauce we want in our claypot rice and one of the lady servers is kind enough to help us mix the rice and sauce. (:

Lotus Duck

I really love the slightly thick sauce for the Lotus Duck (estimated S$14)! It goes so well with rice - I would recommend ordering Lotus Duck if you don't like dry food and need sauce to go with claypot rice. The duck meat tastes so tender that it could be mistaken for chicken. However, there could have been more lotus pieces - the lotus pieces are so tender but sorely lacking in quantity!

Very apt disclaimer

Waiting time is long as their claypot rice needs at least 25 minutes to prepare from scratch. At least they have kindly included ordering instructions and a disclaimer for their customers. 

Overall, the claypot rice at Geylang Lor 33 is arguably the best claypot rice in Singapore in terms of quality and quantity, and is worth the 30-minute wait. It would have been more ideal if the Lotus Duck has more lotus pieces to go with the claypot rice. If you don't like the idea of waiting for 30 minutes for claypot rice, you can call them to pre-order! ;)

This is Cat waiting for our non pre-ordered claypot rice. We waited for 30 minutes.

Geylang Claypot Rice

639 Geylang Rd, Lorong 33

Singapore 389570 
Telephone: 6744 4574 / 6744 3619

Opening hours:

Tuesdays - Sundays: 11.30am to 3.30pm (Lunch), 5pm to 12am (Dinner)

E'spuma Lab

Update: The guys at E'spuma Lab have decided not to continue their lease at PoMo. ):

Hweecat meow.

Cat usually does not particularly like fine-dining. However, today's post involves a casual diner at PoMo which uses fine-dining culinary techniques in its dishes - at wallet-friendly prices! Think gastronomic techniques like sous vide and espuma at hawker prices.

E'spuma Lab seems like one of those 'atas' (i.e. high-class) diners at first glance. Situated near the entrance at level 1 of PoMo, it has a very clean look with sous vide and espuma equipment at the shop front. What attracts Cat most is the price of its food offerings - you can get a decent Western fusion set meal with a bowl of soup and ice lemon tea/coffee/tea for less than S$10 (for most items)! 

Ever since we discovered E'spuma Lab in early May, we usually drop by for a fuss-free dinner after frequenting the Ya Kun Kaya Toast branch at PoMo. Since then, E'spuma Lab has been officially launched with a media tasting, and has since expanded their menu to include more pricey items such as salmon and steak (and not forgetting changes in dish presentation).

The Cream of Mushroom with Sautéed Shiitake (S$3.80 ala carte, served as part of set meal) is smooth with a strong taste of shiitake mushrooms. There used to be some shrimp and crisp bits in the soup; nevertheless, the soup tastes consistently good on our visits. For ala carte, the soup is served with mini French baguettes.

Mushroom Soup (on first visit in May)

Mushroom Soup as part of set meal

The Sous Vide Eggs (S$3.80) comes with two options: Sautéed Mushrooms and Smoked Norwegian Salmon. The eggs are cooked perfectly soft with runny yolk, demonstrating the advantage of the sous vide technique in cooking consistency. The Sautéed Mushrooms Sous Vide Eggs are topped with puffed wild rice and truffle crumble, providing some complexity in texture. In short, heavenly.

Sous Vide Eggs with Sautéed Mushrooms

The Smoked Norwegian Salmon Sous Vide Eggs are topped with crispy salmon skin and ginger shoyu. The smoked Norwegian salmon wasn't fantastic, but we like the crispy salmon skin as it tastes light and not too oily. A pity that we were served the wrong order on that particular visit and the poor young chef accidentally served our eggs with a broken yolk.

Sous Vide Eggs with Smoked Norwegian Salmon

We also tried some of the mains as part of the set meal. Our personal favourites are the E'spuma Potato Foams (S$6.80 ala carte) which come in three options: Curry Chicken, Beef Rendang and Sautéed Mushrooms. The potato foams are also served with mini French baguettes.

You might ask, why eat foam for dinner? Well, treat it as if you are eating something similar to mashed potatoes, but a little more smooth. The texture of the potato emulsion is very rich and soft, yet does not cloud the flavour of the toppings. In fact, the potato emulsion is excellent with Curry Chicken! :D

Curry Chicken with E'spuma Potato Foam (on first visit in May)

The other mains we tried are the Spaghetti with Swedish Meat Balls and E'spuma Caramelised Onion Sauce (S$6.80 ala carte) and Fragrant Rice Served with Pan Seared Sous Vide Chicken Breast and E'spuma Pesto Sauce (S$6.80 ala carte) (which was replaced with spaghetti as they ran out of rice on that particular visit, and which I conveniently did not take a photo of). These two dishes aren't spectacular; the meat balls were dry and the chicken breast merely tasted acceptable, but we liked the espuma sauces.

Spaghetti with Swedish Meat Balls and E'spuma Caramelised Onion Sauce

Our verdict? E'spuma Lab has done a pretty good job of introducing fine-dining gastronomy to the masses with Western fusion dishes. With decent fine-dining offerings at surprisingly wallet-friendly prices, even Cat wouldn't mind multiple visits. :D

E'spuma Lab
1 Selegie Road
#01-20/21
PoMo

Opening Hours: Mondays - Saturdays 11am - 9pm

P.S. Glossary of some gastronomic terms used:

Sous vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a consistent temperature lower than conventional cooking temperatures, in order to cook the item equally and retain moisture.

Espuma is the Spanish term for foam or froth that is specifically created with the use of a siphon bottle. This molecular gastronomic technique allows for creation of foams without an emulsifying agent and hence achieves an unadulterated flavour of the ingredients used.

Cat eats Hokkien Mee again at Eunos

Cat just had a wonderful breakfast / lunch / brunch at my Hokkien mee stall. It was delicious and totally value for money. Best of all, I took away all the prawns and sotong for that extra eggs and less seafood cholesterol and toxins, in doing so justifying eating more eggs. Besides, it's still early in the morning now.


Cat returned home totally full and realizing that reduced oil in any sort of zichar is always a great idea.

Remove the prawns and sotong, add more eggs to this...

In the mean time, Cat wants to write a chilli crab policy about eating crabs with Hweecat, because Cat does not really like crabs, esp not peeling them, but Hweecat loves them.

1. In general only one crab will be ordered, I do not eat crabs in general.

2. You may either peel the crab for me, or eat it all up yourself, take it as I am pampering you, but remember do not try to "offer" or "force" me to eat the crab by my own peeling. Exception, the crab roe or eggs, I will definitely help myself.

3. The chilli gravy with mantou or rice is what I am interested in. The main reason for me to eat chilli crab is this.

Chilli crab, perfect with fried mantou.

4. It sounds like I am giving you all the nicest parts which is not worth it for me when the bill comes. It is true, but I am not exactly so noble; the logic is, I take it as modern marketing strategy. I am interested in the sauce and not interested in the crab. I take it as I am paying for the fact that there is now someone to eat the crab for me. You see, previously I never ordered chilli crab cos there is nobody to eat the crab, so it is still worth it for me; this is modern marketing strategy, in the absolute and relative value of things.

5. As crabs are seasonal, please time your crab escapades properly so as to minimize costs. They are after all still rather expensive, whether in season or not.


Comments from Hweecat: Cat brought me to the above-mentioned Hokkien mee place in Eunos for lunch. It's actually the famous Kim's Fried Hokkien Prawn Mee along Jalan Eunos. This version of Hokkien prawn mee is drier and not too bad, though I prefer my Hokkien prawn mee to be a little wetter. Very generous with fried lard.

Anyway, Cat and Hweecat are planning a food excursion to feast on chilli crab. Any recommendations? (:

Katsudon at Ginza Bairin (ION Orchard)

Hweecat meow.

As our friends and loyal readers would know, Cat typically enjoys cheap and plentiful food and hence would rarely (if at all) introduce up-budget food to anyone. Cat had a rough day at work last Friday and was having cravings for donburi while at ION Orchard. Hence, he suggested having Katsudon at Ginza Bairin which he said was quite decent. Since any up-budget food that Cat considers decent would have to be really good food, I decided to give Ginza Bairin a try.

After much pondering, we ordered a bowl of Special Black Pig Katsudon (S$18.90 ala carte) to share, thinking that we could get cheaper snacks elsewhere if the portion is not big enough for two persons. After much waiting, we were finally served our Katsudon in a black bowl.

Special Black Pig Katsudon

The Special Black Pig Katsudon is special as it comes with a half-boiled egg on top of the tonkatsu (pork cutlet), which is already cooked with soft creamy egg. The half-boiled egg added more flavour to the Katsudon when the yolk is burst and mixed together with the tonkatsu and rice. Black pig (Kurobuta) loin meat is used for the tonkatsu, which tastes sweeter compared with typical tonkatsu. Although the black pig tonkatsu tasted juicy and tender, I feel that it could be a little bit more crispy (though frankly speaking, my sore throat wouldn't mind tonkatsu which is slightly soggy with creamy egg and sauce).

In short, Ginza Bairin at ION Orchard serves one of the best Katsudon in Singapore. The Special Katsudon is great for egg-lovers who love having egg yolk seeping through their katsudon for the extra taste. As the Donburi (including Special Katsudons) cost below $20, I can understand why Cat considers Ginza Bairin to be worth a visit. (:

Some honest comments by Cat: Cat would like everyone to note that I do not really like katsudon in general, due to their high energy content and processed nature, so this is a true exception.

Ginza Bairin

2 Orchard Turn

#B4-39/40/41/42

ION Orchard

Opening Hours:

Daily 11am - 10.30pm

Cat Meow and Han's

Cat meow.

This blog is written by two young cats. There is a tabby cat or just Cat, who likes quantity, and a Hweecat who likes quality. Posts by Cat are likely to be more of really cheap and really plentiful cat food, while those by Hweecat tend to be more on the absolute quality, up budget or otherwise.

Cat will first talk about Han's Cafe. Han's has been my favourite place for cat food since young, simply due to the abundance of eggs especially in their omelettes.

1. The omelette is BIG especially for the cost (S$8.30).

2. Comes with lots of salad and fries (though I personally prefer rice).

3. There is a choice of two fillings (ham, chicken, onion, mushroom, cheese, tomato) for the omelette, all of which are not bad.

It suffices to say that Han's is one of the favourite cat eats of mine of all time. In fact, we just had it for my birthday recently.