Saturday, September 16, 2006
Tung Lok Group on SQ Executive Economy Class
SQ is still running its International Culinary Panel (even in economy class), and today's featured chef was Sam Leong from Singapore's Tung Lok Group of restaurants. His exclusive creation today was "wok-fried beef in black pepper sauce with garlic, vegetables, dry shrimp, and steamed rice." I've never been a huge fan of the Tung Lok group, so this was a little better than I was expecting, with a fair amount of flavor coming from both the beef and veggies. That was also my gripe though, as the flavors were a bit too strong; a touch too much black pepper on the beef, and a touch too much of the shrimp in the veggies. Then again, in a pressurized cabin at 35,000 feet in the air, I guess I'd rather have a taste that's too strong rather than one that's too bland.
Digested at 6:10 PM
|This made me feel:|