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Yup- the eggtarts are really as delicious as touted. Whether the shortcrust or the puff pastry kind, both have radiant yellow egg custard centres made with such consistency as to glide down smoothly in the mouth with that burst of buttery flavour from the crust.

Same too for the dim sum, esp the har gow , char siew pau, siew mai- the only terms I know/picked up in Cantonese with ease. Delicate portions each crafted with intricate folds sealing in the soupy/ savoury/ sweet fillings and flavours such that each mouthful is a pleasant surprise.

But nothing beats...

- Having for breakfast Gardenia raisin bread, Ya Kun's kaya toast and flipping through the papers, mildy amused by the "It's all doom and groom" column in Sunday Times.
- Stepping out of the house assuredly without having to know about the weather or piling on the moisturisers for the chapped hands and feet.
- Buying chicken rice and hokkien prawn mee from the hawker centre with ease without having to resort to gesticulating and accepting watever is being dished out for me.
- Taking public transport without worrying about not getting to the destination due to miscommunication

So yup, excuse me for not blogging/ or being MIA.
Let me soak in this effortless living for a few more days as I catch up with all the food reviews in the past issues of ST pls:)