I used to work with Richard & Ken at Metro magazine. Today we got together at Duck Duck Goose to catch-up and have a chinwag. Being lads, they went for the bao; beef short ribs cooked in mushroom and pepper and the pork belly braised over 2 days in BBQ sauce. I always love the congee from DDG; it’s cooked the way I like it. And so much better than the wallpaper paste that masquerades as congee in most (Cantonese) eateries. If I continue to have those, I’ll no longer have to lick stamps. The congee has shredded chicken and a poached egg. For condiments today, karaage chicken, spicy eggplant and crushed peanut. Chef Willie @nguyenwillie sent out his 2-tone baguette, the blue coming from the blue pea flower. It’s wonderful to catch up with friends you used to work with, the genuine ones that is. There are too many ratbags out there and I don’t give 2 hoots about them. #duckduckgooseeatery #apollodrive #rosedale #bao #beefshortribs #braisedporkbelly #baguette #congee #condiments #catchup (at Duck Duck Goose Eatery) https://www.instagram.com/p/ByfDOVIpY0l/?igshid=1393969wssshq









