It was pouring as Stan and I made our way to Gusto Food last weekend. Thankfully, the weather cleared up when we arrived despite it continued to be chilly. Unsurprisingly, the cafe was packed and there was already a line outside. Perhaps it was due to the rainy weather as the line was not as long, so we were seated within a 5 minute wait. The staff were friendly and service was prompt. We realised that cafes and brunch places normally fall short when it comes to keeping their services at a reasonable pace, especially when they are busy.
Our visit to Disney Sea didn’t make us feel like it was our ‘happiest day on Earth.’ At least, for the first half of the day. It was our 16th day in Japan, so tension was running a bit high due to exhaustion and my sciatic pain, which I had no idea how I got it. Anyone who is thinking of visiting Disneyland or sea or any other theme park during the winter months, make sure to check the weather report before embarking. It was already a very cloudy day, and the weather gradually got much chilly as the day went by.
Stan and I have been trying out several recipes from the cookbooks that we have bought a couple of months ago. Unfortunately, we often fail to take any pictures of them as we were usually famished by the time we finished cooking. If it were not for us hungry hungry hippos, then it would be our dissatisfaction with our plating skills or lack thereof. As a relatively new food blog, we still have a lot things to learn and improve on but that is part of the journey. Anyway, not all the recipes we tried ended up in our bellies first, we did manage to snap some photos of them. Last weekend, I decided to make dry wonton noodles for dinner from Adam Liaw’s (Season 2 Australia Masterchef’s winner) cookbook, ‘Asian After Work’. I have made this dish several times and the end result somewhat resembled the KL style’s wonton noodles, which the noodles are tossed with a dark soy sauce mixture but only a little drier. So, if you like it with a bit more sauce, feel free to increase the portion needed for the noodle sauce. I have also tweaked the quantity of the seasoning and ingredients a little bit according to our personal preferences.
When I was a child, my mum told me that she would bring the entire family to Disneyland if we won the lottery. Well, that day never come- the lottery part that is. However, Stan and I did go to Disneyland, though winning the lottery at the same time would be swell. We could have used the money to stay in the resort hotel and get room service. Perhaps, even buy the patrons a round of hot chocolate on this gloomy, winter’s day. We thought we were being smart by choosing a non-public holiday in order to avoid the crowds but we did not expect it to rain the entire day. Regardless, I was still ecstatic to finally visit the theme park.
It was a cold and dreary morning when we returned to Tokyo from Nagoya. Stan’s camera battery simply ran out on our last day at Nagoya, hence there is no post for day 13. We spent that whole day just wondering around the shopping area. We started the day early to catch the bullet train back to Tokyo. After checking into our hotel, we grabbed a quick lunch at a small, standing restaurant nearby. We’ve been to that restaurant a couple of times during our stay, whenever Stan and I could not decide on where to eat. The restaurant, as we observed, are mostly frequented by blue collared workers and the foods served there are relatively cheap, around 500 yen to 1200 yen, with an extra 100 yen for any sort of fried topping available, such as potato croquette and tempura prawns.