Belated birthday drinks

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I'm slowly recovering from my flu and the associated cough, and I've stayed away from any alcohol for 2 weeks. I was planning to keep things relaxed in the hope that I'd be in better condition for my upcoming trip next week, but Hairy Legs pinged me and asked me if I wanted to pop over and try out some of their new dishes at Caprice. Since we haven't had a chance to catch up in private over some wine, I decided to take him up on his offer, and bring along a couple of special bottles.

I was a little surprised when the boîte à bijoux arrived, and there were two new amuses bouches:

Lobster roll - this was obviously much prettier than your average version. Very cute and gone in one bite.

Dim sum piggy

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She's finally back!!! Mikacina is in town this weekend, her first trip since before the pandemic, and she's introducing us to her beau. I wasn't at all surprised when she requested a roast suckling pig, so naturally, I booked us a table at Moon Bay Chinese Cuisine (灣悅 賞 • 中菜) for the occasion.

Mikacina had invited a number of friends to come along, which included the Man in White T-shirt. I was trying to wager with a few friends on whether he would show up... or end up going to the wrong restaurant. Given his recent record, I guess I wasn't too surprised when he was a no-show... But I was glad that Kutsuyama was in town from Seoul and could join us.

Barbecued suckling pig (皇牌大紅乳豬全體) - as is customary, we asked for the suckling pig to be served first. Dim sum could come later.

No flowers in the spring

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It's been a few months but I'm finally back at Godenya (ごでんや). I usually make bookings around this time of the year as I try to catch those little sansho flowers (花山椒) during their short season, and tonight I also asked the couple of the Tiny Urban Kitchen to join us. Unfortunately for us, the season this year has been delayed just like the cherry blossoms have been, so the little flowers wouldn't be on the menu tonight.

Hotaru squid, bamboo shoot, wsabi-stem, sansyo-leaf (螢烏賊 筍 花山葵 木の芽) - this is a dish I look forward to having every year, as it is full of wonderful ingredients available in spring time. Would have been nicer to have a few little flowers on the top...

More goose

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I had to come back to Yat Lok (一樂燒鵝) as I was on a mission.

Rice with roast goose and roast pork belly (燒鵝燒肉飯) - decided to do something different today as I was on my own. The pork belly was pretty good with that crunchy crackling.

Comfort goose

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Foursheets hadn't had her favorite roast goose in a while, so we decided to visit Yat Lok (一樂燒鵝) for lunch today.

Lower quarter of roast goose (燒鵝下庄)