23.03.08: Pork roast with colourful veg and sweet-chili dressed salad

Something special for Easter: His decadent apricot-and-sausage-stuffed pork with red wine reduction gravy; Thursday's leftover carrots roasted in the pan; virtuous steamed choi sum with ginger; and 2nd-to-last batch of the red cabbage.

As if that weren't enough, He was inspired by Her recent food sleuthing to recreate the mmm-worthy salad dressing from Itsu: She figured it would work with fish sauce, pepper jelly, and mirin - and if She's wrong, we don't wanna be right,

HE SAYS: An easy and delicious set-it-and-forget-it special. With the carrots already pre-cooked, the red cabbage defrosted and ready to go and a generous glug or two of red wine added to the gravy it turned out to be a nice lazy Sunday night dinner with a boozy twist. Yum! Agree with Her, it's Meal o' the Year.

SHE SAYS: I'm going to stake my claim right now: this is Meal o' The Year. I know, it's only March, so this declaration can be a little demotivating, but honestly, this one had it all: fresh, sweet, intensely savoury and tender, mildly bitter and light, deeply sweet-roasted, tangy, meltingly tender, crackling crunchy, crispy and tart...what more could you want? I lingered over the fall-apart pork with its heavenly gravy as long as was decently possible, and made sure to polish off all of it before attempting the rest of the plate. V. pleased He mixed up the sweet chili dressing - it reminds me of the nuoc mam sauce from Pho Tau Bay's vermicelli salads.

21.03:08: Out to Won Kei

It's hard not to go to Won Kei after a long afternoon in the West End. And it would be hard to consider any other Chinese restaurant in the area, despite the many options available. Fun fact: He tried to commandeer a small empty table, only to be shooed over to a big round one where two people were already digging into some noodles. She had a chuckle - no one can breach the immutable laws of Won Kei: You will eat elbow-to-elbow, or else! And you will drink jasmine tea from a tin pot, and you will like it!

Our own immutable laws of Won Kei include: You will order the choi sum. You will spoon fiery chili flakes in oil over selected parts of the plate throughout the meal. And you will, of course, share.

HE SAYS: Having ordered Singapore Fried Noodles probably for the last hundred times I've eaten here I thought it was about time to explore other options on the menu. The cold duck and pork over hot rice hit the spot but I think secretly we both wish we had a plate of the delicious lemon chicken each to ourselves to devour, m-m-mmmm.

SHE SAYS: Be it ever so humble, Won Kei feels like home. I feel all the strain of the bags I'm inevitably carrying fall away the minute I sit down. The choi sum was as perfect as ever - mildy bitter, and subtly flavoured with the grated, steamed ginger. I plumped for the lemon chicken, which is the best I've ever had anywhere - suitably artificial, but not too sweet, and the breadcrumbed chicken slices were crispy and tender.

10.02.08: Crispy duck and choi sum

An old fave: Crispy duck rubbed with salt, coated in five-spice powder, and cooked on low heat for a few hours, served with hot and sweet ho-made plum sauce, both from Jamie's Dinners. Market-fresh choi sum greens simply boiled with ginger slices a la Won Kei and served over jasmine rice coolly complement the rich flavours.

SHE SAYS: I could spoon the plum sauce straight from the pot all day. The crunchy duck skin was heavenly, but some of the meat was a little tough. No matter - good excuse to shlup more sauce! But I'm most pleased with the choi sum we picked up from Seewoo, which was incredibly fresh and tasted just like what we get at Won Kei.

HE SAYS: Mmmm! Nice crispy duck with fantastic plum sauce, the star of the meal. I had three servings - feeling a little duck-ed out now. The Chinese greens were simple, but great. Two thumbs up.