27.07.08: Vindaloo, take two; and ung choi

Sunday staying simple: She freshened up the salad with another pear, heated up the leftover vindaloo, and steamed some ung choi greens with slices of ginger.

HE SAYS: I think this dish was a little nicer this time round, having a day to intensify did it good. The refreshed salad with extra pear excitement once again hit the right spot, under my boots and around ma toe. The greens were not the exciting event I'd hoped for: fresh, plain and healthy yes. Tasty, no...nil point.

SHE SAYS: Agree with Him, the vindaloo developed nicely in the fridge, only wish we'd had more sauce left. Star anise really came through in the rice, which was oh-so-nice. That ung choi, though, is nowhere near as delicately bitter and mmm-worthy as choi sum - won't be picking the 'pitcher vegetable' up on a whim from the Asian store again.

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.

05.01.07: Out to Won Kei's

Probably trip number 20 or so to Won Kei, our Chinese restaurant of choice in Central London. People say the waiters are rude, but we find it cosy and inviting upstairs.

HE SAYS: Always like the free jasmine tea; greens had lots of ginger in them, which is a good thing; shredded duck and pork over braised noodles was pretty tasty, but Singapore fried noodles is still my fave.

SHE SAYS: My chicken with mushrooms (plus spoonfuls of chili in oil) was tender and plentiful as ever, and the stir-fried Chinese greens tricked me into thinking it was all very healthy, with heaps of ginger slices tucked in.

03.01.07: Magic lentils

So easy and so good: Coconut dal mixed with spinach and fresh coriander, served with a brown, wild, and red carmargue rice mix and watercress/cocktail beetroot salad. Thanks many times over to lechatlunatique for passing on the coconut dal recipe; it's a weekly guest star at the moment.

HE SAYS: Dal was heavy on the ginger this time, which is a good thing.
SHE SAYS: Always deeply satisfying.