Just because we had been training so hard, we decided to treat ourselves to a carbo-rich dinner at Canton Wok, situated in a lovely old Peranakan bungalow on Joo Chiat Road.
Having read raving reviews about the mouth-watering Cantonese food created by Chef Kang, one of the most respected masters of the wok with a flair for quirky combinations, we decided to put our tastebuds to the test.
We ordered the steamed crab with glutinous rice and garlic, which came in a huge bamboo tray. The crab was tender and succulent and the glutinous rice was bursting with flavour though it was slightly undercooked. Still, we both enjoyed the dish but couldn't finish all that rice!
The menu's full of tempting dishes, but the 2 of us couldn't sample that many. We ended up ordering their signature bean curd dish with dried scallops. The soft bean curd (made in the kitchen) was drenched in a thick and fragrant gravy cooked with shitake mushroom and dried scallop. Simple but really delicious.
For dessert, we had my favourite 'or nee' -Teochew dessert made with mashed yam and ginkgo nut. It was done just right - smooth, creamy and not too sweet.
With all that carbo-loading, it's time to go running again.