For those whom have not tried Menglembu wantan mee, be prepared of its extra dose of sweetness as we are so used to the savory-oriented wantan mee. The texture of wan tan mee was very chewy and springy, which was the quality I look for in wantan mee. The texture of the wantan mee worked well with the slightly thicker sauce for dry wan tan mee. The char siew was lovely; it was flaky and smooth, almost melted in my mouth. Bean sprouts was a good addition for the sweeter rendition of wantan mee, and also provided great contrast of texture. Eat it with the chili to balance the sweetness which might be too overwhelming for some. The wantan was not skimpy and loaded with generous fillings. Moreover the skin was very smooth to slurp it in.

Here at Annie 1, you can get menglembu wantan mee and not only that, you get to choose stew pork rib as your topping instead of wantan or char siew. The stew pork rib was really tender and soft that it did not require much effort for me to rip it off the bone. The wantan mee was slightly thicker than usual wan tan mee. It tasted like the usual wan tan mee and the texture was similar too. The sauce used to toss the wantan mee was sweeter and thicker. For me, it was something quite new and I found myself finishing it slowly without chili. The chili balanced the wantan mee very well with some spiciness and saltiness from the soy sauce.

I love guacamole. It is basically avocado based sauce, which gives creaminess and texture similar to cheese but it is not salty and fragrant. Look at the generous spread of guacamole, I was a happy girl. Sitting below the guacamole spread was bacon stripe, cheese and beef patty.The beef patty was very chunky but a little dry, very much due to the less fat proportion. The cheese complemented the flavor but not the texture. The bacon stripe was not too tough and very flavorful. The things that could be improved on are the bread which was so thick that I found it hard to eat my burger and the raw onion rings. Overall the guacamole is the key selling point. It tasted like butter but much fragrant and at least it was made of healthy fat (ie avocado).

Of all the appertisers on the plate, what I liked most was the tofu tostadas. Tomato cubes, guacamole, and a cube of tofu laid on top of a crispy and thin cracker. It tasted more of sourish and less of the sweetness and it was muted slightly by the guacamoole. Texture wise, it was very crunchy, smooth, and cheesy (very much attributable to guacamole).

The taquitos de pollo was slightly dry and less crispy, even after I paired with the two sauces that were recommended. The taste of fillings was similar to the tofu tostadas, I would term it the mexican taste

The mushroom bruschetta was layered with generous amount of mushrooms and topped with some cheese (I guess). It was salty and the mushroom was soft but somehow it just did not appeal to me.

The mash potatoes was dense and it tasted rather unique. It was a good to try but let's go easy on the carbs shall we?

It has been quite awhile since my last margarita. My bf promised to buy me dinner and margarita to celebrate my victory of passing CFA Level II and here was my margarita for the night. The use of blue salt lured my curiosity so I tried a sip with the blue salt on my lips. The combination was lovely. The margarita was strong but balanced so well that I wouldn't shiver or hold back on my second sip. I must say the blue salt helped on that too. This was perhaps the best margarita I have ever tried