Tower Club - 24th August 2012

Other than its great location, interesting design and fantastic price, Businessman’s purchase of One Shenton by CDL brought the added benefit of being a member of tower club.

So thanks to the venue’s nearby location, the drivers were given the day off. We arrived at the restaurant on time, and were given a table which had a breath taking view of the south side of the city giving us a clear view of MBS, our office and the southern waters.

Our table was set in elegant china, in which someone commented that this was probably one of the nicest sets of crockery we’ve experienced using in a BML setting. The décor of the restaurant was also interesting with lots of bevelled mirrors on the walls and pillars and a healthy amount of gold, onyx and polished wooden finishing around. The place was also fully carpeted. If not for the dining tables, I would say the place had the air of a high end KTV.

As the paymaster was late, we decided not to waste the opportunity to use the beautiful teacup and decided it best to start with Pu’er. It was an excellent choice on our part.

10 minutes later, businessman finally arrived, and we proceeded to order. I remember having a meal here once years back and was quite impressed by the seafood, but owing to budgetary constraints on businessman’s part, we were limited to land based dishes today.

We ordered their house specialty starters of beancurd cubes and crunchy corn, Peking duck (again!!!!, even though we knew it wouldn’t come close to our favourite version at Paradise Pavilion), roast pork, stewed pork with preserved cabbage, crispy roast chicken, sliced beef with enoki mushrooms, kurobuta pork in coffee sauce, poached spinach, and chee cheong fun.

The beancurd cubes were a decent treat, with the skin fried to a delicate golden brown crisp all round and covering the soft inner beancurd. Taste wise, it is what you would expect from lightly salted beancurd, but the texture was commendable and well worth ordering again for a starter.

The crunchy corn was coated with a salted egg yolk batter and also fried till golden brown. You could taste the salted egg yolk flavour through the batter, and in this instance, it was the crispy corn that provided the texture. Having not had any dish like it, I think that this is definitely an interesting starter worth ordering if you want something different.

Next up was the peking duck. It was so-so. Better than the one we had at The Majestic, but clearly inferior to the one at Paradise Pavilion. The duck itself was ok, but the wrap or pancake skin was really dry, thick and had a strong taste of flour.

We were then served the roast pork, which was more in the style of say peach garden than the ones you get at imperial treasure, crystal jade or lei garden. Overall the roast pork was well done and the skin was crispy throughout despite it looking a tad thick on first glance. One of our members however commented that the dish had a bit of a porky taste.

Our chee cheong fun was ok taste wise, nothing fantastic. Definitely not a chee cheong fun I would come back to. For comparison you can get better ones with more delicate skin at even a crystal jade kitchen for the same price or less.

We were then served our beef with enoki mushroom. This was the dish that really needed improvement. The beef was not well marinated, and the meat was slightly tough, despite it being in rather thin slices, somehow we felt the cut of the meat was probably inferior, which resulted in this. The real test of the failure of this dish was when Dann surrendered his portion (he does not eat beef for religious reasons), and no one took up the offer, leaving his portion eventually wasted, which is a definite no no in our club’s context considering our appetite.

Thankfully, the roast chicken was served after that, and you could say that this was one of the better roast chickens we’ve had. The skin was crispy yet not overly oily, and the meat was tender throughout, even at the breast. Dann however pointed out after heartily eating what I remember was either the wing or the drumstick, that this unfortunately was a frozen chicken. After polishing off the meat from the bone, he then (like Sherlock holmes, or a chicken seller 20 years in the business) raised the bone for all to see and pointed to the colour of the cooked bone exclaiming “you see guys, the bone is grey, which means this is a frozen chicken”, to which I asked what a cooked “fresh” chicken bone will look like, and he said “it should be white”. This is one interesting proclamation that requires further investigation.

Following this was the poached spinach. The vegetable was definitely fresh, and the broth in which it was poached in had enough of the savoury goodness. For a vegetable dish from such an establishment, this met our expectations.

We were also served our braised belly pork with preserved vegetables. This had mixed reviews with the crew. I felt it was done pretty well, with the pork belly soft and tender throughout, and the preserved vegetables not overly salty. The flavour of the star anise in the sauce was also just right. Someone however mentioned that it was still a little too salty to eat on its own and recommended that if there was white rice accompanying the dish, it would’ve been better.

Then came the kurobuta pork in coffee sauce. This was arguably the best dish of the day. CC commented (in his usual fashion when lost for words on a good dish), that it was pork that did not really taste like pork. Well folks, it was definitely an interesting dish. The pork was somewhat drier than what I was expecting, but this gave it a crispy outer edge. The coffee sauce accompanying the pork was very tasty with a not overly strong flavour of coffee and caramel and it was also somewhat oily, which went well with the texture of the fried pork. This is definitely a dish worth ordering if you are looking for something different.

We ended the meal with fried rice that was mixed with the remnants of the meat from the peking duck. Whilst the rice was tasty and grainy, it was also a tad on the dry side.

Overall, Tower Club is a place that definitely sells more on its views and ambience than on its food. The damage of almost S$375 after a club member’s discount would not be considered cheap by most standards, and for this price you can definitely get better quality chinese cuisine elsewhere. But for the views, few other chinese restaurants can beat this

Majestic Restaurant - 3rd August 2012

After hearing about the Fat Duck, and following our excellent beef yakiniku meal at Yakinikutei Ao Chan, Jon was inspired to consider bringing us to the Fat Cow! However, upon reading some reviews, he chickened out and decided on a fall back plan and re-packaged it as a “introducing our new member Erap II to all the past presidential lunches”. 

So he decided on Majestic Restaurant…. Wrong choice Jon!

We arrived rather punctually since Dann decided to sponsor the cab fare rather than bring out his E250. 

The overall ambience of the restaurant was unique I would say, and where we sat, there was a large glass hole above head which was actually the floor of a shallow pool which allowed light to stream in.

We quickly got down to ordering our food as Dann (usual standard pattern) pointed out to us that he needed to rush back for a 2 pm meeting. Jon perused the set menu and decided that it was probably better to go for ala carte. We ordered the majestic platter for starters, the peking duck, the white asparagus, the pan seared ribeye in sesame sauce, the soup of the day which was chicken soup, and a chicken rice in claypot which was the special for the day that was not included in the menu.

We were first served our soup, which for the daily soup was quite decent. It was clear and tasty with strong chicken flavour, and Dann pointed out that he could taste the conpoy as well. I was not so sure though. There was something else added, which added another dimension to the chicken flavour, and I think it was a dried herb rather than conpoy. In any case, this was a good soup of the day.

Next up was the peking duck. Whilst ordering, businessman already gave it the thumbs down claiming that the peking duck at this joint was below standard. For the rest of us (save Erap II), we were also not expecting much considering that we have already eaten peking duck in many other establishments including Lei Garden, Royal China, and not forgetting the BML gold standard Peking Duck at Paradise Pavilion for which I shall henceforth provide an acronym of PPPD for this fabulous dish. 

The peking duck we were served was consumable, but really meets peking duck standards by the barest of margins. The duck skin was just slightly crispy, and the wrap was cold by the time my plate was served. The flavour of the duck skin was ok. Overall it would be ok for someone eating peking duck for the first time. But unfortunately not so for the party, and we gave this a slight thumbs down.

We were then served the house specialty starter, the majestic platter. The platter included roast pork, wasabi prawn, softshell crab and their signature sautéed crabmeat, egg and sprouts. The roast pork was average, crispy but not as delicate as what you find in say Lei Garden or ImperialTreasure or even possibly crystal jade kitchen. The wasabi prawn was well cooked; the prawn was large and crunchy. Overall it had good texture and the wasabi sauce that coated the prawn stickily was tasty. The prawn itself however was bland, and I suppose the prawn in such a set-up is really to provide the texture and crunchiness to the dish as a good accompaniment to the sauce. The soft shell crab was really average. No need for further descriptions here, and finally the crabmeat, egg and sprouts served on a lettuce leaf. At least the taste of this concoction is better than its presentation. The egg was just cooked and was very soft. This was mixed with the crabmeat which gave the egg a rich smooth flavour. The sprouts added some crunchiness to the otherwise soft paste like egg. Overall, this dish is so-so.

We were then served the white asparagus cooked in an XO sauce. Jon did not like this dish (guess he expected it to be green!), but I found it quite good. The asparagus was very crunchy and yet was not at all fibrous. White asparagus also has a milder taste than the green variety, and so it was good that it was not stir fried with too much sauce which would have overpowered the flavour of the asparagus. Overall I thought this was one of the better dishes.

Following this was the pan seared ribeye. Boy were we disappointed with this one especially after having what was a fabulously wonderful beef heavy yakiniku lunch theprevious week.  The quality of the ribeye left a lot to be desired and the beef was cut too thinly that it was overcooked. It begs the question that was it possibly cut so thinly and fried because the meat quality was poor? My understanding when I see the word seared is that the meat is browned just enough on the outside, yet leaving the inside of the meat undercooked. In this case, it was really just fried sliced beef. They could’ve used rump for that since the seasoning was quite strong, which blocked out much of the flavour of the beef.

We were then served the residual duck meat from our peking duck that was cooked with bean sprouts. Standard fare - nothing special, no complaints.

Finally we were served the chicken rice in claypot. The dish was served in a magnificent large claypot, with the steamed chicken sitting on top in the centre and surrounded by a perimeter of chopped spring onions. The looks phase was however where the romance with this dish ended. Upon eating the chicken rice, there was a palpable sense of disappointment all round, and we all agreed that this was like chicken rice cooked sloppily and served in a claypot. The chicken meat was nothing to shout about, and the rice was also so-so. If I were blind, I wouldn’t have guessed that the dish came out of a claypot. Put in another way, if our BML chicken rice gold standard SKCR were given a score of 10, this would be a 3.75. Most of us had a bowl each and refused any additional helpings, which was a clear sign of real displeasure at the quality from the party. Only Jon had a second helping I think. As there was more than half the pot leftover, someone suggested to Jon to doggie bag the lot and feed it to his doggie.

Overall, the quality of this establishment has definitely gone down from the time we had our CNY lunch here with the club back in 2010. Back then, we still felt this was a possible contender with some of the more renowned chinese restaurants in Singapore. This however is not to be, and even the paymaster sheepishly agreed that this is a “Not to be returned to” establishment.

The damage for the meal came to S$366 after a 15% card discount. A real rip off for the quality that was delivered. Definitely a thumbs down.

Upon leaving the place, Dann as usual said he did not have his wallet and requested for us to pay for the cab ride back first as he had to leave for his appointment. As there were 5 of us, we split into 2 cabs, for which Collin and me paid S$5.40 and S$5 respectively. As usual, Dann conveniently forgot about paying us back, and only after we remembered and reminded him that he agreed to pay us back on Monday. But just like all debtors of poor creditworthiness, he did not turn up for work on Monday, and absconded to Thailand, returning to work only on Wednesday, hoping that we would’ve forgotten by then again.

Ha! No way Dann, we made sure that his bad debts were made clear to him and for all to see so as to encourage him to become a better man!

By Club Scribe

Imperial Treasure Great World City - 9th December 2011

The Imperial Treasure Trilogy Part 3

Imperial Treasure has always been regarded as a safe bet from SLASP("Sounds Like A Samulah Place"), good food with consistent standard, attentive service and pleasant ambience. It is no wonder “Mai Gai” aka Buddha chose Imperial Treasure Great World City after his memorable treat at Imperial Treasure “Nabe” Ngee Ann City last year. (On the other hand, I am beginning to think our Vice Prezzie-to-be and CEO (Chief Entertainment Officer) is running short of places to go.) As it turns out, this lunch surprised us all with the level of manipulation and mind game at play. The outcome is reminiscent of our first BML at Royal China......

Our lunch commenced with the roast meat platter comprising of Siew Yok, Char Siew and Roast Goose (all thanks to D-man who proposed a change from the usual roast duck). Widely regarded as a signature dish at Imperial Treasure, the Siew Yok was roasted to perfection, the thin crust of the skin instantly melts in your mouth, and the meat is notably tender and juicy. The Char Siu fails to excite but is nevertheless well done. The roast goose tasted just like duck (should have saved the $8 difference)

All thanks to MG who wanted “some soup”, we got to savour a highly refreshing double boiled chicken soup. The soup beautifully brought out the essence of its main ingredient – chicken. A fairly concentrated soup that pack a punch to your palate, and an extra $70 from MG’s wallet.

This is followed by Beef Steak in black pepper sauce. Another different dish to comprehend judging from Veg's face...the meat is so tender that it feels like pork.

Another crowd pleaser from Imperial Treasure – sautéed crab meat with egg white. The egg white and crabmeat harmoniously merge into this classy dish to offer an elevated level of satisfaction. Pepper..no pepper...vinegar... no vinegar...doesn’t really matter ...DDMT

At JL’s recommendation, we replaced white rice with prawn hor fun....and with that another $38 to the bill. The hor fun turn out to be rather disappointing albeit a very decent portion of hor fun with a sea of good sized prawns. What is sorely missing from the dish is the “Wok Hei”/ charred texture to the hor fun.

The stir fried pea shoot and bamboo shoots in oyster sauce is immaculately prepared to our delight. Both are of the freshest ingredients and generously portioned. The shoots are noticeably young and tender with hardly any fibre. A refreshing change from the usual kalian and spinach.

Finally, the HK styled steamed Soon Hock. This was a big m%#$^r F*#$%r (1kg). The fish was steamed just right with the meat retaining its springiness and silky texture. If only the sauce accompanying the fish can add a touch of zest, maybe a tinch of kumquat oil will do the trick.

The damage for the day = $473.39, way out of MG’s expectation of $350. As we were zealously trying to identify the culprit for the gross act, it turned out that MG’s soup fix was the one that did him in. What a great club!

Signing off,

D-Man

Jade (Fullerton Hotel) - 30 November 2011

I was pleasantly surprise to receive an email from Dann Sim on 30 Nov morning confirming Jade Restaurant as today's BML venue. My heart was beating fast as I thought Dann Sim, the paymaster, would be mounting a serious challenge for the Presidential Title as he wouldn't want his precious and immovable E250 to be the official President's car when the election campaign wrap up by year-end (if there is no over-run due to unforeseeable circumstances). To me, Dann could be a worthy opponent (for the love of his car) and after all, he had treated us to Shang Palace some years ago and his total spent was a record then.

Jade is considered one of the famous Chinese cuisine restaurants in Singapore. Most food lovers would know this restaurant for their dim sum but many of my colleagues who entertained customers there often shared their finest dining experiences in the luxurious Fullerton Hotel. I was also told by a friend that award-winning Chef De Cuisine Leong Chee Yeng, with over 20 years' experience, helms the culinary team with their signatures dishes and Cantonese classics (e.g. braised shark's fin, hot & sour Sichuan soup, Peking duck etc). Instantly, I got a flashed back of an award-winning restaurant statement once made by Dann in Trader's Hotel. This time round, I decided to brush the memory aside as Jade is one restaurant strongly recommended by food critic Jason Lau aka businessman as a DDMT (die-die must-try).

The restaurant is contemporary-decorated with full glass windows lighting up the place looking bright and warm and the room was full with patrons reinforced my belief. As usual, we arrived there at 12:15pm sharp as latecomers would be severally punished with little or no leftover as the unwritten club rule states "Thy shall not wait" and you can ask Veg Choi for the great meal he missed at the renowned Otto Ristorante in exchange for his coaching trip to Sungei Kadut with Donavan on that fateful day. Once seated, we were given strict instruction not to place any other order or recommend any dishes as the paymaster made his stand crystal clear that he was not running for Pressi. That statement also deprived us the humanitarian's right of having basic Chinese tea as it would cost our paymaster additional few dollars.

Our 7-course luncheon started off with a small fancy appetizer aka "cold triangle tofu thing." In any case, it meant nothing to us when we gobbled down and moved on with our conversations as it is kind of tasteless to begin with.

What excited us were the 18 cubes of golden crispy pork as starters. Each cubes, squarely cut and lined across two rows on a plate, the meat was freshly white and succulent with a thin layer of fat separating the crunchy skin. This dish was cleaned out under 30-seconds and our request for repeat serving was swiftly denied by paymaster. Michael Cheung, aka MG or Mai-gai, who was late for this BML due to his failure again to properly diarize his prior engagement, was lucky enough to have one cube as his entitlement being our Vice President Elect.

Our second dish was double boiled soup of the day. I must admit this dish sounded ordinary to many but we all were taken back by this winter melon pork rib soup. Each of us was served with a small light green ceramic jar and the belief that the double boil jar would slowly release the nutrients into the soup. The soup was clear, tasty and doubled boiled to perfection with limited ingredients.

Next up was their signature dish - The Peking Duck. This dish is prized for the thin crisp skin. We all agreed that Jade's Peking duck was a let-down as the duck skin was not so crispy and moist. The sweet bean sauce was too thick and sweet in the wrapper with no cucumber sticks. So far we all agreed that the best Peking duck we ever tasted was the farewell lunch organized by our former President at Paradise Pavilion Restaurant in MBFC.

Roasted crispy chicken and duck, pea shoot oyster vegetable, stewed "Ma Po" tofu with minced pork and fried rice were bland and ordinary, just like any other food available in hawker centers. The dish presentations were also poor for such esteemed establishment.

What's fascinating was their stew lamb rack in spiced flavor served in wok. The strong lamb flavor and rich stew of tender lamb pieces actually melt in your mouth. Personally, I would recommend this dish to all lamb-lovers.

Total damage to Dann was approx $310 or S$50 per head. I was expecting a certain level of standard with regards to their food quality but it was overall unexciting and below my expectation. To satisfy our dismay, the paymaster decided to forgo having deserts at Jade (knowingly that it would not fill our stomachs) and adjourned to Wang Café in Caltex Building for our tower kaya roti, half boiled eggs and coffee to fulfill one's responsibility under our club charter - all members must feel full after BML. Dann tried to do a Yvonne Kwok act on Veg Choi at Wang Café but the equally smart Veg reminded Dann that all banks' ATM are available in Raffles Place.

I was given the privilege and honor to write this week's commentary after the pushing and shoving amongst members as Veg Choi painted the daunting task of being a BMC writer as compared to cameraman, driver, chief entertainment officer and club president. To MG and me, writing is such an effortless affair. I would love to write and share more of such blog write-up but a bigger and important role await me next year.

Signed off
Your President Elect - TKY

Imperial Treasure Marine Bay Sands - 28th October 2011

Under the undefined part of our club rules, the paymaster for the week has to confirm his respective lunch date with the club via email at least 3 full days in advance and the actual venue at least on the morning of the lunch date itself.

So, we were pleasantly surprised at this week’s lunch venue, and were also given a tantalizer that some fantastic crabs have been pre-booked in advance for this engagement. Part of this choice of place and food we suspect, may have been due in no small part to the good’ol “peer pressure” or if the more American amongst you prefer “positive encouragement” resulting from “feedback” on the biopolis misadventures by Jason Lau, aka businessman / BMW640 / club driver number 3.

On the date itself, our hopes were lifted still further by Maigai’s failure to properly diarize his engagements resulting in his inability to be at 2 places at the same time! And although deep in our hearts we longed for his presence, our mouths and stomachs were more than delighted at his absence! Less mouths at the table means more food to go around! Thanks maigai! Hope you keep up your disappearing act next week too!

Jon, aka Juice / Merc E350 / club driver number 1, (although he now demands that he be referred to as President-elect), Collin and I arrived at the venue early and were under heavy duress to order tea by the waitress. I proceeded to select the usual Xiang Pian (reasonably priced and good), but Mr President-elect would have none of it and took the waitress’s recommendation of their superior Pu-er (superior = more ex in my view). We then proceeded to have a look thru the standard menu and special menu/crab menu (pls see pics attached).

And wala! It dawned on me that we could (at least within the businessmanclub) figure out one age-old philosophical question that has blighted mankind… Are the wealthy predisposed towards generosity, or put in another way, is wealth and generosity correlated?!? Should he who has a lot naturally want to bestow some of his good fortune on the less fortunate?!?

Now for those of you familiar with members of the club, it is an indisputable fact that the member who tops the wealth ranking is businessman himself. For those unacquainted, simply inferring from the regular mode of transport of each member of the club… BMW 640, Merc E350, Merc E250, Toyota Mark-X, SMRT (sian…), SBS (lagi sian….) will be more than sufficient to put paid to anyone’s doubts on who’s got more mojo on the asset side of the ledger.

So back to the main story… we knew that crabs were going to be served this lunch, but we did not know which type. Was it gonna be the chilled air-flown flowery crab (strongly recommended by the waitress), Alaskan king crab, hairy crab, Aussie snow crab, etc etc. In any case Jason turned up just in the nick of time together with Dann to make the order.

For starters, we ordered 2 plates of the usual roast pork. No complaints here as with all the other imperial treasure branches. The skin was crispy but not burnt, and the meat was succulent. None of the porky smell/flavour that seems to sometimes bedevil western variants of roasted pork with crackling. This dish was all but cleaned out in less than 60 seconds. Actually I think we ordered 2 plates because we forgot to take a photo of the first plate before eating.

Our next dish was the soup of the day. (There were some minor requests for Buddha jumps over the wall, sharksfin soup, etc etc, but all requests were flatly denied.) Unfortunately, we missed out on the name of this soup, but suffice to say it had the usual ingredients of pork ribs and black beans, which somewhat thickens the soup and gives it a cloudy nature.

There were also what I think were 2 varieties of kelp, a darker brown variety with smaller leaves and the more commonly seen greenish version which you often get in Japanese soups. The soup on the whole was fairly tasty and somewhat hearty despite its rather unattractive lower Ganges river sort of colour. There was also a noticeable absence of any sort of dried seafood (i.e. scallops, oysters, clams etc), which probably explains the competitive pricing of this dish. On the whole it was a decent soup especially given the limited number of ingredients the chef worked with in its creation.

Our 3^rd dish was the cold crab. When it came, we were all a little underwhelmed mainly due to its size. The main shell was smaller than the size of a gentleman’s palm. Taste wise it was fresh, with firm flesh, although the flavor was a tad bland. The soft creamy yellow roe was quite pleasant, although not as richly flavoured as the roe of hairy crab. For the eagle eyed amongst you, you will notice the absence of some of the crab’s legs in the photo. (Don’t worry, Imperial Treasure MBS does not import its crabs from the Tohoku region in Japan which was recently made famous by a little accident in a town called Fukushima.) As usual in our rush to tuck in we forgot to take the pic, and so we had to reassemble/reconstitute whatever parts we had to make the picture.

The 4^th dish was the roast chicken. This is arguably one of the best dishes of the day. The meat was tender, succulent and juicy even at the breast area. The skin was crispy and the chicken was flavourful throughout. It can sometimes be difficult to find really good roast chicken. Mostly when the skin is crisp, the meat can be dry in some parts, or the meat is bland. This chicken could possibly have been free range, although at S$19 for half a chick, no one would say it was a steal.

The 5^th dish was the beef cubes. The seasoning was good and was not too salty, and the fried garlic slices accompanying the meat was decent. It was not over-fried which if you do encounter would result in a rather bitter aftertaste. The cubes were medium done and were tender. Thankfully for this dish we were 2 men down as MG was out and Dann is a Buddhist. (How I wish everyone was Buddhist)

The 6^th dish was the hot steamed crab. Taste wise broadly similar to the cold crabs, but on balance we decided that this crab is probably better eaten cold.

The 7th dish was the salt and pepper pork ribs. The meat was somewhat chewy owing to its chunky cut. Taste and flavour was good, and despite the seasoning style, it was neither too salty nor peppery, and yet the seasoning did permeate through the meat.

The 8^th dish was the steamed spinach with 3 eggs (salted, century and standard). This dish is common throughout many Chinese restaurant establishments these days, and I suspect this order was more of an attempt to maintain a balanced diet for club members. Standard fare overall here.

The 9^th dish was I think the gong bao xia (prawns done kung pao style, which is with dried chilies, cashews and onions). The prawns were fairly large and they were fresh and crunchy. Unfortunately taste wise they were quite bland, which seems to be the case for most farmed prawns these days. Fresh but bland. The kung pao seasoning was well done. Not too spicy or oily (ahem… unlike at silk road).

Our final dish before desert was the crab meat fried rice. The rice was fragrant, grainy and tasty. It was not too oily, although it did seem to lack a little bit of salt. This feeling could have been partly due to the earlier dishes, which might have numbed our taste buds somewhat. On the whole this was a good dish.

There were 3 desert dishes selected. Almond cream, Or-nee (mashed up yam/taro with gingko nuts) and double boiled hasma with lotus seed. Unfortunately again, we forgot to take a pic of the almond cream before finishing. But it looks a lot like a bowl of diluted off-white paint, so you can imagine.

The almond cream served at Imperial Treasure in my view is one of the better ones you can find in Singapore. It does not have the starchy flavour that you find quite often in other places that serve almond cream. As for the Or-nee and Hasma, I cannot comment as I was not offered even to have a spoonful, so I suspect it must have been way better than average.

So rounding back to our little experiment mentioned earlier, the answer to our question can be found by figuring out the details in the pics…. And if you can’t, let’s just say Ebenezer’s still stuck in Christmas past!

By: Club scribe aka Veg or Guru