In between meetings, I had a hankering for doungnuts. Maybe it's the cold making me crave for sugar bout to keep warm. I don't eat much nor hanker for doungnuts in Singapore - it's a strange feeling jut wanting to eat doungnuts so we found Krispy Kreme and it was so delicious.
Dinner was with our new channel partners and we went to a Korean sashimi restaurant - chose a private room for 4 of us to discuss business matters. There was much food of various fishes and it was overwelming. The highlight of the dinner was this really smelly fermented fish - Hong Eo홍어 - it is actually deeply fermented skate (type of fish - that is similiar to sharks) - that Young Jin says 'smells like toilet' - I think it smelt worse than that. This is really bizarre...
You wrapped the Kimchi cabbage with the pork + Hong Eo + Squid and put all in your mouth. In the photo, Hong Eo is betwen the Pork and the Squid.
Koreans love to drink and between the four of us we drank 2 bottles of San Sa Chun (a type of rice wine), 4 bottles of soju and 6 bottles of HoeGarden beers (from another place because the soju was not enough). The room also smelt of tobacco because the 3 Koreans are heavy smokers so when I am back in Singapore it's time for detox - I never smoke and rarely drink hard liquor back home only red wine.
San Sa Chun is rice wine brewed with corn starch and haws. The blend of rice, corn starch, and haws provides you with a unique and refreshing taste unlike most rice wines. The natural sugars in the fruit provide a subtle sweetness to the taste.
San Sa is the Korean word for Hawthorn, which are various trees or shrubs having clusters of white or pinkish flowers and reddish fruits. Haw is the fruit of the Hawthorn. After this research, I was surprise that San Sa is also called here in Singapore as San Zar, also known as Haw Flakes. Kids love it as tit bits and I have grown on this tit bits - not knowing that it is from the same Haw that was made into wine. Surprise, Surprise!!
San Sa Chun
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