The quality and range of restaurants in Singapore is nothing to complain about, but sometimes I do miss certain restaurants and meals from Canberra. It’s not only the food and restaurants themselves that I miss, but also the memories with friends and loved ones that I link to them.
We only got to go to Smoque a few times and I can’t wait to go back there and eat slabs of slow cooked smoked meat and drink cocktails from jugs with friends when we are back home.
My all time favourite restaurant Soju Girl is something I miss visiting often, even when I’m in Canberra. The crispy pork hock with sticky date puree is amazing and makes me yearn for a glass of gewürztraminer and dinner with my sister.
Then there are the Canberra classics that I made sure I shared with almost all of my close friends like the shantung chicken from Sammy’s Kitchen and the laksa from Asian Noodle House (I am yet to have better in Asia)
Hot chocolates and truffles at Koko Black with girlfriends after seeing a movie at Dendy.
My first ever Korean BBQ in Kingston with Mama J to celebrate Christmas, just the two of us, where we predictably ordered and ate too much.
Weekly coffees at Beppes with my best friend and Goodberry’s, where after years of eating it together, our concrete add-ins inevitably ended up being almost identical.
The duck pancakes at Jasmine House in Gungahlin where Key and I always ended up finding ourselves at every anniversary.
Sandwiches with work friends first at Elaine’s Pies in Dickson and then later at Pure Oxygen in Woden.
The ricotta gnocchi from Ellacure reminds me of a quick lunch Dad and I snuck into my busy schedule last time I was home and the delicious Vietnamese pancakes from Phu Quoc in Dickson makes me think of my last lunch with mum.
I could go on and on…
Although I used to go there with a lot of different groups of friends, it’s my brother and his partner that I most think of when I crave the amazing shantung lamb belly, soup dumplings and Hong Kong style lemon iced tea from Dickson Dumpling House or Dick Dump House as we like to call it.
This lemon iced tea is so similar to the one that I have had many times from Dickson Dumpling House, except it is a little less sweet so I figure it’s slightly better to chug a big glass of this version.
I used 3 Ceylon tea bags and 2 Twinings black lemon teabags (sometimes packaged as lemon scented tea)
You can give the teabags a little jiggle while they are steeping. That makes it taste better right?
I stored this in one of the jugs we normally have cold water in. You can use any container really, something like an old water bottle would be great.
On the day I made this I thought it would be nice to drink on the balcony while reading. Then I remembered I live in Singapore and it’s stupid hot outside, so I drank this in the comfort of air conditioning instead :)
Lemon Iced Tea
Ingredients – Makes a bit over 1L which is enough for approximately 3 large glasses
- 1/3 cup fine white sugar
- 5 black teabags
- 1 lemon, juiced (approximately 1/3 cup of lemon juice) + extra lemon slices to serve
- Place 1L of water in a medium sized saucepan and bring to the boil.
- Once boiled, turn off the heat and add the sugar and teabags.
- Stir until the sugar dissolves then let steep for 5 minutes.
- Remove the tea bags and pour into a serving jug or suitable container. Let chill in the fridge completely.
- Once chilled completely stir in the lemon juice.
- Serve with ice and lemon slices. Keeps well in the fridge for a few days.