Haha, something like that but will never in the slightest stress out the chefs and the kitchen Lol.

Driving home and stopping to try out different places provided the opportunity over the years. Some are open while some restaurants are closed because of the pandemic and the typhoon. I will be on the lookout for some new ones seeing that tourism is starting to flourish here again and update the ones I've written about before whether they're still operational.

I used to make the water spinach fritters at home. To create the batter, ingredients are just gluten-free cornstarch, ice-cold water, baking powder, salt, and pepper (garlic powder optional) each batter-covered leaf is fried in really hot olive oil or air fried. They're just quite tedious to prepare one by one but deliciously good.

Hope your weekend is treating you well.