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« Chengdu: Long Chao Shou (龙抄手) and what seems to be the favorite pastime in Chengdu | Main | Valley Foods Mediterranean Market- lunch in the store »

Sunday, 20 November 2011


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stay warm Kirk!


Thanks Kat!


So what's the strategy for Sab E Lee? Who's in the kitchen and when? :-)


Hi Jenne - It's got to be the original cook, for the life of me I can't remember her name. She's usually there during most lunches and dinners, but I haven't been able to pin down a pattern.


Is it that hard to make sisig? I'm sad=(


Hey TFD - Not this type, but I really don't want to make a large amount.


The last few times we've been to the original SEL has been a hit or miss on some dishes too. Nothing bad, just not as good as it could be.


Hi Carol - Yes, we've had that happen to us as well.

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