Since I first step foot in Singapore years and years ago I couldn’t help but fall in love with their food. Their dry beef hor fun (which we thought was the same as char kway teow are two different dishes we later knew), chinese fried rice, the other version which is nasi goreng (from malay stalls), curry puff from Old Chang Kee which I successfully made at home, grass jelly and Mr. Bean’s Soya Ice Cream. I love it so much I was already thinking of buying my next cup even before I finish the current one I was having. I would have a total of 3 servings a day. I doesn’t help that it’s always crazy hot in Singapore and you have to walk everywhere.
So I guess it is understandable that I’d crave for it whenever I’m home in the Philippines. I so wanted to bring Mr. Bean here in the Philippines if only I had the capital to do so. (I still want to bring Old Chang Kee here. Ok walang uuna saken ha!) Same with authentic chicken rice. So I tried to make my own soya ice cream at home. It’s just not the same. I kinda gave up.
Then after my last check up last week in Alabang I headed over to ATC to try Wee Nam Kee’s chicken rice. I don’t know I just had the baddest kind of craving then. Did I like it? Hmmmn. I like their chili. That’s it. Then I was about to leave when I saw a poster of Mr. Bean which made my heart skip a beat. I was in a hurry to leave then so I made a mental note to check them out next time. I learned that they just opened a couple of months ago. Will do a part two once I get to visit Mr. Bean Philippines and try their soya ice cream.
P.S. This made me want to try my hand at making my own soya ice cream again since I have a tried and tested taho aka tau huay recipe. Hmmmn let’s see if the local Mr. Bean’s soya ice cream will revive my past obsession with it.