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A lot of it comes to the minutiae of I love Cantonese foods but I don’t love Taishan food which is the style around here. Everything is kind of the same as food I love but kind of way too bland. Claypot rice in Malaysia for example is super crusty and salty and flavored but it’s just kind of sad here.

Anyway, I’m thankful to have the raw ingredients I need to make the kinds of foods that I miss. None of the Singaporean or Malaysian spots other than curry leaves bistro in Pleasanton hit quite right either.