iltoroargento

I totally agree lol. Never been anywhere else like it. I’m surprised the hot pot let you down though. The only places I felt were middling were in Orchard Center.

Agreed. Singapore felt like Disneyland. There’s a place for that experience and I can only take it in doses lol.

I loved Shanghai. During that trip, we stuck mostly to the historical bits, which I was suuuuper fascinated by. We had a few days there and a few more in and around Beijing with some traveling in between.

Foodwise, it was awesome, but all very traditional fare (which I never grew tired of and would definitely go back). We were on our own, though, so we didn’t have the luxury of local friends and their preferences. Definitely got gawked at a bit more than in Hong Kong, but everyone was super kind. A bit more businessy, I’d say.

Lol the durian debate continues! Yeah, the variety is definitely true of London. It has more of an organic sort of variety that I would compare with San Francisco, New York, or Hong Kong.

I think what really hit me was the overt curating I saw in Singapore (which also has a chilling/freezing effect on the small restauranteur) All the restaurants I went to were completely amazing and, like anything in that city, way more costly than in any other country I’d visited that trip. Singapore, at times, felt a bit gauche and decadent with how great/polished everything was.

I also think it’s interesting to see what permeates these trade hubs in terms of food. I will say that I did not catch any Caribbean fare in Singapore, although I wouldn’t be surprised given its imperial past. International hubs for technology, finance, and pretty much anything else miss out on varied cuisines if they’re sufficiently culturally or geographically insulated (looking at Paris and Shanghai from my experience lol).

I’d throw San Francisco in there as well, but I don’t think either really match Singapore in that regard. I think it’s a combination of having been a gigantic financial and trade hub for centuries (I see London and San Francisco more as endpoints, honestly) and the pressure/post colonial culture from the island state’s government to curate their image/culinary scene.

It’s a very unique crossroads and set of circumstances which I have not seen anywhere else in the world.

Edit: “an” to “a”

Singapore has some of the best food for sure. Absolutely world class across nearly any cuisine. Say what you will about their economy/politics, but that kind of variety is really hard to find.

I had one of the best seafood alfredo pasta dishes of my life in Cambodia. Just a random place down the street from our hotel in Siem Reab and I happened to see someone else order it or I’d have gotten another likely amazing plate of Nasi Goreng.

I also had insanely good sushi in Istanbul. Idk if this one really counts because I went with a local friend from university who showed us around, but I was still surprised since it wasn’t a super pricey or ritzy kind of place and had a lot of locals working alongside some Japanese chefs.

We’re past the point of redistribution. We need to take it out of their hides as well.

If they brick your system, is it a fair response to brick their CEO and company property? I feel like that’s the recourse here.

That scientist sure looks like he has experience with clean burning propane and propane accessories, I tell you hwat!

I’ve never seen it, because even as a kid, I knew James Cameron was a hack and it would be some rehashed story with new paint that he’d call the next big thing.

Turns out it was basically Dances With Wolves with blue aliens.

Edit: Or so I have been told.

But what about all those casual farmhands looking for scenic rim jobs?! Where will they go now?

If I were practicing, I would be suuuuper hesitant to do that in any half reasonable jurisdiction. Bar associations (and judges) take client fees pretty seriously and attorneys are already obligated to review everything (even if it’s a fiction we all turn a blind eye to).

I feel it. To be entirely honest, it was already probably sent by an underpaid secretary or paralegal. Now it’s just more apparent that they have too large a caseload.

If it impacts the case, you can see about having them hand it off to another lawyer, but that is definitely something to be strategic about (especially depending on the nature of the work).

Most attorneys are willing to pick up a case or contract work with a sort of finders fee to the first attorney that depends on how much work was done before the handoff.

Not sure if it’ll work for you, but I’d try an honest conversation as a lot of the times, attorneys are aware that certain cases/clients aren’t the right fit or they may be unable to handle the caseload.

Drop him.

Along with the equally iconic…