how to survive bad food

I am happy. I am content. I am at peace.

Taiping food is yummy. Taiping food is delish. Taiping food is heaven.

I want to ta pau Taiping food back to Shah Alam. I want to ta pau enough for one month.
I want to Cut Bloody Bistro and Paste Cashier Market.
I want to tell the hawkers that they can get a lot of $$$ if they franchise at SS17.

But all this is impossible. I know because I tend to type nonsense when I am on a sugar high. I am on one right now.

Oh well.

All I can do is take loads of photos of yummylicious Taiping food. And what shall I do with them? I shall whip out my phone before meals and stare long and hard at the droolifying food. And when I eat, imagination shall dance across my tastebuds.

Hah.

Your tasteless maggi goreng shall become ultra-deluxe bihun mi goreng with heaps of slurp-worthy gravy and all the right stuff.

Your wobbly artificial tofu shall be a mellow taste of carrot cake in my mouth; crispy on the outside, soft on the inside.

Your 90% water apple juice will transform into that intoxicating mixture called "sem boey" - lime juice, watermelon, honeydew and jelly on ice scrapings so delicate, they disappear instantly in your mouth.

Taiping food totally pwns Shah Alam food.

No wonder all the pigeons didn't want to fly there.