What does it feel like to fly from America to Southeast Asia? America's simplicity and extensiveness, like cool cowboys, Southeast Asian moist and affectionate, like tropical Niangya. I haven't tried this flight experience yet, but my taste buds have tried it. At night, OCT Manhattan dining bar, order my favorite cream mushroom soup with bread, the jumping fat cow mushroom rice, of course, and the latest favorite yak small row with American sausage, the cow small row does not look at the inside of the bright red extra "raw", but eat it outside the tender, and the pork intestines crispy, The hot fries, the sour cucumber, we have to get tired of the various western restaurants how to cook steaks, we also like to get up. Sha, the representative of the Malaysian Niangya cuisine, just entered, that is called a sweet. Rice noodles are white and smooth, the soup base of a variety of materials such as Crisotto Nanjiang Coconut Milk is sweet and delicious, the big spicy shrimp eats people full of happiness, and there are half a braised egg a few fish cakes, is there a moist and warm tropical sea atmosphere? The American Western restaurant can actually make the sand so great, but also drunk. This is probably related to the manager, Mr. Chen, who is from Guangxi and has a Guangzhou dining experience near Southeast Asia. When this warm and humid air flow called sand enters the body, those cold feelings in the winter river city, there is also a kind of encounter called cold and warm front, people can't bear to leave this weekend's meal bar for a long time.