Wednesday, October 29, 2014
So, now you know where I've been revisiting. I bought this partially based on a mention previously and decided to try out the Grilyarch from Laman's Delight. What does the name even mean? Anyway, it's as one can tell, a layered chocolate cake with cream and caramelized walnut bits in between. And supposedly brown sugar as well, but I can't tell. It was actually all quite nice eating it from the tip end. The cake was largely moist and crumbly at the same time and the flavours played nicely with bits of bite from those nuts. Until we got to the back part which had noticeably more walnuts plastered across. And because there was much more of those carmelized walnuts, it was wayyy too sweet. Didn't enjoy the last part.
Tuesday, October 28, 2014
So I got suckered again by the specials at Omakase Burger. This time round, it was their Gorgonzola bacon burger so I guess it's not my fault. I hadn't really read anything about it before ordering and as it turned out, it was a Gorgonzola cream cheese mousse rather than crumbs of the actual cheese And the bacon came in the form of crumbs that were scattered onto the cheese mousse rather than strips laid between the buns.
If you're wondering how it tasted, it the flavours of the blue cheese was really mild. I couldn't say that I could taste any of those bacon crumbs either. And I should have known that a mass market friendly place like them wouldn't have gone the whole nine yards with Gorgonzola. But then again, doing so would have really muted the flavours of their liquid steak oozing patty. Between the rock and a hard case then. Speaking of which, today's buns were a disintegrating mush by the time I got to the end of the burger.
Monday, October 27, 2014
This chilli hot chocolate from The Providore (333A Orchard Rd, #02-05 Mandarin Gallery, tel : +65 6732 1565) was unexpectedly pleasant. Each sip sent motes of tingling heat down the back of the throat which lingered for a little bit.
Sunday, October 26, 2014
I've been asked a number of times by a few friends if I've had dim sum at Wah Lok (Lvl 2 Carlton Hotel, 76 Bras Basah Road, tel : +65 6311 8188). Well, I haven't until today.
This was their steamed radish cake. I was hoping that it would impress me like the ones from Wai Kee, but this was really just a nicely done version that we have locally. Nothing more.
We ordered some bolo buns with char siew fillings.
The fillings were quite sweet, but wasn't cloyingly so for me. So I guess I liked that, but didn't quite think so much of the bun itself.
These were described as deep fried octopus tentacles and was on the chef's recommended menu. It was surprisingly not so expensive for a recommended dish. Lol. But seriously, this rocks. It's actually, deep fried octopus tentacles with prawn paste. And that prawn paste really elevated the flavours.
These are one of my yardsticks at dim sum. I don't know why since it's an illogical method, but I'm pretty sure many other people measure the quality of their dim sum experience by the standards of har gao of the eatery, amongst others. These were just okay I guess. Definitely had more satisfying ones.
Deep fried century eggs which tasted pretty much like how they looked. To be a little more specific, they were rather decent if unremarkably so. The brown stuff on top are hae bi hiam (chilli dried shrimp).
I forgot what these vegetables were, but this dish tasted a lot better than the looks suggested. The light brown broth was actually a full flavoured savoury chicken soup.
Lobster mee pok. Not bad, but nothing to get excited over as well.
While it cannot be seen on the picture, these cheong fun (rice flour rolls) are stuffed with scallops. Quite liked them.
The other common yardstick of many, also one of mine, siew mai. My expectations may have been elevated by all the queries about this place, but these were really just okay.
These are chicken and diced abalone pies. Sounded and looked better than they tasted. While it was obvious that there were meat inside, it was a little difficult to tell which was chicken or abalone. The pastry had a heavy cloy of oil which wasn't pleasant.
Phoenix claws which were competently steamed and flavoured. I rather enjoyed these.
Passable egg tarts.
These were known as mei ren yao (美人腰), or beauty's hips? They were essentially pastry puffs that were filled with custard and topped with what tasted like burnt cashews. The custard quality tasted retro if you catch my drift. While I couldn't say that I disliked them, I probably will never order them again.
The fillings of their liu sha bao were disappointing. It was a simple case of having a mixture with too much custard and too little salted egg yolk. It turned out to be too sweet to and flat to be enjoyable. With these buns on everyone else's menu, I had expected Wah Lok's rendition to be competent.
Some large dumpling in broth. This one was really quite good.
Saturday, October 25, 2014
We stumbled upon this stall while getting Thai food at Toa Payoh. This beef noodle stall is located in the very same coffee shop. I've long heard of the famed Empress Place beef noodles, but have never gotten a chance to try them. Certainly didn't know that they had opened a branch at Toa Payoh. This beef noodle stall by the way, from the point of its founding, forms part of the legacy of the more well known Hock Lam beef noodle business. Story can be Googled so I won't be going into the details here.
How was it? This was a bowl of their rice noodle with tendons. It was not bad. I think I liked this. From what I could detect, there was just their broth, sesame oil and some of their chilli sauce that flavoured the kuey teow. Which was really the main reason why I was keen to give them a go as it didn't come with the regular brown starchy gravy that Hainanese beef noodles are usually topped with. This one is apparently, Teochew styled beef rice noodles. Their stewed tendons were soft that you could just slurp them.
Thursday, October 23, 2014
Here's another visit to my current favourite guo tie shop and a look at the other stuff that they have on menu which we did not try previously.
These above are blanched bean sprouts topped with the minced meat bean sauce that they use for their zha jiang mian. Those sprouts were well timed in the hot water and cooked to the point where the raw edge was off while retaining a great deal of crunch. Good stuff.
We tried their (pan fried?) pancake stuffed with the same fillings for their guo tie. Crusty on the outside, juicy on the insides.
And then, a tasty spicy and sour soup. There wasn't so much heat from the chilli oil and the sour element seemed to taste like sour plum rather than vinegar. I kinda liked this.
That's a fried pancake filled with lotus seed paste, a departure from the common ones stuffed with red bean paste. While I generally don't quite appreciate thick pancake skins, this was actually not bad. The skin tasted like fried mochi.