Monday, May 01, 2017

Victory Seafood, Neil Road

We came across this cze char stall at the end of Bukit Pasoh (120/122 Neil Road, tel : +65 62224889) by chance. The shop looked unremarkable but their food was not bad.

We had claypot tofu. I was surprised that these guys didn't use those circularly shaped egg tofu which most cooked food stalls do these days. Which isn't a bad thing since these ones were quite nice. What's not visible from the dish are tau kee (dried bean curd sheets) and strips of pork belly that's in the bottom of the claypot. 

There was a deep fried chicken with some chilli glaze. The Chinese name of the dish translates to 'Mala roast chicken' but the flavour is nothing like that. This was much less spicy and even had a little bit of sweetness from what I'm guessing to be caramelized sugars. The bird had pretty crisp skin that's well salted, featured tender meat and those garlic chips on the top were crisp and fragrant.

I thought their stir fried kailan was pretty awesome. There was enough fish sauce flavour which made it deliciously salty and a smokey wok hei to the crunchy vegetables.

Sunday, April 30, 2017

Another brunch at Geylang Serai Market

We came back to Geylang Serai Market for another round of good eating.

That's a mutton dum briyani from Azizah (#02-127 Geylang Serai Market and Food Centre, 1 Geylang Serai). From what I gathered, the style of the briyani from their stall is Pakistani which uses less spices and oil than the Indian variety that we commonly see here. The traditional ingredient of ghee is replaced by low fat milk and yoghurt. Some may consider the differences in ingredients a travesty. And yes, the did taste noticeably lighter in flavour as compared to of the others but I didn't think that much was diminished.

For one, the texture of the lighter basmati rice was more defined because those grains were light and separated. Their achar was a fruity tasting type that I've never had before and I loved it. Sweet, salty and sour very much like sng boey (Chinese pickled plums). There was a bowl of dalcha on the side and a little gravy from the curried mutton as well so nothing is really lacking in the department of flavour. Definitely coming back again some other time.

Geylang Corner Food Stall (#02-121) serves mee rebus, mee soto and satay. There's a mee rebus special that involves some peanut-y satay gravy and three sticks of satay in the bowl of noodles. I thought this was actually pretty good. One can immediately draw parallels with the mee rebus power from Rahim Muslim Food. This plate inches up a notch in comparison because the flavours of the gravy are enhanced by fried shallots. 

We also liked that those yellow noodles don't have the alkali taste. I'd eat this again.

And for desserts, some lontong from Warong Solo (#02-123). If you aren't local or don't know what these are, I'm joking. The dish is a curried vegetable stew of sorts with rice cakes. The rice cakes here had a pandan aroma. Portion in the picture features extra shredded coconut (serunding kelapa) which was requested for. This was reminiscent of the bowls we had from Kampong Corner.

Today's hearty brunch was washed down by a stiff brew of Hainanese coffee from Hainan Kaya Toast (#01-125). This stuff was thick - like how it should be done instead of the watered down excuses for coffee that's rampant all over the island.

Saturday, April 29, 2017

Roxy Laksa @ Timbre+

Roxy Laksa (#01-17 Timbre+, 73A Ayer Rajah Crescent) it seems is one amongst a handful of laksa stalls that's supposedly been around for years. From what I found out, the stall is currently run by the third generation of the family that had started the business and the current day incarnation is in partnership with Willin Low of Wild Rocket.

I've never had the older laksa when they were located at East Coast so I don't know if there was any difference. This was an okay bowl. I was hoping that it might have been exceptional or outright outstanding but this just wasn't the case with a gravy that was quite tempered and more lightweight than what I had been expecting. It's not a bad bowl at all. I enjoyed it. Kinda did.

Friday, April 28, 2017

Quan Xiang Mushroom Minced Meat Noodle, Redhill Food Centre

I normally avoid queues. Mostly. Say 95% of the time. For some reasons, I was drawn to this particular ba chor mee stall (#01-80 Redhill Food Centre, 85 Redhill Lane) which had a queue.

Deciding to join that queue turned out to be a good move. A $3 bowl came laden with much more porky goodness than I had been expecting. Minced pork, sliced pork, pork balls, sliced pig liver, fish cake, mushrooms and lard. Those livers were also expertly cooked that it was tender and none too liver-y. If I had to criticize, the weakest link for the bowl was their noodles. There was that bit of alkali flavour and possibly because of the quality of the noodles, didn't hold up their texture as well as I would have liked from the cooking. That being said, I'm not adversed against eating here again if I'm in the vicinity.

This by the way was what I call a clean bowl. No chilli or vinegar. An option that is also commonly indicated as 白的. It's a good litmus for the quality of a bowl of ba chor mee.

Thursday, April 27, 2017

Seng Huat Western Food, Zion Riverside Food Centre

Came across this stall (Stall 12, 70 Zion Road) the last time we were here and decided to try them out for the nostalgia of old school Hainanese styled western food. This was a beef burger with rice and a fried egg. That egg was good. Molten yolk with none of those over fried crispy borders and a light drizzle of dark soy sauce. The meat tasted old school. Minced beef, onions and I don't know what else. I haven't had a flavour like that in a long time with all the variety of imports that we've had in the last decade. And that brown sauce just reminds me of that gloop that they use for KFC's mashed potatoes.

Tuesday, April 25, 2017

Fukusen, Hotel Clover

Got tipped off about this place from a little bird. Location is hidden from plain sight, but not exactly hidden within Hotel Clover (#01-02, 33 Jalan Sultan, tel : +65 6291 4818). At a glance, Fukusen looks like another run of the mill generalist for Japanese food with the run of the mill array of dishes ranging from kushiyaki, yakimono, sushi, sashimi, salads, various teishoku and you get the point. 

They could probably be just that. I was specifically recommended the uni don and we also tried the foie gras hotate don. Both were good. Bursts of flavours coming from the shoyu marinated yolk, foie gras, tsukemono and ikura. I don't know if their other stuff is worth coming for but these sure were.