Sunday, July 20, 2014

Durian sago dessert from Ah Chew

This is new from Ah Chew (181 Thomson Road, Goldhill Shopping Centre). A ball of durian pulp in durian cream with sago. Well, new to me at least since I haven't noticed it on the menu before. It's quite nice and it's here to stand in as my favourite durian dessert whenever I feel like having that durian mousse from Dessert Bowl at Serangoon Gardens.

Saturday, July 19, 2014

Seng Huat ba chor mee and a piggy pork chop bun

I remember Seng Huat from some years back. I had initially thought that this shop (Seng Huat Coffee House, 811 Hougang Central, #01-206) was another ba chor mee place that went by the same name, but after checking out the "accolades" they've stuck up their walls by a couple of commercial food blogs, I realised that it's that very same shop I had back then. Almost nothing seemed to have changed since. There's no more meatball now. The noodles were still an average bowl which wasn't outstanding in any particular way. I hear that these guys running the stall are the 3rd generation from the same family so I guess that's just the way their bowl works. With the weak vinegar and oddly, ikan bilis which couldn't be tasted once everything was tossed up.

In that very same coffeeshop, the drink stall sold these cute looking pork chop buns which I couldn't resist not ordering. With beady raisin eyes that challenged you to eat them and no less. It was actually a pretty decent piece of peppery pork chop between the buttered pig faced buns. Albeit a little thinly sliced. I would have done away with that sweet chilli sauce and mayo.

Friday, July 18, 2014

Sumire Yakitori House......the good, the edible and the forgettable

The Good

This is not tea. It's chicken soup. Very good chicken soup. A small pot serves approximately two cups. Even if you were an enemy to yakitori and would eat nothing of grilled meats on sticks and their ilk, try this soup. 

That's the chicken shoulder, shio. It's quite nice. I can't specifically point out how it tastes like, but I think it's pretty good.

The Edible

The piping hot tamagoyaki mentai cheese was what it was. I could imagine how it would taste and it was pretty much that. What I didn't expect was that it was rather large. I'm not complaining.

Pretty competent if unexceptional tori hatsu (chicken hearts). Did a better job than Ippudo.

Tsukune (chicken meatball) was again, decent if unexceptional. I tried to like these, but ended up feeling that they were just okay.

If I remember right, the kawa (chicken skin) was another okay, not impressively so item. We had a pretty good sensing of the food quality here at this point.

Grilled nasu (eggplant) with minced chicken and cheese. I didn't dislike this at all, but it looked really clean for an izakaya styled food item. The look of the melted cheese made me think of plastic. No they didn't taste anything like plastic. 

The Forgettable

Too much mayo and that tonkatsu sauce flavour which I never liked in this bakudan korokke (croquette bomb?). The taste was rich, mayo-ey and greasy. And not in a way that was enjoyable for me. Pity because this was a good idea.

These are some of the more poorly done tebasaki I've had in a while. Even the a la carte buffet styled grill at Shinryoku tasted better. Whatever little meat there was, was dry and hard. 

I like mentaiko stuff. The mentai mayo topping didn't save these boring chicken breast.

As much as I understand that izakaya food is generally salted to make one drink more, the ume paste that they squeezed over was way too salty even over chunky bland chicken breast. Unpleasantly salty.

I'm not too impressed, but I guess this joint ( 80 Middle Road #01-88/89, tel: +65 6338 9963) has enough that we could give them a second go since there may be other things that we didn't get a chance at that might be good. 

Tuesday, July 15, 2014

363 Katong Laksa, Holland Village

I haven't been to this hawker centre in a long while and it seems that there's a 363 Laksa at the nasi lemak stall (#01-15, Holland Village Food Centre, 1 Lorong Mambong) where one simply orders from the side of the stall. Is this even related to the other one at Lorong Liput? Anyway, the gravy was sufficiently rich and had enough spice to be fairly satisfying. But the flavours certainly didn't beat a certain French chef whose rendition was more outstanding. Not enough hae bi here. But I'm not complaining. I quite like their otah

Sunday, July 13, 2014

The kani ramen from Keisuke Tokyo

I never got to try this crab stock ramen back at the old Keisuke Tokyo shop before Parco folded, so this was one of those bowls that I've been wanting to give a go. To be honest, I wasn't very impressed with this (3 Temasek Boulevard, #02-391/392 Suntec City Mall, tel : +65 6337 7919) like their shrimp based ramen. While there was genuine crustacean flavor infused into the broth, the base stock was a little too viscous to be enjoyable in volume. These flat noodles that were used are also not my thing. I also would prefer, a more robust crab intensity in the there. 

I'm inclined to think that I don't agree with Keisuke Takeda's shellfish broth noodles, but it certainly wasn't true for their Ise ebi tonkotsu broth they did a couple of months ago back at the Four Seasons shop which I thought was pretty damned good. I hope they bring that back.

Saturday, July 12, 2014

Of artichokes and onglet and......

After being informed that the Brittany artichoke season is back again, we immediately made reservations at Le Bistrot Du Sommelier. It is also because of this very reason that we realised that the last time we had visited was almost year ago because of the artichokes that were in season. It was also an excuse also to come for their onglet which we really liked. Tender and sear crusted under their shallot and garlic confit.

This time round, we allowed ourselves to be convinced of their joue de boeuf which was slow cooked for 18-24 hours with red wine. The meat was nothing less than fork tender. Dessert was preserved plums in Armagnac and vanilla ice cream. It was something that subtly grew on us as we ate.