Thursday, September 03, 2015
This was definitely not as satisfying has I hoped for but I suppose it did the job out of dinner. Apart from being rather heavy handed with the vinegar on their rice, I personally found the quality of the seafood a little shabby considering the number of Japanese clientele Liang Court has. The tuna was especially disappointing; those negitoro bits were nothing compared to the ones that you could get at Tampopo. Considering that this shop does a lot more sushi/sashimi and were a sort of a specialist (I used that word loosely here), I found that disappointing.
Tuesday, September 01, 2015
I was introduced to Hong Kong Mongkok Dim Sum (#02-097 Chinatown Food Centre, 335 Smith Street) almost a decade ago by a friend and in that past decade, I've never come back much. This was street food dim sum untainted by glamour served on styrofoam plates. But you do get them as freshly made as it gets and the quality was very very decent. They do not have much by the way of variety, but what they do have, are done pretty well. Those char siew bao were literally bursting at their seams with their stuffings and the siew mai were both savoury and meaty. In the past decade or so of my life, I've also learnt to appreciate the steamed chicken claw dish commonly known as phoenix's claw. The required effort to make them were no laughing matter and these ones here were slurp off the bone tender.
Not thirty seconds stroll away in an adjacent lane is Tai Wah Cooked Food (#02-115). Not to be confused with the other Tai Wah that does ba chor mee at Hong Lim, this stall sold fried Chinese breads. Like the butterflies and the hum chim pang. Well, I couldn't get the pandan flavour out of this pastry but as butterfly fritters went, these were nicely done with the prerequisite crispy shell dotted with sesame seeds and chewy insides. I realised that the "wings" weren't just stuck with each other but were knotted into a pair.
Monday, August 31, 2015
It has been nine years already. Nine years of perspectives in gastronomical proportions. Did I imagine myself to be doing this for so long? No I did not. I didn't see very far ahead then when I started this blog and I still cannot see far ahead today after each year to a Nazgul. No, there're no auguries cast from chicken entrails or swirling tea leaves to be read of what comes ahead.
How long have you been hanging around?
Sunday, August 30, 2015
Yes, this was exactly the same coffee shop as the recent one with duck noodles. Pretty decently cooked nasi lemak if not one at the top of the game. I guess the rice was savoury enough. I'll pass on those over fried skinny chicken wings the next time for something else. And yes, this was another satisfying breakfast.
Saturday, August 29, 2015
People give their restaurants different names for different reasons and mostly, it's for association. But what struck me about Cicheti (52 Kandahar Street, tel : +65 6292 5012) was how inappropriate the choice was. Not that it was offensive or anything. It's akin to calling your restaurant tapas or dim sum when you actually don't quite serve those. If you didn't now, cicchetti are little plates of snacks that are served in Venetian bars; little plates of snacks very similar to tapas or dim sum.
But I suppose after all these years, I'm past names. It is today a mere handle for reference. Any meaning behind them is no longer of much significant or even at all, lost in hubbub.
They have burrata on menu that came with prosciutto di Parma, grilled bread and fruit. The cheese was expectedly milky and light and the ham was quite moreish. Those grilled peaches, or were they nectarines, were a little more tart than sweet. But I thought the plate was enjoyable altogether. I would have liked more bread and fruit and less rockets.
This was their quattro formaggi pizza - a semi blistered chewy crust topped with fior di latte, ricotta, Gorgonzola and maybe Grana Padano. What elevated it was the honey you could request for on the side. Memories. Definitely worked salt from cheese and EVOO. Good for returns.
We tried their pappardelle al ragu because their rendition of the ragu used lamb shoulder. The meat was minced rather than shredded as we had imagined and didn't taste very much of the lamb. The rest sauce was quite ordinary. Not a candle to the awesome one I've had in Rome though hoping never hurt anyone. But - the homemade pappardelle was amazing. The springy textures of the eggy pasta was possibly the the best I've had so far.
And then, a cold smoked cheese cake to end. The smoked cheese was quite pleasant and the buttery crumbles were delicious, but the cake was otherwise not so impressive that we'll ever come back for seconds. Those shards of caramel tuile were quite nice initially, but the sweetness got to me after a while and they tend to get stuck on teeth.