Recently at Tsui Wah (翠華)

From a recent visit to Tsui Wah.....

I've been curious about their scallion oil pork chop with triple egg rice for a while, telling myself that I'll never get it because...ginger. Tried it recently. Ginger flavour's not as strong as I thought. Still not into it but at least now I know. Definitely not bad tasting. It's just me.

There was a limited time chicken cordon bleu for December. Crunchy fried outsides and moist chicken with cheese. A little greasier than I imagined but not bad tasting as a whole. Those buns that came on the side were nicely buttered. I've mentioned before that I like their borscht and that little bowl that came with the set was a bonus!

Mashi no Mashi, Pickering Street

Mashi no Mashi (#01-42 Nankin Row, 3 Pickering Street, tel : +65 8957 8620) relocated from their previous location at Guoco Midtown to China Square. Place downsized physically from what looked to be a full restaurant to a ramen bar. The menu kinda went the same route and streamlined. I guess a few hard lessons were learnt there.

Some refreshing lemon soda water.

A la carte orders get a complimentary serving of of their charcoal grilled edamame. Wagyu fat is apparently involved. Most of the flavour is on the pods.

Something(s) has changed with their ultra wagyu bowl. I remember the broth being better. Beefier. I'm getting mushroom elements in the broth today. Like those from the gyukotsu bowl at Ramen Makotoya. Except that Ramen Makotoya did it better. Visually, one can already tell it has changed from their previous bowl.

The hard noodles weren't that hard as well. 😮‍💨 

There's a summer truffle bowl.

It's oddly a little sweet. Maybe it's the snow peas.

I decided not to continue putting up with the sweetness. One's made with Habanero and the other, Carolina Reaper. I recommend the latter if you enjoy heat. Instant scalp prickles. But it dragged the summer truffle bowl out of the annoying in the sweetness.

Their wagyu horumon featured offal in some sweet sauce that reminded me of those from bulgogi. I recognised tripe. There was another thing in there that was super chewy. I mean, super chewy.

This was Mr Mashi. Banana sherbet according to the menu with pecans and maple that tasted like ice cream rather than sherbet.

Breakfast at A2B Veg Restaurant

We've had breakfast at A2B Veg Restaurant a few times. This wasn't the first. Ordered a few "usuals".

Like vadai.

And their mouth watering ghee pongal which appears to have gotten its form back.

I wanted another go with their carrot uttapam today. To convince myself that what I had previously was how it is and will be. But, the coriander wasn't in the uttapam today. The sweetness from the carrots also didn't taste as apparent. Why?!

Our first ragi idly. Never noticed them in the menu previously. These are made with millet flour. Texture was a little more supple and there seemed to be a faint nuttiness together with the fermentation sour.

Re-visiting Khin Kee Handmade Fishball Kway Teow

I was surprised to see Khin Kee open in the late evening. I always had the impression that they do breakfast and lunch. Maybe dinner but not late evenings. The old uncle wasn't there. It was some Chinese lady running the shop. She's managed to nail the bowl of noodles right down to the lack of awesome flavours just like how the uncle does them.

My consolation was the extra portion of fried fish cake.

Yujia Fried Pork Century Egg Dumpling Noodles, Boon Tiong Road

This stall is located in the same coffeeshop as Shiok Hokkien Mee. The noodles were similar to those from the defunct Sandankan Food and Ah Yen Traditional Fried Pork - Sandakan styled noodles from Sabah with fried pork that's been marinated with fermented bean curd. 

What differentiated Yujia from the other two stalls were their century egg dumplings. Kinda tiny and forgettable if you asked me. The sliver of century egg was puny. Not feeling for it. Pork's freshly fried and pretty good tasting. Flavour from the noodles were kinda pedestrian until I doused the chilli sauce in it.

Note to self: Noodles rock with the chilli sauce. Don't get those century egg dumpling from them.

Jiakali has shifted to a new spot in Chinatown's Food Centre

Jiakali closed their old shop and shifted to a new unit (Red Zone, #02-095 Chinatown Complex Market and Food Centre, 335 Smith Street). The menu has changed a little and they've also upgraded from plastic utensils!

This was their pork trotter curry. Unusual to say the least to have pork trotters in curry. Meat from the trotter was tender with jiggly bits of skin and fat. Nice.

You can top the rice with a fried egg.

This was the only bone from the entire portion of pork trotter.