An offal-y nasi lemak from Bona Aroma

Nasi lemak from Bona Aroma. Not the standard chicken wing or fish configuration. I picked what I wanted and there were chicken livers and paru goreng. Livers were fried and kinda dry-ish and slightly powdery textured. They use basmati rice here which is cooked with a little less salt that what I'm used to encountering for Malay nasi lemak. That said, it was quite good with the sweet/spicy sambal and serunding.

Pandan mango cake from Chalk Farm

Came across this pandan mango cake from Chalk Farm. I liked this. There're more mangos in the cream than what could be seen. A little less cream would be nice.

Recently at Suju Takashimaya

Buri daikon from Suju ( 一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八, 十九, 二十, 二十一, 二十二, 二十三, 二十四). Yellow tail fish head with large chunks of daikon in a sweet-ish mirin soy broth. In retrospect, I liked the meat from the head more than the body.

Took me a while but I realised that their rice set alone makes a warm and comforting light dinner. Just rice, takuan (one time refillable) and a bowl of smoke-y good tasting miso soup (not refillable).

Forno di Fernando, Trio

Came across news recently that Fernando's Pizza at Trio, which I had previously thought closed down, has pulled a phoenix from the ashes and become Zazz Pizza 2.0. Well, it's Forno di Fernando (#01-09 Trio Mall, 1 Sam Leong Road, tel : +65 8228 8480) actually and it's the spiritual successor of Zazz Pizza which Fernando's New York Slices/Fernando's Pizza wasn't.

If any one was confused here, the chief pizza architect here's Hiran Fernando. We've been having his pizzas from back at Zazz Pizza when it was at Short Street until it moved to Cross Street Exchange before Fernando's Pizza came about. This new Forno di Fernando felt much like an incarnation of Zazz Pizza which we missed.

Menu's not exactly the same as Zazz though the Neapolitan styled pies are back. 

Tried a couple of their limited time specials (going for $25 each) which included this Cheese Platter Pizza made with 6 cheeses (Mozzarella, Taleggio, smoked Scamorza, Fontina, Gorgonzola according to the menu). That included shards of Parmesan crisps, drizzle of pistachio sauce and walnuts.

Pretty cheesy pie but I thought a balance here might have been lacking without an acid like baslamic vinegar. Also not getting much pistachio flavour from the sauce beyond some sweetness.

The other special was the Fernando's Curry Crab pizza featuring curried crab meat, curry leaves, stracciatella and some coriander cream amongst a few other things. Nice. For a moment I forgot this was pizza. Flavour from the coriander cream and curry leaves were familiar and paired unexpectedly well with the stracciatella. Liked this more than the Cheese Platter pie.

The hot honey and powdered cheese on the table helps with the cornicione. These didn't seem to be as easy to eat as those back in the days of Zazz. Something about the crust has changed. 🤔

Panna cotta needed more passionfruit sauce.

Not a fan of their pistachio affogato. This wasn't anything like the regular variety. There was a lot of ice cream and only 1 shot of espresso which I felt was inadequate.

Skylab Cooked Food, Tekka Food Centre

Chanced upon Skylab Cooked Food (#01-228 Tekka Market & Food Centre, 665 Buffalo Road) and their rustic looking uppuma and decided get an order of it with a masala vadai on the side. The stall occupies both unit 227 and 228 and this was from 228.

The uppuma here much less intensely flavoured compared to the ones from eateries like Saravanaa Bhavan or Komala Vilas. Enough spice to be discernible, not much ghee if any and lightly salted. What I didn't expect was the auntie asking if I wanted them with curry or sugar. Never had them with sugar so I picked that and it's actually kinda good. That fried masala vadai's pretty decent too.

JrPizzeria, Alkaff Crescent

Caught wind of JrPizzeria (115C Alkaff Crescent, tel : +65 8731 8840) and thought they sounded promising.

Had a bresaola pizza. Looked different from the menu. I thought it needed more bresaola because it was the one thing that I couldn't quite taste properly in the pizza. In short, inadequate. Every other ingredient had made itself known. 

That being said, their vaunted sourdough crust was also little more dense at the cornicione than I liked.

Tried their pineapple pizza which was basically a take on a Hawaiian. Got this with their cheese snow.

I'm really not getting much cheese flavour outta that cheese snow. Otherwise it's a pretty decent Hawaiian with thin sliced pineapples instead of the little chunks of canned variety that most other similar pizzas use.