Chef Lup Roasted (立师父烧腊), Lau Pa Sat

Like moth to a flame, we were drawn to Chef Lup Roasted (Stall #04 Lau Pa Sat, 18 Raffles Quay) by the char siew hanging at the front of the stall. This was char siew rice with additional roast duck breast for $8.50. There was a lot more duck than char siew but that char siew was smokey sweet, beautifully caramelized with burnt ends. Duck's pretty decent with that sweet herbal sauce. I like the greasy chicken rice (油饭) it was served with.

Isle Cafe, Far East Plaza

Cai png at Isle Cafe (#02-66 Far East Plaza, 14 Scotts Road). I've seen them so many times and we've finally decided to get some. The basic premise of Isle Cafe is affordable, frills free and decent tasting economy rice. Liked the long beans and curry chicken I picked today. Not a fan of the cornstarch slurried spinach which was kinda bland.

Chop Chop, International Plaza

Came across Chop Chop (#02-67/68 International Plaza, 10 Anson Road, tel : +65 8770 3533) recently. The shop's located close to the escalator in the middle of the building. Food could be considered Thai and the menu offers a curated and straightforward combination of starch and proteins with options for sides.

This was the chicken with turmeric rice. $4.50 for the basic configuration which was just that - chicken and rice. Topping up a few dollars ($7.50 ☝🏼) gets additional two sides and a drink. Got myself some buttery broccoli/cauliflower called California Mix (🤔) and a mushroom egg thingy.

Chicken was thigh meat with a flavouring that tasted like a soy glaze/marinate that was savoury and a little sweet. Rice has turmeric flavouring and little else I could discern. The plate got a lot better once the tub of their nam jim has been drizzled over. Layered an umami hit of garlicky sweet, salty and lime with just a bit of coriander (which I didn't mind) that bumped both the rice and chicken up by a considerable notch. 👍🏼

There's sea bass with jade noodles. Noodles had garlic bits and fish came with a sweet sauce which like kecup manis. That nam jim worked on this too.

Lemon tea's not bad. Didn't taste like the regular variety. Something about the citrus in there that's different.

Feng Xiang Bak Kut Teh (豐香肉骨茶 · 炒粥), Food Republic @ Vivocity

The last time I had the fried porridge from Feng Xiang Bak Kut Teh was when they were still operating at Beauty World. I've been wanting to come to this stall in Food Republic at VivoCity (#03-01 VivoCity, 1 HarbourFront Walk) for some time but have also been avoiding it because of the crowd. Finally happened by chance. Got a serving with mixed pork innards. The smokey fried porridge was till as good.

Greek Shack stuff from Shake Shack

The current limited time them from Shake Shack is the Greek Shack. It basically involves using things like tzaziki, za'atar and mediterranean-esque ingredients like parsley, fresh onions, cucumber and tomatoes.

It's actually much better than their usual limited time menu items. This one had a layer of crisp freshness layered over their meat and the tanginess from the tzaziki to cut through. 

For some reasons, they were still "making" the tzaziki for the fries when they served so we ended up eating them with the cream from their summer peach shake. Fries + cream = 👍🏼

A summer peach shake that was a little bit more sweet than that we're comfortable with. Didn't taste peachy like what we're used to in peach teas. There's peach folded into it but it mostly tasted of vanilla.

Tzaziki was ready after a while.

Pretty refreshing with the fries. I seem to taste mint in it.

Getting pretty pricey eating at Shake Shack.

SG61 lunch at Wolfgang's Steakhouse

Lunch at Wolfgang's Steakhouse.

Their beef kut teh from last year's SG60 has made it into their lunch menu item called Taste Of Singapore.

The SG61 special is/was their 60 day dry aged USDA Prime bone in ribeye. Nice and funky, not particularly juicy. Came with the mashed potato/creamed spinach/NY style cheesecake.