Pang's Hakka Yong Tau Foo (小彭酿豆腐), Hawkers' Street @ Clementi Mall

This was the Hakka Signature YTF noodle dry from Pang's Hakka Yong Tau Foo (Hawker Street, #04-20/21/22 Clementi Mall, 3155 Commonwealth Avenue West) inside Hawker Street at Clementi Mall - the food court that has replaced the previous Boleh Boleh!.

Was actually on the fence for a little bit between that and the traditional bowl but curiosity on what's signature won.

There's a bunch of stuff that's maybe not seen in the "traditional" variety. That included some squiggly stuff that tasted like they were made of pork (or lard) and fish paste and some seaweed bitter gourd fish paste thingy. I think they did a good job flavouring up the fish paste with....dried sole maybe? 

Noodles were savoury and lardy. Soup wasn't the typical soy bean variety. Nicely done as a whole in my opinion. Will not mind coming back.

Dumpling mee pok from Xiang Jiang Soya Sauce Chicken (香江豉油鸡)

Been a while since we were here at Xiang Jiang Soya Sauce Chicken. Today was sui gao mee pok. The mee pok here has great texture - firm, thin and has a good bite.

Still impressive stuffings of prawn, minced marinated pork, strips of wood ear fungus and little chunks of diced water chestnut. Should ask for extra chilli the next time.

Yappari Steak, Wisma Atria

Yappari Steak has a new outpost in Orchard (#04-24 Wisma Atria, 435 Orchard Road). They're currently at the spot that used to be Kai Kai Sushi & Grill by Teppei.

The menu's adjusted a little. There is a 300g option for the karubi now which I've gotten today. One could also top up with foie gras. 😬 In retrospect, I didn't enjoy this as much as the last time I've had it. Maybe I never liked it that much previously in the first place. Noticed that they have hanging tender and was intrigued. Will try that the next time. 

One week+ later......

Came back for the 300g sagari (hanging tender). Or onglet. Couldn't resist the foie gras.

Pretty good. I think it might be my favourite cut from them with its mineral rich and beefy flavour. Came in thick chunks.

Slice and remove from the hot stone when it's at desired doneness. Eat with adequate salt to bring out those flavours.

Saravana Special Meal from Saravanaa Bhavan

First time dinnering at Saravanaa Bhavan. This was their Saravana Special Meal; pretty much a south Indian thali topped with a poori - hence a veritable platter of flavours coming from the spices in the soups and gravies and yoghurt to be enjoyed with bread and rice. There's a slew of other items on the menu at dinner which looked like things we could come back for.

Lee Heng Hainanese Chicken Rice (利興海南雞飯), Marine Parade Central Food Centre

Pleasantly surprised at Lee Heng Hainanese Chicken Rice (Marine Parade Central Food Centre, 84 Marine Parade Central). This was an order with poached thigh (白尾) with a side of roast pork - a competent plate featuring sufficiently flavoured rice with smooth tender bird and a nice lime-y garlicky chilli that packed a bit of heat. Soup on the side's sweet from the cabbage and carrots; not bad. What we didn't expect was the smoky roast pork. Arguably tender and yet with sufficient bite and a sandwiched fat layer that was unexpectedly soft.

Looking forward to coming back.

One week later......

Roast thigh (烧尾) with a side of char siew and egg. One can imagine the carcinogenic sweetness on the burnt ends of the char siew. Nice.

10" Meat Lovers from rumeL

First time getting the 10" from rumeL. This one was the Meat Lover that came with their bolognese, chicken and ham with mustard. Serviceable toppings if I may say so. It was the puffy chewy sourdough crust that kept us coming back.