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.

Uncle Louis Famous Chicken Rice, Amoy Street Food Centre

Came across Uncle Louis Famous Chicken Rice (#01-02 Amoy Street Food Centre, 7 Maxwell Road) which has taken over the previous chicken rice stall right next to the char kuey teow stall at Amoy Street Food Centre. I remember seeing another branch at Maxwell Food Centre and I was told that there's another at Market Street Hawker Centre.

This was poached chicken thigh (白鸡尾) for two with a couple of eggs and liver. Not bad tasting. Sauce was slightly sweet and full of sesame oil. Meat was tender but not so easily slurped off the bone.

This was probably not the best picture to show that there's a thin layer of chicken jelly neath the skin of their chilled chicken.

Rice was pretty good with and without their garlicky/gingery chilli sauce which packed more heat than I anticipated. I'd take this over Tian Tian.

Labrador Malay Food, Telok Blangah Crescent Food Centre

 

I'm pretty sure I've been to Labrador Villa Food Centre at least a couple of times before they were demolished back in 08. Might have noticed Labrador Malay Food from back then but I don't recall. They've presumably moved to their current spot (#01-105 Telok Blangah Crescent Market & Food Centre, 11 Telok Blangah Crescent) from that point and have been here since.

Got a plate of nasi padang - from top right and clockwise, tapioca leaves in masak lemak, sambal hard boiled, paru goreng and a bunch of...shellfish. I'm pretty sure some looked like cockles. Then there were some that tasted like clams and some others, mussels. Anyways, they were all cooked in sambal with petai. Not much petai in there though. All pretty good tasting. 

Wanton Kolo Mee by Jin's Noodle, Amoy Street Food Centre

Have been wanting to try Jin's Noodle (#02-110 Amoy Street Food Centre, 7 Maxwell Road) for a while. Seems like they've rebranded with a new signboard. This was their $6.50 bowl. Not exactly impressed by those noodles. Texture wasn't as springy as I was hoping for and the saucing became one dimensional after a while. Those noodles really benefitted from their sambal and pickled green chilli. Wantons were aromatic with ti poh and pretty meaty - nice. The soup on the side even had a bit of that dried sole flavour.

J & J Foodhub, Toa Payoh Central

J & J Foodhub is located in Epic Haus (#01-170, 177 Toa Payoh Central) - the same coffeeshop that Tai Wah Pork Noodle is in.

Was intrigued by their ilocos empanada. - a pastry stuffed with minced pork, grated papaya and egg. Hmm...this didn't look like the fried orange pastry images I saw online. This was red and didn't look fried.

The fillings were okay. The part that bugged me was the bland pastry which was really hard around the edges. What I really liked from this stall was their laing - smokey, fishy (plenty of dried anchovies inside) and packed with heat in coconut milk. The flavour reminded me of otah. Note to self: laing only available on weekends.