A prawn only bowl from Blanco Court Prawn Mee (白蘭閣街大蝦麵)

Haven't had hae mee from Blanco Court Prawn Mee in a while. Here's a bowl with just prawns. This was still as satisfying as we remember it. Great crustacean-y broth and texture from those firm thick bee hoon layered with the aroma/flavour of both fried lard and shallots. Umai!

Breakfast and thoughts at MTR 1924

I remember back in the day when MTR first opened up, I was trying to figure out their menu online because they had a different selection every day of the week which was then further split between breakfast, lunch and dinner. The variety was noticeably larger then. Fast forward to today, it appears that there's a fixed menu that doesn't vary like it did. I sense fatigue there.

Got ourselves a bisibele bath to remember how good it tasted.

I recently mentioned being on the verge of declaring my favourite rava idli at Bangalore Cafe after getting the one again here for a fresher comparison.

I've decided that there will be no declaration. I like them both as much. 😅

We also had a chow chow bath today because it's been a while since I last had it here.

It's still delicious if anyone's wondering. The coconut chutney was good with both the khara and kesari portions.

Revisiting Dian Xiao Er Prestige (店小二臻选)

Back at Dian Xiao Er Prestige. The duck of choice today was the Ten Wonder Herb (十全药材烤鸭); a departure from our usual Angelica flavoured one. Flavour's different but had a similar herbal sweetness in the sauce. Couldn't say I didn't enjoy it but I have a feeling we'll probably end up choosing the Angelica again the next time. 

Pretty good tasting seafood bee hoon with fish sauce (海鲜鱼露米粉). But I'm not so sure about the fish sauce part because I'm not tasting it. Note to self: Gotta ask them to exclude the 芹菜. 

One week later......

Didn't get duck today. That's the claypot shrimp paste cauliflower (虾酱干锅花菜) - savoury and garlicky with a hint of ginger and a bit of heat flavoured by small dried shrimps and bits of pork lard. 

Sliced fish with soy sauce and fried shallots. Decent tasting but portions felt kinda tiny. The cooking method was simple and the dish was light that we inhaled those slices of fish with ease. 

Not bad Iberico char siew. Nice caramelization and one could taste the nam yu flavour on them. More savoury than sweet so they appeared to be more Hong Kong styled than local/Malaysian style.

Noticed their steamed white rice for the first time. The texture was grainy yet moist and tender. Nice.

Khoon Kee Tasty Prawn Mee (坤記大蝦排骨麵), Redhill Food Centre

Pretty good tasting hae mee from Khoon Kee Tasty Prawn Mee (#01-58, Redhill Food Centre, 85 Redhill Lane). Prawns where fleshy and sweet while the saucing was deliciously salty. Will come back again.

Revisiting Cenzo

We finally made it back to Cenzo.

Sparkling water is a couple of bucks and bottomless.

Wagyu tartar cannoli wasn't memorable. Wouldn't have known it was wagyu if the menu hadn't mentioned.

The lardo tigelle with truffle honey which we liked from the last time has become garlic bread whipped lardo burnt honey. This one was nice...cheesy, savoury and tinged with sweetness. But I couldn't shake the feeling that the tigelle was nicer. 😅

There's a lot of pistachio stuff going around lately. Most of them are second rate. I'm also being kind by just labelling them second rate because the honest description would conceivably be 'con job'. Not this gramigna with pistachio pesto though. It's not just nuttiness in the pesto, it's pistachio specific nuttiness here. With actual crushed nuts. Enriched by burrata.

What I had been looking forward to was their lamb porchetta. You read that right.

This was awesome. Serious crackling cushioned by a layer of flavourful lamb-y fat over meat. That and its unique blend of bite, greasiness and crunch. Why so? It doesn't have the same mouthfeel as regular porchetta because of the size. Pretty rich and heart clogging. 👍🏼

Tiramisu to end.

Kolkata Beckons, Race Course Road

I came across the mention of Kolkata Beckons (52 Race Course Road, tel : +65 6291 5244) some time back and have been wanting to give them a try. The restaurant is part of the Fifth Season group which also runs Tangra Chinese. Food is Bengali. Like Mustard...and probably a slew of other places I don't yet know of.

That's the malai sweet lassi. As I understand, malai refers to the layer of cream that is formed after boiled milk is cooled. Not uncommonly used in gravies in North Indian dishes. This one had them folded into their sweet lassi for extra richness. Nice. We were cautioned that it induces food coma. 😅

Tried their peas kochuri which was a fried bread spread with peas and chilli and some spices on the inside. On the side was sada alur torkari - which translates into and is also literally descriptive of 'white potato curry'. What apparently differentiates the sada alur torkari from regular curry is the lack of turmeric. And hence, white.

Couldn't actually discern much of the peas. They looked like pooris and tasted much like hum chim pang. 😬

Mangsher chop.

A fritter of spiced potato and mutton which could conceivably be viewed as a cross between curry puff and croquette, served with mustard on the side.

We had an order of badshah malai kofta. Badsha is Persian for ruler/king/emperor so presumably, this might have been a dish for royalty in the past.

It's described as a fruit stuffed paneer. The flavour's sweet, lightly savoury and cheesy. The cheesy part was not typical of paneer that I know of and I'm not sure where's the fruit part. Deliciously rich though. Remember the bit about malai earlier?

More carbs in the form of basanti pulao. The rice which had cashews and raisins was infused with saffron and slightly sweet. Was a little thrown off at the start but it kinda latched onto me.