Thursday, October 31, 2019

Kiwami, Guoco Tower

This was a relatively new shop at Tanjong Pagar (#B2-10 Guoco Tower, 1 Wallich Street) just next to Aburi-EN that claimed to be a ramen and gyoza bar. I tried their amaebi mazemen. Didn't enjoy it. It was pretty sauce-y for noodles that was supposed to be dry which put me off right from the start. The predominant flavour of said sauce was vinegar and sakura ebi and while I generally am receptive to  both ingredients, this particular combination of theirs didn't work for me. Not to mention the noodles that reminded me of Chinese yellow noodles.

Maybe I should try their fried rice instead. 

Wednesday, October 30, 2019

Little Caesars Pizza, Funan

Little Caesars Pizza, pepperoni

I was very curious about Little Caesars' (#01-18 Funan Mall, 107 North Bridge Road) 12" pepperoni pizza going for $7.99 because I thought it was somewhat too good to be true. Not for anything that might be decent. I happened to be in the vicinity and decided to walk in, picked one of them up and in the process, understood that Hot-N-Ready meant pre-made and kept warm.

It wasn't half bad for something quick. Two slices from Pezzo would have costed more than this whole pizza but Pezzo has thicker sliced and much more pepperoni.

Tuesday, October 29, 2019

Uni ramen from Sushiro

Sushiro, uni ramen

I had to order this once I saw it in their menu because it ignited a burning curiosity. The ramen was surprisingly not as bad as I had imagined. That uni sauce in the warm noodles was creamy, a little sweet and I've to admit was kinda appealing. No comparisons to be made with Seizan here but the sea urchin in this bowl was so much better than the uni gunkan from the last time.

Monday, October 28, 2019

藝 yì by Jereme Leung, Raffles Hotel

藝 yì by Jereme Leung, Raffles Hotel

Quite an entrance by the 'Pale Garden' wouldn't you say? Story is, Jereme's local and has cut his teeth in various prestigious hotels. He's apparently opened more than 9 restaurants throughout the world, has spent the past 17 years in Shanghai and 藝 (#03-02 Raffles Arcade, 328 North Bridge Road) is his first restaurant here. A homecoming opening if you would.

藝 yì by Jereme Leung, chopsticks

We were told that the chopsticks represented ying (阴) and yang (阳). The black pair was for common use and the cream ones were for individual. Pretty fancy.

藝 yì by Jereme Leung, kurobuta char siew

The kurobuta char siew was an expensive disappointment. I believe the fat was insufficiently rendered resulting in the texture of the char siew in becoming a little tough and "crunchy". Unless that was the intent of the kitchen! *gasp*. Needed more caramelization too. 

The roasted pineapple was really good though. Sweet, juicy and fragrant.

藝 yì by Jereme Leung, har gow

Har gow with black garlic was nice. It's almost like the shrimp dumpling had balsamic vinegar.

藝 yì by Jereme Leung, siew mai

Siew mai weren't one of the better ones we've had. Most of the flavour came from the dried sakura ebi. The rest of the fillings tasted flat and there wasn't much of textures going on considering that there was pork, prawns and mushrooms.

藝 yì by Jereme Leung, braised chicken claw

Loved their braised chicken claw in black bean sauce. I'm tempted to say that this is the best of this dish I've had. Solid flavour from the black bean sauce and the super tender claws that were so slurp off the bone. The taro that came in the dish was so fragrant.

藝 yì by Jereme Leung, pig stomach peppercorn soup

If there a dish that I could identify as outstanding, it'll be their luffa and pig's stomach peppercorn soup. I'm sure a lot went into the making of the velvety collagen filled broth. Awesome. I would come back just for this alone.

藝 yì by Jereme Leung, xinjiang lamb

We tried their sautéed Xinjiang styled lamb tenderloin. Because cumin. Because lamb. Because it was something different from the sautéed beef cubes that every other Chinese restaurant seem to be doing. Lamb was nice. Portions of the lamb were dismal. This was dish was mostly fillers.

藝 yì by Jereme Leung, mushroom buns

The server recommended their mushroom buns. It looked like one of the more better made mushroom buns in terms of appearances so kudos to that. I didn't understand the flavour because I tasted taro and was trying too hard to identify the mushrooms that were supposed to be in them.

藝 yì by Jereme Leung, kailan

The last dish we had was stir claypot kailan with prawn paste and Shaoxin. Very nicely done if I might say so. I liked how direct it was with just the flavour coming from the wine and the prawn paste pairing with the crunchy sweetness from the vegetable. 

藝 yì by Jereme Leung, satay ice cream

Their satay flavoured ice cream was interesting. It was nutty with some heat that was punctuated by citrus from the pomegranate. 

藝 yì by Jereme Leung, rose ice cream

Was pretty surprised that the Da Li rose ice cream had a rose flavour that was stronger than the one from the satay ice cream. Not bad.

藝 yì by Jereme Leung, Raffles Hotel

Sunday, October 27, 2019

The night before Diwali at Madras New Woodlands

Madras New Woodlands, lassi

T'was the night that folks took to the streets set ablazed with pretty lights. We sought refuge from the sweltering heat behind a cup of chilled sweet lassi.

They gave us mini curry puffs while we were waiting for the food. I don't know if it was because they're doing amuse bouche nowadays or was it because of Diwali. 

Madras New Woodlands, punjabi thali

We got a Punjabi thali

Madras New Woodlands, madras thali

And a Madras thali. Both were not bad but neither tasted as impressive as the VIP thali we had previously. Maybe it is because there's no korma.

Madras New Woodlands, appam

Dessert was appam, freshly made on order. One had coconut cream in it.

Madras New Woodlands, masala tea

Then came the logical end to the meal.

Madras New Woodlands, Upper Dickson Road

Saturday, October 26, 2019

Soufflé, Duxton Hill

Soufflé, Duxton Hill

The idea of a soufflé themed restaurant sounded intriguing on paper. The execution was not so much because when one soufflés every dish, it only means waiting time. Took about two hours to complete a three course at Soufflé (5 Duxton Hill, tel : +65 6690 7562) and it was not because we were slow eaters. We even saw people leave out of frustration.

Soufflé, foie gras terrine
Soufflé, baguette

Fortunately they didn't soufflé-lize everything. There was a foie gras terrine with sugar glaze onions. According to the menu. Terrine was okay, not one of the better ones around in my opinion. Those onions didn't taste sugar glazed - just wilted in red wine and unexpectedly lots of pepper. There was something also very Asian about its flavour which I thought didn't pair well at all with the foie gras.

Soufflé, laksa souffle

There was a laksa soufflé. It's not bad. The soufflé itself had gotten the flavours delicately. Quite a bit of chopped up prawns in there. Sauce on the side added punch to the rempah flavours though it could have done with much less salt. The thing that might have completed it was laksa leaves or even shredded fish cake. Haha. 

Soufflé, bouillabaisse
Soufflé, lobster souffle

Mains came with soufflé. Their bouillabaisse came with a mini lobster soufflé. Had a little lobster claw which tasted pretty seafood-y but not necessarily lobster-ly. Couldn't identify the flavour in the soufflé but it was definitely not lobster. Bouillabaisse was lightweight in flavour and the seafood tasted like they were frozen. So - forgettable. #lowquality

Soufflé, steak

Entrecôte steak came with a mini Roquefort soufflé. Steak was okay-ish but that herb butter probably had more than just herbs. Unless the meat was sour. The Roquefort soufflé was good though. Should have just ordered the regular sized one.

Soufflé, soufflé a la Chartreuse

We picked a soufflé a la Chartreuse for dessert. It was served with the digestif where you could pour to your heart's content. This particular soufflé was a little different from the earlier savoury ones we had. Its texture under that light crisp surface was what one might consider ethereal. It was also our first time with Chartreuse. Tasted very much like other herbal liquor.

Soufflé, Duxton Hill

Friday, October 25, 2019

An Indian rice meal at Mapletree Business City's FoodMaster

FoodMaster's the food court in Mapletree Business City (50 Pasir Panjang Road) nearer to Google. That's a rice meal from their Indian stall. Rice meal that some may affectionately call Indian cai png.

I liked it. Liked their garlic-ky and crispy chicken 65. Liked how the lime achaar went its own harmonious way with their dahl (hidden under the papapdum) or even their creamy raita on the the rice. Yeap, that thing right on the top isn't coleslaw. They even gave some tamarind curry today (beside the rasam). So much savouriness, warmth from the spices and tangy flavours to go around.

Wednesday, October 23, 2019

Cheng tng from Xi Le Ting (喜樂亭)

Xi Le Ting (喜樂亭), cheng tng

I thought this was worth a mention. Cheng tng at Xi Le Ting (#02-70 Commonwealth Crescent Food Centre, 31 Commonwealth Crescent) for a dollar and not a bad one if I might say so. Ingredients seem to have lessened through out the years. Or perhaps it's just inconsistency - I don't eat from this stall enough to know.

The soup's refreshing even though it was a warm dessert and it is not overly sweet to boot.

Xi Le Ting (喜樂亭), cheng tng

*activates time machine* Managed to dig out a photo from about 4 years back. It looked like there was more white fungus and those big sago balls. Not so much of the malva nut in that bowl.

Tuesday, October 22, 2019

Origin + Bloom, Marina Bay Sands

Origin + Bloom, Marina Bay Sands

Origin + Bloom (Hotel Tower 3 lobby, Marina Bay Sands, 10 Bayfront Ave.), a deli/pâtisserie has taken over the spot where SweetSpot. used to be. I'm gonna miss their cha yen and pastrami sandwiches.

But O+B has mazagran up there. Lemon juice and espresso on ice. Pretty good to sip on for our weather.

Origin + Bloom, the whole 9 yards

There's a sandwich called The Whole 9 Yards. That's the 4 cm portion. Lots of stuff in it. Ham, other cold cuts, pickled vegetables, fresh vegetables, olives and whatnot in many layers. Pretty interesting and stacked but I suppose one time is all it is good for - for me that is.

Origin + Bloom, the parisian

What wowed us was their Parisian. Generically described on the menu with French ham, Normandy butter and baguette. I asked for extra butter. The sandwich was dripping with that delicious butter. I'd come back just for this.

Origin + Bloom, mazagran

Monday, October 21, 2019

A third October in Keria that ended with coffee jelly

Keria Japanese Restaurant, Cuppage Plaza

We came back to Keria again, third time this month. Thrice in a month has never happened before but it was a good chance to get more of some of the seasonal items before they rotate out.

Keria Japanese Restaurant, otoshi

was shirasu and pickled cucumbers. Unfortunately, it was also filled with ginger. Couldn't eat this.

Keria Japanese Restaurant, chikuwa isobe age

Tried their chikuwa isobe age for the first time. Not bad munching.

Keria Japanese Restaurant, tonteki

Today's tonteki was outstanding. I remember that it had been a different experience the previous time we've had this. Loved how the wasabi in the butter flavoured without being overpowering.

Keria Japanese Restaurant, beef curry katsu rice

Their beef curry has always been good. Packed a nice deep warmth.

Keria Japanese Restaurant, sujiko gohan set

Sujiko was in season so here's a sujiko gohan set.

Keria Japanese Restaurant, sujiko gohan

Like ikura, great with rice.

Keria Japanese Restaurant, shirako soup

Shirako soup for this season's soul.

Keria Japanese Restaurant, coffee jelly

Among the desserts we've had here, the coffee jelly is their best.

Keria Japanese Restaurant, Cuppage Plaza

Sunday, October 20, 2019

Titan Tsukemen from Tonkotsu Ikkyu

Tonkotsu Ikkyu, titan tsukemen

It's been quite a while since I've eaten at Tonkotsu Ikkyu. Since the blueberry bowl. Since the spinach bowl.

Today was something they called Titan Tsukemen - presumably 'titan' refers to the size of the large slice of aburi charshu that is served with the noodles.

Didn't taste bad at all. I liked the bonito flavour from the dipping broth punctuated by bits of chopped negi. The chew on the noodles were quite on point. Egg was more cooked than I was hoping for. The yolk wasn't well done but was definitely way past the molten stage. That charshu - pretty tender and a little smokey. Not exactly the fall apart in the mouth type though. All the richness did get to me a little at the end because of the size.

Ramen Champion, Tonkotsu Ikkyu