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.

Pasarfish X Chef X, Clarke Quay Central

A bit of quick context.

 

Pasarfish is a platform to educate environmental conservation and local fishery with the objective to promote sustainability in the local seafood supply chains. According to their mission statement, which I quote, their goal is to "To preserve Singapore’s seafood heritage sustainably through outreach and research".

Chef X is an initiative by Far East Organization to allow local home-based/private chefs a sandbox to operate their own commercial restaurant within Clarke Quay Central.

So Pasarfish X Chef X (#03-103 Clarke Quay Central, Eu Tong Sen Street) is....you can kinda connect the dots here.

The current chef came up with some dishes, some of which are of Teochew origins. Sounded intriguing.

Chilled grey mullet with tangerine oil, scallions and chilli. Variation of the steamed grey mullet found in Teochew restaurants/stalls. That tangerine oil tasted much like the sweet & sour sauce used I remember from steamed squids in Teochew porridge stalls which some may know as kek yew. Because the fish was chilled, the meat is a little more dense and less tender.

This was called U-yummy - fish sauce coconut kaya with ti poh (dried sole) butter on pretty good tasting home made bread which I'm not sure if they're sourdough. Lots of umami sweet saltiness from the kaya that came with a layer of smokiness from the butter. Nice and intense flavours.

That's their Fash - a hash with corn and eggs fried in fat from the grey mullet belly with Parmesan cheese. Interesting seafood-y take on the dish. Not bad.

Something called Abu鱼yu Congee. Fish porridge made with fish bone broth with aburi-ed fish. Don't know what fish it was. Came with some XO sauce on the side. Flavour was light and pleasant with a bit of sweetness. I liked it more than I thought I would.

Tobimisu - tiramisu with tobiko. One can only taste the tobiko if it's eaten with those on top of the tiramisu. Otherwise, the amount of roe folded into the mascarpone cheese was sufficient just to add popping texture and little else. Flavour's not as weird as it might sound. Has alcohol.

This was the Fish Fan - a flan made with fish sauce and other secret ingredients which the chef shared and I forgot. Lol. Eggy and umami. That sauce tasted just like the glaze used in the fish satay snacks that used to be popular back in the 80s I think. 😲

KFC Curry x Sambal Zinger

So there...the curry sambal Zinger that uses instant/frozen prata as buns from KFC. Fried chicken's fine. Prata was a tad greasy. Curry's actually not bad tasting. That being said, one would taste mostly just curry which presumably serves as a dip. Couldn't taste much else; was almost done with this before I remembered that there was supposed to be sambal in the sandwich because I didn't notice it through the curry. It was also a mess to eat.

Pan's Kopi, Amoy Street Food Centre

Came across Pan's Kopi (#02-98 Amoy Street Food Centre, 7 Maxwell Road, tel : +65 8598 8182) recently and decided to try their taro toast set.

Taro paste was slightly sweetened, thick and had bits of yam/taro in them. Tasted mostly like how I imagined. If I had a gripe, it would be that it could have been improved with more butter. 😬 Portion was substantial. Love that the soft boiled eggs were served cracked.

Butter kopi's drinkable stuff - it's not bad but I prefer a roast/bean that has more aroma/body. I thought it was great that they kept the sweetness level lower than most.

Le Bon Funk, Holland Village

The last time we ate at Le Bon Funk was at their original branch at Club Street. This one at Holland Village (277 Holland Avenue, tel : +65 9833 9867) is at where Fosters Steakhouse used to be.

The decor had a 60s-ish vibe which contrasted against the intersperse of more modern appliances/furniture. Lighting was a warm with hues of yellows and browns with the exception of areas at the front and back with tinted blue by the sunlight filtering through the window panes. I'm not sure if I'm getting this across.

Shaken iced tea with hibiscus, orange and sage - tasted fruity, couldn't tell that there was tea in it.

This was their foie gras toast. The fluffy stuff on the top was shaven foie gras. Beneath them was some roselle jam/jelly; the previous time we had it, it was cedar jelly which I couldn't tell. Roselle came across much more discernible. Nice.

Couldn't resist their beef tongue and gribiche sandwich. As good as we remembered it.

Cast iron pancake with maple syrup topped with caramelised bacon and banana. Nice. Served piping hot with crusty edges. Pretty sweet. Bacon was smoky sweet like bak kwa. Bananas tasted like they have cumin in it.

Smash Street, Amoy Street

Finally got to try Smash Street (50 Amoy Street). Space is narrow and the ventilation here isn't great so be prepared to smell like burgers when you step out.

There's a Classic and the House. The former has 2 patties and the latter has 3. This was a House which I requested for sauce on the side but there was still some sauce in it. Thankfully it wasn't overdone.

I like this. With some sauce and pickles, the meat and cheese came through like how I like them. Buns were soft but held up. May try with other toppings another time.

They forgot my pickles so I had to get some later and stuff them in myself.

Fries are good here.

Cornflakes flavoured milkshake. Pretty sweet.

McDonald’s x Old Chang Kee's Curry Potato Chicken Burger

McD and Old Chang Kee's "collab". Burger looked ugly when it was unwrapped. Like a pouty clam. 😂

I kinda like this one because of the curry potatoes which together with the egg and chicken made it a little reminiscent of the OCK puff. Chicken had a crunchy skin with what I thought to be a hint of ginger.

One week later......

So here's the double meat version. Fried chicken doesn't stack well for a hand held sandwich and those curried potato cubes were falling out much faster than the single meat version. The potato-to-chicken ratio was kinda "imbalanced" if you catch my drift.

Bobby's Burgers, The Exchange TRX, Kuala Lumpur

So Bobby's Burgers is named after a satirical character Bobby Saputra - a fictitious genius billionaire , playboy, philanthropist heir to a bottled water empire. This character is amusing. Haha. Anyways, his burger shop has an outpost at the basement of TRX (C.59.0 Concourse Level, The Exchange TRX, Imbi, 55188 Kuala Lumpur). I really need to figure out how to decipher addresses in Malaysia from Google.

The menu's pretty simple. A couple of burgers, a couple of fries and drinks. This was Bobby's Double featuring Angus smash patties, onions, pickles and cheese with less Billionaire's Sauce.

It's actually quite nice. I'm attributing it partially to having less sauce in the burger so I could taste the other items. I guess this configuration fell in the "correct" ratio where the "other" items like onions and pickles didn't mask the meat and cheese. Tallow fries were quite good too. Flavour wasn't like how I remembered them from Omakase Burger though.

Pasadena Burger & Coffee, Lot 10, Kuala Lumpur

Pasadena Burger (Level 4 Lot 10, 50 Jalan Sultan Ismail, Bukit Bintang, 50250 Kuala Lumpur) was one of a handful of recommended burger joints. 

Got the one with blue cheese.

It's a miss for me. Meat was fine but there's too much going on between the buns - like the bacon, caramelized onions, sliced cheese, crispy cheese and sauce that in my opinion was muddling up the blue cheese.

I figured that getting their basic minus sauce plus blue cheese will probably be the best way to go. We'll see about coming back.

Muchas Muchachos (as transpired end June 2026)

Surprise update on Muchachos because we came back again.

To get the double cheeseburger before we can't get it anymore.

If anyone's wondering if it's juicy...

...wonder no more.

More of their country fried steak and buttery mash.

Trying their birria ramen for the first time. Sans cilantro.

Of places, Muchachos was definitely one of the last I'd expected to find an equivalent of a kickass 红烧牛肉面. I've never had a birria before and this was what it tasted like to me with that bovine depth, spicy greasiness and salt. A much better/more satisfying rendition of Chinese 红烧 beef noodle than what we've actually had in Taiwan. This was also just like how I remembered the beef noodle broth from Lai Lai back in the day when they were the Taiwanese beef noodle shop to be eating at.