SK Noodle House, Commonwealth Crescent Food Centre

Located between Fai Kee Fish Head Bee Hoon and Sek Tong Gai is SK Noodle House (#02-75 Commonwealth Crescent Food Centre, 31 Commonwealth Crescent), the bridging neighbour that operates only in the early hours. I've seen queues and decided to give their old school looking hae mee a go.

Mee pok with extra chilli (辣椒多). Pretty no nonsense or frills kind of decent with halved prawns, fish cake and slices of lean pork. Not a fan of the pork but the rest of it wasn't a bad eat. Soup was pleasantly prawny.

The chilli had what appears to be dried shrimp and packed a kick from the heat. Lips were burning at the end of the bowl.

One week later......

Kuey teow dry. No chilli because I like kuey teow 白 and pairs nicely with the cleaner tasting heat from sliced chilli in light soya sauce. Noticed that this came with kangkong.

Tasted like how I imagined. Nice. Portions a little small so I should upsize it the next time. 

My only gripe was the slow moving queue. Could have gotten food from pretty much any other stall in the food centre and finished eating before I get to even order here.

Royal Spicy Dosa, Dunlop Street

Meanwhile, along the bustling of Dunlop Street not to far from Chimichanga and Bismillah Briyani is Royal Spicy Dosa (18 Dunlop Street, tel : +65 6296 1514). Indian food but with a wider breath of interpretation than the traditional shops which was also dotted with an almost overwhelming selection of parotta and dosa.

That's their butter fried idly/idli. I don't know why there's "butter fried" in the name but these were idly soaked in butter and served with the common array of chutney and sambar. Hell yeah this was delicious. I'd come back just for this.

We were curious about their pot dum parotta. Or also known as satti parotta.

Parotta or prata in curry, covered in banana leaf and served in a clay pot. Yes, claypot prata if you would.

One has a choice between chicken or mutton. We picked mutton. The pot also had 3 pratas and some hard boiled eggs in it so one order is large enough as sharing portion.

Parotta was all soggy and soaked in the curry. If one were inclined towards banjir, this would be right up the alley. Not bad tasting. The claypot kept everything in it piping hot.

Hot badam milk's drinkable but it's not creamy. Feels little thin and the sweetness was a little off from what I was expecting. Kinda like artificial sweetener rather than sugar kind of feel but I'm not sure what that actually was. Getting almond flavour and a good hit of cardamom from the drink though. 

合乐 (He Le), Mei Ling Food Centre

Not bad economy bee hoon from He Le (#02-29 Mei Lin Food Centre, 159 Mei Chin Road). Fried chicken cutlets were garlicky.

Chun Tian Economic Rice (春天什菜飯), C&L Cafe @ UB. One

Homely cai png (菜饭) at C&L Cafe (81 Ubi Avenue 4) located at the same place that houses Aneka Ulam and Soon Soon. The proprietresses running the stall were friendly. Love that braised pork (卤肉) in a sweet savoury sauce which was made with finely sliced strips of pork belly. That unassuming fried chicken surprised me with the flavour of prawn paste.

More pudding from Jin Yu Man Tang Dessert Shop (金玉满堂甜品)

Recently at Jin Yu Man Tang. Black sesame paste on double layer milk (黑芝麻双皮奶) with ice cream. So new on the menu that it's not on the menu.

Nice milky creaminess paired up with the sweet nuttiness of black sesame. 👍🏼 

So we got the ginger milk pudding (姜汁撞奶) with chrysanthemum again. Nice ethereal texture from the spicy ginger milk pudding but there's definitely no chrysanthemum flavour.

Revisiting Lin Da Qiang (林大强酱蒸鱼头頭)

Lin Da Qiang has changed. It's been a number of years since the first/last time we ate here. The old couple that I remember from that time is no longer around. It's a younger pair today. Unless these two are them?! 😲 Mother of...

But I think not. The black bean flavour from the gravy of their hor fun was barely discernible, not to even mention a focal, of black bean sauce. Which to me was most of the point to these dishes. Found it baffling that we could see the bits of the fermented black bean and yet, little of that flavour was in it. Not a fan at all of the tenderized beef that in spite of being tender, had also sinewy parts that were unchewable.

Fried salt & pepper prawns were decent. Nicely fried without being excessively oily. This alone didn't salvage the situation. I still felt let down as a whole from wanting to relive the flavours which we had from the first time.