Pizza & Empanadas, Tanglin Halt Food Centre

Given my lack of familiarity with empanadas as a Latin American pastry, I couldn't say how the ones from this stall (48A Tanglin Halt Road, #01-34 Tanglin Halt Market & Food Centre,  tel : +65 8151 1406) stack up against the real thing. But I do quite like these (enough that we bought back another 20 pieces destined for the freezer) and I think they do make pretty tasty snacks that weighs up less on the guilt factor.

While there wasn't anything in particular that would make Guy Fieri exclaim "Dynamite!", the offerings from the stall resonated with the charm of street food, if not from the pastry's locale of origins. I did quite enjoy the light tasting mozzarela and mushroom fillings (which uses fresh button mushrooms, no less) and the minced beef with hard boiled egg empanada with a touch of spiciness that definitely worked there.

A little off the beaten track were also some deep fried spring rolls stuffed with chives and oysters (pretty decent there) and one with chilled durian puree. Both of which featured crispy skin that was well drained of excessive oil. Not too bad I must say.

Level 3 curry from Coco Ichibanya

This level 3 spiciness option from Coco Ichibanya's (313 Orchard Road, #B3-25/27 313 @ Somerset, tel : +65 6636 7280) beef curry packed quite serious heat. I seem to recall less of a punch from their tasty clam curry from previous visit, but then I might have gotten something that was one step down from the one this time. In introspect, there was definitely more viscosity and grain to the texture of the curry. I'm pretty sure I enjoyed it even though I wasn't really in the mood for something that was so hot this time. The "simmered to death" bits of stringy beef were pretty tasteless and a bore. That being said, I will refrain from commenting on how little meat it all had. Haha!

Piedra Negra, Beach Road

 

For a long time, I had the distinct impression that this place (241 Beach Road, tel : +65 6291 1297) served Spanish food, but I've recently discovered that they do Mexican and a little bit of their menu are actually styled like tapas.

They had a nicely chilled and refreshing fruit guacamole that was whipped up with diced mango, grapes and sweet pomegranate seeds. I also detected a dash of heat which made the flavours a little more interesting.

The other nice chilled item which we had was a wild salmon ceviche that came laden with strawberries and green apple, sliced green chilli and mango. There was a very robust burst of refreshing lime from the ceviche itself counterbalanced by sweetness from both the mango and strawberry. And then a dash of heat from the green chillies. Texture came from a balance of fruit, vegetables and meat. What I liked of it all beside the fact that it made a good tropical weather eat was that the ingredients that they had used were really generous and fresh tasting.

We ordered a deep fried fish and shrimp taco which we thought was pretty tasty. What I liked was that every element of the fillings in the wrap (including a base of refried beans) could be tasted individually and as a whole, it was also brought together by a creamy and spicy cilantro based sauce. I know how I generally gripe about the weed that is the bane of my eating experiences but I think this one was pretty good.

There was a flap steak which I didn't know what to expect since the description on the menu only mentioned a certain black sauce and coarse salt. This stuff was actually pretty damn good in spite of appearances. The meat was tender and well naturally flavoured. I think there was some of that fat flavour distributed in the steak as well. What impressed me was also the presence of a well time char that added that dimension of broiled flavour onto the meat. I wished it was larger though.

Apple pie dessert was pretty much what it was. It didn't taste like it came from a factory, but it wasn't much to talk about neither.

I think this is definitely Mexican for me. As much as it looks like a street side watering hole, Piedra Negra was definitely run by someone in the kitchen that can cook. It has certainly washed off that less than satisfactory residual from Baja Fresh so all's good. Will come back.

A Reuben sandwich from Brewerkz

I liked that there was actually enough pastrami that I could actually taste the spices in them. Even with the gooey cheese and sauerkraut. I don't think anywhere else locally comes close for pastrami on rye but I'll be very glad to be proven wrong. You hear me out there?!

Baja Fresh, Rendezvous Hotel

Hmmmm....this place (9 Bras Basah Road #01-03, tel : +65 6337 7300) turned out to be quite disappointing. Their shrimp burrito as a bore. Consisted of a flat tasting filler of rice with barely trace amounts of Monterey Jack and cheddar. Just in case you were wondering why I said it's flat tasting, it's because it's mostly rice and nothing else and the rice has a flavour quality which I reserve the word 'indiscernible' to describe. There is a flavour, I just can't tell what it was.

For what they charged, I thought it wouldn't be too much at all to expect a little more generosity with the shrimps. They're not exactly loading the roll with premium fresh crustaceans in the first place. Quesadilla was very ordinary and I think Chili's did a better job with them. I suppose it was too much to ask for something decent out of overpriced fast food.

As little as I know about Tex Mex, I'm gonna file this for myself as Mexican't.

Weekend breakfast at home

Back in Kushigin

Kushigin has always been pretty respectable for kushiyaki. The experience here has always been along the lines of 'not bad' rather than 'wow!'. Unlike Kazu which just does a better grill and has a larger variety on a menu that seems more interesting. Food at Kazu also tastes like it's a little bit more on the edge and they give the feel that they're a couple of steps up ahead of Kushigin. That applies even to the bill you're expected to pay at the end.

This place as I perceive it, has always been second fiddle. Little brother to the best. Which reminds me, it's been more than 2 years since I've visited big brother. Time to make plans soon.

otoshi

deep fried cuttlefish legs

pork wrapped asparagus

kurobuta wrapped shimeiji

ankimo

chicken livers

bacon wrapped oysters

cabbages stir fried with mentaiko

chicken skin and chicken gizzard 

  

grilled wagyu

Crispy chicken breakfast from McD

This wasn't half as bad as I had thought, being a mass produced breakfast and all. There seemed to be a lot more of the liquid scrambled egg and this breakfast packed a lot more carbs with both muffins and hotcakes. The crispy chicken was unexpectedly juicy and didn't have an overly thick batter which would have really killed it. I guess if I ever had to choose between this and their Big Breakfast, this would definitely be it.

Gerry's Grill, Cuppage Road

Get a load of those murals of aromatic char, scorched along the sides of the squid. These alone made it worth the wait at Gerry's Grill (Ground floor, StarHub Centre, 51 Cuppage Road, tel : +65 8348 7431). Dare I say that Gerry's here has one of the bigger and better tasting grilled squids in town. It's actually kind of sad for this country that attempts to compete for best aviation services and seaport logistics, while claiming to be first world and yet, created an socioeconomic climate where a affordable and delicious grill squid is a rarity. No need to go figure.

I would come back just to have these mouthfuls of sweet, char grilled and chewy goodness.

Their garlic rice was pretty decent. The flavors of the spice was not over the top and the rice was both light and moist.

Gerry's grilled pork belly was another one of those that shouldn't be passed up on. This was the porky and soy savory take of offerings from their char grills. The meat texture was hearty, doused with smokey flavors and fat on the belly that was slightly chewy. Nothing of those melt in your mouth nonsense here to be found in their down to earth grills.

Yes, these chicharron (deep fried pork rinds) were very good indeed. For something that was deep fried, it certainly tasted neither overly greasy nor heavy even without the vinegar dips. Each mouthful was full of crisp and fragrant porkiness. Needless to say, these would make excellent bar food.

As much as I like San Miguel Light for a light thirst quenching make believe that helps to wash off all that excess cholesterol, the green mango shake here was really a much better option. It was certainly also sweeter than the one at 7107, a place which also charged a lot more for food.

Lau Dai Hua Minced Pork Noodles, Food Opera @ ION Orchard

I wonder if this has any relations with Tai Hwa down at Crawford Lane. The names sound almost alike and the noodles that both stalls used are remarkably similar in appearances. But then again, Tai Hwa still does claim that they do not have any other branches, don't they?

I think latter place has better texture for the noodles and there was vinegar going on where this one simply presented vinegar as an option you could help yourself with. This bowl wasn't cheap as ba chor mee goes, but it tasted pretty good and the larger sized orders are pretty generous. I liked the bits of dried sole they added to the wantons. And yes, soup with bits of minced meat on the side that I actually do bother to drink.