Mega McGriddles

So, I've finally gotten round to eating one of these double pattied McGriddles and I kinda like them better than the regular ones. Simply because there's twice of that salty and peppered chicken meat underneath their sweet hot cake covers. It's a tad pricey in my opinion and would be great if it's a dollar or two cheaper.

Pasta Brava re-visited

moon shaped ravioli with pumpkin, red capsicum sauce and cream

It's been quite a while since I last ate here and I've been wanting to try out their oft recommended pumpkin filled raviolis for the longest time. This trip puts me a little bit closer into covering what I've been wanting to eat from their menu since it hasn't changed since the first time I've visited and probably also, for a very long time. I suppose that means that if you're looking for something new, it's not going to work for you. On the other hand, the favourites remain good.

We started off with some very decent fried calamari. If I had to do some comparison here, I would have to say that I would pick the ones over at Da Mario over this since their batter was more flavored and one could just eat them the way they are minus any dips. These ones had batter that was a little more bland, but made it up with their mildly spicy tomato dip.

pappardelle with ragout of duckling and mushroom

Based on my previous visits, the pastas here have been mostly a good experience and this one continues that tradition. I'm quite taken in by the pumpkin filled ravioli which was almost dessert like in some ways from the sweet pumpkin puree stuffings. Together with that robust and creamy capsicum sauce that lingered in its flavor serveral burps later after dinner. What I thought was that it's definitely an interesting mix of flavors in a captivating way. The duckling pappardelle turned up tossed generously with shredded meat and a flavor that I initially thought was slightly underwhelming. I was expecting a stronger flavor from the ragout, but was reminded that this was suppose to be the meat of young ducks. The result was still a hearty pasta which I really wouldn't mind having again in subsequent visits.


The dessert on the other hand, and quite similary to a previous experience didn't quite make the mark for me. It was described as an apple pie with mascarpone and ricotta and then a la mode. There was definitely generous portions of semi crunchy chunks of apple in the hot and soft crusted pie, but I was left wondering where in the world did all that mascarpone and ricotta go.

Kuey chap from AMK 232

I was brought here (coffeeshop at Blk 232, Ang Mo Ko Ave. 3) the first time for kuey chap (rice noodles with braised pig parts and innards if you don't know) about a year or so ago by a friend who lives nearby. This was actually my second visit, recalling the fried garlic bits that the stall puts into the bowls of kuey that lent their depth of fragrance to the soup. Not to mention that the mildly herbalish soup in the first place was already better tasting than many other stalls that can only manage a diluted and less flavourful broth.


What I liked about the offal offerings from this particular stall are their stewed pig stomach. Not often encountered in other kuey chap stalls. Their strips of pork belly was unfortunately not as tender as I had hoped for. 

If you're thinking of giving this a go, it's located at the same block as the Mellben Seafood place where everyone goes for the crab bee hoon. It's in the coffeeshop at the other end of the block.

What is this called?

Can anyone tell me what's the name of this paste? It was one of those things that came with the south Indian rice meals from Komala Vilas. Pretty sure they're not the only people making it. What I could describe of it was that it was moderately spicy and very nutty tasting. Very good with rice. I had asked the server and he mumbled something that sounded to me like 'doe-way'. Any clues anyone?

Mini beefburgers from ICB

These mini burgers from Ice Cold Beer (9 Emerald Hill Road, tel : 6735 9929) were honestly larger than what I thought they might have been in size and to that, it was a pleasant surprise. As you can see from the photos, each of them toasted sesame buns is loaded with a juicy (well, that can't be seen), thick and almost ball like beef patty, a slice of tomato, onions and lettuce. Those patties don't really have much fillers there, so you're getting your dollar's worth of meatiness if that's what you're looking for. I wouldn't say that it's the best for that, but it was really not bad.The only thing that could have made it better was probably some nice salty cheddar over the top of the meat. Excellent with a pint or three of some like refreshing Hoegaarden. For $18, I really have no complains with food like this coming from a pub. Don't forget to try their prawn paste chicken wings as well.

I'll have to rank this close to the sliders down at Barracks for mini burgers to go for when I get the craving.

Hooked, Upper Thomson Road

Here's a shark vindaloo from Hooked, a seafood/fish based restaurant that's been operating for some time now at Upper Thomson (203 Upper Thomson Road). Not majorly excited since most of the dishes are fish based with the other seafood on the back burner in the department of variety. But I wouldn't write them off despite their overly pricey crayfish which was $12.50 a pop for a very regular looking single crayfish. I had honestly expected one more at least and what's with the bland black pepper butter? Not recommended at all.

Back to the main dish, I did find the shark vindaloo rather decent and mostly because of the tangy spicy vindaloo gravy that was appetizing. Unfortunately, there wasn't enough of that gravy to match that mound of rice that came with it. The tender shark meat tasted very much like another fish to me so, yeah, it was okay. It sure looked like there was more shark meat on the picture in menu though. I'm not too sure about what to feel about the place. That being said, I wouldn't mind giving the place another try another time.