Another bowl of beef noodles from...

...Hong Heng down at Ang Mo Kio. It was one of those unplanned lunches on short notice and I remain impressed enough to want to come back again.

Covo Bistro & Lounge, Greenwood Avenue

The entire experience eating in this place was rather good, secluded in the peaceful corner of Greenwood (16 Greenwood Avenue, Hillcrest Park, tel : 6466 8103). With their use of discreet lighting (read as rather romantic for dates) and somewhat minimalist industrial looking decors along with a nifty table in the middle of the restaurant encased in glass and little ponds at the sides. It was somewhat of a little surprise to find this space after having been here a number of times and never actually noticing that it existed until today. The amicable show runner (or chef or owner) Oliver whom was lurking at the entrance mentioned that it's been around for a year or two. I must confess that we were also partially bought by the $1 oyster options which sounded really familiar considering that this was just a few units away from the Greenwood Fish Market.


The food what fusion-ish by account of description and since we only had the squid ink pasta and oysters to go by, I couldn't really say much else about the other things. The former was quite the usual of its sorts, featuring al dente spaghetti and bits of squid in some crabmeat garlic tapenade. What I really didn't like about it was the chopped bits of coriander which I did not expect (why?!) and had to pick out carefully, marring this otherwise decent pasta. The Australian oysters were definitely fresh, plump and chilled and sliding down with ease with the accompanied lemons and tabasco sauce.

What amused me was that the sangria was bubbly (not bad actually) and that these guys actually serve also, a non alcoholic version. I asked the serving staff if that wouldn't have made it just a fruit punch and all I got was a bemused smile for a response.

Hill Street Tai Hwa Ba Chor Mee, Crawford Lane

I have actually dropped by for a bowl of this delicious ba chor mee after the unsatisfying experience at Fatty Ox since Tai Hwa was nearby. Besides, I've been wanted to return after being introduced to it a couple of years back. What clicked for me here is the judicious use of vinegar and their unique blend of savoury fragrance from the fried pork lard and dried sole. Tossed with the toppings of sliced lean pork, pork liver, meatballs and some wanton.

Fatty Ox Hong Kong Roast Duck, North Bridge Road

This stall (in a coffeeshop at 10 North Bridge Road) which was previously located at Murray Street is apparently a comeback by the owner from Hong Kong. I was made aware of the old location some time ago but didn't successfully located it before it closed.

Their roast duck tasted fine and so did the tender roasted pork belly. I couldn't rate it above a "not bad" for a place that gave me duck that was mostly bones. Based on this experience, I have had better options for both roast duck and roasted meat. So while Fatty Ox wasn't bad, it wasn't remarkable neither. Nor filling as well.

Shiraz Mezzah, Clark Quay

I was thinking that this might be a good place (Blk 3A, Clarke Quay, #01-09 River Valley Road, tel : 6334 2282) to get kebabs since there weren't much of such stands around. This one was opened by Shiraz which is just across the pavement. What I didn't expect were fries and jalapenos in the the kebabs. Not that I minded them (frozen fries which were fried upon order, at least mine were) but they didn't quite feel Persian to me (squeeze bottle hummus anyone?). Those jalapenos which added a nice touch of tangy spiciness to the meat did do the job but I guess it just felt a little Mexican? Perhaps that's the face of modern Middle Eastern fast food? Still can't beat Sultan Kebab here which feels a little more straightforward. I wouldn't say that I'll avoid this since the food was actually not bad.

Crystal's mee shay

Wow, this mee shay was really not bad and dare I say, authentic since it was made by someone who learnt how to do it back at home where it was done as many people would eat them minus the fanciful dressing and localised adaptation. Hey Crystal, this is yours and thanks for the really nice lunch. Certainly as well, this is the first Burmese entry I've ever done and will probably be an opening for more to come in the future once I figure out where to land myself more of their food locally.

Back to the mee shay, it wasn't too complicated to make them as well. Essentially, it's a kuey teow salad with stuff like pickled vegetables, chilli black bean paste, raw bean sprouts, spicy fermented tofu (excellent surprise), vinegar with bits of raw garlic and some starch, all hand mixed. How could I have forgotten to mention cubes of braised pork belly. There was actually some coriander garnishes which I passed of course. The result was a strong flavored and appetizing comfort dish which landed myself 3 servings. Oh man, the z monster afterwards....


And then, there was some pork rib and coriander soup with garlic. I'm glad that the coriander was just crushed stems which didn't introduce an overwhelming taste of that vile plant. I guess the mildness of that flavor actually gave a depth to the soup that I never expected that I would enjoy.



Thanks again Crystal, for a wonderful lunch, masala chai, frozen watermelons and cigars. Will be looking forward to the next lunch.