Huhu Udon, ION Orchard

So this is a new joint (2 Orchard Turn, #B4-56 ION Orchard, tel : +65 6509 3256) brought in by the En Group after Go!Go! Curry! down at the basement of ION Orchard. As the name implies, it's a place that sells udon and I've never really been big on those thick chewy noodles except for the unfortunate Wakashachiya.

I had to admit that the creamy mentaiko broth base attracted me more than a little and it turned out to be a very good thing. The piping hot soup was milky, yet light tasting and was quite generously laden with the flavors of the roe with the associated spiciness. Each mouthful brought eggs that burst between the teeth. So good that I practically drank it all up after finishing the udon. They also had the curry with shabu beef version which wasn't as spectacular, but featured a very decent light curry that was not slouch on the spice like most Japanese curry. The meat was however quite forgettable, but this was probably one of the better curry udons I've had along with that one from Bon Goût.

Wait a minute, I haven't had that much curry udon to speak of......

Al Qasr, Holland Village

I've found another place to return to for Lebanese food at Al Qasr (46 Lorong Mambong, Holland Village, tel : +65 6467 7793). I had heard about this place some time back when they started business and had always been wanting to visit. This was another one of those places that had been put on the "to check out" list for quite a long time until today.

The restaurant started off serving some appetizers which was consisted of olives, vegetable sticks and pickles. Which looked pretty much like what I remember from a neighbouring Lebanese restaurant Al Hamra.

We ordered a serving of their flat breads for the benefit of the hummus which we were also getting. The flat bread were surprisingly fragrant. They were freshly made and steaming hot and puffy when they were served.

The grilled Halloumi cheese were really good. These mozzarella-like cheese have a richer milky flavour and a higher content of salt, making them pretty salty if you ate them on their own. The melting point of these cheeses were also higher due to their composition. Hence they can be grilled or pan fried without melting into a gooey mess. The texture was enjoyably chewy coupled with fragrance from the charred parts.

Their hommos karwarma was our order of hummus. Topped with pan fried minced lamb and a sprinkle of pine nuts. Nothing better than this creamy meaty dip for the flat bread. Nothing on their menu at least.

To satiate the craving of lamb, we also went with a serving of sawda ghanam. Pan fried lamb livers with butter, some spices and lemon juice. The livers were a little tough after the cooking but made up for themselves from their lamb-y livery flavour and an appetizing sauce paired with the squeeze of lemon. Also great with the flat bread.

To top off the bunch of Lebanese tapas, we ordered a Sultani kebab which featured a spiced, but unidentifiable as lamb piece of grilled meat and a couple of kebab koobideh accompanied by saffron infused basmati rice. The kebabs were finely minced and and had a taste that reminded me of sausages. Not really how I had expected them but I guess the important thing was that they were tasty.

Dessert was a chilled almond pudding scented with rose and topped with bits of ground pistachio. This was very delicious. Sweet and creamily textured, they reminded me of a very milky panna cotta.

Big mixed grill from Colbar

It's been quite a while since I've last visited Colbar. I haven't eaten here much so I still found the menu slightly overwhelming. Today, I discovered that their trick was pretty much rearrangement of ingredients over different plates so there wasn't that much else I haven't eaten over the little times I've been here. 

Ordered the big mixed grill since the little one cost just 4 dollars less. Turned up to be a plate laden with some meats that one can get from other dishes on menu (as with all mixed grills). There was the cow, the lamb, some sliced pig, unidentified pig parts in a tube form, a fried egg and a generous slice of cow liver; slathered in a ubiquitous brown sauce along with peas, mushrooms and chips. I can't say that it was anything that I hadn't expected except for the liver - which I'm pretty sure no one else includes into their mixed grill. This was probably one of the largest mixed grills I've had and also possibly the most expensive that I've come across for $25. A load of red meat, grease and stuff that your heart won't forgive you for in one seating.

L'Entrecote, Duxton Hill

This was some enjoyable steak frites at L'Entrecote (36 Duxton Hill, S089614, tel : +65 6238 5700). Unlike the other French bistro styled eateries we have, this one specializes in only steak frites. That was the only item on the mains section of the menu that one can order.

What they served was a no pretension plate of what was claimed to be striploin (approximately 180-200g) cooked to the choice of doneness and served with their specialty sauce with a stack of golden shoestring fries. The steak, pre-sliced, was served in two portions. The picture above was the first half.

Was it a good steak? I enjoyed it. Even liked the tangy sauce that it came with. Creamy and robust, that sauce which I found so familiar but was unable to put a finger to didn't overwhelm the flavours of the meat. No complains about their crispy and adequately salted fries as well.

There were a bunch of options for entrée and we thought that the rich roasted bone marrow and creamy duck rillettes were good enough that we could come back again just for them.

One however needs to get used to the tightly spaced tables in the restaurant. Conversation from the next table spills over easily. Not the place you'll wanna be at if you're looking for privacy or a quiet dinner. Also not a place I expected to make a conversation with a neighbour an elbow away to discover that he's actually Lamine Guendil, CEO of Senso Holdings.

Li Xin Teochew Fishball Noodles, Food Opera @ ION

This was probably the most expensive fishball noodles I've ever had. Apart from those large ivory globules of hamachi fishball, it was also the constant queue that piqued my curiosity over the stall. Yeap, it is mentioned that yellowtails are used for the making of those fishballs which were honestly pretty good. Thee texture was both light and bouncy. What I didn't think that much of was their supposedly special blend of chilli sauce which tasted a little sweet and tangy like that of the bottled variety. It was definitely that pork lard that salvaged that chilli sauce for me.

Rosti with raclette cheese and egg from Marché

I say it's a pretty good way to start the day, don't you think?