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