Taka No Tsume from Ramen Champion at T3

Here's a new contender for this year's Ramen Champion, Taka No Tsume from Chiba at Changi Terminal 3 (65 Airport Boulevard, #B2-58 Changi Airport Terminal 3, tel : +65 6214 2958). Or rather a bowl of their Takanotsume Ramen Deluxe with Sichuan styled sauce. In localspeak, spicy chicken chop noodles.

What's loaded in the bowl of milky chicken and pork broth were crunchy cabbages, bean sprouts, wood ear fungus, eggplant, minced meat and the something not usually seen in most Japanese ramen, deep fried chicken thigh cutlet. All these with a wad of chewy yellow noodles of medium thickness. One can definitely imagine the play of textures from all the ingredients. I admit to liking the crispy fried chicken dipped generously with mayo and I can imagine it to become an uncommon guilty pleasure for me there. The challenge of course would be to have them finished before they all turn soggy from the soup.

I had found the broth to be rather flat tasting with a moderate dose of spiciness and aroma from the Sichuan peppercorn flavors. That opinion did not really change by the time I was done with the noodles, but there was something about that broth, that drew me in with each spoonful in spite of the lack of deep impressions. Before I knew it, I had pretty much drained the bowl of it. How did that happen?

They have a Mapo fried chicken don which I don't mind checking out the next time.

Deer murtabak from Zam Zam

Having little experience with venison beside the overly tenderized Chinese stir frys, I couldn't tell how the meat tasted after all the spices. What I could tell was that it definitely didn't have the aroma of mutton and in the end, turned out to be a rather ordinary murtabak. Shall stick to the mutton ones the next time. On the bright side, Zam Zam has a rather tasty fish masala briyani which I liked.

Small Potatoes Make The Steak Look Bigger : Year Six

Another later than usual annual marker for this year. While there are no actual ends in sight, it's been six years of foodography!

Jaded

 

This was a second time at Jade (1 Fullerton Square, GF Fullerton Hotel, tel : +65 6877 8188) for dim sum. The first occasion was a couple of years back where it was a 2 month wait with reservations. Thinking back, it was actually kinda ridiculous considering that after these two visits spanned some short years apart, I had gotten the same impression that the food was really unexceptional for what they charged. I could easily go a la carte in many places which would fare better and cost less.

To gripe, they had a braised birds nest with truffle egg white in superior broth (a one order per guest item) which was really extra-ordinary with both the quality and quanity of the ingredents. It was pretty much a dressed up starch filler that one would normally douse with splashes of vinegar and a generous blanket of pepper. For credit that was due, the truffle flavoring did not come from truffle oil.

A lobster porridge they had with said porridge that was obviously not cooked with any lobster parts and a stiff piece of lobster flesh that was pretty much devoided of flavors from the crustacean. The other assortment of items on both visits had either been passable or ho hum with the exception of a truffle yam pastry which was largely elevated by the truffle oil.

Wagyu steak and chicken rice dinner at Serangoon Gardens

We were getting food from iSteaks (56 Serangoon Garden Way, Stalls 5 & 6) and while waiting for the steaks to arrive, spotted Poh Poh Roasted Chicken rice located at the other end of the same coffee shop which looked good. So what happened was an order of their chicken rice while the cow was making progress on the grill.

This turned out to be pretty good. In fact, I'm going to go on record and state that I wouldn't have an qualms picking this over Pow Sing nearby should I need a fix of chicken rice in the vicinity. The rice was moist, sufficiently greasy without being excessive and also grainy enough for texture. Their roasted chicken was pretty respectable. It's definitely one those where the chilli sauce (commendably decent) was an option rather than a requisite since the rice was good enough to stand on its own.

iSteaks has a lower grade marbling Australian Wagyu on menu and hence, a 200g for $35 fix was available. This tasted much like the one at Aston's - a noticeable more buttery beefiness in comparison to a regular ribeye.  The meat that I had was a little inconsistent in doneness from a shade of medium moving towards a juicer medium rare in the middle. I'm sure this stall gives Aston's a run for their money judging from the crowd.

New Ubin Seafood, Sin Ming Industrial Estate

This was a bit of an unusual spot (Block 27 Sin Ming Road, #01-174 Sin Ming Industrial Estate Sector A, tel : +65 6466 9558) for a weekend lunch. For one, I hadn't known of its existence until quite recently even though I have had ba kut teh just around the corner. The location in the middle of an industrial park amidst vehicle workshops wouldn't quite advertise its presence as well.

Erdinger is served here.

We ordered up a tofu with golden mushroom which tasted pretty much like how it looked except for the gravy which didn't taste as bland as what one would expect the usual renditions of this dish.

What was pretty impressive was their deep fried fish eggs with chinchalok and sambal petai sauce. There was a tamarind base to the flavour of the viscous sauce. Tasted just a little sweet and with a burst of a sour that was very appetizing. That sour helped cut through the richness from the fried fish eggs with a richness of its own.

The unusual, but apparently pretty popular dish to order here was their beef, a platter of grilled and sliced USDA Choice ribeye. The preparation of the dish was rather impressive as the cooking achieved a very close medium rare with the meat suffering from little adulteration apart from salt and pepper. The wedges on the side was made in house of plain cut potatoes and there was also an excellent pile of sweet caramelised onions to go with. Not the best steak by any stretch, but a surprisingly good one coming from a seafood cze char place.

The order of the beef comes with a second component of a the dish, which was dubbed by the establishment as the heart attack fried rice. Essentially stir fried with dark soy sauce and fat trimmed off from the ribeye that are fried to a crisp. This was pretty tasty, but it tasted a lot more like claypot rice rather than any fried rice that I know of.

The next cholesterol bomb was battered and deep fried oysters in salted egg yolk. The flavour of the salted yolk were robust and the oysters were actually pretty fresh tasting. Would make excellent pairing with white rice if I may say so.

This would be the first component of their shovel nose ray which was stir fried meat from the ray with sliced bitter gourd in a sweet and garlicky dark sauce. The sauce was concentrated in flavour and would have been great with white rice. Which I'm glad we hadn't ordered any. The quality of this dish approaches the standards of claypot items we've tried at Imperial Treasure, so I guess that says something about the guy sweating in the kitchen in this establishment.

We ordered a plate of nai bai to help alleviate the guilt from all the rich food that we had. The crunchy vegetables were light and clean tasting.

The last item that was served arrived after we were done with the other dishes. We had been informed earlier at the start that it would take a while. This, was the second part to the shovel nose ray which contains collagen rich gelatinous parts surrounding a proboscis like soft bone structure. Both the outside and the interior were filled with the light gelatinous matter which tasted very much like eating hashima or bone marrow in chicken essence. The last part came from the rich broth that the ray was steamed in which could have been what is normally passed as superior sauce in Chinese restaurants.

I think this place would be for keeps.