Brrrreaaakkkfassst!

Yes please, more lontong from Kampong Corner.

Nantsuttei, Orchard Central

I had been wanting to visit Nantsuttei since they moved over to Orchard Central (#07-12/13 Central, 181 Orchard Rd, tel : +65 6337 7166) and had been planning to get myself reacquainted with their tonkotsu bowl to remind myself why I liked them so much previously. But as things went, I got suckered into ordering their spicy tomato miso bowl which ran for a limited 20 bowls a day.

On hindsight, it wasn't such a good decision. I didn't enjoy this as much as I hoped, leaving unsatisfied. The flavours were a muddle which resulted in.....well, nothing I had really recognized or expected. I certainly didn't get much tomato out of the broth and the measly slice of processed cheese didn't do really anything at all. The hard noodles were also softer than what I had been hoping for texture. I'm definitely going for the tonkotsu the next time and staying off miso for a while.

Some bites from this year's Ramadan bazaar

I hadn't visited the Ramadan bazaars for years. In retrospect, I didn't miss much in those years. Everything was pretty much the same as the last ones that I remember. There wasn't even much to look forward to to eat because little of the food stalls have changed. I could visit one of those roving pasar malam and pretty much find the same stuff for the most of it.  But here's a couple of items which we had.

These are deep fried Oreos. I had been expecting the cookies in the batter to be crunchy, but for some reasons, they were as soft as the batter. These are probably only good as a novelty snack.

The same stall that did the deep fried Oreos also did deep fried mac & cheese. The heart clogging street snack stalls might have made some progress beyond fried chicken parts after all.

This was unexpectedly tasty and it came with nacho cheese dips. I didn't think that I would enjoy it but I did.

More artichokes this year from Le Bistrot du Sommelier

The artichoke season is back upon us again! This year Le Bistrot du Sommelier has done up their steamed Brittany artichoke with a beef and tomato fondue, a change from the previous years where it was served with just vinaigrette. 

First up was their baby purple artichoke off the regular menu; this was not the seasonal item. The plant was stuffed with anchovy, ratatouille and a number of herbs. I think I tasted dill amongst a bunch of others. The flavour profile was surprisingly quite foreign for us and it did ring a little Middle Eastern-ish. Didn't quite enjoy this. It was way inferior in our opinion as a whole for flavours and experience compared to those seasonal Brittany ones that pop up in the middle of the year.

We got ourselves a steamed artichoke with the tomato fondue since the fondue option was new this year. It wasn't so much a fondue than a sort of Bolognese sauce. Sort of. Which was actually rather good by the way. Tangy, meaty and works with the little bits of "flesh" you scrape off the bottom of the scales.

This was their garbure, a vegetable soup of duck stock and bacon with chicken dumplings. The chicken dumplings were awesome. I'd come back here for this again easily.

I believe there was some sort of pesto involved in the garbure, but otherwise, the other main profile of the flavours were the slight smoky saltiness from the bacon. I couldn't sum it up beyond calling it an honest to goodness comforting soup. And one of the more memorable ones that we've had from recent times.

We finally made the heart of the artichoke halfway through the garbure. The best part.

And an onglet which we can never seem to get past during lunch. I don't know if this would qualify as one of the best onglet in town, but it's very competently done everytime we've had it. A nice caramelized crusty exterior encasing a warm red and juicy interior. Along the lines of what many lesser beings would described as "seared to perfection".  Lesser beings because only they understand perfection. I don't. 

A local signature

What’s in a local signature?

Let's just say that I came up with this label to tag anything that could be construed as a local flavour, uniquely so or not. This was of course ambiguous at times due to the fact that we’re essentially a migrant state with more people joining the party annually. Don’t worry, I’ll not be going into a political discourse at this stage. Back to my original topic, many of what we have taken for granted to be local came from elsewhere, exists elsewhere. The point is, it’s just a tag for something that one could attribute to this sunny island.

Like the McSpicy. I think it’s local in the sense that it probably doesn’t quite exist in any of the Golden Arches elsewhere. I kinda like it because it does have some heat. That goes for the garlic chilli sauce which is what I understand to be a local thing too. Goes great with the McSpicy.

And then durians. I know they’re available in other parts of the world and is rather well received up north as well. But it is something attributably local. Perhaps I had also meant incontestably as well. And with it breeds the familiarity with abbreviations such as d24, msw and wzw. The former two are featured in the picture above by the way.

And as a wrapper, these above were actually dinner. Of a local signature. Little where else in this world would it be a Double McSpicy washed down with durians.

Ikura don from Teppei Syokudo

I happened to be in the vicinity today. Teppei Syokudo does have a sort of presence that got my attention - and I thought to myself, why not? Yeah, their ikura don was kinda fun to eat in a briny bursty way. It's not so different from enjoying chee cheong fun without the chilli and sweet sauce. Something salty with aroma over starch. Complex in its own simplicity, not complicated. If you catch my drift.