Dry curry chicken and dry laksa goreng from Curry Times

Just a quick one. While I wouldn’t consider Curry Times cheap, they do manage to capture slices of nostalgic flavours. Perhaps not all of it but enough that I'd come by once in a while. Sometimes for their interesting specials that aren’t found elsewhere.

So here’s their dry curry chicken which was quite good. For all the times where cooking was described to taste like grandma’s (not mine for sure) and didn't make the cut, this one did taste quite like the ones that my grandma used to make. It had what I thought to be a nice balance of nutty spice and heat. 

There's also a laksa goreng which was...well, okay I guess. I don't have much of a basis for comparison apart from the one back in Laksania. Quite edible but I had expected more out of it.

McGangBang

You can Google it. I didn't make this up. In fact, McGangBang has been supposedly around as part of the secret menu of the Golden Arches for some years already. You can find YouTube videos on them too. Why did I do this?  For fun. Why did I blog it? For posterity.

But I wasn't about to ask the auntie who could barely process an order with a change of drink from the usual soft drink to a green tea latte. Telling her that I wanted a McGangBang and explaining what it was would probably destroy her, so I ordered the components and build it myself.

So it's a McDouble and a McChicken. Some sites say it's a Double Cheese, but it doesn't really matter here. Nobody's getting anal over a McGangBang. Lol!

It's really just as straight forward as it looks. The McDouble is split into two with a slice of meat on each half. Place the McChicken onto the middle of the half of the McDouble.

And the cover goes back on.

A little squeeze on the buns doesn't hurt the McGangBang.

And here're the innards shots. What I didn't expect though, was that the dominant flavour came from the McChicken. I was barely tasting the beef from the McDouble. There was a quite a bit of textures going on from the lettuce and chopped onions and meats, definitely much more than my old favourite. But this doesn't quite do it if you're hoping for more of that taste from the beef or the cheese.

Re-revisiting Pizza Fabbrica

This was just a return trip waiting to happen since we pretty much enjoyed what we had from the last visit to Pizza Fabbrica. This time round, a pasta and a pizza. 

The former - pappardelle made in house with Challans duck and orange ragout. There was a light perfume of orange in the sauce while most of the actual orange bits came from carrots. I had been imagining more citrus from the orange though. The ragout was both savoury and hearty while the noodles had excellent bite texture, just like the ones from Cicheti. What really rounded up all the good flavours were the decent portions which proved that there is much better value to be found here than the tiny servings Gattopardo. Definitely good for returns.

Pizza was one with prosciutto di Parma, walnuts, Gorgonzola and figs. A light punch from the blue cheese bolstered with more saltiness from the strips of prosciutto and a countering touch of sweetness from the figs. I thought we would have done as well without those walnuts.

A tenderloin from Saveur

This piece of tenderloin from Saveur was nicely done with a well seared exterior and warm reddish insides full of moisture. For what they were charging, I can't think of any better price to quality ratio to be had around. I could be wrong but I don't think I am.

OverEasy, Liat Towers

That's the truffle burger up there from OverEasy (541 Orchard Road, #01-01 Liat Towers). Pretty good. The patty was a nice beefy medium with adequate char and natural flavours which were well balanced with the truffle mayo and the light Swiss cheese. Their "mac & cheeks" was a nicely done mac & cheese with beef cheeks. Was sufficiently rich and cheesy rather than simply going the creamy route that most people do here. I'm surprised by how much I liked what we had. 

If I had to complain - it'll be that the restaurant suffers from poor acoustics, the tables are a little too small with very odd space to table placement and their blue cheese dip for their buffalo wings was really diluted. Seriously weak stuff. Food's also a little overpriced. But I could see myself coming back.

Bistecca alla Singapura from District 10 at Suntec

I'm kidding about the title, the Florentians would not have legitimized this as a bistecca alla Fiorentina anyways. The folks from District 10 have set up a new shop down at Suntec (#01-514/515 Suntec City Mall, 3 Temasek Boulevard) with a menu that focuses on beef. So that's their 45 days dry aged USDA Prime Black Angus done alla Fiorentina over open flamed grill with Japanese charcoal. No Chianina cattle involved. It's a mixed beast of a steak, but it's probably as close as what we can get over here.

So the $220 question here would be how was the steak? I liked it. This was a flavourful t-bone grilled in a nice medium rare with the prerequisite burnt ends with little but salt to allow the meat to shine. I'll admit it's rather pricey, let's also consider that it's dry aged USDA versus the Australian beef that most of the other places that offers bistecca this style.