Lollapalooza - ɒzoolɒqɒllo⅃

Here's back to Lollapalooza. If there was one thing I felt that they could have improved, it would be to update their menu of the week/day instead of waiting for people asking for them. That's why there is social media, yes? To facilitate incessant timely updates?

But I bear no grudges. Table service was good and the food was enjoyable.

glazed Brussels sprouts with chestnuts

We had Brussels sprouts with chestnuts. Nothing surprising going on here. I just like them

cockscombs braised in veal jus with sautéed sweetcorn

Cockscombs has texture like a slightly crunchy abalone or cockle. Kinda nice to chew on but isn't by itself big on flavour. I don't think it absorbs flavour well too. But the accompanying corn was good. Very nice. As a dish altogether, I thought this worked.

sea urchin and crab tart

This tart sounded good on paper, but I had my suspicions otherwise before ordering it. We ordered it anyway because it sounded good on paper. As it turned out, I was spot on about the part on the uni. It was a waste of a nice piece of sea urchin because the flavour in the stuffings of tart were rich and creamy. Which by itself was a good thing but didn't work with something with the subtle floral of uni. And hence knowing that already, we were ate them apart.

white asparagus (Mazan, France) with diced Bayonne ham and hazelnuts

White asparagus season has started. These ones that Lollapalooza had gotten were amazing. I meant that they were naturally sweet, char etched with a smokiness from the grill and very juicy. I guess that's why they costed so much.

leeks poached in nut-brown butter and vanilla served with hazelnut crumble

Leeks were tender and juicy too. The hazelnuts worked better here than on the asparaguses because there was more and there's no ham here to distract from the aroma of the nuts. But between this and the asparagus, we preferred the latter.

roasted Australian wild-caught scampi (langoustine) with seaweed butter

The scampi was not bad, but it was an odd pair. We had a little difficulty removing the flesh off the first one which had a head full of delicious fat. The second one had flesh that was easily stripped off the shell, but didn't have so much head fat. At this point, I cannot in good conscience say that it was amazing because these were not yet at that level. Our benchmarks had once upon a time been established and sadly may never be met again.

roasted lamb hearts with wild garlic shoots

Lamb hearts were nice. Actually, I'm still surprised that a muscular organ like the heart would be so tender and chewy. I was glad that it was respectfully treated in the grill with little but salt and pepper. That orange blob at the side - I think it's some kind of tomato pesto. I'm not too sure exactly.

spicy dark chocolate ice cream with milk chocolate mousse and chocolate brownie

This triple chocolate dessert was not bad. The brownie was rather fudgey which I liked and the spicy dark chocolate was rich, smooth and spicy enough.

Mushidori Original Curry Rice from Washoku Goen

This branch of Washoku Goen down at Clifford Centre's Foodfair (#B1-01/10 Clifford Centre, 24 Raffles Place) features a Mushidori curry rice which uses their rendition of poached chicken instead of the usual tori katsu. I kinda liked it. It was pretty tender, well flavoured and while it might not have rivalled the best of local chicken rice we have for the chook, it didn't taste too shabby at all. Too bad it's only available at this particular outlet.

Tim Ho Wan, Westgate

So I've finally visited Tim Ho Wan (#01-13/14 Westgate, 3 Gateway Drive, tel : +65 6686 2000). And yes, it had taken me a while. But I didn't see any reason to hurry to a cloned proxy of a Michelin starred dim sum joint, be it a deserving luminance or not. 

Their century egg and minced pork porridge was quite nice. It was a good effort having the porridge as close as the ones in Hong Kong. I shall not compare.

These baked buns with char siew are apparently one of their signatures. Or one of their big four heavenly kings as they term them. The crusty exterior doesn't preserve their crisp texture very well over time so we've learnt after doing a takeaway. I didn't dislike these but I don't think I'll be keen on ordering them again.

Har gow was good. Fresh firm chunks of shrimp found in these steamed dumplings.

The steamed spinach dumplings with shrimp were also good. In fact, it was one of the more outstanding items we've had in this visit and I intend to get them again if I ever come back.

Steamed rice rolls were decent. Pretty sure it was the sweet and sesame sauces that did the trick.

Tim Ho Wan's pan fried radish cakes are also another of their four heavenly kings. Sadly, these don't come close to those from Imperial Treasure which are superior with a tastier crust and creamier inside.

The third of the four heavenly king of theirs we tried was their steamed egg cake. Or also commonly known as ma lai ko/马来糕. The texture was light and fluffy but these didn't quite taste like the usual eggy ones. I'm not sure if they have been localized but there was a distinctive flavour of gula melaka in them.

A mega maguro katsu don from Maguro Donya Miura Misakikou Sushi & Dining

It's always a mouthful handful trying to enunciate type the name of our friendly neighbourhood hon maguro specialist. Here's a hefty maguro katsu donburi from Maguro Donya Miura Misakikou Sushi & Dining which features tuna wrapped in seaweed and then battered in panko before the deep fry. The resultant crust was rather firm, crisp and dry while the meat on the inside was moist and fully cooked. It was probably much too thin a slab for any lesser doneness which I was actually hoping for and I was glad that they didn't overdo the tonkatsu sauce. In retrospect, I very much prefer tuna that is less cooked or even raw.

Fish paste noodles in shark cartilage broth from Cove99

Well there's wolfberry, some pieces of cod and bitter gourd as well. I've been kinda fascinated with fish noodles after being introduced to them years back. The fish flavour and the springy texture are what sets them apart from the regular flour ones. This one was pretty good. I thought it was a much better deal than the cod fish soup noodles at Amara. I'm definitely coming back (72 Peck Seah Street, tel : +65 6224 0991) for another bowl sometime.

Restaurant Manchurian (满族全羊铺), Smith Street

This space (18 Smith Street, tel : +65 6225 8663) was previously occupied by Yang Gui Fei, another Chinese restaurant that also served lamb. Now that Restaurant Manchurian has taken over, the decor of the interior seems to have been upgraded - albeit into something touristy tackier looking. But the menu still has a lot of lamb so giggity giggity goo! Manchuria if my interpretation holds, refers to a northern region that covers China and Russia. The part that falls under China is commonly referred to as Dong Bei (东北). And hence by association, I could assume there would be similarities between the food here and those from Dong Bei Ren Jia?

Anyway, here's a scratch on the surface of what they restaurant serves over two visits.

Here be lamb skewers. These here were more expensive than those skewers that can be found in the main road shops. But from the aroma that hit us when they arrived, we couldn't complain. 

They had stir fried long beans and eggplant which were really good. The flavours of both vegetables came through even with the seasoning. No mean feat since these vegetables were light on the palate in the first place. Those eggplants were also really tender.

Imagine xiao long bao with stuffings of minced lamb rather than pork; in flour wrappers that were thicker like mee hoon kuey. Wrappers that were filled with "juices" from the meat/fat stuffings. That was pretty much how their boiled lamb dumplings were like.

Something they described as dry pot cauliflower (干锅花菜) that came with little strips of pork belly. Another tasty vegetable dish.

We had a lamb hotpot somewhere along the way. Delicious spicy herbal broth filled with root vegetables, generous potion of meat and a flat noodle portion that was cut from a single strand.

The above lamb chops were a specialty of the restaurant. They were boiled lamb ribs served with two dips. A garlic infused soy sauce and a fragrant chilli oil. One was supposed to dip each rib of meat into the soy sauce and then the chilli oil for flavours. I thought that these were quite similar to the boiled pork ribs from bak kut teh minus the broth and using mutton instead of pork.

There was braised pulled lamb served in griddled bread. To be honest, this wasn't one of the dishes I had preferred, ironically because of the well done braising. The flavours had permeated the meat so much that I couldn't tell that it was lamb. But otherwise this was a pretty good Chinese "burger".

And there were crunchy vinegared strips of potato that the menu describes as potato silk. Vinegar that made us believe that we had cleansed ourselves of the grease and fat from all that mutton after a few chopsticks-ful of the potatoes. This stuff was good too.