BeerThai House Restaurant, Golden Mile Complex

It's been quite a while since the last time I stepped into this building. For some reasons, we had never headed this direction for Thai food even though it was one of the things that Golden Mile was known for. So today, it's BeerThai House Restaurant (#01-96, Golden Mile Complex, 6001 Beach Rd, tel : +65 6297 7644).

We tried their boat noodles. While we weren't expecting it to be anywhere close to the standards of the last one we had, this bowl here turned out not too bad. The vermicelli had soaked up all the flavour from the broth.

We had tom yum goong nam khon. The version of the tom yum goong with milk. And that's evaporated milk, not coconut milk in case you were wondering. In this dangerous looking bowl, were bits of sliced fish, squid, shrimp and fish balls. The tom yam broth packed quite a bit of sour and heat.

That unwittingly triggered a certain, usually dormant inner masochism which prompted me to spoon mouthful after mouthful of it into my mouth even though my lips were already burning. 

I don't know what's the name of this dish but it's essentially a krapow moo with century eggs. Quite salty, rich from the eggs and bits of pork fat and good with white rice. 

And there was som tam with salted egg. A salad of papaya strips refreshingly spicy with squeezed lime, crunchy textures and full of bold flavours.

This was a steamed squid dish with chillis and lime. It was a lot more zesty than I had anticipated.

Changing lanes at Din Tai Fung (鼎泰豐)

Here're some stuff that I haven't actually eaten before. A relatively new mixed mushroom dumpling (shimeiji, shitake, oyster and enoki) with a light infusion of truffle oil. I kinda enjoyed it. It was more mushroomy than truffle-y which was really what I was looking for. All wrapped in their signature 18 folded dumpling package. The other thing's the beef broth noodle. No beef with this at all and pun fully intended. As much as I enjoy cow, Chinese styled preparations have generally not been my thing so the broth was actually good enough for me. A little bit of heat, a little bit of spice, some bovine aroma and comforting slurpy noodles.

Revisiting Jia Yan Restaurant

In the midst of chuckles drawn from the hilarity of the menu's English translation, here's some stuff we had at Jia Yan.

That's stir fried cabbage with dried chilli and a sauce that contains fermented beans. The flavour was not bad, growing onto us as we ate and the cabbage didn't taste as undercooked as it initially looked. 

This was suan cai yu where the pickled mustard greens were buried at the bottom of the bowl. The fish was I'm guessing, dory. The cheap and plentiful fish with soft crumbly texture that is commonly found locally. This didn't taste bad even though I generally don't like dory. But the texture was exactly the way it was, almost disintegrating as it was picked up with the chopstick. Those pickled mustard tasted like preserved Szechuan vegetables minus the heat.

Here be boiled dumplings (水餃) with egg, chives and little shrimps (三鲜). These dumplings were pretty juicy and the dominant flavour was the "green-iness" from the chives. Or should I even describe that as verdant? o_O Not bad.

And yeah, we didn't want to skip the lamb/mutton so we ordered some skewers and ribs infused with cumin. And other spices. I need to make comparisons regarding the skewers at this point. Those skewers in Restaurant Manchurian (满族全羊铺) might have cost 50% more but were also better done in my opinion - not to mention that lamb was really their forte whereas Jia Yan does a smattering of what can be loosely described as Dong Bei (东北) and Korean food.

The king of kings or so they say at Lian Hua Chun Fruit at Balestier

We were looking forward to a durian fix at Combat Durian and realized that their stall was not open. So this was an opportunity to check out a neighbouring stall a couple of minutes walk away (279 Balestier Road) by the junction. The seller told us it was wang zhong wang (皇中皇) but the bouquet didn't feel as full bodied, that almost alcoholic bittersweet creamy richness wasn't quite there and the seeds weren't as small as they had claimed. The smell that was left on my fingers was a little off too. 

All in all, it wasn't worth the $56 that they had charged. Maybe it's psychological, but now that I think of it, those guys did behave a little weaselly. You know what they say about being bitten once so I think I'll stick to buying from Combat Durian which by the way isn't going to be opened till the middle of the year. Heads up folks.

Kajiken (歌志軒), Orchid Hotel

So we finally made out way down to Kajiken (#01-07 Orchid Hotel, 1 Tras Link) for their mazesoba after passing it by on numerous occasions. That above is their Nagoya styled bowl - with an additional piece of tori karaage. The flavours were pretty much how one could expect with the tossing of spicy minced meat, strips of seaweed and the chopped negi in those noodles enriched by an onsen tamago. Which kinda reeled me in by how straightforwardly comforting it was. I couldn't help but to see it as a Japanese version of ba chor mee. I liked it and will be back.

Gin Khao, One Raffles Place

Gin Khao (#04-29 One Raffles Place, One Raffles Place, tel : +65 6532 2387) serves contemporary Thai. The food that they do is what anyone with some familiarity with Thai cuisine would acknowledge as internationally recognized Thai food - nothing with much surprises going on here. The contemporary element simply redefines the recognisable with refinement on the ingredients, preparation and presentation. The roots remain.

yam mamuang

I liked their mango salad. Nothing unnecessarily fancy, properly made and there was that citrus fragrance from the fruit that was on going there. Not just strips of sour crunchy stuff that you sometimes get. Would have been great if they were more generous with those crushed peanuts.

paw pia tod

These prawn spring rolls was unexpectedly better than I had imagined. There seemed to be nothing but prawns stuffed in the rolls and the flavours of the skin was...much tastier than they looked. Could have easily finished a serving of them myself.

stir fried squid with runny salted egg

Stir fried squid was not bad tasting but the larger pieces were kinda chewy. 

tom kha gai

Their tom khai gai was addictive. It was lightly creamy from the coconut milk with a vibrant tanginess which left me spooning mouthful after mouthful of the broth. I would be willing to return just for this.

khao phat dtaeng moe

The only thing that I probably haven't tried before from the bunch of stuff we ordered was their watermelon fried rice. This was a seafood fried rice which came laden with quite a bit of squid, prawns and mussels and strewn on top of that - cashew nuts, crispy deep fried bean curd strips and chicken floss. Not forgetting, warm chunks of warm watermelon. I liked it.

larb moo

The lard moo was served late for a salad. But it was good. Nice hit of mint and lime over fish sauce in textures of ground pork, onions and leaves.

kang ob woon seng

And we had some vermicelli with crayfish which was pretty flavourful.

For some reasons, our table had a free dessert. It was a Thai tea mousse cake of sorts which tasted like how it looked. I realised that did not really describe anything to anyone who doesn't know how Thai tea tastes like, but...

The other dessert which wasn't free was their green curry gelato over steamed black glutinous rice. There was nice creamy heat that left prickles on the back of the throat from the gelato and the rice was moist and tender. I liked this.

And some Thai coffee to wash the food down. This was a rather strong brew. Strong like how I can remember feeling palpitations when I get my triple grande at Starbucks in Bangkok. But the fragrance of the roast wasn't as full bodied as I would prefer. The coconut cream that came with it made it taste a little salty so I recommend it with a little bit of the syrup that they also provided.