Ocean Curry Fish Head, Telok Ayer Street

This trip certainly explains why there is usually so many people packed into this coffeeshop (181 Telok Ayer Street, tel : +65 6324 9226) during lunch hours. The fish head curry was delicious that I was drinking it while the quality of the fish head that they used was good. In fact, the quality of the cooked food like that salted yolk sauce shrimps or sweet and sour pork were a couple of notch better than most of the economic rice stalls around. No qualms revisiting even though they're a little pricier than most.

PerBacco continues to impress

I suppose that when I say that PerBacco continues to impress, I had also meant that its chef Marco Fregnon continues to impress. Through the cooking in the restaurant, no less. We haven't been back in a bit and a new rotation of the menu has come in.

There were very good looking oysters going for $1.50 each that night. Loaded with minerality and brine.

Followed by little cubes of breaded spicy crab croquette. Those little blobs on top of the croquettes are suppose to be tuna sauce.

PerBacco has of recent introduced half portions for their primi piatti.

This was a chilled spinach tagliolino, sometimes referred to as chittara, with crustacean-y sweet Mazara prawns, spinach and Caviar d'Aquitaine. This was awesome. Flavours were light and meant to pair with the sweetness of the prawns allowing their natural flavours to come through. I have got to return for a full portion another time.

Could you tell that this was spaghetti in a black truffle emulsion? Because it was. An eggy and buttery black truffle emulsion with fresh sea urchin. Am definitely coming back for a full plate of this again. 

Delicious Amarone risotto with a piece of nicely browned foie gras. What made this amazing was the translucent bits of caramelized onions which added a pleasant sweetness to the rich wine flavoured rice. Signore Marco Fregnon is quietly outdoing himself and everyone else.

We had lamb with aged balsamic sauce. Good lamb like we've always had here and since we graduated from fork and knife into fingers as we ate - it was finger licking good as well.

Dessert was apple cake. Freshly made and piping hot, it was very good.

The standards of their hazelnut panna cotta have fortunately not declined. The rich cream and those perfectly toasted hazelnut brittles have totally prevailed every time we've had one.

Ah Yat Kitchen, Capitol Piazza

This was supposed to be a Kaiserhaus lunch. We ended up at Ah Yat Kitchen (#B1-20/27 Capitol Piazza, 13 Stamford Road) because it seemed that they are no longer in operation. From appearances, they were closed for good. #disappointed

Well, the food at Ah Yat was better than we had thought though. Their slices of duck breast were moist and tender and the gravy was actually not just another unidentifiable brown starch substance. Pan fried radish cake was quite tasty, siew mai was competent if not outstanding and the same could be said for their har gow. This wouldn't be the first place that I'd pick or specially head to for dim sum and roasts meats but I wouldn't mind if I had to eat here again.

Wagyu roasted beef donburi and chika karaage from Hokkaido Izakaya

This (#04-51 Wisma Atria, 434 Orchard Road) was that same Hokkaido Izakaya - a branch that opened up in Japan Food Town in Wisma Atria. That gyudon didn't look nor taste as impressive as its name would lead one to believe but it was still a decent eat. Their chika karaage was freshly fried and surprisingly tasty though.

What pleasantly surprised us was that this place had free soft boiled eggs! Almost always a welcomed thing for donburi.

Shirokane Tori-Tama, Robertson Walk

We finally made our way to Shirokane Tori-Tama (#01-02 Robertson Walk, 11 Unity Street, tel : +65 6836 5680), an outpost of the Tori-Tama Group which originates from Tokyo. And yes, these guys who do yakitori in the true sense of the word are grilled chicken specialist. There's a good variety of chicken parts to choose from, more than a few of which I never even knew existed or had names.

I'll try to keep this short and just mention some items of interest since it was all good. 

toritama don

maruhatsu - whole heart

Maruhatsu was a first time for us since prior to this, we've only ever had hatsu.

hatsu - heart

saezuri - windpipe

Not much taste from the windpipe, but excellent chewy texture.

otafuku - could be esophagus, lymph nodes or meat from side of the neck

The otafuku was fatty and flavourful, I gathered that the name represented those few parts of the chicken so it could be either the neck or sweetbread from the chicken. But honestly, I couldn't really tell what part it was.

chigimo - liver

tebamoto - drum stick

kanmuri - cockscomb/crown

inariyaki with raclette cheese

jaga - baby potatoes

gyutan - ox tongue

lamu - lamb

There weren't much non-chicken meat options but gyutan and lamb were a couple of them. Their lamb was pretty gamey, fatty and delicious. For those that would enjoy this particular flavour like we did, this skewer was kickass tasty. And expensive too at $12 a stick.

Shabestan, Robertson Quay

Shabestan (#01-13 The Pier, 80 Mohamed Sultan Road, tel : +65 6836 1270) is an upmarket Persian/Iranian restaurant located down the riverside where Brasserie Wolf used to be. We've been eyeing the place for quite a while as we've passed by the location multiple times, seen their menu and thought they looked interesting. Yes, it's another one of those places.

We were recommended the muhamara to start - a paste of pepper, walnuts, olive oil and pomegranate served with lavash . The muhamara was sweet, nutty and had some citrus in the flavours. Delicious.

We ordered a duo of their rice; or polo/polow which incidentally sounds like pulau. One was a Zereshk polo which is sometimes known as the Persian jewelled rice - rice made with saffron, dried barberries and pomegranate. The other was a Baghala polo, cooked with lima beans and dill. Both were delicious. The square on top is cut off from the rice crust in their cooking vessel. Something like a socarrat.

Did anyone think that we have forgotten lamb? We did not. Here's a soltani which featured a koobideh and grilled filet. Meat was marinated, but not to death. 

We ordered a stewed duck with walnut sauce with pomegranate. This was the first duck dish we've ever had in any Middle Eastern restaurant. The sauce was rich, sweet, tangy and nutty. Not so different from the muhamara. There was a whole duck thigh in the dish and the meat was fall off the bone tender. 

Dessert was a saffron ice cream with pistachio. With more pomegranate. That ice cream was rich and creamy with saffron flavours. Good stuff.

Shabestan has a fancy looking dough/doogh. The drink is similar to ayran - basically a salted yoghurt drink with mint and sometimes with club soda. This one has masala spices and dried rose petals too.