Shun Xing Wanton Noodles, Beo Crescent Food Centre

This stall (#01-89, 38A Beo Crescent) was old school kinda tasty. Noodles had bite, didn't have that horrendous alkali taste and weren't clumped together. They had char siew which were the lean and red dyed kind that used to be ubiquitous when I was a kid. Nothing extraordinary, just what they are. Their wanton were not bad though. Smooth, slurpy skinned and definitely not the size of your thumbnails. For a local wanton mee stall, they are pretty decent and I'd eat this again. 

Winter is here....at Fika

We've returned! There's a blueberry soup (blåbärssoppa) on the menu. It's sweet, tastes like warm juice. Mmmm.....

After trying their räksmörgås the last time, we decided to try their skagen on a baked potato. I thought this was quite tasty even though I would have preferred more dill.

This winter plate was the only item we tried from their seasonal menu. It was like a mini-smörgåsbord if you would. Let's see - some chicken sausages, meatballs (today's was floury and not nice) on a beet salad, some smoky ham and salmon, spice rubbed turkey breast, a pomegranate salad, some rye bread and a chicken & pistachio terrine. 

Re-revisiting Baba Wins'

A quick one from a recent eat at Baba Wins'.

We had the sambal lady's fingers again. 

And something that was called nonya scrambled eggs on the menu which was eggs stir fried with tomatoes, mushrooms and those crispy grago. This would really benefit from a bit more salt.

We tried their ngoh hiang. It's got a nicely fried skin and bits of water chestnuts amidst the minced pork in the stuffings. While these were competently done, I'm not such a fan of these rolls when the five spice powder is the predominant flavour. 

One of the current updates to their menu are pepper squids in dark soya sauce. Those squids were exceptionally tender.

Basilico 2017

The last time we were here was about 3 years ago. I remember that that episode didn't leave such a good impression. Fast forward 3 years to today, we found ourselves back again. I think we liked the antipasti and dessert buffet. There was Ghedetti Provolone Piccante which was outstanding, sweet rock melon that paired off beautifully with their prosciutto di Parma and truffle honey which was kinda nice with almost everything. 

The mains were still not up to scratch as much as they sounded good. Execution simply fell short compared to the idea of the dishes.

Like the haddock fillet wrapped with smoked pancetta. It was a reliable setup. Possibly infallible too. It even looked good on the plate. But the fish was dry and being the main item, it was kinda disappointing. Edible disappointment. 

I ordered the persimmon risotto mascarpone because it was one of those things that was a "what? I've never had that before....gotta try it!" Couldn't identify the persimmon nor mascarpone in the rice. That's a total failure when the primary and secondary ingredients end up being unidentifiable. Reiterating that while the idea was good, execution floundered.

Marinated tofu bibimbap from Paik's Bibim

My thoughts on what draws me into Paik's bibimbaps are the vegetables and the fact that their bowls taste like a savoury warm rice salad. Something I can see myself falling back to on a fairly regular basis. Yeah, I kinda enjoy this stuff. Here's the bowl with marinated tofu, a meat free configuration which in retrospect, didn't taste very different from the minced pork bowl that I had previously. It's the vegetables.

Quan Ji (權记), Amoy Street Food Centre

Seems like I've found a good spot (#01-56/57 Amoy Street Food Centre, 7 Maxwell Road) for black bean sauce hor fun. This changes things now, knowing that there's a very decent cze char that opens in the even at Amoy FC and it located just right beside SAP Thai Food which also operates these days into the evening too.

Anyways, it was supposed to be a sliced fish black bean sauce hor fun. For some reasons, there were also chicken and prawn in there. The flavour of the sauce was pretty good. Not as intoxicatingly potent as those from the days of yore but what the heck. I'd return for this.

Quan Ji makes very competent prawn paste chicken. The golden brown and crispy (sounds familiar?) skin dry without excessive grease and the meat's really moist. What's more, sufficient flavouring from the prawn paste. There's nice kang kong too but the sambal needed more aroma. Maybe a step up with the heat and more hae bi would be great.