Fishball Story, Yishun Park Hawker Centre

We were at Yishun Park Hawker Centre (51 Yishun Avenue 11) looking for food and I came across Fishball Story. I recalled reading good things about them before and apparently they had received the Bib Gourmand. Man it sure was disappointing. Their mee pok was run of the mill, totally unexceptional and came with chilli sauce that had neither much heat nor flavour. Didn't get very much flavour from their fishballs as well so I was definitely unimpressed. These guys are way behind Li Xin where I would rather spend my money on.

Another meal at Luka

I couldn't decide if I liked Luka from the first visit so we came back again to try some more of their food. For some reasons I had decided not to write them off just yet.

I'm starting to gain acceptance of the fact that Luka does is their rendition of Italian food. No it wasn't a simple matter of Italian food done by Japanese nor was it Italian food with Japanese influences. Take the crab arancini for example. It's more like a cream croquette than a real arancini. Crispy shell with creamy crabby flavours. Not much rice. So little that it cannot be regarded as an actual arancini as such. Flavour's not bad though.

We ordered their pizza Americano. Supposedly house made sausages were involved but those sausages that came with the pizza didn't look very house made. Great quality mozzarella, a not too tart base of tomato sauce on a chewy crust and interestingly - it tasted pretty good with all those fries. I noticed that a bunch of their pizzas were simply their Margherita with additional toppings. This one included. Notice the basil.

Their agnolotti is apparently a signature dish. Little dumplings filled with minced veal. It wasn't bad but it's not going to end up in my list of favourites. More cheese for would be great. 

Didn't like their tiramisu. There was a slick quality to their mascarpone layer like maybe it had just that tiny bit of gelatine in the mixture that lost it an airy texture. Couldn't taste any alcohol in it so that's a sin right there. My opinion is that it's overpriced for what it was, Luka's version or not.

Re-revisiting Restaurant Manchurian (满族全羊铺)

Here's back to the only Chinese lamb specialist that we know of right along the touristy grease perfumed Chinatown Food Street.

We spied mala lamb tongue on the menu which we didn't notice before in our previous visits. The mala spices were rather subdued. There's an aroma but not so much heat. Most of the sliced tongue was tender and delicious while some parts had bits of cartilage in them. Totally delicious with those toasted peanuts. Portions were kinda large for two though. 

One of the reasons for coming back was for their barbecued lamb skewers. These seemed to have gotten chunkier though and appeared to be much more like our local satay with pieces of meat and chunks of fat between some of the meat. I've never had Chinese yang rou chuan like these. Definitely felt different compared to the first time we had them here.

Another one of the reasons for this visit was to get those skewered tendon. I'm still not sure why/how these are tendons. They also appear to be chunkier than the last time we encountered them. Some parts were a little dry and hard. Definitely tastier previously. Something/someone must have changed along the way.

This was one occasion where being adventurous didn't really pay off. We had some of their barbecued lamb kidneys. The livery offal flavour was intense and the spices couldn't help mask that intensity. Not getting these again for sure.

And of course some vegetables in a feeble attempt to balance our meal that was meat heavy. This wok of stir fried cabbage tasted not much like the last time too. Pretty sure it wasn't the same standards as the cook from our previous visits. I sure hope that things haven't headed for a downturn permanently.

More mazeudon-ing at Tamoya Udon

Tamoya has come up with a bunch of differently flavoured mazeudon. Presumably, it's a follow up to the reception of their mixing udon. From what we could see from the neighbouring tables, these seemed to be equally well liked. Their oooh mami udon was especially umami (insert groan). Much more so than their other bowls which were already umami in general. Enhanced much by the ebiko (or was that tobiko), bonito flakes and dried sakuri ebi.

They also have a pesto bowl - with pesto that was oddly made with some coriander. Coriander normally drives me away but this particular pesto was....balanced. The flavour from the herb wasn't overwhelming like how it normally is and after a while, I even enjoyed it. True story.

A truffle mushroom beef burger from Foodsmith

These guys are the western food stall in the food court at Liang Court (177 River Valley Road). Their burger was surprisingly very edible stuff featuring a coarse ground beef patty that wasn't marinated to death and looked like it had been smashed onto the grill. For some reasons, the words "Bizzaro version of Omakase Burger" formed in my head.

Toasted buns, meat with some proper sear and fried mushrooms. Totally unheard of in local western food previously. While it wasn't the most beefily flavourful of patties, these guys aren't charging very high prices neither. I think they would go a long way if they would just swap out those pale looking lettuces for something more green.

Truffle mille feuille katsu and katsuo tataki from Tonkatsu by Ma Maison

In spite of being adulterated in these past years, truffle flavours still sell so now and then, I stumble into a pothole for one of them things. Tonkatsu by Ma Maison has their a mille feuille katsu stuffed with truffle. It's one of those end of the year seasonal items that came with truffle salt and what they described as truffle chips. That's those black flakes on top which were kinda chewy. More like truffle jerky if you asked me. But the mille feuille katsu was ultimately still tender and tasty. 

I liked their katsuo tataki though. Sure it wasn't tataki as one would conventionally expect, but the mouthfeel was good from the chunkiness while the torching gave a slightly smoky aroma. Great pairing for munching with those chopped negi and shoyu.