Double cheese katsu don from Tonkatsu by Ma Maison

This was the current seasonal special from Tonkatsu by Ma Maison. A katsudon where the tonkatsu was stuffed with some stretchy Carciocavallo cheese and topped with cheese sauce. How was it? I thought it was pretty delicious in its own cheesy way. Rich as well and obviously, one wouldn't be getting this if one were not inclined towards cheeses. The little skinned tomato on the side that was unexpectedly sweet.

132 Tiong Bahru Nasi Lemak, Tiong Bahru Food Centre

We came across this stall (#02-56 Tiong Bahru Market, 30 Seng Poh Road) one morning looking for breakfast and thought that the food looked good. True enough it was a pretty competent plate. I supposed that I could just gripe about how the coconut flavours have been lost in the rice of nasi lemak these days. I don't think the state of things are going to change for the better anytime soon so I've kinda learnt to live with that. Still, the ingredients were pretty decent especially those fried "fish" fillet which was fresh from the fryer, crisp and not overly greasy. 

A lemon rice plate from Shree Ganga at Lau Pa Sat

It's been quite a long while since I've last stepped into Lau Pa Sat. Place looked upgraded. So this was one of numerous Indian food stalls (Stall #40 Lau Pa Sat, 18 Raffles Quay) that dot the place. The menu looked like it had a plethora of options but when I tried ordering, there were only a handful of items that were available.

So I settled for some lemon rice and a few of the vegetable dishes. The cauliflower tasted like it was cooked in a tamarind based curry, the long beans were delicious and the third item I had picked according to the proprietor, was banana. Banana that had a texture of sweet potatoes without the sweetness. It was all pretty tasty except for the rice which disappointingly didn't have any lemon flavours.

Hybrid duck mazesoba from Ginza Kamo Soba Kyudaime Keisuke

I remember seeing items from the menu at Ginza Kamo Soba Kyudaime Keisuke that might have been interesting the last time I was here so this kamo mazesoba was one of them. A nice bowl of dry chewy noodles with some tangy orange vinegar on the side that you could add. One even gets a seaweed wrapped molten egg. But I'm still not feeling much of the duck in this joint. Maybe I just need to get their regular bowl. Another time perhaps.

Back at Sri Rajya Lakshmi Narasimhan

This was yet another unsuccessful attempt to get the Andhra meal at Sri Rajya Lakshmi Narasimhan because there was a 40 minute wait. So I ended up with a curd vada and a green bean uttapam/oothappam.

Let's see...I was getting quite a bit of flavour from the mustard seed and peppercorn from the former. Something that hadn't been so prominent in the previous times I've had curd vada. That wasn't a bad thing though. That green bean uttapam was nice. I couldn't say that I could taste the green bean in the pancake, but it was freshly made and that accounted for why it was tasty too. Especially with the coconut chutney and sambar.

The mentaiko cabbage redemption at Keria Japanese Restaurant

We didn't plan for this particular trip back to Keria. It was truly happenstance. Apparently, we were remembered for the feedback regarding their mentaiko cabbage the last time (which was but two days back) and we were assured that it was a lapse that occured during their busy hours and that it would not happen today. So we said yes.

Otoshi for the day was.....erm, something made with chopped florets of cauliflower and broccoli with Japanese mayo and mentaiko. Very tasty.

So there. Mentaiko cabbage redeemed. I'm glad that there was no change in chef or anything drastic of that sort.

We also dug the lamb chops from that last visit and since it wasn't permanent on the menu, more was in order. Pun intended. Today's chops were marginally more done than the last time but they were still delicious.

Since mentaiko was in season, I thought why not a mentaiko cream pasta spiked with a little bit of shiso? This was nicely done with just enough cream for a dry cling onto the noodles without being excessively rich. A much better rendition than many out there. 

For the eagled eyed, yes, it was mentaiko on the rice with the curry. The remnants from the cabbage that I thought should not have gone to waste.

We got ourselves some shima aji sashimi which came after all the flavourful servings of food. I noticed that their wasabi was a mixture of the freshly grated variety and the paste product. It has a nice sweetness and the fibres from the grated root and the nasal ripping kick from the paste. Kinda nice but also rather overwhelming if it had been used on a light fish.