O Mamma Mia, Clementi Mall

I've been holding back from visiting this pizza shop (#01-11 The Clementi Mall, 3155 Commonwealth Avenue West) which originated from Spain for a while. But since I needed to be in the vicinity, I thought I could give them a go.

To begin, the toppings of their pizza were pretty thin. I would have enjoyed them more if they had been more generous with the ingredients but I suppose all the money had to go to better things like the rental for the location with such footfall. Pity cos I kinda liked the one with mushroom, egg and ham. The pizza also had a crust that didn't taste anything like the pizza al taglio it might have resembled. Not even close to the defunct Pizza da Donato. I didn't dislike them but I'm not keen on coming back.

I was initially surprised by how their ravioli was swimming in oil from the pesto. In the end, it didn't taste too bad. Just fish them out from all the oil.

Roasted pork and char siew from Soon Heng

Just a quick update with this roasted pork and char siew combo plate from Soon Heng. I asked for fattier char siew today which the stall mentioned is available only on request since they actually had people complaining about the fat. This was better than the first round. If you asked me, I like the char siew more than the roasted pork which seemed to have some really hard bits in the crackling.

A lamb chops with rice lunch from Renga-ya

Renga-ya has some pretty decent looking lunch sets. The one in particular that caught our eye was the set with lamb chops - something which we have had previously and thought they did a pretty good job of. No reason for us to think this wouldn't be as good since it costed the same.

A salad came with the lunch. Crisp leaves with some perky goma dressing and some hijiki.

The lamb chops were as good. Tender, medium doneness and nothing on but pepper and salt. Awesome with rice. I neglected to mention previously that the accompanying black pepper sauce was delicious as well. Sweet, spicy and savoury in a creamy consistency. Reminded me of the one from Wooloomooloo Steakhouse. What was subpar were those accompanying asparaguses that were too fibrous.

Yes, it's that strawberry snow again. Because it was nice.

Blue Ginger, Tanjong Pagar Road

I've been wanting to try Blue Ginger (97 Tanjong Pagar Road, tel : +65 6222 3928) for a long time. The restaurant has been around for at least a couple of decades but I never really knew how long they've been in business until they were listed under the Bib Gourmand last year.

Each table was served with some achar and sambal belachan. The dangerous pairing of pickles and chilli were just the tip of the iceberg to what makes some eat copious amounts of rice in such restaurants. But if I had to put in another two cents, the achar would have benefitted greatly with more generous amounts of crushed peanuts. I suppose the matriarch either didn't know or didn't care.

We had a serving of their signature ayam panggang which was topped with a lemak curry gravy. It's not bad. I was hoping for a "wow this would make me come back" but it wasn't quite that. The grilled chicken didn't quite have that edge that many freshly grilled chickens do. While I enjoyed that coconut laden gravy, it was just half of what made the dish.

Their sotong keluak was interesting. There was something that tasted like fermented bean in the gravy for the squid besides the buah keluak. The menu mentioned tamarind juice but we couldn't taste any of that. Still those squids were impressively tender and together with its gravy, made very good pairing with servings of their white rice.

We sidestepped the usual chap chye and went for a kangkong lemak that was cooked with sweet potatoes in coconut milk, dried shrimp and whatever spices it was that flavoured the dish. Not bad at all. It was fragrant from both the coconut milk and hae bi. It wasn't not too rich yet still enjoyable. I had secretly hoped that it would be more lemak.

D24 durian kaya toast from Ya Kun

These looked like their regular kaya toast but were actually the durian variety that are up for a limited time. I thought it tasted pretty good but ymmv. There was enough of the D24 in between those slices of toasts that I could barely taste the kaya but I'm not complaining. It was pretty sweet so a good option of their coffee to pair this with I thought was a kopi-o di lo.

Punjab Grill, Marina Bay Sands

Punjab Grill (B1-01A, The Shoppes at Marina Bay Sands South Podium, tel : +65 6688 7395) opened their doors back in 2011. Certainly didn't feel like it was 7 years ago, but it had been. Both the media and local blogosphere had performed their obligatory coverages but I was curious because I felt that these guys might be a place better experienced than read about in some uninspired and obligatory work literature.

We were served papadums and chutneys along with a shot of mango lassi shortly after orders were taken. The white chutney in the middle tasted like it was yoghurt and garlic. Reminded me of toum. Nice when paired with the fruit chutney on the papadum.

It was unfortunate that their saffron lassi with pistachio didn't cut it. The crushed bits of pistachio were obviously there just to make the drink look good. This couldn't even be compared to the mango saffron rendition at Dabbawalla which managed to coax a surprising balance of flavours between the mango and saffron. Barely getting the saffron here.

Service was efficient. Didn't managed to get a snap of their chicken tikka and lychee chaat before the wait staff started portioning out.

It's a cold chaat of shredded bits of chicken tikka tossed with cream cheese and bits of lychee. This was further enhanced with some tamarind sauce. Not quite getting the cream cheese or lychee individually but as a whole, this was pretty good. Smoky, sweet and sour with texture akin to chicken mayo salad with added crispy bits. Pretty sure no where else here does a chaat like this.

The item that I was looking forward to was their guchchi pulao. Guchchi or gucchi refers to morel mushrooms. The wild morels used here are imported from Kashmir. Harvesting I gather (pun intended) is a labourious process since these cannot be cultivated and quantities can be unpredictable.

Anyways, the mushrooms are dried and rehydrated in water over the course of a day. The water that was used to rehydrate the mushrooms is used to cook the rice - dum styled along with spices which included saffron and cumin. Those morels were large and stuffed with a mix of cottage cheese flavoured with more saffron and cumin. The menu mentioned those stuffings to be milk cakes. Since those are not mutually exclusive with cottage cheese, they could mean the same thing.

Damn this was good. The rice was well infused with the flavours of the morel and it was obvious that the other spices that was included in the pulao was meant to be delicate and not overpowering for the mushroom. The morels themselves were flavourful and meaty.

The supplement to the pulao was a saag gosht. Plump morsels of moist lamb served in a spiced spinach gravy. The palak was scented with the aroma of fried onions amidst the other spices. Lamb was tender and flavoursome on its on. Yum!

To close the meal, we were given a shot of betel leaf with sweet vanilla concoction as a freshener after the food. Service here was pretty good. Would like to come back again.