Japanese Restaurant Goku, Mohamed Sultan Road

Amongst any other things that Japanese Restaurant Goku (#01-02, 33 Mohamed Sultan Road, tel : +65 6735 4232) might be known for as an izakaya, they do motsunabe - offal hotpot. Something that supposedly helps enhance beauty because of the amount of collagen that comes with the broth.

But we didn't get that today. We went through a bunch of other dishes they had to offer which were also pretty good. 

There's Sapporo on tap and also a shandy of Sapporo with ginger ale. Food as expected of such establishments goes well with the drinks they serve.

Such as the mentaiko which the menu claims is grilled. That would make it a mentaiko yaki as opposed to one that was aburi-ed which the receipt printed. I'm pretty sure it was just torched rather than grilled. But importantly, it was tasty with that fish spicy salty flavour. Those slices in between looked and tasted like daikon but the texture was quite different.

We had gyutan on hotplate that came with a pile of negi.

The slices of cow tongue were thick and full of chewiness. Chewing brought out the flavours. Lemon had also been squeezed into the dish to effect. We swapped the positions of the negi and the gyutan so that the negi would soften on the hotplate.

The menu described this dish as lady's finger with pork. The picture featured cubed tofu as well. The actual dish also included also bean sprouts and bonito. Those tofu were in little bits rather than cubed. This tasted Okinawan if you catch my drift.

Had oyster soup that was served in a claypot.

Those oysters were large and fleshy and tasty. Broth was oyster-ly and sweet. I was initially worried about the shreds of ginger in the them but it turned out that I barely detected it.

Behold their minced wagyu katsu. The flavour from these fried patties were great. Contrary to appearances, these fried patties were pretty moist on the inside, shelled with a nice crisp on the exterior.

We went with an order of their motsu cabbage. Offal stir fried with cabbage. Again, great flavours that came from a variety of ingredients. There was the beef flavour from the chunks of fat, sweetness from the cabbage and a nice sweet and spicy from the sauce that they used for the stir fry that included tiny slices of dried chilli. That, some sesame seeds and chopped spring onions. Great dish with rice.

Yup, tamago kake gohan there.

And shirasu gohan as well.

Mixed with seaweed and chopped spring onions. Comforting deliciousness with a splash of shoyu, the lemony negi from the gyutan or the sauce from the motsu cabbage. I couldn't not finish this.

Revisiting Steeples Deli

It's been about a decade since the first (and also last) time I was here at Steeples Deli. Romanticized as the first deli in Singapore that set up shop in 1981.

I remember being not very impressed then. For some reasons, curiosity stirred and we came back to see if anything had changed. 

This was their pastrami on rye with extra meat. It was edible. Too little pastrami methinks. The world had moved on since these pastrami sandwiches crawled into the light. There's better. Will not miss this.

Burger wasn't fancy. Patty was lean. It was something that did its job so for what they charged, I thought it was expensive. What didn't sit well with me was the flavour of stale oil on the bacon. That was unforgivable. Quality should be paramount to businesses that believe in simple food. Sounds fair? 

The chocolate peanut butter shake was better than I last remembered. It's not however enough reason for get us coming back. Not with the mediocre food and poor ventilation that'll get the smell of their grease all over your clothes.

Sin Hoi Sai, Tiong Bahru Road

We've had dinner here at Sin Hoi Sai (55 Tiong Bahru Road, #01-59, tel : +65 6223 0810) once a while ago. We remembered the food being not bad so we came back in force.

If there was a dish I'd definitely come back for, it'll be their stir fried hor fun with sliced fish. It tasted pretty much like how it looked. Wasn't excessively greasy and I liked the saltiness.

Hot plate tofu was okay. It's not particularly outstanding but it wasn't badly done either.

Sin Hoi Sai serves their prawn paste chicken old school style. They don't come in just wings or mid wings. It's any part of a chopped up chicken that has meat. These had a crisp on the outside and were juicy on the inside along with a nice prawn paste flavouring. We had seconds.

I thought that the sambal belachan being a nice complement to the prawn paste chicken was mention worthy. 🔥

We ordered gong gong (also known as pearl or dog conch) because it was on the menu. These weren't that good eating for me as the meat wasn't so easily extracted from the shells. The snails weren't firm enough to survive extraction leaving half their bodies trapped and me unsatisfied.

There was a decent sweet and sour pork from their kitchen.

I particularly liked their sambal petai with minced meat. Both the crunchy stink beans and meat paired nicely with the sambal and was delicious with rice.

Will pass on the sweet potato leaves stir fried with fermented tofu the next time. There was too little fermented tofu flavour to do it any justice. This was simply subpar.

Cze char has got to have rice, no?

酸辣土豆肉丝饭 from Tian Fu Ren Jia (天府人家)

Nice. They were willing to tailor their existing dish that I could ask for a spicy and sour shredded potato and pork rice.  What clicked for me was the balance of sour and heat from those crunchy shredded potato which were further textured with both the pork and rice. With a fried egg, this made a seriously comforting dinner. 

Soya sauce chicken rice from Hai Kee Brothers

Encouraged by the previous visit we came by for their soya sauce chicken rice. Just to see if these guys would become another option in the vicinity when we needed it. 

What I enjoyed about their chicken rice was that it was well flavoured and tasty with and without their tangy chilli sauce.

Chicken was tender just like the last time and flavourful from the soya sauce. That flavour wasn't the same as Chew Kee or Chiew Kee since it was obvious that these two had their own secret blends for their soya sauce. Still I think this was tasty enough as an option.

The liver on the side looked exactly like the ones that they used for their rice rolls which were dry and somewhat powdery.

Sushi Kaishin, Robertson Quay

Sushi Kaishin (#01-04 Riverside Village Residences, 30 Robertson Quay, tel : +65 6733 3720) is located back in one of the usually out of sight lanes at Robertson Quay. Just next door to Unagiya Ichinoji which is located where Menya Shinchan used to be. Wow, that ramen-ya was from quite a while back eh?

We of course, stumbled upon the knowledge of their existence online. We were told by their staff that they've been around for five years. Guess we haven't been paying attention to this stretch for at least that amount of time. 

This was their "Fuji" sushi lunch. 12 pieces with salad, soup and fruit.

The black tile with gari. Not a fan of gari.

hata

ika

akami

hotate

chutoro ichi

kinmedai

soup

iwashi

tsubugai

otoro

uni ichi

anago

tamago

This was supposed to be the end. But we decided to add on extras of the chutoro and the uni nigiri.

chutoro ni

uni ni

I'm not going to go through all of them. Don't recall having had hata (grouper) before. It has a little more bite like kanpachi as compared to hamachi which is generally more tender. The maguro was on the whole delicious and the toro buttery. Loved the iwashi (sans ginger) and that grilled anago was unexpectedly ethereal. Definitely not forgetting the uni that was infused with oceanic sweetness.

What I also found out today was that I like kinmedai grilled more than the raw one.

I liked the food. Even though it felt a little light in the belly and heavy on the wallet.