Sunday roast at Oxwell & Co.

Oxwell & Co. has Sunday roasts so....well, we're here.

One of the brunchy alcoholic beverages they have is their Bloody Bill. Their take on the Bloody Mary using the Botanist gin and balsamic vinegar according to the menu. Don't know where that balsamic vinegar went. Having tasted and bought a bottle of Botanist not to long ago, I can say that there's not enough of it to register.

Jerusalem artichoke soup was so so. Nothing to get excited over and something I wouldn't bother with again.

Thought it was a Sunday roast, we had a pie. Albeit one that looked like a large char siew sou (叉燒酥). T'was actually pretty good. The stuffings were sweet potato, mushrooms and chestnut. Pastry was crisp and buttery. Came with a forgettable creamy mustard sauce. I recommend their Yorkshire pudding sauce with it. That, was delicious.

Their crispy skinned sea bass option looked a little sad on the portions. It's just two small pieces of fish. They were firm and flaky with crispy skin but it was too little.

I ordered this because I like Brussels sprouts. I like them even more with smoky bacon and maple butter. That maple butter also works well with their Yorkshire pudding.

Bawang plasters from Ali Fatimah Food Stall

Got myself a couple of bawang plasters for breakfast at Ali Fatimah. Yummy! It's not on the menu but they do it. If you're wondering what this was, it's prata with onions that has a fried egg "plastered" over it. Roti plaster is a thing. Added curry mutton with that and the order came with a little boned in piece. A little expensive for such a small piece methinks.

The prata was expectedly light and delicious. So light that it hardly registered after I was done with it.

Oh yeah, bleeding gold from the fried egg.

Omakase X Impossible™ Burger

Unpossible! We were actually enjoying this!

Well just in case you didn't know, Impossible Foods from California is working with a bunch of food places in Singapore as a collaboration of sorts to introduce their plant based patty - Impossible Burger. Omakase Burger is one of those places. Now that an actual product exists, wouldn't it make more sense to call it the Improbable Burger? I wonder if their entrance into our sunny island had anything to do with the investment from Temasek Holdings last year.

Anyways, don't knock it before you've tried it. These Impossible patties make a mockery of mock meats and I would accept this willingly as a meat substitute if I ever had to substitute my meat. There was a certain, hmmm....mushroomy texture/quality to the meat that made it pretty tasty. It's not a perfect replica but a pretty good one. I could pick pork tallow fries to go with that Omakase X Impossible burger set - though those fries didn't taste especially porky. I've always thought they should do better for what they charged. Carl's Jr makes better fries than these.

Beef marmalade cheese burger from MeatSmith

The reason why I ordered this was because I never had the drive to get another table at Burnt Ends and never got to understand what was that beef marmalade that people were talking about. Since Meat Smith had it with their cheese burger on menu, why not?

I think I understood what the burger was trying to be. What worked was that there were sufficient pickles to cut through the sweetness of the marmalade, just pulled beef and onions as far as I could tell, and the greasy richness from the caramelized crusty beef and cheese. 

Triggered the same emote as the Smokin' Daddy from Three Buns at the Savour Christmas 2016 event. I didn't dislike it in principle but there was a bit too much going on for me where the flavours were messy rather than clean. Wouldn't be something I could go back to.

Char siew from Duck Master

This was the same thing that I had gotten previously except that I've asked for additional char siew and the vegetable side of late has changed from the Szechuan-esque black fungus/sliced potatoes to achar. Needs more peanuts that one. Anyway, the reason why I decided to add the char siew was because it looked good on the display with the char and all. It even looked pretty good sliced up. But the flavour wasn't quite there, the meat was dry and a little hard. In spite of all that caramelization, it didn't taste that charred. At least now I know.

Boon Tong Kee Kway Chap Braised Duck (文通記), Zion Riverside Food Centre

Got us a platter of braised duck, pig's skin, pig intestines, pork belly and tau kwa from Boon Tong Kee Kway Chap (Stall 24, 70 Zion Road). Not to be confused with the chicken rice guys. Everything was pretty good. Loved their tangy garlic chilli sauce that made a good dip for everything we ordered.

Eeggggs!

And some smooth slurpy kway in a a herbal broth. It's not kway chap without the kway right?