Three Buns, Robertson Quay

I've had an impression formed of the Potato Head Folk and their Three Buns. Not my style. Proven once and again. So why did I end up here in this shop (60 Robertson Quay)? I got suckered by their Impossible™burger. But I think this third time will be the charm that finally takes hold.  

We tried a couple of burgers. The Rambo on top which featured Dorper lamb patties with feta, pickled aubergine and some nice cumin flavouring. In the pickled aubergine laid the essence of Three Buns. The thing/things that kill the burger. For me that is. The domineeringly sour pickle that detracted from the flavours of the lamb. This could have been pretty good if not for that.

Their Impossible™Chedda was similarly profiled by their pickle. My opinion was that the cheese, ketchup and pureed onion would probably have sufficed but these guys obviously saw the value in going their extra mile in overloading their burgers with more sourness. It seemed as though they were ashamed of the ingredients that they were using. This was the lousiest out of the three Impossible burgers I've had so far.   

And here they serve fries with truffle cheese sauce, shaved truffles and truffle aioli. Can anyone see any shaven truffles anywhere? I sure didn't. Those fries did not taste very truffle-y at all if you asked me.

Monkey Shoulder infused Madagascan vanilla milkshake? Didn't like this. Not so much the whiskey. It was the shake that I didn't like.

Foo of Taste Hainanese Chicken Rice, International Plaza

Interesting name this stall (#01-06 International Plaza, 10 Anson Road) has. Should one Google the name of the stall, there would be only one other relevant result from a particular website that's either shamefully incompetent and/or didn't care the least about their generic writeup since it technically imparted no information to anyone who knew chicken rice and even had to pilfer an image of Thai chicken rice for that writeup.  

Back to Foo of Taste. Rice was flavoured and lightweight. Chilli was of the slightly more gingery variety without lime. I suppose that and the rice together wasn't particularly outstanding but I liked the rice with the achar which they also sold. That's the $1 portion below.  

Their boiled chicken wasn't those of the tender slurp off the bone variety. Meat's a little grainier and more bite with a bit more pronounced chicken-y flavour from both the meat and the skin. That was also because the serving wasn't doused with as much sesame oil and soy sauce as most. What I didn't expect were the bits of gelatin underneath the skin. Flavourful bits of gelatin.

Scrambled, Icon Village

I've heard about how the owners of Scrambled (#01-33/34 Icon Village, 12 Gopeng Street, tel : +65 6221 0289) came from pedigreed culinary backgrounds. Scrambled reminded me of Eggslut. But something didn't quite click here. All that cooking background had somehow reduced themselves a signature sandwich of eggs that were a little too scrambled than most scrambled eggs; using cheese that wasn't very salty in conjunction with sweetness from both the buns and caramelized onions that were performing the roles of a foil over an almost non-existent saltiness. 

I like my breakfast sandwiches savoury. This wasn't it. No hot sauce to make up for it neither. For more than double the price of a McD breakfast minus the satisfaction, I didn't think it was worth what they charged.

Re-revisiting Tian Tian Seafood Restaurant

Came by for a late dinner at Tian Tian Seafood. Pretty grateful that there are places like this in the vicinity that take their business well past 10pm in times like this. So - we ordered their luncheon meat fried rice to see if they were as good compared to the neighbouring Lao You Ji. Can't decide which one I liked better. Both were nice. Properly fried without residual grease.

Couldn't resist getting their delicious sambal petai since we didn't get them the last time. 

That's above is a dish of kang kong stir fried with sliced beef in prawn paste. Pretty good. The prawn paste sauce from the dish would have been awesome with white rice. While the meat didn't taste particularly beefy, it wasn't one of those that had been mutated into some unidentifiable meat substance by tenderizer. Gotta remember to tell them to exclude those ginger shreds the next time.

I guess not all things were so tasty. Like this dish which was described as braised fish brisket and eggplant. It's fish belly I think - cuts of it with many dangerous bits of bone that made it a chore to eat. I had thought that these would be without any bone. The braising did nada in imparting flavour of that braising liquid to the fried fish; which by itself had a muddy flavour. Eggplant was sweet though. Will not get this again.

Impossible™ Juicy Lucy quarter pounder from Oriole Coffee + Bar

If I ever had the need for the little nudge to tip me over into the believer camp for Impossible, this might just be it. But I didn't because I'm already pretty much there thanks to the first/last try at Omakase Burger. So now this. It's been quite a while since we've been to Oriole but I saw that they had a Impossible Juicy Lucy so I thought why not. I liked it. More than I thought I would. While I'll give credit to the other ingredients like the melted cheese, sautéed mushrooms and caramelized onions that made the burger, I was mostly impressed by how much the patty resembled meat.

Paint it Black (Tap)

While it may not be very apparent from the photo, this was a Filet Au Poivre burger that featured an 8oz prime filet mignon with crumbled blue cheese between the buns. The meat wasn't a regular minced patty. T'was a f-i-l-e-t m-i-g-n-o-n.

It was an off menu and probably limited time item which was almost the same as the Steak Au Povire that we had previously had; which been taken off the menu apparently. The only difference between this and that was an actual cut of tenderloin versus their regular beef patty and some fried onions.

Meat was so tender that it yielded with ease to the bite. With a nice hit of salty blue cheese and delicious creamy green peppercorn sauce. It all went down pretty easily.