Le Shrimp Ramen, Changi Airport Terminal 3

I've been curious about the shrimp broth ramen from Le Shrimp Ramen by the Paradise Group for a while. Have read/heard numerous opinions on it but wanted to just experience it for myself. Happened by the branch on at T3 (#B2-49 Changi Airport Terminal 3, 65 Airport Boulevard).

It's okay. I was getting some wok hei-ish aroma along with some of that prawn-y flavour. It's not bad but also not particularly outstanding in my opinion. Nothing much there that would incentivize me to come back. In fact, those shrimp paste that they had was not even as tasty as the shrimp paste we previously had at Shi Li Fang. If you have had both of them before, you'd be able to tell. True story.  

Despite the shrimp broth I thought the dry bowl was more enjoyable. There's a smattering of ebiko in it but I see it as a lame attempt by the Paradise Group at cosmetics.

Another round at Zai Shun Curry Fish Head (載順咖哩魚頭)

Another meal at Zai Shun. Hadn't realize it's been more than a year since we were here last. We got the red garoupa steamed HK style this time round.

Egg tofu stewed with cabbage.

Chai buay (pickled mustard greens) which was good with rice or porridge.

We never noticed that Zai Shun had prawn paste mid wings the last time. While the flavour from the prawn paste wasn't one of the more outstanding ones we've had, these made pretty good munching.

Gotta have that addictive-licious hae bee hiam with that appetising squeeze of lime.

We also discovered their bitter gourd stir fried with eggs and salted egg this time round. These were pretty good.

A Waikiki special from PS. Cafe Petit

Waikiki is merely the name for PS. Cafe's Hawaiian pizza. It's not called Hawaiian probably because there's basil in it. For some reasons I felt like having Hawaiian. The thought of blue cheese wormed itself into my head and I paid for add ons. If anyone was wondering where that blue cheese was, it's the ochre stuff in the middle. But those were the only parts that had their flavour because of the distribution. So now we know the standards.

MooTeow Chilli Beef Kway Teow by Empress Place Beef Kway Teow

I read that the guy who opened this stall (#01-31 Shaw Towers, 100 Beach Road) had been under apprenticeship of the owner of the original Empress Place beef kuey teow so I was intrigued by the outcome which is presumably Teochew style. Which is the style I prefer over the commonly seen Hainanese style.

The owner wasn't around. It was some other guy cooking so I will rightfully assume that standards differ depending on who's behind the stall. After all, recipe and ingredients alone don't make the bowl of beef kuey teow.

This was the $10 mixed beef parts and tendon bowl. Beef balls were served with a bowl of their broth on the side. It's not bad. Kinda pricey though. I enjoyed the lime-y chilli mixed with the sesame oil which formed a large part of the flavours. I liked that I could still taste the rice noodles through the other flavours. 

What was different from the Empress Place Beef Kway Teow stall at Maxwell was the ingredients that made their chili sauce and that this bowl was thoroughly drained of broth while the original stall had a bit of the broth in their dry bowl for additional flavour. Beef balls here tasted a little bland. Otherwise I kinda liked it.

Breakfast : two fried eggs from Loo's Hainanese Curry Rice

Many people have their "I ate these while growing up" moments. Loo's Hainanese Curry Rice is one of mine. There wasn't so much variety in those times and people often went back to their favourites much more often than one did these days. If you asked me whether the food tasted the same all these years, I'd suppose they did. If there were any truly any differences, it was probably negligible. These pork chops were in my head, still the standards I hold to when comparing with other curry rice pork chops. Even though I admit to enjoying the crispy variety in the recent years.

In the delicious mess above was two fried molten yolk-ed eggs, pork chop and chap chye. Curry squids were unfortunately not ready at that time of the morning. Yummy and not everyone's plate in the morning as most of the people in the coffeeshop were queueing for the next door ba chor mee which is probably a more breakfast-y item around.

Doubled boiled milk custard with durian from Honeymoon Dessert

I've tried these a couple of times from both the shop at Vivo and ION (B3-15/16 ION Orchard, 2 Orchard Turn) and decided that I liked the wobbly milk custard. While the scoop of durian pulp helped, it was really the ethereal milk custard that got me hooked. They're not the same thing as those durian mousse from Dessert Bowl but I liked these almost as much.