The Autumn Special at Tonkatsu by Ma Maison

Tonkatsu by Ma Maison currently has an autumn special - Kurobuta Mushroom Katsu which features their kurobuta rosu katsu with mushrooms on daikon oroshi that has been infused with truffle oil and shiro dashi. I'm glad they didn't go overboard with the truffle oil, using only enough to perfume the food.

Very nicely done like they normally do their katsu with a dry crisp breading and moist pork beneath. Since this was kurobuta, it was also nicely marbled with fat for that difference in texture and flavour. I thought the mushrooms were delicious, pairing well with the oroshi that was mellowed by the shiro dashi. Those went along nicely with the fried pork

Hawkerman, Funan

We noticed Hawkerman (#B2-18 Funan Mall, 109 North Bridge Road) the last time we were here and were curious. Warily so but curious nonetheless. So we decided to give it a try.

One of those things that got my attention were the sour plum watermelon cubes which I thought was awesome. They were exactly as the name described - sour plum juice infused watermelon that was refreshing and juicy. Loved these.

Tried their maki poh piah which was obviously a maki take on the local poh piah with a nori wrap. For something that had so much chicken floss, I was pretty surprised that I could barely taste them when I popped one of those oversized pieces. Most of the flavour came from the garlic heavy stewed turnips that made the stuffings - which was was oddly called 'rainbow fillings'.

The Tenderfresh spring chicken wasn't shabby. A little small though but the bird was pretty tender. The turmeric infused fragrant rice was delicious. Tasted just like chicken rice.

Hokkien mee was better than I had imagined. The seafood stock that they had used to stir fry the noodles was flavourful. Noodles weren't overcooked. Couldn't argue with that fried chicken. While this plate wasn't in the same league as the Serangoon Gardens Fried Prawn Noodles or Nam Sing, it wasn't bad at all. The lime and sambal added a much appreciated zest to it.

Yamanashi peaches and cream rolls at Don Don Donki

There was a station that apparently sold smoothies and fruit sandwiches at the Don Don Donki at Clarke Quay Central (B1, 6 Eu Tong Sen Street). We saw that there were Yamanashi peaches with cream on rolls so we had to get some. 

This was as good as I had imagined it to be. Peach was ripe and each bite was a deluge of sweet peach juices on cream. Damn, it was so good.

Some cold cuts, cheeses and pasta from Amò

Today was cold cuts, cheeses and pasta at Amò. 

From what the menu mentioned, the meat was house cured. Not bad. Cheese were also delicious from the fresh light mozzarella to the goat-y/nutty in-betweens (I don't know what they were but they were Gouda-ish) to the rich, salty and unexpectedly sweet Parmigiano Reggiano.

Came with some bread. Forgot what these were called. They were hard and crispy with texture like pretzels and flavoured with fennel. Surprisingly addictive.

Amò like Beppe De Vito's other restaurants lean towards an upmarket setup and tends to be assumptious. Did not appreciate that they split portions without the courtesy of asking.

But the cuttlefish tagliolini was nice. Liked the cuttlefish flavour that infused the sauce and the spiciness that gave the depth some breath. That being said, the squid ink on the side contended with the sauce of the pasta.

Casarecce was okay. Most of it was the creamy saffron flavour. Too little guanciale to be worth mentioning and for something that had black pepper listed as part of the ingredients, I tasted none. 

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.