Strawberry dango from Isetan

Got these from the dango stand at Isetan. I had the idea that it was some strawberry sauce lathered on top of those dango but it was actually strawberry flavoured bean paste.

Another go at Lau Phua Chay

I happened to be in the vicinity getting lunch and saw that there wasn't any queue at Lau Phua Chay so I decided to give them another try. I don't think my opinion of them has changed. Unless one is enamoured with that sauce, I don't get the appeal.

Steamed oysters and frog legs from Lao You Ji (老友記)

We came back to Lao You Ji for their luncheon meat fried rice amongst other things and noticed that they had steamed oysters on the menu. We asked about their 'market price' and it turned out to be $12 a piece. Pretty expensive but they convinced us that the quality was good and that the oysters were large. We picked the one steamed with black bean sauce. While it wasn't in the same league as the largest I've personally had, it was hefty and the quality was pretty good like they claimed.  

Tried their kung bao frog legs. I was hoping that there would be more luxuriant gravy like those that are sold in frog porridge stalls but the gravy in here was scarce. Rather edible if not remarkable. Somehow, the preparation had dislodged quite a bit of the meat off the legs so we were fishing around in the pot for frog thighs and calves separated from the bones.

Good Morning Nanyang Cafe, Far East Plaza

I remember the orange ciabatta with kaya from Good Morning Nanyang Cafe from years ago. I kinda liked it. Had the impression that the business had wound down in the past years but it turned out that there is still one last bastion (#02-23 Far East Plaza, 14 Scotts Road).

I don't know if the owners are the same but the coffee was pretty decent. I did think that there seemed less orange peel in the ciabatta than what I recall. Not a bad eat but I was hoping for something more memorable.

January in Suju

Yet another dinner at Suju, I daresay our favourite teishoku restaurant.

Just when we thought we've tried pretty much what we thought might be nice, we discovered their kuro goma tofu in a dashi sauce. This one to be savoured slowly for the black sesame flavour. Pairs excellently with the sweetness from the grated wasabi.

Also for the first time, we tried a tempura of white fish wrapped in shiso. As a bonus, that one piece on the left contained grey meat! Nicely fried without being heavy. For some reasons the words that came to mind after eating this was "Japanese fish and chips".

Pork belly, kinoko and cabbage stir fried with ponzu. The citrus flavour in the dish made it refreshing.

Tee hee......

Enishi, International Plaza

Enishi (#02-85A International Plaza, 10 Anson Road) is from Kobe. What differentiates them from the numerous ramen-ya scattered around is that their soup ramen uses a dashi base broth instead of the more commonly seen tonkotsu/miso/shoyu/shio. The shop's small - only limited counter seats and they serve only two bowls; the dashi bowl and the dan dan noodles.

Their dan dan noodles is quite pretty. I got mine in mid level spiciness and mala. Mid level isn't very spicy.

The diced onions and heat helped with the monotony. There was a predominant nutty flavour like peanut butter.  

In my opinion, what really helped cut through the richness were the options of vinegars that they had which added that tangy dimension that kept the creamy sauced noodles interesting.

Good enough that I asked for rice.

This was our first dashi broth ramen. On hindsight, we should have picked the stronger flavour option but that will happen the next time. Pretty sure there was some fish powder in it. Liked the yuzu lingering in the background. Noodles were thick, a little flat and buckwheat. They were okay and I couldn't say that it was special enough that I would find them memorable.

Their charshu was super soft and nicely charred with that burnt aroma and smoked duck was very agreeable. Not sure if I had imagined it but the aji tamago had a sweetness in it.