Even more chicken rice from Mat Noh & Rose

Has been a while since we last ate at Mat Noh & Rose. Prices seem to have gone up. This order of fried chicken thigh with crunchy skin and rice was $7.

The quality of their fried birds and crunchy fried chicken skin were still good though.

I did not even recall that they used basmati rice for their chicken rice. Lower glycemic index eh? Still delicious also. Ditto for their pandan-y chicken soup.

Revisiting Fei Ye Ye Food Tradition (肥爷爷)

I've been wanting to come back and try something from Fei Ye Ye but have never gotten myself back in Chinatown Food Centre early enough. We did today. Since I wasn't a fan of their sui gao/shui jiao (水饺), I decided to try some 凤爪 with char siew. The braised chicken claws were passable. We've had better from other places. Char siew slices were kinda dry. Which meant that there wasn't any of their ingredients in particular that I've tried were anything that I could look forward to. Maybe they aren't worth the time in the queue considering that there's an overwhelming plethora of other options in Chinatown.

Still the better mee pok at Whampoa Makan Place

This bowl from Xing Heng Feng Guo Tiao Tan (新恆豐粿條攤) happened shortly after the bowl from Matasoh because I couldn't finish up that bowl and waste valuable stomach space knowing that I could have had this instead. A clear reminder of which is the better mee pok in these parts.

Tastier chilli sauce, fried chunks of pork lard and noodles with a better texture. This was hands down the better mee pok.

For a dollar and fifty cents less as well, I also thought the ingredients that came this bowl of noodles were a better deal. Delicious soup with the flavour of fried sole fish and wanton that's flavoured with the same.

Matasoh Fishball & Meatball Mincemeat Noodle, Whampoa Makan Place

Came across this stall (#01-54 Whampoa Makan Place, 90 Whampoa Drive) and got curious enough try their signature Soh Special bowl. While waiting in the queue, I couldn't help but get caught in the mind numbing video the stall was playing. By someone/somethings call Singapore Foodie that featured the stall and extolling the qualities of their bowl of noodles - including the onsen egg. When I finally got my bowl, the first thing that actually came to mind was local soft boiled egg rather then onsen tamago.

Not very impressed with the bowl. It was average at best. Chilli was okay but not outstanding that they could differentiate themselves. Mee pok was okay but many mee poks out there are okay. Fishballs weren't bad but it's not exactly so good that I'll be looking forward to coming back. There are too many good eats at Whampoa to even remotely consider coming back for this.

 

Revisiting Gin Khao

It's been almost 5 years since we first/last ate at Gin Khao. The vibe of the restaurant seemed to have changed. To something a little more subdued. Quiet for a week night with what little energy left that hasn't been siphoned off by the neighbouring hotpot restaurants. Felt that way.

Wanted to try new dishes but couldn't resist getting the tom kha gai which I remembered liking from the previous time. Thankfully, it was still good with the clarity from the tanginess and coconut milk. 

Tried their prawn cakes. They were dryer than the recent ones we've had from Soi Thai Soi Nice and also less springy in texture. But the flavour from the minced bits of prawns were a bit more intense. Soi Thai Soi Nice's prawn cakes tasted a little more mousse-y. 

We wanted to order their kang kong with fermented beans. They informed us they ran out of kang kong and offered to use kailan instead. It looked like oyster sauce kailan when it was served. We feedback and they said they would redo. The replacement serving looked similar. Turns out that it wasn't a fermented bean paste or sauce. Just a few fermented beans. Didn't have much of those flavour. Chilli padi made it good though.

Not a bad stir fried kailan to be fair. The dish just was not what we were thinking of. Pretty good eating with rice that's been ladled over with the broth from the tom kha gai.

Pretty sure this longan sweet and sour pork wasn't Thai. That's right - it's longan and not lychee. The longans were not part of the stir fry process. We knew because the pork was arm and the longans were chilled. The pork was nice though. Nicely deep fried before stir frying and the sauce reminded me of sweet and sour pork from days gone by.

Shake Shack(les)

We were heading down Neil Road on the way to someplace else and noticed that there wasn't a queue when we passed by Shake Shack. The fastest change of minds took place.

So this happened.

Tried their new Chick'n Bites. Kinda like McNuggets but made from whole chicken meat chunks rather than reconstituted ones. All-natural, antibiotic-free whole muscle, sous-vide, hand breaded and prepared on order...blah blah blah. Pretty tender and not bad tasting. A bit expensive though.

There's currently a mandarin orange shake on the menu. Possibly a CNY thingy. The cream even had some shaven orange zest. Shake managed to capture some of that orange flavour but none of the citrus. That's how it tasted. 

Their Shackburger is still reliable. Maybe not for everyone but I like it.