Burger Bar New York, Amoy Street

A few years back, I came to this place (#01-03, 115 Amoy St, tel : +65 6221 8648) for burgers. They were Burger Joint New York then and I didn't remember the bar section that they have here today. It might not have been there then. I also recall not being very impressed with what I ate at that time. We came back today because there is pastrami on rye on the menu now.

There's the classic pastrami on rye, the Reuben and the Rachel. The latter had spicy coleslaw stacked on the pastrami instead of sauerkraut. Kinda liked that spicy coleslaw for the heat which was respectable; respectable meaning nice and also more than I had expected. There was also a nice smokiness and pepper coming from the pastrami as well. A better sandwich than what we had from the defunct Sacha & Sons but no, it's not Katz's. Not as moist nor as tender.

Cereal fried rice with sliced fish from Tang Kay Kee

There's been a bit more fried rice than usual in the past month. Here's one from Tang Kay Kee. The local rendition that doesn't get as much media coverage as say Din Tai Fung or King of Fried Rice. Local styled fried rice can be reasonably tasty - you just need to know where to find them.

This was their cereal fried rice. One with onsen egg and a light breath from the wok. Topped it up with sliced fish. Menu mentioned crab meat but what they actually put in were crab sticks. Still nice though. There was a bit of sweetness from the cereal and lup cheong bits plus pickled green chilli for the sour. I liked the onsen egg because you could get richer flavour and a creamy texture to the rice by stirring them in. 

Pickle Bakery, Everton Park

Heard about this bakery (#01-61, 2 Everton Park, Whatsapp : +65 8322 9500) so came over to pick up something for breakfast one morning. A number of items that sounded interesting but I had limited space.

Ended up with something that sounded savoury. A pastrami and egg salad pide with sauerkraut.

Only a little bit of the pepper and smokiness came through for the pastrami because there wasn't much of it. Most of the flavour came from the tangy egg salad and their house made sauerkraut. I liked the nice toasty flavour from the sesame seeds on the greasy (pleasantly) pide.

Speaking of pide, it didn't taste freshly baked even though I bought this at 9am in the morning. Hmmmm....I had assumed that if one bought stuff from a bakery in the morning, the bakes would be fresh and would taste fresh. Bread was a little chewy and cold.

Happy Ending Pizza Parlour

I was intrigued initially by the name and subsequently the toppings of the pizza from Happy Ending Pizza Parlour (#01-35 City Gate Mall, 371 Beach Road, tel : +65 8912 1408). While those weren't all new, it seemed like some thought had been put in. Pizzas were kinda small though.

Here's a safe marinara. Tomato sauce, garlic and oregano. The menu mentioned basil but there wasn't any of it there. Couldn't taste the EVOO as well. So we now know what kind of pizza place they are.

One of the toppings I was curious about was the one with blueberry, bacon and ricotta. Not bad tasting. Came with bacon jam on the side that for some reasons reminded me of the pork miso from Nirai Kanai.

Their Hawaii 5 O is a Hawaiian pizza with pancetta instead of regular ham and cinnamon on their pineapple ring. It said "whole pineapple rings" on the menu but there was just one ring. Just that one with cinnamon. Would have made sense if all the pineapples had cinnamon to save us the pain of divvying up that one ring. What the hell were these guys thinking?

友發鸭饭 • 粿汁 (You Fa Duck Rice • Kway Chap), Dover Crescent

Delicious kway chap from You Fa (Jumbo Coffee Hub, 19A Dover Crescent). Seems that this stall was previously operating at Maxwell Food Centre. While the Chinese characters of the stall read 友發 (you fa), their social media seems to say Yu Fa. I'm a little confused here.

We got a takeaway portion for a few people. No complains about the braised duck and pig innards - notable mention goes to their braised gizzards which were remarkably tender. Maybe we could skip the pork belly the next time.  Love the velvety flavourful brown sauce which they packed on the side.

Rice-y tasting smooth sheets of kway in a light savoury broth.

Bak kwa bao from Kimly Dim Sum

Read about the bak kwa bao from these guys a couple of years ago. They're sold as a collaboration with Peng Guan Bak Kwa as a supplier of the bak kwa fillings for the bamboo charcoal infused buns.

Look at them silent stoic grey buns......

......filled with delicious smoky sweet char siew glaze/sauce, bak kwa bits and sesame seeds. I admit to being a little apprehensive before but these were quite nice.