The permanance of Chicken McCrispy from McD

Who would have foreseen that we would be ever buying a bucket of chicken form McD. Not that it was impossible. Just improbable. Chicken McCrispy has apparently made it into the permanent menu of McD.  I remember having them in the previous times they made their limited appearance but don't really remember if the flavour was the same. I do have the impression that I thought that they tasted better previously though. 

What's slightly little odd about about them were the chicken thighs. They were thoughtfully prepared with just one bone in the the meat but that meat looked flattened. Shaped out for some reasons. There were juices but not real moisture. Otherwise, we found the skin too crusty. I detected garlic, some very mild heat and felt like I was eating a lot of fried flour. Surely they do not think they could compete with Jollibee with this?

Meatless at Babas Peranakan

Going meatless there with takeaway from Babas Peranakan. Also noticing the hae bee flavour from the long beans. I'm normally not so big on lemongrass in curry but this lemak rendition was delicious. Heftily portioned for princely sum of $3.

Mom's Touch, Centrepoint

With the name Mom's Touch (#B1-07 The Centrepoint, 176 Orchard Road) and products like Mom's Thigh Burger, isn't anyone getting the Oedipus Complex-esque vibes? Hawr hawr hawr....anyways this Korean fried chicken brand was brought in by the No Sighboard Holdings group which runs No Sighboard Seafood. Alright then, no signboards for anything Oedipus Complex-y stuff.

That's their Incredible Burger up there. Fried chicken, egg, ham, onions, pickles, lettuce and sauce. A mouthful. Maybe it's the sauce. The usual suspect that overwhelms the flavour of everything else because it taste like a average fried chicken burger to me. Not much of the other ingredients came through except for the lettuce because there was actually quite a bit of lettuce there. Nothing particularly outstanding that I'll likely pick Popeye's or a McSpicy over this. I don't mind giving them another try though just to be sure. Right mom?

$6 at Yuan Chun Famous Lor Mee (源春驰名卤面)

It seems that the difference between the $4 bowl and this $6 bowl from Yuan Chun are the amount of fried toppings that they give. The bowl wasn't larger nor did they give more bee hoon. It was a lot more enjoyable because of the increased toppings though. Noticed that the sliced chilli was a mixture of the regular variety and chilli padi. I'm starting to dig their gravy which I've just noticed to be egg dropped. 

Tonkatsu, another not for takeaway or delivery

Previously I was mentioning about resisting takeaway ramen because they were best eaten freshly prepared. Tonkatsu is another one of those things that fall into that category for its own reasons too.

How would one run through refills of the shredded cabbage without eating at the restaurant?

The fried panko crust surely couldn't stay as warm and crispy.

Delicate items like scallops might either overcook or stiffen because of dehydration during transit.

Yeah, tonkatsu is one of the things I had been missing during the HA. I never thought so much about them as the times when I couldn't eat them at the restaurants. If anyone was wondering where these were from, it's Ginza Anzu.

Winter black truffle cheeseburger from Meatsmith

I haven't had the cheeseburgers from Meatsmith for some time. Not since their $10 cheeseburger Tuesdays which they sadly do not run anymore. Oh wait, maybe it was that beef marmalade cheeseburger with Burnt Ends. 

What they do have recently was the option of having winter black truffle (from Coomer Truffles in Manjimup, Western Australia) shaven on their cheeseburgers. It was $10 for 5 grams of the truffle and we were recommended to get 10 grams for more flavour. I also wisely decided to get them burgers without the sauce and with pickles on the side so that I could actually taste those truffles.

Burger was a little small but I enjoyed it. This was definitely one cheeseburger where the aroma of the truffles came through along with that salty crusty brisket patty and cheese.