Koong Woh Tong, Funan

Mmmmm...the chilled herbal jelly/gui lin gao (龟苓膏) was nice. The jelly had that crisp herbal bitterness that left a dry bittersweet aftertaste. Just needs a tiny bit of syrup for a layer of light sweetness. I chased the jelly with a warm five flower tea (五花茶). This shop (#B1-11 Funan, 107 North Bridge Road) is a branch to their other outpost at Toa Payoh. 

So Good Char Chan Tang, Capitol Piazza

So Good Char Chan Tang has opened another outlet at Capitol Piazza (#01-17/18 Capitol Piazza, 13 Stamford Road, tel : +65 6570 2266) recently. Which was a good thing because the one at Triple One Somerset is often a pain in the ass to queue for and has limited seats. This space was much larger.

Nothing like creamy ice milked tea and astringent lemon tea to make like having the real deal in Hong Kong. Milk tea was not as strong and lemon tea packed less punch here.

I like the sesame sauce in their cheong fun. Thick and creamy.

Hor fun with prawns were better than I imagined. The egg drop in the gravy was generous while the rice noodles were smoky. Prawns had a natural crunch to the texture. It's not visible in the picture but there were also bean sprouts in the hor fun - which made this dish reminded me of sum lou hor fun. With prawns that is. 

Pork chop fried rice with eggs - similar to that baked tomato rice thing we had previously with black pepper sauce instead. Pork chop was tender and nicely browned from the pan fry. Liked the black pepper sauce which was savoury and not sweet.

Char siew bao was pretty decent.

Steamed radish cake was also not bad. Without making any cost comparisons, I like the one from Victor's Kitchen a bit more and the one from Imperial Treasure Fine Teochew Cuisine much better. Need I even mention that this rendition definitely didn't have the radish sweetness like those from the defunct Wai Kee or even Sai Kee in Hong Kong

Mee kia from Covent Garden Prawn Noodle

Still trying to figure this bowl out from Covent Garden Prawn Noodle with the $4 order of mee kia today. The differences I discerned from the $3.50 bowls previously were that this had prawns with shell on the tail and a larger portion of noodles. Though I'm not sure if it was luck of the draw that had gotten me those prawns with shell-less tails the last time or does cheaper bowls get one those. 

I asked if I could exclude the pork slices, they said yes and I told them I didn't want pork. In the enduring enormity of 5 seconds, the order taker forgot my request to omit the slice pork. Which was technically the only "customization". Simple one at that. *billows forth a long sigh*

Belly Lucky Noodle (招财面), Hong Lim Food Centre

What attracted me to Belly Lucky Noodle (#02-25 Hong Lim Food Centre, 531A Upper Cross Street) was their kolo mee and their fatty char siew. On hindsight, the noodles were a little soft and lacking in the bite I was looking for with a sauce that was a little too sweet for my liking. The meat in their dumplings were also marinated to the point where it was also sweet that much of natural flavour of the ingredients in the stuffings weren't there. What basically helped me to finish the plate was their chilli sauce.

Speaking of the chilli, it had a good bit of heat but not exactly super hot as they had claimed. I recall the chilli from Eng's being more potent.

Sabamiso teishoku from Suju

(一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四)

It's been more than half a year since we ate at Suju. The last time was our last dinner of 2020. 

I ordered their sabamiso teishoku this time because I've seen in on the menu for the longest time and have never tried it. Mackerel that was stewed in their house miso. I don't recall the last time I've had mackerel that was so moist. This was definitely a first pairing with the salty sweet miso. Not bad at all but beware the bones.

Teishoku means rice and miso soup and pickled daikon for me at Suju. It also means seconds for the rice and daikon. It can also mean nama tamago. The fermented beans are finally back!

Itadakimsu!

Eddy's (艾迪1号), Hong Lim Food Centre

The dish that caught my attention at Eddy's (#02-52 Hong Lim Food Centre, 531A Upper Cross Street) was their chicken chop laksa spaghetti. That laksa gravy was rich, creamy and savoury with a sweetness that I hadn't been expecting and a nice laksa leaf flavour infused in it. Didn't taste like the traditional one but it wasn't half bad. Chicken chop needed a lighter hand with the salt though.