Ooh wee! McPepper's back!

Why was this mention worthy? Well if you didn't know, McPepper was the progenitor, if you would, of the current Prosperity Burger from McD which is available for a limited duration during the Chinese New Year period. The last time we had a McPepper was before the birth of this blog. That's more than 15 years ago. Enough of history.

I had the impression that the pepper sauce had changed for the Prosperity Burger throughout the years. I recall them being spicier - having more of that peppery kick than the ones in recent years which appear to be sweeter. But I cannot be sure. The resurrected McPepper has that same sweet-ish black pepper sauce which the beef patties are "enrobed" in. 

So it's pretty much as saucy/messy as the Prosperity Burger. What's different with the Prosperity Burger from the McPepper is that the latter uses the diced onions that McD uses for their hamburger/cheeseburger rather than the chunky strips of onions that the former has. The meat/sauce/onions are sandwiched between what appears to be their soft plain steamed buns like the one for Filet-O-Fish. 

This used to cost $2 in the past. Now it's $4.50. While it makes sense to use some necromancy for an old favourite which many probably still like, it kinda lessens the appeal of the Prosperity Burger because it's no longer that one time of the year to get these pepper sauced sandwiches. Also, that $4.50......

French Fold, Telok Ayer Street

We've been wanting to try French Fold (204 Telok Ayer Street, tel : +65 6970 7626) from the Merci Marcel Group for a while.

Macchiato was kinda sour. Which was odd because their flat white had none of the sourness.

Pain au chocolat was just a little bit underwhelming. Not as buttery as I was hoping definitely. Actually, those reheated ones from TWG were not bad so if you compared with those, this seemed like a little lacklustre chocolate pastry.

The galettes we had were the No.3 and No.4. The latter with additional ham/prosciutto but otherwise, it's their pretty classic Comté, mushroom and egg combination. Not bad at all.  

This was No.13 - brown sugar with lemon butter rather than sugar, butter and lemon juice. It's also delicious.

No.19 didn't have a very good flavour from the chestnut cream. It was okay tasting.

Dried tomatoes shirasu soba from Healthy Soba IKI

New bowl from Healthy Soba IKI with shirasu and dried tomatoes. Couldn't get much of the shirasu beyond some saltiness but the tomatoes were prominent.

Yuan Ji Fishball Noodles (源記魚圓麵), Tiong Bahru Food Centre

I wanted to try the other minced meat noodle stalls besides Tiong Bahru Bak Chor Mee which I've had previously. It was either Yuan Ji and Kim Fa and since the latter didn't seem to be open, I ended up here (#02-72 Tiong Bahru Food Centre, 30 Seng Poh Road).

Pretty average bowl. Didn't wow me much. I asked for extra lard (猪油) to get the extra flavour into the noodles but it didn't seem to do much. Mee pok was factory ordinary and they didn't overcook them. Honestly, I couldn't think of more to say about them because nothing in particular stood out for me so I'll stop trying. Might try their fishball noodles someday.

Small Potatoes Make The Steak Look Bigger : Year Fifteen

So it's been 15 years and still counting. Small potatoes still making the steak look bigger. 

How many think that the Akatsuki has 15 members? Do the Taka guys even count? How about Orochimaru?

Revisiting Soi Thai Soi Nice

Dinner at Soi Thai Soi Nice.

For some reasons I had ordered the green curry thinking it was tom kha gai. Wasn't until it arrived that I realized that mistake. Pretty edible but we've had creamier ones which we thought were nicer.

Got those prawn cakes which we though were pretty good the last time round. Today's were served with achar - very similar to the ones from my grandma that I grew up eating. Nice. 

We've been trying to order their omelette with cha om since the last time but haven't been successful since they claimed to be out of cha om on both occasions. We ended up with the one with oyster which was pretty good stuff as well. The floury crisp on the surface and edges were deliciously savoury while the moist eggy interior were loaded with bean sprouts and more plump oysters.

They do a pretty tasty khao kha moo. The meat and skin from the trotters were slurp off the bone tender in a herbal stewing sauce served with boiled eggs and tau kwa.