Curry kolo mee from Traditional Sarawak Kolo Mee (传统砂拉越格罗面)

We saw curry kolo mee from Traditional Sarawak Kolo Mee (#B1-14 Connexis Building, 1 Fusionopolis Way) and immediately imagined the noodles soaking in curry gravy. But both the noodles and curry were served separately......

Curry looked not bad though. Nonya styled and creamy.

So after a couple of mouthful of noodles for the original flavour, the curry went in to reconcile what the mind had initially perceived with reality. Yummy.

Ko Ryo Jeong Korean Restaurant (고려정), International Plaza

I noticed this Korean restaurant (#02-59 International Plaza, 10 Anson Road, tel : +65 6324 3120) the past couple of times we were at Enishi as they were literally strides apart. We managed to make it down today. I supposed the initial plan was to give what might look nice on the menu a try. 

We never made it to the menu items. We've seen a few mukbangs featuring ganjang gejang on YouTube that we kinda knew what to expect and was curious enough to want to try them.

There's banchan. The left bottom banchan was wood ear fungus with thinly sliced beef which was pretty good. Kimchi was also refreshingly sour. Those chilled pickled chilli things on the bottom right were also invigoratingly sour, sweet and spicy at the same time.

Rice was saved for the sweet flesh of the raw marinated crabs and the tomalley/roe we could squeeze out from them. Like I mentioned, we kinda knew what to expect with how to manage the ganjang gejang.

Part of the ganjang gejang set came with dak bulgogi. I haven't had/ordered these things since...I can't remember when. I guess these were decent tasting.

A steaming gyeran jjim. Light, savoury and we finished it at the end so it wasn't bad.

Need to get used to calling these godeungeo gui rather than saba shioyaki. Heh! The meat was firm and flaky. Not a bad grilled mackerel at all.

That's a sundubu jjigae that had quite a bit of clams and shrimps. Something we enjoyed and demolished at the end. But at this point, we were already started to fill up even before the crabs were served.

These were their anticipated ganjang gejang. While I had some idea how to eat them, I didn't have much of a clue how to work the claws which were a little thorny if you catch my drift. In contrast with the steamed Sri Lankan mud crabs where the claws were easier to eat, these flower crabs had bodies which were less of a pain to get meat from compared to the claws.

Not a bad try for a first time. The meat had a crustacean sweetness that paired with that soy marinade which tasted like it had some sort of wine in them. I've got a couple of nicks from the dead crabs but I'll learn to do better the next time.

Hong Kong Soya Sauce Chicken Noodle Rice (香港玫瑰油鸡麵饭), Beauty World Food Centre

Wanted to try this particular Hong Kong Soya Sauce Chicken Noodle stall (#04-48 Beauty World Food Centre, 144 Upper Bukit Timah Road) because have heard good things about them. Believe it or not, there are a least a few other stalls that do soya sauce chicken and have similar stall names. The fallen Hawker Chan was one of them.

What I was curious about mostly was their sui gao/shui jiao/水饺. That didn't mean I wasn't interested in trying out their soya sauce chicken though. We arrived at about 11am and were the 3rd in line. The lights in the stall were curiously still not switched on and would never get switched on even when we had finished and left. 

The proprietress had shared that we had to wait through a 21 order takeaway just before our turn and the one after ours had 30 packets - she did not switch on the lights in the hopes of not attracting more people to queue up. 😱

Anyways, their sui gao was a solid one and worth going a little out of the way for. The silky smooth dumplings were large and packed with minced pork, whole shrimps and strips of wood ear fungus (木耳). I'm going to rank the ones at Xiang Jiang Soya Sauce Chicken (香江豉油鸡) above this because that one has water chestnuts in the stuffings as well - the fourth cardinal ingredient in sui gao epitome.

Soya sauce chicken was slurp off the bone tender. There was more meat than the picture suggested because half of it was under the dumplings and noodles.

There's a chilli sauce which one could help themselves to which packed a sharp tangy prickle with a hint of ginger. Was a nice complement to the chilli paste they already included in the noodles.

Don't forget the soup on the side. I tasted some umami and sweetness from dried cuttlefish (or maybe scallops) and it was delicious that I drained my bowl.

Queenstown Lontong, Tanglin Halt Food Centre

Ahhh....finally. Been trying to get to Queenstown Lontong (#01-21 Tanglin Halt Food Centre, 1A Commonwealth Drive) for their lontong for a while. Now that the kuih jongkong season is over, they're open for regular operations again.

Asked for extra serunding which the proprietress cheerfully obliged. That added a spiced richness and sweetness to the already creamy coconut gravy. Enjoyed how deliciously salty and savoury their begedils are. That and the mild heat from the sambal. I don't know if one can actually imagine the combined bunch of flavours without having had these before.

Of course I had some paru goreng on the side. Didn't realize these came with more serunding, sweet sambal and fried ikan bilis. So here's a new experience here. Ikan bilis + serunding  or ikan bilis + sambal = nice. Layer those on the paru, also delicious.

Porcini mushroom chocolate from Bootle's

I bought this from Bootle's months ago and totally forgot about them after leaving it in the fridge. They're apparently made specially for Bootle's. Recently, I bought more flavoured ones at their closing sale and came across this while packing those newer chocolates. Porcini flavoured chocolate? How could I not try.

Sadly, I couldn't taste that porcini flavour. There was something a little different about the flavour but that was about all I could detect. Not mushroomy at all. It was not a bad chocolate though.

Pumpkin Spice Latte from Starbucks

I wanted to get this for nostalgia and also because I haven't had one of them for years. The first time I tried the pumpkin spice latte was many years back and I remember it being too sweet. I had it a couple of times (I think it was a couple, didn't count) since then and for some reasons I just felt like getting one at least once for this year's autumn. I did take my own advice and got the grande with an extra shot.