King of Fried Rice, Chinatown Food Street

Just as I had suspected, the mala fried rice from King of Fried Rice (Stall 11, 41 Smith Street) wasn't very spicy. They had to accomodate people who couldn't handle spice after all. There was a bit of heat that gave a light prickle but that was all there was to the 辣. Just don't expect any 麻 from it. Not much of fragrance coming from their mala spice mix either so the additional chilli helps if one is looking for a bit more flavour and heat. These guys are also really careful with the salt. So now I know.

Huber's Bistro-lling in October

Here's another stop at Huber's Bistro - eating here usually means that there's something we're getting from the butchery/store. Which has been a number of times over the past few years (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二). Food's not bad and generally a uncomplicated showcase of what one can buy from their butchery to make at home.

Because of the pandemic situation, the indoor seating has been noticeably reduced.

The menu does get changed around a bit now and then. New items do pop up. Like this hühnerragoutsuppe which I cannot pronounce. It's a cream of chicken giblet soup. Not bad. I like the burst of livery flavours from the bits of liver

We ordered a truffle burger from the menu which we've never seen on the breakfast menu before. Mostly because the menu mentioned blue cheese. It also mentioned carrot and orange marmalade which we did not expect to be in the burger. The only time one got to taste the flavour of the beef, a bit of the truffle and blue cheese was when you took a bite at the edges. Otherwise, it was mostly the citrus sweet from the orange marmalade. Strange one.

There's a chicken breast “Supreme” Cordon Bleu. If I had to guess, the "supreme" part of it was the almond crust which was pretty nice. Noticed that their butcher has almond crusted chicken and chicken Cordon Bleu but not almond crusted chicken Cordon Bleu. Moreish-ly savoury with the stuffed Gruyère and ham. The odd part about this was the single bone in the meat which came from a drumlet. I wonder how that connected with the rest of the meat. 

They've rotated the previous cookies for their coffee out to something....with orange flavour. The previous ones that they use were nicer. It did taste like orange. I just didn't like these as much.

Fook Kin, Killiney Road

Been wanting to try Fook Kin (111 Killiney Road) for a while. The restaurant is a collaboration between Roast Paradise and a couple of local radio personalities. Because we thought well of Roast Paradise, we decided to give this outfit a try.

The first to be served were their roasts because they were already done and just needed slicing. Since they were done by the same people, the standards of their roasts were similar to the ones at Roast Paradise. Char siew was arrestingly superb with the fat layering and sweet caramelized surface. Roast pork/siu yoke was not bad as well.

They have a crab omelette on their menu. Read that it was inspired by Raan Jay Fai. While imitation was the sincerest form of flattery, it was nothing like the one at Raan Jay Fai. Not in appearances nor in taste and quality. Far from it. 

I added cheese. Quite a bit of the mozzarella pull going on and I liked the milky cheese. With that, I also realized that there was lot more cheese than crab in that omelette. Crab meat didn't taste very good. If that was the amount of crab and the quality we were getting for what they charged, these were more expensive than eating at the pricey Raan Jay Fai.

Ordered their triple happiness tofu. I'm not sure what forms that triple happiness but they were stingy with the ikura so I'm gonna minus off one happiness there. Liked the sauce with the rest of the toppings on the tofu but not gonna order them again if I come back.

Under the Classic Dishes section of the menu was their dragonfruit with shrimp fried rice. Don't know whose classics would a dragonfruit fried rice fall under. Rice was wet without aroma - nothing like what we generally know of fried rice. Didn't taste bad but there was nothing assertive about the flavour that would give it an identity. Except for the cashews. And also sweetness from the pork floss and raisins. 

Steamed curry chicken bao from Old Chang Kee

Old Chang Kee has a steamed curry bun shaped to look like their Curry'O at their "coffee house" along Tanjong Pagar Road (#01-36, 1 Tanjong Pagar Plaza). Apart from the steamed bun skin, they tasted pretty much the same as the one with the fried pastry skin. Now if only they were a third cheaper, I might consider getting them with some regularity.

The Gogijip (고깃집), Tanjong Pagar Road

We were here at The Gogijip (72 Tanjong Pagar Road, tel : +65 6224 0667) because they have a lunch set which has ganjang gejang - something which we were keen on exploring further after the recent episode at Ko Ryo Jeong. These guys are apparently also known for cuts of Iberico pork so we ordered some jowl and pig's skin for the grill too.

Service was uncannily speedy. Shortly after the order slips were printed, banchans were served. Kimchi and tofu were good. The latter had a sauce which reminded me of the flavour of the red sauce from chee cheong fun.

Following closely with the banchan were the condiments and vegetables for the wrap. The condiment beside the ssamjang tasted like yuja & chilli with a blend of flavours that were citrus sweet, had a fruity tanginess and was spicy altogether.

That ganjang gejang lunch set came with only one crab. Pretty decent I would say but not as enjoyable as those we had from Ko Ryo Jeong because these were a bit fishier. I suspect wonder if there were differences in the quality of the crabs for the lunch sets and the full priced ones.

There's rice, some mini jeons and a seaweed soup that came with said set.

That seaweed soup had chunks of beef in it. The soup itself was also a little beefy. Nice.

The crab which we had gotten didn't have much roe/tomalley. 

That's the Iberico jowl we ordered. Check out the fat marbling.

That's the pig's skin.

Onto the grill they go.

See ssam-thing familiar? Heh!

The Iberico jowl was fatty, chewy and full of flavour. All the richness made it a good candidate for the ssam which would have slices of garlic, chilli, pickled onions, ssamjang and a lettuce wrap to cut through all the oil richness. The same items also mellowed the porcine strength from the pig's skin as well.

Abundance, Lengkok Bahru

Abundance (#01-378, 63A Lengkok Bahru, tel : +65 8032 1880) opened some months ago in a corner of Redhill that isn't exactly known for cafes or restaurants. A relatively quiet spot nestled between public residences and car showrooms....and a small temple. With that said, they're also walking distance from Redhill MRT station. 

What they do is interpretations of Taiwanese styled street food on their terms. Taiwanese food has for some reasons very low take up rate for restaurants for a country that isn't far away. The ones that do exist are at budding stages of presence where they're not capable of selling anything but "stereotyped" representatives of Taiwanese food. But let's not digress.

Fizzy lemon tea which was light with the fizz and lavender Earl Grey ale from the local Sunbird Brewing Company. The light tangy ale did capture notes of Earl Grey with a lavender-y aftertaste. Served insufficiently chilled though. Might be a good idea for Abundance to think about bringing their array of craft beers to the table abundantly chilled. Couldn't resist.

We had an order of gua bao - a Taiwanese bao stuffed with stewed pork belly, pickled vegetables and crushed peanuts. And cilantro which I asked them to omit for obvious reasons. I liked it. 

Savoury and very tender spiced pork belly on the verge of disintegrating, cut through with the sour soft crunch of the pickled vegetable (mustard greens?). Those and the aroma and light sweetness from the crushed peanuts - imagine the textures of that. I've never had one in Taiwan before so I don't know if they're comparable but this was pretty good tasting.  

That's the Niu Yolk. Beef fat wok fried rice with slow cooked slices of beef ribs and onsen egg. Onsen egg was hidden under the tobiko which was an add on. Eat this for the beef fat fried rice. There aren't many around here and the standards of this one was kinda Ding Tai Fung-esque. Am on the fence about having the tobiko - while I liked what it added, the roe also masked the flavour from the beef fat in the rice.

Those slices of beef ribs were tender and flavourful but they were also thin and small and not particularly captivating for me. Overall a nice, albeit pricey, fried rice.

These were pretty much their 红油抄手. Known as Red Hot Chilli Dumplings on the menu. Dumplings were packed. They had thin smooth skin and were stuffed abundantly with shrimp and pork. Sorry couldn't resist. 

Nicely done with the salty spicy Sichuan sauce and chilli oil. A splash of vinegar and it would have been more awesome.