Luke's Lobster, Great World

Luke's Lobster has an outlet at Great World (#01-152 Great World. 1 Kim Seng Promenade, tel : +65 6269 9600). I've seen it a few times and it's always looked a little....forlorn.

Tried their lobster grilled cheese. They left it for like 10 minutes at the counter while assembling our lobster roll (which took 20 minutes with barely anyone in the shop) so the cheese kinda stiffened from cooling down. Not enough butter in the grilled cheese. Not particularly impressed by this grilled cheese as well so I won't be getting it again.

They were doing a collaboration for their first anniversary featuring local flavours over the course of some weeks. This particular roll was a Peranakan influenced take from the chef at FatFuku. Sambal mayo with achar. Not bad tasting actually but too little butter in the roll again. I don't feel that these guys are as good as the hype they're caught in.

Kantan by the SIB'S, Golden Mile Food Centre

I was mostly curious about the blue rice from the Kelantanese nasi kerabu that this stall (#B1-20 Golden Mile Food Centre, 505 Beach Road) was selling. Not just because it was Smurf-y blue but also that the ingredients also reminded me of nasi ulam which I've had once. Both of which are somewhat uncommon and similar from the salad on rice aspect. What was served with this blue pea flower rice to be eaten together were julienned cucumber, cabbage, laksa leaves, some salted egg and toasted coconut.

I was told by the stall that I should toss them up before eating. It's pretty good. Not much flavour coming from the rice; most of it came from the laksa leaves, salted egg and the lime-y chilli with the toasted coconut just in the background. I liked it. This was the honey grilled chicken plate by the way - I think it's more kecap manis than honey. There was also a solok lada - the green chilli stuffed with coconut mackerel paste. 

Li Yuan Mee Pok (栗原ミーポック), Commonwealth Drive

This stall (#01-697, 115B Commonwealth Drive) is a branch of the wafu bak chor mee stall I previously knew as Ah Hoe Mee Pok. It was manned by a young Japanese guy. I ordered the miso fusion mee pok because I wanted to know the difference between that and their shoyu fusion mee pok I had some years ago.

The toppings were exactly the same- Japanese styled charshu, sliced pork, minced pork, pork balls, deep fried lard and some mock abalone.  It was also a little sweet as well but I couldn't definitively identify the miso. I liked it though. Maybe I need to do the shoyu bowl again just to be sure. Note to self : their fermented bean garlic chilli soy sauce is good. 

Honeymoon Dessert, Bugis

I got pretty much the same dessert the other times I had at their other outlets. Double boiled milk custard with durian. Everything is pre-made. An order triggers the assembly from the refrigerated components and in a way, that works out for them. Because there's a consistency there from what's pre-made and assembly doesn't change the ingredients.

Pizzamaru, Bugis+

Many people have their own ideas of what pizza is to them. It's commonly typecasted by experience and anything that departs to a certain degree from the norm typically falls of out of classification. I'm guilty of that but sometimes, I get curious and widen my threshold of acceptance. Like today - to try Pizzamaru (#04-03/04 Bugis+, 201 Victoria Street, tel : +65 6634 0930). Korean pizza. Supposedly popular. I hear words like 'Korea's largest pizza chain'. And also fried chicken.

Hmmmm....I wonder what wellbeing dough actually means.

Here's their truffle mushroom pizza which is a seasonal one for the Xmas period. A 10 incher. Part of their "Chicago pizza" offerings with a bread-y (almost mochi-like) crust that according to them, was made with black rice. That tender bready-y cornicione was stuffed with mozzarella cheese. There's mushroom, onions, cheese and some kind of truffle flavouring for the topping. 

What's atypical was that the cornicione was dusted with icing sugar and covered in sliced almond. It also came with strawberry jam on the side.

There's a familiar flavour profile from the regular toppings but that's kinda where it ends for typical. One also gets sweetness that doesn't normally get associated with such groups of flavour and then there's strawberry jam to go with it. Texture was also not like most pizza. It's actually kinda nice. 

Fried chicken's good. Meat was juicy and there's a pleasant flavour to the crisp batter. The half bird was topped with "onion tartar". Sharpness from the onions was nice and together with the pickled beets (kinda like chikin mu) on the side were a great counter pairing. Did not like the tartar sauce because it's a little sweet and it wasn't a sweetness I found agreeable.

Haemul pajeon from Ko Ryo Jeong Korean Restaurant (고려정)

We've been eating at Ko Ryo Jeong Korean Restaurant again. That haemul pajeon was not as crispy as the buchujeon from BigMama which I thought was nicer. Say aren't the ingredients about the same? I'm also not sure if there was actually any seafood in this.