30 days dry aged USDA Prime porterhouse from The Ranch

I've been searching for dry aged steaks in our local restaurants after a conversation with a friend lately so that was part of the reason how I ended up with this 30 days dry aged USDA Prime porterhouse from The Ranch. 

But first, foie gras. With jellied apple, apple foam and crushed nuts. Not bad, a little overcooked but well salted with a well formed crust.

I actually had a hard time looking for something with dry aging of more than 21 days but maybe, just maybe, I haven't been looking hard enough. It was a lot easier to find wagyu.

Not bad tasting beef. I was hoping for some of the funk that the flavour is suppose to have but this one did not. Apparently, 30 days might not have been aged sufficiently for that......or is there something that I'm missing? I also prefer to have the meat sliced thicker though. 

Beef rendang nasi lemak from Uptown Nasi Lemak

I saw their beef rendang option the last time and wanted to try it. It's not bad. There's that creamy and slightly sweet yet savoury richness with a nuttiness in the rempah. The chunks of beef had inconsistent texture though. Some were tender and others...needed a little more jaw work. Having eaten this a second time, I've also realized that I prefer the rice from the nasi lemak stalls at Adam Road Food Centre.

Whole deep cheese chicken from Goobne

I admit that this was a guilty pleasure from Goobne. No idea what's in that cheese powder. Sweet, salty and artificially cheesy tasting; it's probably something I don't wanna know but I'm gonna continue this guilty pleasuring until I find another. Besides, their oven roasted chicken is actually pretty good. Just a little expensive like all Korean FC are.

More mee pok-ing at Li Yuan Mee Pok (栗原ミーポック)

Didn't quite plan a return to Li Yuan Mee Pok so soon but it happened.

This was a bowl of their shoyu fusion mee pok. Flavour difference between the shoyu and the miso bowl for their fusion mee pok seemed to be not much. I can't definitively tell which one I prefer.

Trying their mushroom mince meat noodle for the first time. Came with mock abalone like the fusion mee pok bowls. Not bad tasting. Solid savoury umami going on with discernible vinegar in the sauce. I emptied a little dish of their chilli soy sauce in it for a bit of heat but that cranked the sour up a bit too much.

That's the chilli soy sauce I'm talking about.

Mee pok from Soon Heng Pork Noodles (顺兴肉脞麵)

I had an uncommon craving for the soup pork noodles from Soon Heng so this happened. I enjoyed this more than the last time and it didn't have anything to do with the change of noodle type. Maybe it's the additional egg, maybe the flavour of the soup is a little different and also maybe, it's their meatballs which they've upgraded to from factory made ones to hand made ones which tasted much better with the ti poh flavour.

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.