Curry Boy, B.E.D @ Tai Seng

B.E.D (Level 1 J'Forté Building, 26 Tai Seng Street) looked like a food court where all the stalls sold Japanese food. Or at least local interpretations of it. This panko chicken (torikatsu) curry rice from the Curry Boy stall for example definitely didn't use Japanese styled curry. In fact, it tasted kinda like Nonya chicken curry and I liked it. The fried chicken was fine and portions were pretty generous. I wished they were more generous with the curry though. Maybe I'll ask for more if I ever come back.

Mala mee pok from Gimee Face

Just the mee pok version of the mala noodles I had here previously. Portions felt kinda small and their mee pok tasted generic. Factory made kind of generic that is. I guess what made this bowl was mostly the sauce.

Omoté, Thomson Plaza

Some years ago, Omoté (#03-24A, 301 Upper Thomson Road, +65 9450 1020) used to be known as Sushiro (not to be mistaken for the kaitenzushi Sushiro). They've gotten pretty successful and grown from the little stall they were into a pretty spacious restaurant with another branch in City Hall these days. Menu has expanded by a lot. Reservations appear to be a must to secure a seat over the weekends.

Tried their sabayaki which was pretty decent. Crisp on the outside and moist on the inside. Didn't take to what they described as a cherry shrimp (sakura ebi if you're wondering) sauce. Must be the ginger in it.

Landed myself something I thought I normally wouldn't - their Wasabi Power chirashi. 

It was one of their chirashi under the 'iconic classics' section of their menu. Not in a position to determine if it was iconic or classic here but this was their "signature" chirashi bowl layered with a couple of different wasabi sauces and a dollop of the paste stuff on the side. 

Creamy, sweetish and pungent. I think I kinda hit my limit without even using the paste. While it lived up to its name, the amount of wasabi flavour also kinda overwhelmed most of the flavour from the chunky cubes of fish toppings. Speaking of fish, I discerned salmon, tuna, swordfish and octopus. Pretty decent quality ones at that.

The Blue Ginger, Great World

Blue Ginger has a branch at Great World (#01-106, 1 Kim Seng Promenade). We've been wanting to try the food here for a while but have always gotten distracted. Until this time. 😬

Munched on ngoh hiong while waiting for our food. The skins looked less brown than the ones we've at previously at Tanjong Pagar.

Not bad buah keluak fried rice they did. It was thick with buah keluak paste which imparted a lot of its flavour into the rice.

Their dry kerabu laksa was filled with flavour from dried shrimp in the creamy sauce that coated the noodles. I thought it would have been a bit better if there was just that bit more salt. Still enjoyable.

Chendol was a little disappointing. Not getting the basic fragrance from their gula melaka. Both Nonya Chendol at Whampoa Market Food Centre and Redhill Food Centre were superior renditions to this. Note to self : no more getting chendol from here.

Limited time lamb menu and beef short rib at Huber's Bistro

We were at Huber's for their lamb menu - a limited time menu that would have been over by the time this post first basks in the light of day. Speaking of light - if one could move faster than light, one would theoretically be able to travel back in time and see what we've had here before. (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五) No? 😬

Finally tried their cheese soup. Creamy, salty and cheesy...just like I imagined and hoped. Gotta come back for more of these next time.

From their lamb menu was a pumpkin and potato soup with coconut cream. The orange hued soup had a texture like pureed potato and the flavour of pumpkin. Where's the lamb you might wonder? Those rolls that look like sausages in the middle - they were lamb filet with dried mangoes wrapped in prosciutto di Parma. Nice.

The other item we had from the lamb menu was their roasted butterflied leg of lamb that's been marinated with some anchovy paste. Delicious savoury saltiness that was tempered with sweetness from that red wine jus. Like.

Finally also tried their braised beef short rib. Looked a little smaller than what I remember seeing on other table in the past. Not bad. Creamy mash was deliciously buttery.

Dessert was their lamb cutlets from the lamb menu. Also with the red wine jus. These seemed to be meatier than what I remember of their lamb. Which was a good thing in case anyone was wondering. Great salting on the meat, especially on the caramelized fat that was so punchy with its natural aroma.

One thing I found myself liking was also their ratatouille which was served with both the leg of lamb and those cutlets. Have never been big on those but I kinda like the ones they do here. Maybe the red wine jus and rendered lamb fat had something to do with that.

Boon Tong Kee, Ang Mo Kio

Dinner at Boon Tong Kee (#01-1194, 233 Ang Mo Kio Ave 3, tel : +65 6457 2696). They're one of the more eminent if not the most recognized name for chicken rice. They're okay - lots of good ones around on this sunny island. The location of this restaurant in Ang Mo Kio looked familiar...did it used to be Uncle Leong in the past?

Anyways, what's not a secret is that they do cze char other than chicken rice.

What we didn't expect was the char siew they positioned together with the appetizers that some Chinese restaurants do and charge you for. We didn't refuse because it looked good. It actually tasted not bad. Gonna come try them again to be sure. Decent caramelization with a sweet glaze and it was a cut that had both meat and fat.

Obligatory vegetables of stir fried kailan. Not one of the better quality kailan around so they're obligatory on hindsight.

I had these crispy skin tofu previously at their restaurant at Boon Keng. Yes, that was quite a while back. While I thought they were nice then, today's impression seemed even better.

Prawn toasts were not bad. Prices have gone up a dollar a piece since they last time we've had them. Which was a long while back.

Chicken's okay. Nothing much to fault and like I've said, there's plenty of good ones to go around.

A side of creamy chicken livers.

Did not realize that their sliced fish and bitter gourd dish was done with black bean sauce when we ordered it. A garlicky black bean sauce at that. What a pleasant surprise.

The rice was pretty much how I remembered them. Decent quality chicken rice with a light flavour and not one of the better ones I've had. They've been consistent with that so I guess it's the way they roll with their rice.

I like the orh nee they serve here. Thick and creamy.