Ch叉rred

Re-visiting Ch叉r. Seems like the menu has expanded to include more dishes which we've either not seen before or have never taken noticed of the last time we were here.

Delicious double boiled chicken soup that was thick and intense with flavour from both chicken and dried scallops. This one which uses free ranged Anxin chickens was apparently an upgrade from their older recipe which presumably used......regular chickens?

This was Hobgoblin pork ribs. Nothing to do with hobgoblins or Hobgoblin from Marvel but it uses Hobgoblin dark ale from by Wychwood Brewery. Suspect it's their Ruby Beer which the restaurant is also offering. I couldn't discern any special flavours. Tasted like a nicely done 排骨王 with a rich and slightly smoky sweet glaze over nicely crusted fried pork ribs.

That's their okra banana delight. Okra a.k.a. lady's fingers stir fried in a sweet sambal and onions with torched bananas. Tasted like how it looked but pairing sure was unusual.

Mala char siew if anyone was wondering. There's definitely mala spices in there (comprising of 13 different spices according to what they claimed) but there wasn't much heat. Still mostly sweet as their char siew normally are. The tangy sauce on the side was much spicier

Tonkatsu by Ma Maison, Chijmes

Years ago, this spot (#01-09 Chijme, 30 Victoria Street, tel : +65 6338 5907) used to be Tonkatsu & Sake Bar Tonzaemon, also by Ma Maison. I remember them because they used to have fancy tonkatsu on the menu - like hire katsu stuffed with foie gras and rosu katsu in squid ink panko. I guess that concept didn't work out for long before it got converted to their Tonkatsu shop which I'm gathering has been pretty well received over the years.

We came here for their autumn-y shio konbu mushroom kurobuta rosu katu and chestnut mille feuille. Whaaaatt?!

Rosu's topped with mushrooms - possibly prepared with salted kelp (hence shio konbu) and layered over grated daikon that's on top of the fried pork. That chestnut mille feuille was stuffed with a chestnut. Not so much flavour coming from the chestnut which I had expected to be more fragrant or perhaps sweet. Still pretty good katsu though. 

I can't help but wonder if their multi grained rice is in truly better than the regular white rice in any way.

Heng Heng Boneless Duck Rice (興興起骨鴨飯), West Coast Food Centre

I was pointed out to this stall (#01-171 West Coast Market Square, 726 Clementi West Street 2) and for some reasons decided to give them a try even though I'm usually not a fan of these type of local duck rice. And because I wasn't a fan, I haven't had them for quite a long while.

It was actually not a bad plate and I liked it better than I thought I would. The rice had a nice flavour which was further enhanced by their tangy chilli sauce and the fragrant chilli paste. This plate had added on livers and egg. Liked that the sauce they ladled over was also flavourful and savoury sweet. That sweetness was not annoyingly so. 

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.