Li Xin Teochew Fishball Noodles (立兴), Chinatown Point

Li Xin has a new stall at Chinatown Point (#B1-47 Chinatown Point, 133 New Bridge Road). Here's a bowl of dry fishball minced meat noodles which I've never had from them before. Pretty impressed that the flavour of the noodles (猪油 specifically) are quite consistent across the different branches we've tried. This one was the same. Didn't taste so much like bak chor mee than their fishball noodles with minced and sliced pork.

The accompanying soup came with pork balls too. From the taste and texture, one could tell they weren't the generic variety. It's a bit more dense, less springy than the factory ones that's coupled with the aroma of dried seafood.

Another 牛肉炒面 and prawn dumplings from Tongue Tip Lanzhou Beef Noodles

They didn't allow the change of noodles to the flat ones like they did the last time. Because of the texture, it definitely didn't taste as good as then and I thought the flavour also seemed different. Goodbye 牛肉炒面, you were good for just one bowl.

Noticed that there were prawn dumplings (手工虾仁水饺) we've never seen on their menu before. These were quite nice. Looking past the thick skin, there were little condiments in the prawn stuffing that one could mostly just taste prawns.

Bak kua ong lai toast from Toast Box

I had imagined that the pineapples in the bak kua ong lai (肉干黄梨) toast from Toast Box would be of the canned variety. Instead it was the paste/jam that one could find in pineapple tarts. Which kinda made sense. A tangy sweetness from those, smokiness from the bak kua (and obvious torching) plus savoury melted cheese. Not bad tasting.

Chinese Tofu Magician (半仙豆夫)

Who would have thunk Chinese Tofu Magician would be a branding for a beverage? I admit to being intrigued. We've seen them around for a while and have been curious about their "fermented" soy milk tea so we finally got one recently - the one with soy foam and white jade. If anyone was wondering, said soy foam is under the heavy dusting of soy bean powder (kinako) above the soy milk. The white jade are mochi balls.

Liked it. The creamy and lightly salty soy foam was delicious. There's tea jelly in the sweetened soy milk too. Will come back for more.

More Saizeriya at Chinatown Point

Saizeriya has some new stuff on their menu.

Like the cipollata which I've just learnt is a Tuscan onion soup. Supposedly peasant food back in the day. This rendition has bacon bits, egg and cheese. Not bad tasting at all. 

What do you know...salmon pizza with pineapple. Also new on the menu. Added extra cheese for $1.50. Nice. 😏 👍🏼 This was my first pizza at Saizeriya. Their crust was thin and almost like biscuit. 

I've resisted ordering their Tuscan lamb chop for a long time because the meat was marinated. I've mostly found marinated lamb to be a waste of time. We gave in today and ordered it. Not as bad as we thought because there were bits of fat in the chop that caramelized. Those bits came through with the natural flavour of the meat. 

What also helped was that these lamb chop wasn't sliced very thin like local western food stalls (I don't understand those...half of those were just bones). Still a little tedious getting meat off a cut like this with bone but at least they mostly came off clean.

Meating Place, Duo Galleria

We've passed by this Meating Place (#01-27 Duo Galleria, 7 Fraser Street, tel : +65 8338 2918) a number of times in the past but haven't paid attention to them until recently. These guys charge for reservations by the way.

Ordered this because I thought I heard it as house made lemon tea. No lemon nor tea in there. I tasted lavender and mint. Not sure what else was in it but I liked it. 😬

I was looking forward to the khachapuri I saw on the menu. Did not look exactly like the khachapuri I had in mind but hell yeah it was delicious! Loved the garlic mushroom cream, the cheeses and molten yolk that made it.

We ordered this because it was called duck liver min jiang kueh. We thought there would be min jiang kueh but what we got was a representative of one that's actually a pancake made with sourdough flour. First impressions was that the duck liver mousse and bacon espresso jam in it were awesome. That's a coffee/caramel bitter sweetness that bolstered the creamy richness of the liver. 

And yes, those ragged brown strips were indeed bonito. Supposed to have lavender honey according to the menu but it must have gotten lost with all the other flavours.

Lamb lollipop was fried lamb riblets with sour plum honey glaze. Pretty sure I got the herbaceous aftertaste of mint in said plum glaze but I cannot be sure. Made me think of sweet and sour pork because it was basically fried meat tossed in a tangy sweet sauce. Not bad.

This was listed as a dry aged porcini ribeye on the menu. 30 days on the ageing and grain fed cow from Stockyard. 

They explained that the steak was dry rubbed with porcini powder. If anyone was wondering about the last part, not much of that was recognizeable in the flavour. There was something faint and herbal (or fungal, I don't know) in the middle of the ribeye but not enough to properly discern. Anyways, great tasting steak. Love the caramelized onions too.

Steak came with aligot on the side. Did not expect that. The silky potato was deliciously cheesy and creamy. Texture was like foam. But there wasn't enough cheese for any pull.

Yuzu Brussels sprouts with almond and cranberries on the side; our obligatory vegetables...sorta. Fruity and sweet along with the toasty almond slices with the bitterness from the sprouts was kinda nice. Textures altogether were great. Couldn't discern any yuzu at all though. This got a little sweet at the end.