Hatsu, pidan tofu and maguro at Chirashizushi Shou

More food from Chirashizushi Shou.

Got an order of hatsu and munched on them while waiting for their donburi. These were also teriyaki glazed but were served hot and tasted better than the ones we had at The Skewer Bar. 

I liked their pidan tofu. The century egg sauce was sweet and that made it dessert like. If I wasn't mistaken, the tofu base tasted like chawanmushi rather than just regular bean curd.

The tuna from their maguro tokusen don did not look attractive. They were the ghost of akami. Where's the aka in them? Then again if they were beautiful shade of deep red, I would probably wonder if they had been treated with carbon monoxide. 😂

But seriously, my question on the quality of the meat came from the taste, not the colour. Not getting much flavour coming from the fish at all. I also realized that just one egg yolk wasn't enough "saucing" to go around for all the fish and to help mellow the heavy hand they have with the vinegar in their rice. 

Ramen Dining Keisuke Tokyo, Capitol Singapore

Keisuke has shuttered their Ramen Dining Keisuke Tokyo at Suntec City, Resorts Word Sentosa and Parkway Parade. Following those closures, they've opened a new shop at Capitol Singapore at the spot where Guan's Mee Pok used to be (#B1-35, Capitol Singapore, 13 Stamford Road). I wonder if this was consolidation or just the first of more to come.

They love to make you work for their free eggs. Either that or I suck at peeling them. 😅

Came here today for their Keisuke Jiro styled bowl. This was a heavy one. I think they've done this on limited run previously and it's made it to the regular menu. This was strong soup, hard noodles and extra garlic with regular portion of vegetables. Not bad. The broth looked murky but tasted clear predominantly of shoyu, garlic and had bursts of porcine flavour from the bits of pork fat. The charshu was thick sliced and pretty tender. Almost like the outer layer just below the surface of slow roasted prime rib. No kidding.

Almost midway through, I added some shichimi and La-Yu to crank up the heat to compare with the spicy megamen from Brothers Ramen. Think the megamen is a little more garlicky. Between these two, I like the megamen a little more as well.

Por Kee Eating House 1996 (波记), Seng Poh Lane

We've seen Por Kee Eating House 1996 (69 Seng Poh Lane, #01-02, tel : +65 6221 0582) more times then we've cared to count but I personally don't remember if I've ever eaten here. This place is old school local Chinese zi char. 

If you don't like al fresco, reservations are recommended for the precious air conditioned seats indoors to escape the sweltering humidity and the occasional whiffs of vehicle exhaust every time an automobile parks or drives off nearby. Luckily we've lived here all our lives and have developed the ability to even drink hot Chinese tea in such discomforting weather. 😂 

By the way, that tea isn't shabby. It's not great but it's astringent.

The house made bean curd was a recommended dish of theirs. One could argue that $18 for tofu is expensive but then again, they're also not so secretly also selling you the shreds of sea cucumber in there as well. Yes you paid for those too for each order and those things generally aren't cheap. Anyways, tofu's quite nice. Quivery and tender insides that readily disintegrates. Even the boring looking brown sauce tasted pretty good.

We had ee fu noodles. What differentiates theirs from most other ee fu noodles is that there are two types of mushrooms in it and strips of pork. I don't believe I've ever had any that has more than one type of mushroom or even any meat. Flavour wise, it's competent.

Por Kee is known for their champagne pork ribs. I don't know if champagne pork ribs are actually marinated with champagne but even if they were, sparking white is probably the highest expense they would spare. These are available in regular short ribs. But we got the long rib version which comes with fork and knife to...slice the meat off the bone. It's okay. Doesn't suck. Ribs were fat laced and pretty meaty with a solid browned surface glazed in their sweet savoury sauce. It's not as sweet as I imagined. 

Orh nee was pretty lumpy. We got past that by using chopsticks to mash the chunks of yam against the spoon. Not bad tasting per se but it's not an outstanding rendition. I was looking forward to a stronger flavour from the yam and perhaps a fragrance from something but it wasn't there. The first thought that came to mind was that it was a little diluted. If you catch my drift.

More noodling and tori karaage at Menya Kokoro

Came by Menya Kokoro for some of their summer menu "super" noodles.

Their citrus hiyashi seafood ramen sounded good. Weather's been sweltering lately. While I'm willing to admit that it was a refreshing bowl as a whole, I'm not impressed and this large portion was measly. As a citrus cold noodle, Healthy Soba IKI's lemon soba blows this out of the water by being more flavourful and citrus-y. Completely. As a soba with lime, it wasn't anywhere as limey as a proper sudachi soba. Prawns were sweet but the clams didn't taste good and those thin slices of scallops had almost no flavour.

This was their super garlic mazesoba. Garlic was obviously the selling point and one could see chopped, pureed and fried garlic among the toppings. It's not very garlicky. It's a nice bowl with their usual mazesoba standards but garlicky it was not. I expected something called super garlic mazesoba to be in your face and dragon's breath or money back kind of garlicky. Enough of the word garlicky. Felt gimmicky. 

Tori karaage was delicious. This will likely become a regular order. Today's looked a little smaller though. I wonder if I had imagined that. But I've said enough about them already.

Ham croissant from Pullman Bakery

My favourite croissant. For now. I haven't had that much but I know this one with ham from Pullman Bakery is currently in my top spot. There's a light crisp on the exterior with the savoury browned crusty cheese while the most of the insides are tender and chewy, moist and filled with flavour from butter. Definitely not style over substance.

Kimchi seafood soup set from Milkfish

We were looking for something lighter tonight so we ended up at Milkfish which we haven't eaten at in a while. There's a kimchi option for their seafood soup which wasn't in the menu previously. Aside from the kimchi, I'm pretty sure I tasted tomatoes and their sweetness. It's not bad though with the heat and tanginess.