$1 fried lard at Li Xin Teochew Fishball Noodles

I don't know when it's started but Li Xin is charging another dollar if you asked for extra fried lard (猪油渣). That's $6.50 for a basic bowl of fishball noodles these days plus one dollar for the top up. Pretty expensive for food court fish ball noodles but their fishball noodles are delicious and the lard was amazing quality. Their 白 bowl with the cut chilli and light soya sauce is the best configuration with those.

Deer murtabak and the telur bawang prata from Victory Restaurant

Finally got this itch scratched. I've been wondering about the deer murtabak from Victory after we had the one from Zam Zam.

But first masala tea. Spices were not so strong here but it was all good with the sweet creaminess.

The default dip they served today was fish curry, not dalcha. Nice.

Here's the deer murtabak. Looked just like any murtabak. I just wanted to know what was the difference between Victory's and Zam Zam's.

I like how these guys dice their onions properly. Not a bad tasting murtabak but like Zam Zam's I can't tell it's venison. But now I finally know.

What we didn't see coming was their telur bawang prata. Layered and folded just like their murtabak. One might mistaken this for so.

This was a pleasant surprise. The prata was eggy and had a present but not overbearing flavour from the diced onions in there. I think this was exceptional.

NamNam, Raffles City

It's been quite a while since we've had anything from NamNam. The last episode which was a little more than a decade ago did not inspire confidence. Wow, they've been around that long huh? Anyways, this was the outpost at Raffles City (#B1-47 Raffles City, 252 North Bridge Road).

We're pretty sure that the broth we had today is a different recipe from the one we had previously. This one was pretty decent. Not heavy but still beefy. The thin slices of beef were tender and the meatballs dense and robust. What we found out today was that cilantro/coriander is chopped up and mixed with the other "herbs" so I had to omit all or nothing. That left us with just spring onions in the broth. Which was fine. Would not mind eating it again.

Bánh mì was kinda textbook if you catch my drift. It's not bad tasting and that was just it. Guys like 123 ZÔ, Viet9 and Bánh Mì Saigon would blow this rendition out of the water. But like I mentioned, it didn't suck. It was just what it was. A safe and regular bánh mì.

Old Kampung Hainanese Chicken Rice, Zion Riverside Food Centre

Have never noticed this chicken rice stall (#01-08 Zion Riverside Food Centre, 70 Zion Road) previously. This was a plate of 鸡尾 rice. Quality of their poached chicken was pretty good. The bird was tender and smooth paired with their brand of familiar delicious saltiness from chicken fat/sesame oil/light soya sauce. Chilli's nice and lime-y.

Don't have high expectations for the roast pork. Tasted generic and mass produced. The crackling was chewy so you know it's that kind of quality.

Café & Meal MUJI, Plaza Singapura

First time eating at Muji here (#01-10 to 17 Plaza Singapura, 68 Orchard Road).

The menu hasn't really changed much since they opened. But then again, I haven't actually had much from them

Cumin carrot soup's awesome. Kohi pork tasted like a local coffee 排骨王 and the meat's tough. Sou vide chicken breast with peach & strawberry salsa - didn't taste like peach or strawberry. I think they aren't great with the meats. 

The vegetable stuff was pretty good though. Some of them had meat...like pulled pork and smoked cabbage slaw which was kinda nice. There's a kelp, beancurd skin & hijiki thing which tasted Japanese-y and that's not bad. Butternut squash, purple sweet potato and kale salad thingy was refreshingly citrusy.

I liked the lemon yuzu tart. Citrus-y, buttery from the crust and also pretty sweet.

Beef steak from Wow Wow West

I haven't had steak from a local western food stall in a long while. Chance would have it that I noticed someone eating one from Wow Wow West at neighbouring table and I thought it didn't look bad. It didn't taste bad. Just pretty chewy. The texture on the surface was unusually rough and for a moment, I thought their beef steak was a giant beef patty. But it's not.

The stall asked if I wanted 半熟 which I agreed to. No idea if that meant medium or medium rare but the meat turned out somewhere medium well. I kinda like the flavour imparted by the char on the surface and it didn't taste half bad with the sauce.