Wonderful Bapsang, Suntec City

I ate once at Wonderful Bapsang at IMM a couple of years ago. This one at Suntec City (#02-609/610 Suntec City East Wing, 3 Temasek Boulevard, tel : +65 6732 0974) like that one was attached to a Korean product stall. The entrance was at the back of Lee Mart.

The crowd was quite intense at dinner and the wait staff looked like they were on the verge of being overwhelmed. Never got a banchan refill.

I think this could be my first ttukbaegi bulgogi - a bulgogi stew. Got the one with beef.

The stew was sweet, a little more so than it was savoury and had a richness to it. Tasted much like most beef bulgogi but for the increased flavour intensity. Aside from some measly mushrooms and leeks, there were glass noodles. Kinda nice with rice.

Also my first gimmari twigim - a Korean seaweed roll tempura of sorts. In these freshly fried rolls were more glass noodles. Flavour from the batter made this taste pretty good.

Another first for us was kkochi eomuk - fishcakes. These were tender and also a little floury. Not the same texture as the more springy local variety that I'm more accustomed to. It's one of those things like curry fish balls in Hong Kong that I don't understand.

Gajami gui - grilled flounder. Not a bad tasting fish but also didn't wow us. The meat reminded me a little of stingray but this one wasn't as firm. Didn't feel that the fish was as good as it could have been. I'm not sure if it was the quality, treatment or it's a flounder thing but I suspect it's the former two.

Here's some fried chicken drumlets with cheese powder. Tasted like how it looked with the milky sweet from the cheese powder. Didn't taste bad but it's not a showcase of memorable KFC. 

The Feather Blade, Tanjong Pagar Road

The last time we ate at The Feather Blade, they were at Club Street. Since then, they've moved to Tanjong Pagar (61 Tanjong Pagar Road). The interior decor still favours that dim warm lighting that's a pain for photo taking.

Their potatoes have upgraded. Other than just being fried in beef fat, they're today also with dill infused cream and ikura. I like this

Burratina with truffle honey was also pleasing. Chilled and punctuated by the bitter from the rockets.

I wanted to have another go at their burger. It used not to be on the menu but these days it's known as their OG burger. Yeah, that one with Béarnaise which I previously did not think much of.

Now that I've had a chance at the second dip, it wasn't as bad as I might have remembered. I actually enjoyed it. It's not the kind of burger I normally go for but it still works. As long as you didn't mind that the meat wasn't exactly very beefy and that it had a texture that the regular burgers don't because this one was deep fried.

Loved how the sharpness from the onions knives right through the richness. Just beef, onions and Béarnaise. I'm glad I did this.

Flap steak.  From a full blood wagyu which the menu stated MS9+. Meat was tender that it didn't even need a knife and it had good a good flavour going on each moist melty slice. A little pricey and petit but it was delicious.

Rose tiramisu for dessert. Most of the ingredients we read from the menu were lost and muddled.

But I thought it was good enough that some of the rose and coffee came through.

Penang prawn noodle from East Treasure Speciality Prawn Noodle

I don't think I'd go back to the regular hae mee from East Treasure Speciality Prawn Noodle after trying this Penang rendition from them. Aside from the obvious spiciness, the broth also tasted like it had more depth compared to their regular soup. And I got a nice boiled egg with it as well.

Miso fusion mee pok from Li Yuan パート2

Well, this was our last time at the Li Yuan in Commonwealth Crescent. Literally so because by the time this post was out, they would have shuttered this Commonwealth stall leaving only a couple of outpost left. My last bowl was $8 miso fusion mee pok. It's probably an additional meatball and slice of charshu above the $7 bowl. Miso sweetness and umami with a nice hum of heat from the chilli. I like it but I don't think I'll get to eat it enough to fully understand it.

酸菜鱼 from Riverside Grilled Fish (江边城外)

We've had the 酸菜鱼 with sliced fish in soup previously at Riverside Grilled Fish so here's getting the one with the whole fish. Hmmm...to be more accurate, it wasn't exactly the entire fish. The underside of the fish doesn't have any meat. We picked sea bass. Fish was definitely pre-fried because it wasn't even lukewarm when they served and we had to ladle the heated broth over repeatedly just to get it warmed up.

Pretty good savoury sour and a bit of heat going on from the pickled mustard and chillis just like the last time we had it. Those onions that propped the fish up from below were deliciously sweet and crunchy. Just let them cook down before starting on them.

Gripes? The cost does add up if you start topping up with the sides. With just squid balls and frozen tofu (冻豆腐), this was starting to look pricey for a half fish dish.

Scallion oil noodles (葱油面) was pretty tasty. I was hoping that there would be more actual scallions though but I'm not complaining.

菜饭 - Food for the masses

Sambal petai, chap chye and fried chicken. Thoroughly enjoyed this combination. One of possibly millions for one of possibly millions.