Revisiting Anglo Indian Cafe & Bar

Came back to Anglo Indian Cafe & Bar because we enjoyed the food previously and that I wanted a go at their saag gosht. Man that was almost 4 years ago. Time sure crept by. Service from the manager today was also outstanding.

A couple of fermented drinks while waiting for the food to be ready.

Started with an order of onion bhaji. These did not look like what we had in mind.

The onions were finely sliced and rolled into balls with gram (chickpea flour) before they were fried. Nice tasting though.

Not palak paneer. I mentioned saag gosht.

In the pureed spinach were the chunks of lamb.

Their menu listed this as daal bukhara but I know them as daal makhani. A creamy rich stew of black lentils with butter/ghee.

Garlic and Kashmiri naan for the gravies. I detected some fruit peels in the the latter.

We were offered half cups of masala chai by the manager to aid digestion even though we were already pretty stuffed at the end and had to turn down desserts.

Nodoguro, oysters and wagyu at Unagi Tei (formerly Man Man Unagi)

There are a couple of things I've been curious abut Man Man. Why they re-branded themselves as Unagi Tei (一, 二, 三, 四, 五, 六, 七, 八) and the nodoguro they have incorporated into their menu at Keong Saik.

This addressed the nodoguro question. Did not expect it to be served in a tower though. I wonder how much of this flair was incorporated in the price tag...

...since it wasn't a big piece of nodoguro there. It was a nice fish but I didn't get wowed by it. I never thought I'd say this but surprisingly, the ones we had at Sushiro (ichi, ni) were a better experience. 😅 It came with a couple of killer sauces which also easily killed the flavour of the fish.

Oysters were seasonal and were delicious. The killer sauces previously mentioned came in small cups. They were exceptional. Robust and flavourful would be appropriate here. One of them tasted like it was made with goma and sake and the sake component was pretty obvious.

Wagyu beef on the side. I think they were sukiyaki-ed. Not bad tasting but these weren't the disintegrate in the mouth type. 

Unatoto, Guoco Tower

I remember a little buzz when Unatoto (#B1-03 Guoco Tower, 7 Wallich Street, tel : +65 6015 0591) first opened their doors. One could conceivably interpret it as during a period of time when a wave of unagi shops opened up here, triggered by the success of Unagi Tei/Man Man. Understandably, the crowd today is no longer like it was before so we decided it was time to give their unagi a try.

This was their deluxe unajyu. Not bad tasting. Definitely a much better experience than the sad hitsumabushi at Una Una. I also liked this better than Unagiya Ichinoji. At this point of time, I maintain that Unagi Tei/Man Man is still my preferred choice, specifically the shop at Keong Saik because of the crisp they have on their eels. Not getting much of the crisp on those eels in this unajyu. What I didn't expect and appreciated was the aka miso soup.

Qi Ji Guan Nasi Lemak (奇記馆), Amoy Street Food Centre

My feelings on the nasi lemak at Qi Ji Guan Nasi Lemak (#02-99 Amoy Street Food Centre, 7 Maxwell Road) were pretty similar to those at Spicy Wife Nasi Lemak. Delicious chicken but am not impressed by the insufficiently salted rice. While Spicy Wife dressed their chicken with a flavourful spice coating, Qi Ji Guan's route to their fried chicken appeared to be just salt in the flour dredging. At least that was all I could taste. Skin's not really crunchy but it wasn't a deal breaker. Meat's pretty tender and juicy as well. I liked it for how simple and nicely done it was. 

Yang Guo Fu Mala Tang (楊國福麻辣烫), Bugis+

Have been wanting to try Yang Guo Fu Mala Tang (#01-16 Bugis+, 201 Victoria Street) after noticing that they have a beef broth for their mala tang so here's one 小辣 which we got recently. Couldn't taste the beefiness in the broth but I still enjoyed it. Those you tiao are great for soaking up said broth and I appreciated that they had thoughtfully placed them on top of the pile so that they didn't get soggy before we were ready to eat. And fried eggs! Gotta remember not to pick their "tagliatelle" the next time.

Today's self concocted dip didn't have heat. Just mostly sesame sauce, sesame oil, pureed garlic, spring onions and a bit of vinegar.

椿风满面 (Chun Feng Man Mian), Amoy Street Food Centre

This stall (#02-114 Amoy Street Food Centre, 7 Maxwell Road) which is a relative newcomer has been featured in some write-ups. They do wanton mee - portions which are a tad more pricey than what can be found in the general price range. Tried their bowl which featured truffle that the stall claimed is infused with truffle paste and truffle powder. Kinda like the one at Bee Kee Wanton Noodle but a couple of steps up. I thought it was decent tasting. Char siew's not bad. Mine didn't have the lumpfish roe which was mentioned.

While it was worth a try, I don't think I'll be getting it again now that I know what it's like.