宫源麻辣烫, 麻辣汤, 中辣

I don't know if it was because this was 中辣 this time round compared to the 小辣 which we had previously, the broth didn't feel as thin. It was more rounded and I liked it much better. 中辣 was very manageable heat here so I'm gonna stick to this level for the time being.

Revisiting Al Borgo

It's been about 10 years since the last time we were at Al Borgo. Of all the trattoria-esque Italian restaurants we've been to, they look the part the most. The setup looked like it was from another era. Even their olive oil tasted like it came from another era. 😂

We had sardines stuffed with buffalo mozzarella.

Pairing sweetness from the caramelized onions and balsamic vinegar with the saltiness from the fish and the cheese. 👍🏼

Got curious about their Kobe beef fettuccine even though we understood it was never gonna be Kobe beef. Tasted like regular beef. The creamy sauce was garlicky. Not a bad one but it also didn't feel like it was worth what they were charging. But now we know.

The menu mentioned white truffle tagliolini. This was the amount of white truffle shavings that came with the basic plate and additional would have costed $12 per gram. The noodle wasn't tagliolini but the buttery sauce and truffles sorta made us forget it wasn't the correct pasta. Thinking back, I still would have preferred tagliolini.

Special dessert was panettone. First time having them. It's just bread with some dried fruit. Pretty expensive for some bread with dried fruit.

The Autumn bowl at Tonkotsu King Four Seasons

Was wondering about the chopped mushroom and bonito ball for the Autumn bowl at Tonkotsu King Four Seasons. Most of the additional flavour came from the bonito. Not so much from the mushrooms. 

Indomie goreng with sate ayam and gado gado from Dapur Penyet

As simple as it sounded, the Indomie and sate at Dapur Penyet was delicious. Its mostly the sweet kecap manis and their lip burning sambal flavouring the noodles along with the sweet nutty sate gravy. Also liked the gado gado - a salad of boiled vegetables with potato/egg/tofu/tempeh/lontong underneath the same nutty gravy and colourful keropok.

Stirring tea at Café&Meal MUJI

Came across a couple of things that sounded interesting at Café&Meal MUJI.

That hemisphere which looked like it reflected a galaxy of stars was called pepper chocolate dome with miso crème brulée. Don't know how the last part of the name fits and I couldn't taste miso. There's peppery notes in the chocolate though.

That's a matcha and mandarin orange Swiss roll. We all know what a matcha Swiss roll is. But not all of us has had it with bits of mandarin orange in it. Not bad.

Ah Yen Traditional Fried Pork, Food Republic @ Breadtalk IHQ

I read about these guys (Food Republic, #01-06 BreadTalk IHQ, 30 Tai Seng Street) from Sabah setting up shop here and it appeared that mostly good things were said about them. They're known for their Sandakan fried pork noodles which include mentioned pork which has been marinated in fermented red bean curd. That flavour was pretty intense and the meat salty with a light crunch. Noodles tasted run of the mill and I needed that chilli sauce to power through. I kinda liked those pieces of 油条 though. Maybe I'll try their soup kuey teow another time.