Revisiting Al-Ameen

Haven't eaten at Al Ameen (4 Cheong Chin Nam Road, tel : +65 6465 1000) for ages even though we've been in the vicinity from time to time. 

Got suckered by their date milkshake. One could definitely see and feel the bits of the skin from the dates but I wouldn't say I could taste it. The milk tasted like evaporated milk and it was pretty watery. In the end, I felt like I was just drinking cold sweet milk with a little bit of flavour which I couldn't identify. No more milkshakes from them.

Heard good things about their cheese naan.

Hell yeah these were good. You could tell how much mozzarella was in there from the cheese pull. Not to mention as well that there was a glaze of butter on them. These were good enough to eat on their own. 👍🏼

Still we had a palak paneer to go with those naan. Decent tasting and garlicky.

What pleasantly surprised also was their mutton murtabak. It didn't look like much and we were initially a little bit disappointed by its appearance. But it was delicious. Great mutton-y flavour and finely diced onions that paired with it. Good enough to eat on its own without the curries as well. 👍🏼

Iced teh halia was nice and creamy with an enjoyable sweetness. I guess it's safer to stick to something more traditional than a date milkshake.

Sabar, 100AM

It has been a long while since we last ate at Sabar. That would have been the time when they were still located at the defunct Japan Food Town at Wisma Atria. Remember that place? This was our first time at their current location (#03-14, 100 AM, 100 Tras Street, tel : +65 6443 8827) which used to house the also defunct Nadai Fujisoba Ni-Hachi. 

Their grilled saba teishoku at lunch was a good value. $18.80 on weekends and $13.80 weekdays. Get a load of the size of the fish. 

There's a lot more meat than most if not all other grilled mackerel served in any teishoku out there. Skin was crisp, meat was moist and the belly fatty. The fish had been thoughtfully deboned. Most of the head was crispy and edible as well. The mouthfeel was satisfying because this was a fish you could eat large mouthfuls.

They have saba fish & chips. Batter's crunchy and nicely flavoured. Not bad.

Tried their shoyu marinated saba toro sashimi which was kinda how I expected it to taste. Smooth and infused with with the flavour of the soy sauce marinade. Wasabi's a blend of the grated root and paste.

Saba miso tartar. Has a much lighter flavour than the sashimi/grilled/simmered ones. 

Cheese egg prata from Ali Fatimah Food Stall

My first cheese egg prata from Ali Fatimah Food Stall. Prata's as it looked and has consistently been - a tender chewiness with a light crisp. I think it's sliced cheese in there which was nice because of the saltiness.

Bee tai bak from Tai Wah Pork Noodle (大華肉脞麵)

First time getting the rat's tail noodle/bee tai bak from Tai Wah at Holland Drive. This tasted like it was of totally different standards from the previous visits. Today's bowl was noticeably more bland and less vinegary. Quantity of the toppings appear to have lessened significantly - noticeably so was the minced meat which looked pathetic. I'm hoping this was a one off which shouldn't be happening in the first place. Definitely not worth what I paid for. 

Revisiting Fu Xiang Chicken Rice (福翔鸡饭)

It's been a long time since we were last here for chicken rice. Too long perhaps. This was dinner, so the rest of their meats like char siew, roast pork and poached chicken have been sold out for the day. Only roast chicken was available. No matter that, since it was these that they were known for and also one of the things we wanted to eat from them.

Half chicken with a couple of hard boiled eggs. Chicken was fresh out of the fryer and we had to wait for them to be sufficiently cooled before they could chop up the bird. One could tell just how recent they had been cooked from the heat within the meat. What's notable about Fu Xiang's roast/fried chicken is that they're not dry like most tend to be.

It can be hard to settle for just one serving of rice when we're here.

The knot beneath the green butterfly

 The ties that bind. From Tai Wah Cooked Food.