Happy Duck, Bukit Merah View Hawker Centre

Noticed Happy Duck (#01-38, Bukit Merah View Hawker Centre, 115 Bukit Merah View) previously. This braised duck stall is located right next door to Bukit Merah View Carrot Cake. Since we were in the hawker centre getting breakfast, duck kuey teow sounded good. 

Here's a bowl with added on liver and egg. Strips of duck meat were relatively tender, dark sauce savoury with herbal sweetness and the lime-y flavour from the chilli was unexpectedly pleasant. The herbal soup on the side wasn't bad as well. Will consider getting kuey chap from them someday.

Jeju Sanghoe (제주상회), Tras Street

Pretty new Korean restaurant (74 Tras Street, tel : +65 6977 7977) that's appeared almost half a year back. The menu indicates Jeju cuisine - which I wouldn't know if any of it was a good representative but there were things that looked like they were worth trying that weren't the run of the mill.

Makgeolli cocktail's not bad. It's fizzy and there's something floral in it which I couldn't identify/understand. 

Banchan's nicely made. Love those pickled onions and garlic infused strips of potatoes.

Tried a bowl of gogi guksu. I'm not big on their bone broth because of the flour-y taste which I'm guessing is from the noodles. Slice pork's decent and not as amazing as how some reviews have made them out to be. What made me inhale this was their fermented hairtail (galchi) paste. More on that in a bit.

Pan fried prawns on the side. These were pan fried in butter! 😬

That's the fermented hairtail paste - the flavour's kinda similar to saeujeot/chinchalok with gochujang I suppose. Which made it ideal pairing with the noodles and sliced pork.

The menu calls this moum guk - seaweed soup with rice.

Pretty good. Texture's gruel-y with the flavour of seaweed and a base which reminded of grains. Also kicked ass with the fermented hairtail paste.

Fermented fish and soybean stew. No idea what/how exactly but it sounded like it'll be delicious in its stinky manner.

It was. Stew needed to be cooled a bit to let the complexities of the flavour develop. Tasted much like fermented beans and sardines.

Generation Coffee Roasters, Hong Lim Food Centre

Nice, this shop (#01-59 Hong Lim Food Centre, 531A Upper Cross Street) also makes local kopi and covers tid lo (直下). Coffee's thick and pretty decent too. No reason to endure the Toast Box queue with this stall around when I'm in Hong Lim. If anyone needs a landmark to find them, they're just next door to Heng Kee Curry Chicken Noodles. 

The Johor styled bowl from Shu Heng Bi Tai Mak (數興老鼠粉)

Came back to Shu Heng Bi Tai Mak because I wanted to try the Johor styled bowl which featured a slightly starchy broth filled with stuff. Stuff like minced pork, tiny shrimps and finely diced mushrooms which was later topped chopped spring onions, fried shallots and bits of salted fish.

The dominant flavour was garlic and the salted fish which made it moreish. Think umami. After spiking it with some of the soya sauce and cut chilli, the additional heat upped the flavour ante with a noticeable level of oomph. Nice.  👍🏼

Kong Wai Cantonese Cuisines, Tiong Bahru Food Centre

I remember walking past Kong Wai Cantonese Cuisines (#02-52 Tiong Bahru Food Centre, 30 Seng Poh Road, tel : +65 9003 9117) on a number of occasions and haven't paid much attention to them mostly. For some reasons my interest was piqued recently. Must have been something on their menu that had subconsciously caught my attention and subtly taken root. Anyways, we came over for dinner. These guys open till 10.30pm.

By the way, portions aren't big. All the food in here fed two. For $49. We were still kinda peckish afterward. 😲

We ordered their butter cheese pork chop. With the name of the dish in mind, no one would be blamed for wondering what in the world this was supposed to be. 😂 

The proprietress did also mention beforehand that there's no cheese in it. This was as much as we knew from the vague "no cheese" description. While we were eating it, we didn't taste any butter as well. But damn this was delicious. What I could visually identify were slices of pork, eggs, onion and curry leaves.

Pretty decent rendition of nai bai (奶白) stir fried with fermented bean curd (腐乳). The nai bai which was coated in that fermented bean curd sauce, bits of garlic and a little bit of heat from sliced chilli padi was suitably crunchy. As we were going through them though, we felt that the sauce didn't pack the punch we experienced at Long Ji. Would have loved for more of that fermented bean flavour to come through. But it wasn't a bad dish.

We wanted sliced fish in black bean sauce. That's not on the menu but seeing that they have black bean sauce dishes and also sliced fish, we figured they could put the two together and they did. Not a bad rendition but not getting the nuances of fermented black bean in this. Couldn't find the actual whole beans in the sauce, just bits of them. The sauce was still delicious though.

Stir fried kailan with prawns. Competently done with loads of prawn-y flavour in the salty sauce which was made for pairing with rice. The Chinese name mentioned 虾球 so we weren't expecting shells but I guess that's their rendition. While I couldn't be sure, these prawns tasted like they had been deep fried before being stir fried.

Heng Ji Chicken Rice (亨記鸡飯), Chinatown Food Centre

Finally got to try Heng Ji Chicken Rice (Red Zone, #02-131 Chinatown Complex Market and Food Centre, 335 Smith Street) after hearing about them for so long. It was mentioned somewhere out there that this is the oldest chicken rice stall in the country. And they also turned out to be a queue I understood because they were that good. At least it was for me.

Their poached chicken were slurp off the bone tender - pretty much the epitome of it just like how it was with Sin Kee back when they were at Mei Lin Food Centre. Their light soya sauce concoction also tasted chicken-y. Rendered chicken fat maybe?

I thought the flavour of their rice was mild initially but it somehow developed as I ate, to the point that it reminded me also of those from Sin Kee. Flavourful yet not heavy. I need to come back again.