Kaleidoscopic kaya butter toast from Star Coffee

This was just a regular kaya butter toast from Star Coffee. They asked what kind of bread I preferred which initially confused me. It was actually a choice between colours. White, brown or this. I picked this because colours. Noticed that the kaya was layered above and below the slice of butter in the bread.

The Claw Taro Bowl from Jane Deer

Back at Jane Deer. The claw's made with some kind of milk jelly. This bowl was lighter than I imagined. There's sago, cubed jellies, watermelon chunks and a taro paste ball in a soup of coconut milk. The only thing I did not like were the tapioca flour nuggets of chewy stuff. What caught me unaware were those yellow jellies. I had no idea how they ended up tasted like brown sugar. 😕

Huang Tu Di Xi’An Delights (黄土地西安小吃), 321 Clementi

The last time we ate at Huang Tu Di Xi’An Delights was when they were back at Grantral Mall in Clementi Central. They've shifted some blocks away to their current location (#02-08, 321 Clementi, 321 Clementi Ave. 3) at a mall called 321 Clementi.

Their potato strips aren't flavoured like what we normally used to. They were 炝拌 instead of 酸辣 which we generally prefer. I'm not sure what 炝拌 means but they did not taste bad. I'm just not a fan of their rendition.

Marinated cucumbers not bad tasting. They're 凉拌 - which is a Chinese salad/cold dish kind of dressing which was savoury and not spicy.

I wanted get their rou jia mo again because they left an impression the last time we had them. They were as delicious as we remembered with those buns dripping juices/oil from the braised pork from almost each bite.

Noodle's called 油泼扯面 which translates into oil splashed dragged/pulled noodles.

The featured noodles were wide, hand pulled and doused with chilli oil that was mostly savoury and with moderated heat. The spice intensity was milder than the appearance suggested. This was extra spicy and it wasn't that spicy. It was delicious though with great texture from those noodles and the portions were huge.

Biang biang mian which featured the same wide noodles with their zha jiang sauce and tomato sauce with egg. The zha jiang has the dominant flavour from fermented black beans which I liked. Gotta come back some day for their zha jiang mian.

So, Xi'an's version of Fanta Orange which is probably Nutrigraded D. I don't know for sure but it tasted that way. 😬

Guan Huat (元發酿豆腐), Bukit Merah Central Food Centre

Guan Huat (#02-31 Bukit Merah Central Food Centre, 163 Bukit Merah Central) was mentioned recently so I thought it was worth taking a look because the stall has apparently been in business for more than four decades. Indeed, it was one of the more enjoyable yong tau foo experiences we've had. We picked mostly beany tau kee/tau kwa stuff (some with fish paste) which were boiled or fried along with pig's skin, egg and meatball from what I could recollect. They were all delicious, well made and rounded up nicely in their creamy laksa gravy. Will come back.

Note to self: laksa gravy only available from 11am.

Bobby Brown in sesame bagel from Two Men Bagel House

I've been eyeing this from Two Men Bagel House ( 一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八, 十九, 二十, 二十一, 二十二, 二十三) since the last major refresh of their menu. I suppose it's the closest thing to the Elvis on chocolate chip bagel which you could once get from the Holland Village shop. Anyways this featured their house bacon, banana brulée, Nutella and cheddar which was pretty good paired with the aromatic sesame seeds on their bagel. Deliciously messy.

Shrimps, steak and apple pie at Luke's Oyster Bar & Chop House

It's been a while since we were last here (一, 二, 三, 四, 五, 六, 七, 八, 九). The restaurant has upheld their standards for good quality food.

The prices have gone up to commensurate that preserved standard. We were here for lunch. The lunch menu is for some reasons never available online.

Corn bread which has been good from the first time we've had them.

It started with $39, then $48 and now it's $54. Yes it's jumbo shrimp cocktails which we've of late taken interest in for some reasons. This one at Luke's featured big shrimps which were gently sweet, deveined and meaty. What's impressive was their cocktail sauce which packed a Tabasco styled vinegary heat, some brininess if I hadn't imagined it and that's paired with the traditional tangy sweetness. 👍🏼👍🏼

I have missed this!

Today, I discovered that their accompanying mustard on the side is a house mixture. There's some form of salt in it and maybe other stuff and I like it with their tenderloin au poivre. Just like how I "discovered" their Béarnaise the last time. So now it's between salt flakes, Béarnaise and their house mustard. First world problems much?

Dessert was their Grandma's apple pie. Nice cinnamon infused slices of cooked apple nestled within a fried pastry (yes, tasted fried like our favourite fast food, not baked) topped with maple pecan ice cream and julienned green apple sprinkled with cinnamon sugar. Nice!