Revisiting Wild Child Pizzette

Yes we wiped the plates as a ritual of appreciation for the food. We enjoyed it that much at Wild Child Pizzette.

Spaghetti with almond pesto; there's also pine nuts and the cheese in there. Pesto was aromatic, savoury and nutty with a creamy texture that clung onto the noodles. Nicely done and those noodles had a nice bite to them. The white stuff on top was chilled stracciatella. 

Pizza asparagi which was a pizza bianca from the specials menu. This was topped with fior di latte, baby asparagus, caramelized onions and their salsa verde. Of the latter, I detected loads garlic, a good dose of anchovies and I'm almost sure there's coriander. Flavour's sharp, herbaceous and well salted. Now that I'm back at this, I've also noticed that their Neapolitan styled crust was different from the ones at Zazz or Casa Vostra. It's pretty good.

Another one of their specials was affogato with salted vanilla gelato. I appreciated the subtle variation with salted vanilla which didn't bring the original taste out too far. Where it didn't succeed becoming memorable was the coffee which lacked a rounded robustness.

Seng Kee Chicken Rice (新奇鸡饭), Commonwealth Crescent Food Centre

Noticed Seng Kee Chicken Rice (#02-78 Commonwealth Crescent Food Centre, 31 Commonwealth Crescent) the last time we were here. Got intrigued by their chicken laksa so I got one for breakfast today. The chicken liver and braised eggs were add ons. I like it. Gravy's tasty and coconut-y. Gotta remember to add the dollop of sambal yourself.

Bonus pig's skin and chicken heart. Actually, there was another piece of pig's skin hidden in the broth. Pretty pleased with this. Will come back another time to try their chicken rice.

Teo Chew Food Stall (潮州飯店), Bukit Merah Central Food Centre

Came across Teo Chew Food Stall (#02-34 Bukit Merah Central Food Centre, 163 Bukit Merah Central) by chance. The stall's located directly across from and facing Guan Huat. What caught my attention was how rustic/homely looking the dishes laid out were, compared to the troughs of oil glazed sheen in the franchised cai png stalls.

So I got a serving. $5.50 for minced pork, a fried egg, breaded fried chicken, stewed cabbage and stewed mustard greens (梅菜). I know right? What a deal. It was delicious and hearty. Will come back.

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. 😬