The premium seafood laksa at Orh-Kee Noodles (潶志麵家)

Got curious about the premium seafood laksa from Orh-Kee Noodles. Broth's not bad. In retrospect, there wasn't much that was premium in it. The only seafood in it were some small shrimps and tiny oysters. Considering that many laksa has shrimp, the only thing that they used to upsell this were those tiny oysters. While I did not expect a Wild Coco, I did expect more than these.

I'm not yet done. The oysters weren't good at all. Those oyster flavours bordered on the line between what's edible and a flavour that's so strong that I wouldn't want to touch them. My opinion of Orh-Kee Noodles drops by a notch here. 

Carrot halwa and masala chai from Anjappar

This was from the Anjappar at Westgate. Nice. Same combination as the previous ones we've had of the usual ghee, sugar, milk and cardamom folded into the piping hot grated carrot which has been slow cooked to mush. Masala chai appears to be better drinking today than the one we previously had at Race Course Road. Nice sweet creaminess here which was less apparent there. I wonder if it's the luck of the draw kind of thing with the tea.

Xiang Xiang Hunan Cuisine (湘香湖南菜), Westgate

Seems like Xiang Xiang is going places. Didn't realize that Westgate had a branch (#04-42 Westgate, 3 Gateway Drive, tel  : +65 6592 2389).

More giant lemon tea.

Their hot & spicy lamb ribs (手抓羊小排) aren't available in all their branches it seems. It's something I've been wanting to try. Now that I have, meat's dry-ish but relatively tender and had loads of cumin flavour. Didn't like the ginger in it. They looked much better on the menu. Don't think I will be getting them again.

Never noticed that they have a pumpkin, shrimp and tofu stew/soup (金汤虾仁豆腐煲) previously. Then again, they have enough variety that I wouldn't remember them all. I liked that it had a good balance of pumpkin and salted yolk flavour. Loads of shrimp and tofu. Nice.

These pork ribs and taro (香芋蒸排骨) were delicious like the last time we had them. We did say we'll be back for them.

Some braised fresh yuba with eggs (鲜焖腐竹). Good tasting bean curd skin with a soup/sauce that was savoury and moreish. The eggs just made me feel better about the dish.

More stuff from Treasures Yi Dian Xin (一点心)

Most of our visits to Treasures Yi Dian Xin have been the one at Raffles City. This one was at Paragon (B1-08 Paragon, 290 Orchard Road, tel : +65 6262 3662). Roast pork rice was...you can see it from the picture. Nicely done. I was comparing them in my head to the one from Kam's Roast Goose at Wan Chai which was more impressive but I decided it was pointless. I can get this here. Hong Kong requires an air ticket. 

Never tried their cheong fun with just sauce despite having eaten here a number of times. Not bad rendition here. Am I missing something or does this version typically have the light soya sauce added as well because this does.

Pizza salsiccia e friarielli from Casa Vostra

Out of the four pizzas we've had at Casa Vostra, it's been three white and one red. Guess that's an indication of where we lean. This one has sausage, friarielli, Provola and Parmigiano Reggiano. I like how the friarielli introduced a bit of its bitterness into the pie. Sausage was deliciously salty.

Diner's Shack, Fortune Centre

Noticed Diner's Shack (#02-31 Fortune Centre, 190 Middle Road, tel : +65 8891 2160) some time back and have been curious about their fish soup which have had tongues wagging.

Their main fish is batang/Spanish mackerel. Added extra sliced fish, fish roe and minced pork. The broth has the aroma of dried sole. Nice.

Also had a bowl with grouper. Same add ons as the previous bowl but additional sliced fish here is batang, not grouper. The broth in this bowl tasted more intense. 👍🏼