Lad & Co, Tanglin Singpost

This fish & chips shop originated from Lad & Dad which started off at Maxwell Food Centre. They've subsequently moved out of Maxwell, set up shop at Tanjong Pagar and later expanded with this outpost Lad & Co (B1-02, 56 Tanglin Road) at Tanglin Singpost. We haven't eaten any of their stuff since the Maxwell days.

Had a beer battered haddock & chips. Not a bad tasting crispy crust but this was nothing like the one we liked back in Maxwell with a batter that clung to the fish. The current version was too much fried flour for our liking. Don't think we'll get their fish & chips again. Ever.

Their oyster nuggets was covered with a similar if not the same fried surface. No beef with the oysters inside but at this point, there was way too much batter and surfeit had definitely planted its flag.

Posh slaw's not bad. Just slaw with raisins.

Love their scotch eggs. Tasted hearty with the sausage shell. Expensive but pretty tasty.

Pasta Brava, Tras Street

This is the current location of Pasta Brava (81 Tras Street, tel +65 6222 0879). The last time we ate at the restaurant, they were at The Scarlet.

First time trying their gamberi. Not bad tasting. There was slice of garlic bread soaking up the sauce underneath the prawns which I kinda liked.

Haven't had their Gorgonzola cheese cream sauced ravioli for ages. Not bad mostly on the account of the blue cheese sauce which appear to be a rarity these days. Was there less Gorgonzola in the sauce today than in the past? I thought so but I will never know.

One of the things we came back for was their tenderloin with chocolate and red wine sauce. The last time we had it was a few years back. It's also no longer called filetto di manzo al vino rosso e cioccolato; just 'beef tenderloin' and 'choco red wine sauce'. Little changes. I'm inclined to believe the composite of the sauce has changed because it tasted more chocolate than red wine today but I cannot be sure.

Another chicken rice from Jin Fa Traditional Hainanese Chicken Rice (金发传统海南鸡饭)

I remember liking Jin Fa Traditional Hainanese Chicken Rice from the last time but couldn't put my finger to what exactly about it that I liked when I walked past them. So here's for remembrance. Great flavouring from the rice and saucing. Nice lime-y chilli and the chicken soup on the side. The've dropped their prices by 50 cents and the portion of rice appeared to be smaller to commensurate, but I couldn't argue against the overall quality of their plate. While I didn't specify any specific parts today, they gave me thigh meat (鸡尾). Nice. 👍🏼

Some food from Scarlett Supermarket at Suntec

The cooked food section at Scarlett (#02-728/729/730 Suntec City, 3 Temasek Boulevard) was bigger than the other branches we've been to. A few of the things looked like they were worth getting but we had limited space.

Rou jia mo was not bad tasting. They were assembled on order. The difference between these and the other rou jia mo we've had was the bread which was fried rather than baked. So kinda heavy with the oil but were not bad tasting.

There was a mala xiang guo section where we got sesame sauce xiang guo. Pretty decent quality ingredients they had. Pork was exceptionally tender. Will not mind coming back.

Dickson Nasi Lemak, Icon Village

 

We've seen Dickson Nasi Lemak at Joo Chiat when we were in the vicinity. Was curious and never got the chance to try their nasi lemak. Not too far back, they've opened up a branch at Tanjong Pagar (#01-89/90 Icon Village, 12 Gopeng Street). While they open at 8am, the nasi lemak doesn't start selling until about an hour and a half later.

Not bad. Rice was adequately salted with a hint of lemongrass. Sambal was onion-y with some heat and a sweetness which wasn't excessive. Ayam berempah pretty decent, had arguable tenderness and a nice turmeric crust. The meat on the inside didn't have much flavour it seemed. Not a deal breaker. Don't mind coming back.

Muah chee from The White Tiffin

We were drawn to the muah chee at The White Tiffin (B1-06/45 Esplanade Xchange, 90 Bras Basah Road) because of the scorched shallots on top of them.

Sadly, not every bite had the fried shallot flavour. For those that did, it also wasn't very prominent. What was enjoyable was how warm the muah chee were when it was served. The temperature had them tender. Crushed peanut powder was pretty good - non-uniformed sizes of the crushed nuts provided varied texture.