双虾香菇肉脞面 from Authentic Teochew Tradition Mushroom Minced Meat Noodle (潮州传统香菇肉脞面)

Things appear to be evolving at Authentic Teochew Tradition Mushroom Minced Meat Noodle (潮州传统香菇肉脞面). Not that it's a bad thing but the old couple running the stall did not look like they were people who were interested in shaking up something they've been doing for a long time.

Anyways, there appears to be more options for their bak chor mee. Got the $7 双虾 mee pok bowl which featured a couple of sizeable deveined prawns that were way ahead in quality compared to the neighbouring Covent Garden Prawn Noodle - which has sadly declined in quality the recent couple of years.

Some further thoughts here. Those thick chunks of ti poh (dried sole)...I'm not sure how they're expect the old folks to handle them. 😅 Flavour of today's bowl came mostly from braised mushroom sauce which didn't taste exactly mushroomy. Wantons have a nice dried sole flavour in the stuffings. Soup on the side tasted of corn - pretty sure they didn't previously. Overall pretty satisfying also with the consideration that I didn't have to wait much because I was first in line today. 😬

About one week later...

Got the same bowl with kuey teow 白 with vinegar. Spruced it up with some heat from the sliced red chilli and soya sauce. Nice.

Another few days later...

Mee kia's okay. I prefer the mee pok and kuey teow. Noticed that in the past few visits, the old couple aren't cooking. They have a helper these days that's cooking in the stall instead.

Revisiting Mongolia Taste (蒙古味道)

Back at Mongolia Taste. Started off with honeyed yoghurt, Mongolian tea and a couple of other stuff we liked from the last time like.....

...their sliced lamb liver salad.

And 干锅菜花.

This was called 手扒羊腿 which translates loosely to hand grabbed/stripped lamb's leg. It's a boiled leg of lamb and from appearances, cut with knife or scissors. Not hand torn as the name may imply. Meat was arguably tender...I wished there was more fat.

There's the green salsa verde thingy on the side which according to the proprietor, is made with chives. I tasted salt and a good hit of garlic. Nice. 

Some muttons sausages which appeared to be minced meat stuffed in intestine casing. Not bad tasting.

A bunch of grilled 串串.

Slices of braised pig's ear, pig's tongue, maybe head cheese, marinated beef and trotters.

Grilled shishamo.

And hence like sheep we are herded into Prosperity part 1

Prosperity Burger's back for the Lunar New Year. Nothing's changed since the last one. But those of us who get it, get it because because it's the only time of the year for the black pepper fix. Innit?

Yammin' at Toast Box

Tried a couple of yam stuff from Toast Box. Above is the orh nee toast. Yam paste was dry-ish and most of the flavour from the toast was butter. If anyone was wondering, Suukee Coffee did it better.

Deep fried yam cubes which were cut from Chinese yam cake/芋头糕/orh kueh. Now that I know what they're like, no chance I'll be getting these again.

Recently at Nanjing Impressions (南京大牌檔)

Some off white coloured food from Nanjing Impressions. A lightweight dinner for two.

Which included Madam Chiang's Beauty Porridge (民国美龄粥).

Some julienned bean curd (麻油素干丝).

And tasty Huaiyang sweet strata cake (淮扬千层油糕).

Toast Box Coffee House (土司工坊), Seng Poh Road

This spot used to be the coffeeshop that housed Mr & Mrs Nasi Lemak (and previously Loo's Hainanese Curry Rice) and Sixties Chaozhou Traditional Minced Pork Noodles. Toast Box's parent has decided that this iconic neighbourhood spot makes business sense and has taken over and given the old space a makeover.

First time trying their French toast. Not bad tasting. Gotta watch out for the saccharinity of the syrup though. I like it as a whole because the bread was eggy.

Another first time here - the lemon cream toast which featured a lemon cream sauce that tasted like the lemon cream fillings from lemon cream biscuits that have appeared in one form or another in the past decades. That lemon cream together with the butter was actually not bad a combination.