Myojo Char Mee with tobiko and sweet tamagoyaki

Tobiko and tamagoyaki were from Donki. There's enough tobiko that the briny flavour of the roe came through the salty spicy seasoning of the char mee. And yes the tamagoyaki was chilled. A sweet contrast with the noodles which were warm and savoury.

Saayang Sayang Indonesian Nasi Padang, Kopitiam @ Changi Airport Terminal 3

Nasi padang at the food court (B2-03 Terminal 3 Singapore Changi Airport, 65 Airport Boulevard) in T3. Got me some sayur lodeh, sambal goreng and paru belado. Paru was chunky and meaty while the gravy from the sayur lodeh had the pre-requisite lemak-ness. Kicked ass with the sambal. I enjoyed this.

More plates from Shiok Hokkien Mee

Previously, I had this in the $6 portion. Today's is $8. There's a large one going at $10. Definitely bigger serving than the last time and there's an additional prawn. This larger portion was actually pretty substantial. Lard (猪油渣) has to be requested for and I love the chilli. These guys are super fast. I waited like a minute for this.

A week or so later...

Small plate with extra chilli and lard. This time, it was a 20 minute wait. Seems to be less wet as we go along. I'm liking this so far.

And hence like sheep we are herded into Prosperity part 2

There's a variant to the Prosperity Burger this year called Fortune Prosperity Burger. There's an egg in it. I got chicken instead of the usual beef just to try. Sauce was pretty peppery as usual so I couldn't tell it's chicken. 😅 The egg also barely registered through that sauce.

More prata at Master Prata

Been a while since we ate at Master Prata.

This was masala prata with banana. The masala being the curried potatoes like what one can get in masala thosai/dosa - not to be confused with bananas that are infused with masala spices.

It was an uncommon mixture of spiced sweet and savouriness. Their masala like I mentioned previously was wet, not thick and dry; which made an easy pairing with the aromatic sweet melty bananas. The insides of this prata was piping hot and creamy.

Flavour grew on us. I like it. A brand of spicy and sweet we haven't had before. This isn't exactly on the menu by the way. Masala prata's available but the bananas were added on

There's garlic prata on the menu. Note to self: pretty garlicky and don't bother getting the ones with mushrooms the next time. Those mushrooms tasted even worse than what I imagined of the regular canned variety.

Revisiting Gochi-So Shokudo at Chinatown Point

Lunch at Gochi-So Shokudo in Chinatown Point. Got the Duroc rosu and Iberico char siew set. The latter was sweet, tender and melty while the former was less tender with a strip of fat on the side that was not exactly flavourful. Why so? Remember me mentioning that they don't salt their katsu?

Looking at their portions in retrospect and with most things considered (including soups and sauces and salads), these guys are easily the same price if not more costly than Tonkatsu by Ma Maison. Which conversely implies that Tonkatsu by Ma Maison’s price point makes them a better deal. I believe I have my conclusion here.

What really bothered me about this visit involved salt. I asked for some because the tonkatsu was bland and I didn’t feel like having them with sauce. I asked if they had salt or shoyu - a requested that required little IQ to fulfil. The wait staff guy looked baffled and appeared not to understand what I wanted. He later returned with a bowl of salt from the kitchen. The salt in the picture up there was after I was done. Who the hell in the right mind would bring so much salt to a customer in a tonkatsu shop asking for some?