Crispy garlic spice beef bibimbap from Sukiya (すき家)

Sukiya has brought back their bibimbap again and I wanted to try the crispy garlic spice beef bowl which I missed previously. I had the idea that there would be cloves of garlic in it from the picture on the menu but turns out that there wasn't any at all. Just some spicy garlic bits which weren't extraordinarily spicy or garlicky. The ratio of rice to the other ingredients were off compared to a proper one. Would have been great if there were more toppings/vegetables to "balance" that ratio but it was a quick fix and did the job.

Passion fruit soba from Healthy Soba IKI

There's a newly featured passion fruit soba at Healthy Soba IKI (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八, 十九, 二十, 二十一) this month. It also appears that one of their previous seasonal, the ichijiku raimu soba, has made it to a regular item on their menu. Woohoo!

The passion fruit came in the form of passion fruit jellies which accompanied the noodles in lemon infused tsuyu. Pretty refreshing. The only thing I didn't enjoy much were the stringy pieces of chicken breast.

Those passion fruit jellies are also making appearances in their toasted buckwheat burrata!

The Foie King from Two Men Bagel House

Flavour of the month for March at Two Men Bagel House ( 一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八, 十九, 二十, 二十一, 二十二, 二十三, 二十四, 二十五) which is a collaboration with Forged By Vow - a bunch of folks from Sydney who supplies cultured Japanese quail foie gras call Forged Gras. First quail foie gras in the world I gathered. 

And what might be cultured quail foie gras you might wonder. It's grown from the cells of the bird somewhere, just not in the quail. A body-less liver! 😲

Foie King in their plain bagel. I don't remember having the plain before but it's a good canvass for trying new flavours. What came through was the honey mustard and the Forged Gras - the latter not so different from duck foie gras. Sous vide chuck roll was pretty tender. Not registering much of the double cheddar or jalapeño relish. I'm caught between being not sure and intrigued.

One week later......

Foie King in blueberry bagel today. Tasted more of the sous vide chuck with the Forged Gras quite prominent in the foreground. I think I like this.

Another week later......

Got it in the sesame bagel too.

SK Noodle House, Commonwealth Crescent Food Centre

Located between Fai Kee Fish Head Bee Hoon and Sek Tong Gai is SK Noodle House (#02-75 Commonwealth Crescent Food Centre, 31 Commonwealth Crescent), the bridging neighbour that operates only in the early hours. I've seen queues and decided to give their old school looking hae mee a go.

Mee pok with extra chilli (辣椒多). Pretty no nonsense or frills kind of decent with halved prawns, fish cake and slices of lean pork. Not a fan of the pork but the rest of it wasn't a bad eat. Soup was pleasantly prawny.

The chilli had what appears to be dried shrimp and packed a kick from the heat. Lips were burning at the end of the bowl.

One week later......

Kuey teow dry. No chilli because I like kuey teow 白 and pairs nicely with the cleaner tasting heat from sliced chilli in light soya sauce. Noticed that this came with kangkong.

Tasted like how I imagined. Nice. Portions a little small so I should upsize it the next time. 

My only gripe was the slow moving queue. Could have gotten food from pretty much any other stall in the food centre and finished eating before I get to even order here.

Royal Spicy Dosa, Dunlop Street

Meanwhile, along the bustling of Dunlop Street not to far from Chimichanga and Bismillah Briyani is Royal Spicy Dosa (18 Dunlop Street, tel : +65 6296 1514). Indian food but with a wider breath of interpretation than the traditional shops which was also dotted with an almost overwhelming selection of parotta and dosa.

That's their butter fried idly/idli. I don't know why there's "butter fried" in the name but these were idly soaked in butter and served with the common array of chutney and sambar. Hell yeah this was delicious. I'd come back just for this.

We were curious about their pot dum parotta. Or also known as satti parotta.

Parotta or prata in curry, covered in banana leaf and served in a clay pot. Yes, claypot prata if you would.

One has a choice between chicken or mutton. We picked mutton. The pot also had 3 pratas and some hard boiled eggs in it so one order is large enough as sharing portion.

Parotta was all soggy and soaked in the curry. If one were inclined towards banjir, this would be right up the alley. Not bad tasting. The claypot kept everything in it piping hot.

Hot badam milk's drinkable but it's not creamy. Feels little thin and the sweetness was a little off from what I was expecting. Kinda like artificial sweetener rather than sugar kind of feel but I'm not sure what that actually was. Getting almond flavour and a good hit of cardamom from the drink though. 

合乐 (He Le), Mei Ling Food Centre

Not bad economy bee hoon from He Le (#02-29 Mei Lin Food Centre, 159 Mei Chin Road). Fried chicken cutlets were garlicky.