Freaky Cones, South Bridge Road

Stumbled upon Freaky Cones (200 South Bridge Road, tel : +65 9631 0617). I remember vaguely having read about them before but couldn't put my finger to any detail in particular. Hand crafted ice cream they said. Personally, the description "hand crafted" is inane unless someone could show me machine crafted. Anyways, it's not bad. 👍🏼 Black sesame mochi was nutty and smoky. Pistachio was also nutty and creamy. Loved their freshly made waffles with a light caramel-y crunch on the exterior and moist insides. Will consider coming back.

More from Murugan Idli Veg. Restaurant

Back at Murugan Idli Veg. Restaurant.

I spied their thattu ghee podi idli on the menu the last time and wanted to try it. It's just the big assed version of their regular one. Same spicy, salty cheesy butteriness. But bigger.

Butter onion uttapam just has a lump of butter over the top. Nice when you get the butter in the bite. There wasn't not enough to nicely coat the whole pancake. It also appears to be less burnt than the ghee onion uttapam.

Paneer butter dosa. Or also can be read as butter paneer dosa.

Basically cubed paneer in the butter chicken styled yoghurt gravy in the dosa.

Ah Hua Handmade Fishball Noodle (阿華手工鱼圆面), Redhill Food Centre

Was it my choice or an illusion of choice that landed me with Ah Hua Handmade Fishball Noodle (#01-55, Redhill Food Centre, 85 Redhill Lane). A philosophical question which will not be dwelled on here. Serviceable bowl but I didn't think it memorable. Lots of saucing in this with the noodles. Chilli's not very spicy. Those prawns - they had really thin shells that weren't easy to remove. But the meat was sweet and quality better than I had initially misjudged. 

Dim summing at Kai Duck

It's actually a bit more than just dim sum from their menu at Kai Duck. Had a few other stuff a la carte.

Couldn't resist their cold tomato with passionfruit.

Tempura sweet corn was...quite forgettable. The corn didn't taste especially good.

Roast pork's fantastic. Crispy on the crackling and the meat was tender.

Char siew with peanuts was okay. Tender and quite tasty but there are better tasting ones around. Very little peanuts also.

That's luffa and sliced kurobuta stir fried preserved olive leaves. Meat's really tender and good flavour from the sauce, thanks to the preserved olive leaves. Will come back for this again.

Half roasted duck. Tenderer than what I remember of them from the last time.

The English name on the menu was something along the lines of fish shaped eggplant salt dumpling. I'm not sure of the intent but it tasted like wu kok/fried taro dumplings to me. It's not fish shaped but eggplant shaped. Skin's fried, a little chewy and there's minced stuff inside.

Fried yam and pumpkin. Decent.

Har gow's huge and pretty good tasting.

Pan fried teriyaki siew mai. The flavour from the teriyaki glaze was light - which was the way I liked it. Otherwise, competent siew mai. Would get this again if we come back.

Sheng jian bao (生煎包). No comments. Might not have been memorable.

Scrambled eggs with minced beef. Not bad.

Tofu stuffed with minced pork. There was a bunch of clams at the bottom of the claypot. Nice. Good for returns.

Fried noodles with soya sauce was nice. Great texture from the noodles. I'd come back for this too.

Steak Sukadu, Killiney Road

Been wanting to try Steak Sukadu (107 Killiney Road). If you're wondering what is their draw, it's Omi Gyu - one of three of the top wagyu "brand" alongside Kobe and Matsusaka. Also from what I've read, the oldest strain from the Shiga prefecture which dates back over four centuries. Lots of fluff out there regarding how premium it is. The icing on the cake, so to speak, is that Steak Sukadu makes theirs affordable.

Rice, soup and salad can be ordered individually or as a set of all three and they're refillable.

Personally, I don't think one would get much refills of the beef broth which is rich with beefy oils and adequately salted. It adds quite quickly to the surfeit that tends to accumulate from the already rich A5 omi gyu.

We had the hamburg. Tender, has a nice crust but lacks character in terms of texture and flavour. Meat's minced with onions. Not something I'd look forward to again.

The A5 omi gyu steak was tender, rich and delicious. Got ours with sauce on the side. The meat needed nothing else but salt. I don't understand the hot plate concept with this because it did little but burnt the potato wedges. This beef was really good with just rice.

Love their ketchup. Don't know how it's made but it's noice.

Song Gye Ok (송계옥), Telok Ayer Road

These guys (113 Telok Ayer Street, tel : +65 8088 3850) are a chicken specialty shop from Korea. According to them, they're really popular. And they're sister to the current samgyetang belle of the ball Modu, so we came here for samgyetang.

But first some sikhye. Flavour's sweet, malty and oat-y.

Middle's salt and pepper, not brown sugar. The cabbage on the right is baek kimchi with yuja/yuzu. Nice. The other green preserved vegetable thingy on the left...not so memorable.

We were here for samgyetang but I was also curious about their grilled chicken parts because that's what they were known for. We decided we'd try one part and went for the heart.

Those little hearts were grilled table side.

Mouthing silent squeals with mouths they don't have while they sizzled to our delights.

Came with some dips and salt. Though I like salt best because that's the condiment where the flavour of the heart and the char aroma came through, the others dips were not bad.

Truffle was shaven on serving for the truffle samgyetang.

The broth from it tasted like a tangy mushroom soup...not exactly what I imagined. No discernible ginseng flavour. It wasn't bad though. Chicken was slurp off the bone tender.

In retrospect, I liked the oat-y earthy flavour of the perilla samgyetang better. The collagen broth that they use for refills has that ginseng taste I was thinking of. Both banchan and soup are refillable.