Small Potatoes Make The Steak Look Bigger : Year Nineteen

This anniversary post was late because......I forgot. Happy 19th and what actually is Corvus these days? 

Curry Craft, North Bridge Road

Came across Curry Craft (#01-5041, 467 North Bridge Road). They're a stall doing Malaysian style curry noodles and yong tau foo.

They have home made achar. Not bad tasting. Their rendition includes strips of radish and long beans. Generous with the crushed peanuts too.

Tried a couple of their curry noodles. One basically picks a preferred soup (or not), noodles or rice and a protein of choice for the bowl which also comes with a raft of long beans held together by fish paste and a piece of dried beancurd sheet (tau kee). There's lamb and beef and the lamb got my attention because one doesn't normally find lamb in curry noodles here. Chilli dip on the side's sweet, sour and spicy. Nice.

Both protein were thin sliced. Lamb's nicer than the beef because the latter didn't really register much flavour as a beef. Unlike the lamb which also infused some of it's intrinsic flavour into the very drinkable savoury curry broth.

I guess this is as good a testimony as any on how much we liked it.

Back at Shun Feng Roasted Delights (顺沣港式烧腊)

It's been a while since our last time at Shun Feng. Hence the loaded plate because I don't come here enough. Check out the fatty caramelised char siew. That's hard to beat.

Chinese sausage from Lee Hong Kee Cantonese Roasted

First time trying the sausage (腊肠) Lee Hong Kee Cantonese Roasted. Moist, sweet and a little livery tasting. Today's 半肥瘦 char siew was more 肥 than 瘦.

Fi Woodfire Thai ไฟ, Shaw Centre

Read about Fi Woodfire Thai (#03-14 Shaw Centre, 1 Scotts Road, tel : +65 8776 1569) a while back and was keen on checking them out. Think of them as contemporary Thai with a wood fire oven to showcase their food.

This was watermelon with fish floss. Name pretty much described it. The fish floss according to the menu was supposed to be tom yum flavoured but I didn't notice. There was a bit of flavour going on from the watermelon and the sauce.

There's pomelo & tofu salad. Pretty much tasted like how it looked with the tangy fish sauce dressing and pomegranate.

We had son in law egg. Came with a strawberry tamarind glaze. Glaze wasn't very prominent with the strawberry but this dish was pleasant as a whole.

From their wood fire oven, some delicious grilled maitake with shredded coconut. The mushrooms were smoky and tender.

French poulet. Tender and chicken-y with nice caramelized bits. What got my attention with this one was their chicken liver jaew. Sweet, sour and spicy like typical jaew with a livery creaminess.

Pad kee mao. Okay tasting. Lacked the flavour intensity and smokiness I was hoping for.

Coffee's a little thin. I was expecting thick and intense like some of the street coffee in Bangkok we've tried or the Starbucks there which gave me heart palpitations. This was too gentle.

Teochew Hand Made Squid Ball • Pork Ball • Mixed Soup (麥士威83号), Telok Blangah Crescent Food Centre

Not far from Song Heng Fishball Noodles is this shop (#01-119 Telok Blangah Crescent Market & Food Centre, 11 Telok Blangah Crescent) that makes squid balls for their noodles. Aside from Dong Fang Hong at Hong Lim Food Centre, I don't know of any others that make these.

Both the squid balls and the meat balls are home made. One can clearly tell from the texture. Meat balls were nice. Love the rough grittiness.

Squid balls also not bad tasting. There's a gentle sweetness and firm bounciness in them.