Doughman, Cheung Yee Street, Lai Chi Kok

Some loot from Doughman (G/F, Cheung Lung Industrial Building, 10 Cheung Yee Street, Cheung Sha Wan, Hong Kong). The shop became suddenly very crowded after we got in and started looking around. Anyways, pretty nice bakes. Corn pastry was nice with a layer of sweet cream (or was it custard?) beneath the corn. Tie guan yin madeleine didn't have any tea flavour.

Miching Omurice Co. (米青蛋包飯公司), D2 Place One, Lai Chi Kok

Lunch at Miching Omurice Co.(Shop 303, 3/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Hong Kong). The menu's mostly omurice paired with various protein choices and carbs. There's also wagyu steak.

Pretty impressed with their thick cut ox tongue which was arguably tender. Tongue was beefy tasting. Curry was lightweight and savoury without being overly sweet like Japanese curries tend to be.

This was a serving of their hanging tender (a.k.a. onglet). Steak came with a small hill of fries and underneath those fries, were chopped up romaine tossed in vinegar that was piled on top of mashed potatoes. This plate was loaded.

Special mention goes to the corn soup and that yellow stuff with the ketchup which I had initially mistook for mustard. It's garlic butter and it kicked ass with the steak and the fries.

Pretty nice onglet.

Because of the garlic butter, I kinda overlooked these other condiments that came with the onglet. That paste-y stuff on the right was yuzu kosho.

Chef Hong HoChiak Bar, Tiong Bahru

A relatively new single serving steamed fish stall has sprung up in the coffeeshop where Shiok Hokkien Mee is located (11B Boon Tiong Road). The style is in similar veins as Fish Village at Maxwell Food Centre or Chi Le Ma at Golden Mile Food Centre. Decent quality steamed fish to be had at an affordable pricing here but I have the impression that I like other two stalls better. The fermented bean sauce here also lacks lard (猪油) that's featured prominently in the bean sauce of the steamed fish stalls at Chinatown.

Basil King, Margaret Drive

This was from one of numerous outlets (40 Margaret Drive) of Basil King - the local pad krapow chain of stalls allegedly "inspired" by Mark Wein's Phed Mark. "Inspired". 😏

Their rendition featured minced pork which was kinda dried out, a pretty manageable level 4 heat and creamy yolk that was kinda nice. I can't say I didn't enjoy this but that being said, I don't think it stood up that well compared to a number of other pad krapow moo we've had. Also considering that they have 13 outlets out there for a relatively new brand, isn't QC out the window already?

Dinosaur Munchi from Munchi Pancakes

Limited edition flavour from Munchi Pancakes and the name obviously is a reference to Milo Dinosaur. I kinda liked it it. These munchis were just fat disc version of min chiang kueh with a tender and springy bite to them. This particular one was coated with Milo powder and stuffed with Milo flavoured cream cheese.

Back at SBCD Korean Tofu House

Happenstance dinner at SBCD Korean Tofu House. It's been a lot longer than I realised since the last time. This was a combo with spicy chicken and their original beef soontofu/sundubu.

Their spicy chicken's kinda nice. Charred, smoky and sweet. The heat wasn't as intimidating as what most people might imagine. We almost thought this was the teriyaki chicken served by mistake.

That original beef soontofu has sliced and minced meat. Noticed substantially more tofu than I recall ever getting from the last times. This pot was great with rice.