TamJai SamGor (譚仔三哥) has changed

 

TamJai SamGor's menu seems to have changed. There's also something different about their food as well though I can't put a finger to precisely what. The quality appears to have suffered. 😏 Anyways this was the branch at Chinatown Point.

Here's a set that came with a bowl with the non spicy broth. Something about the thin broth felt mediocre. Those French beans on the side were pretty fibrous. 😓

This was their Chendu spicy beef and duck bowl. They actually forgot about the beef and served it separately after I reminded them. The broth from the noodles tasted like spicy luncheon meat soup. Didn't think much of it. Smoked duck tasted like it came out of a vacuum pack and the beef wasn't exactly beefy. Paid to top up with cuttlefish balls which didn't taste very good and were kinda small. 😓

Seemed like only the Tufei wings remained tasty. So sad.

I haven't had 7 Up in ages. This one had sour plum in it. What I didn't like was that the cup was almost 50% ice. This was a pricey for a cup of cheap sugary drink. 😓

Nasi lemak from Aini Muslim Food

It's been shockingly (for me) almost a decade since I last ate at this stall. To think that I actually mentioned trying their other food at that time and that has happened after almost 10 years. 😱 Anyywayyys, nasi lemak with fried chicken. Decent tasting. No surprises and nothing particularly special to mention. I prefer the fried chicken from Madam Lim's Nasi Lemak in the same food centre but I like the rice here better.

Chicken rice from Jumboree

Jumboree (#01-02, 26 Tai Seng Street) is a food court by the Jumbo Group. They're at the spot previously occupied by B.E.D.. The zi char stall is run by Jumbo with the rest of stalls formed by tenants of various brandings. Everything can be ordered from QRs on each table and a notification is sent when the order is ready for collection.

This chicken rice was from Bao Zai Chicken Rice (宝仔鸡饭). Pretty good tasting. Comparable to the one nearby at Food Republic. Adequate oiliness in the grains without being excessive and good enough flavour to eat without chilli. Chicken's tender. Chilli was bright, sweet and lime-y. There was pandan in the soup. My only gripe was that the plate was a little pricey for the portion. This was $7 and I could easily down another.

Mutton French loaf toastie from Jiakali

I noticed the French loaf toastie on their menu the last time we were here and came back to try them. Curried mutton, slaw and melted cheese sandwiched in French loaf. The flavour of the curry was dominant and because of that curry, I could only taste a little bit of the slaw and almost nothing of the cheese despite the portions. The gooey texture was there though.

If I had to describe, this one felt almost like some sort of pulled lamb sandwich. Those chunks of mutton in it were tender. 

Sam Leong St. Chicken Rice (三龍街海南雞飯), Verdun Road

I've been wanting to try Sam Leong St. Chicken Rice since they time they were just a coffeeshop stall. I know right? The owner has retired, Putien has bought the business over and basically relocated and revamped it into an air conditioned chicken rice restaurant (12 Verdun Road). Now I'm here. No idea if the taste is the same as before,

I like it. Chicken's tender, smooth and has some jelly beneath the skin. Bird's chilled. Rice was adequately flavoured that it's good with or without chilli for me. Speaking of the chilli, this concoction was garlicky without the lime and sugar which most places tend to use for theirs. Nice. Good dark soya sauce used here too.

Chicken liver's not bad.

Eggs be eggs.

I was expecting not to be impressed with the tau pok but it turned out to be pretty good. For some reasons, I kinda liked that hardy/chewy exterior.

Roast (fried actually) chicken was also not bad. If I had to gripe, it'll be their chopping skills for the chook.

Revisiting Tonshou

Back at Tonshou. Man, it's been almost a year and that sure went by quickly.

I just found out that the chilled corn soup is refillable. 😬

Tried their Blackpink Tonkatsu. According to them, it's Hokkaido kurobuta rosu with charcoal breadcrumbs imported from Korea.

This one has the same smokiness as their other tonkatsu. My favourite way to eat it is with salt and wasabi. Their rounded tonkatsu sauce was actually pretty good as well. It's less vinegary than most.