Uncle Louis Famous Chicken Rice, Amoy Street Food Centre

Came across Uncle Louis Famous Chicken Rice (#01-02 Amoy Street Food Centre, 7 Maxwell Road) which has taken over the previous chicken rice stall right next to the char kuey teow stall at Amoy Street Food Centre. I remember seeing another branch at Maxwell Food Centre and I was told that there's another at Market Street Hawker Centre.

This was poached chicken thigh (白鸡尾) for two with a couple of eggs and liver. Not bad tasting. Sauce was slightly sweet and full of sesame oil. Meat was tender but not so easily slurped off the bone.

This was probably not the best picture to show that there's a thin layer of chicken jelly neath the skin of their chilled chicken.

Rice was pretty good with and without their garlicky/gingery chilli sauce which packed more heat than I anticipated. I'd take this over Tian Tian.

Labrador Malay Food, Telok Blangah Crescent Food Centre

 

I'm pretty sure I've been to Labrador Villa Food Centre at least a couple of times before they were demolished back in 08. Might have noticed Labrador Malay Food from back then but I don't recall. They've presumably moved to their current spot (#01-105 Telok Blangah Crescent Market & Food Centre, 11 Telok Blangah Crescent) from that point and have been here since.

Got a plate of nasi padang - from top right and clockwise, tapioca leaves in masak lemak, sambal hard boiled, paru goreng and a bunch of...shellfish. I'm pretty sure some looked like cockles. Then there were some that tasted like clams and some others, mussels. Anyways, they were all cooked in sambal with petai. Not much petai in there though. All pretty good tasting. 

Wanton Kolo Mee by Jin's Noodle, Amoy Street Food Centre

Have been wanting to try Jin's Noodle (#02-110 Amoy Street Food Centre, 7 Maxwell Road) for a while. Seems like they've rebranded with a new signboard. This was their $6.50 bowl. Not exactly impressed by those noodles. Texture wasn't as springy as I was hoping for and the saucing became one dimensional after a while. Those noodles really benefitted from their sambal and pickled green chilli. Wantons were aromatic with ti poh and pretty meaty - nice. The soup on the side even had a bit of that dried sole flavour.

J & J Foodhub, Toa Payoh Central

J & J Foodhub is located in Epic Haus (#01-170, 177 Toa Payoh Central) - the same coffeeshop that Tai Wah Pork Noodle is in.

Was intrigued by their ilocos empanada. - a pastry stuffed with minced pork, grated papaya and egg. Hmm...this didn't look like the fried orange pastry images I saw online. This was red and didn't look fried.

The fillings were okay. The part that bugged me was the bland pastry which was really hard around the edges. What I really liked from this stall was their laing - smokey, fishy (plenty of dried anchovies inside) and packed with heat in coconut milk. The flavour reminded me of otah. Note to self: laing only available on weekends.

Kreta Lembu, People's Park Centre

Kreta Lembu (#03-48 People's Park Centre, 101B Upper Cross Street) was one of those eateries which we've walked past numerous times and wondered if they were good. They're located just beside the bridge that links People's Park Centre to Chinatown Point.

Got a nasi minyak today with gulai lemak pucuk ubi (curried tapioca/cassava leaves), sambal telur and a dish of cubed paru with shrimps - a combination which I've never encountered before in a creamy sweet and slightly spicy gravy. Nice. Love the tender tapioca leaves in the lemak gravy and the buttery rice with raisins and sliced almonds. 

Pasarfish X Chef X, Clarke Quay Central

A bit of quick context.

 

Pasarfish is a platform to educate environmental conservation and local fishery with the objective to promote sustainability in the local seafood supply chains. According to their mission statement, which I quote, their goal is to "To preserve Singapore’s seafood heritage sustainably through outreach and research".

Chef X is an initiative by Far East Organization to allow local home-based/private chefs a sandbox to operate their own commercial restaurant within Clarke Quay Central.

So Pasarfish X Chef X (#03-103 Clarke Quay Central, Eu Tong Sen Street) is....you can kinda connect the dots here.

The current chef came up with some dishes, some of which are of Teochew origins. Sounded intriguing.

Chilled grey mullet with tangerine oil, scallions and chilli. Variation of the steamed grey mullet found in Teochew restaurants/stalls. That tangerine oil tasted much like the sweet & sour sauce used I remember from steamed squids in Teochew porridge stalls which some may know as kek yew. Because the fish was chilled, the meat is a little more dense and less tender.

This was called U-yummy - fish sauce coconut kaya with ti poh (dried sole) butter on pretty good tasting home made bread which I'm not sure if they're sourdough. Lots of umami sweet saltiness from the kaya that came with a layer of smokiness from the butter. Nice and intense flavours.

That's their Fash - a hash with corn and eggs fried in fat from the grey mullet belly with Parmesan cheese. Interesting seafood-y take on the dish. Not bad.

Something called Abu鱼yu Congee. Fish porridge made with fish bone broth with aburi-ed fish. Don't know what fish it was. Came with some XO sauce on the side. Flavour was light and pleasant with a bit of sweetness. I liked it more than I thought I would.

Tobimisu - tiramisu with tobiko. One can only taste the tobiko if it's eaten with those on top of the tiramisu. Otherwise, the amount of roe folded into the mascarpone cheese was sufficient just to add popping texture and little else. Flavour's not as weird as it might sound. Has alcohol.

This was the Fish Fan - a flan made with fish sauce and other secret ingredients which the chef shared and I forgot. Lol. Eggy and umami. That sauce tasted just like the glaze used in the fish satay snacks that used to be popular back in the 80s I think. 😲