Restoran Hen Hwa

Hey, this was really tasty food there and inexpensive to boot from a shop house eatery of the old world charm where one could still find themselves seated on plastic chairs and foldable tables on the road aside parked cars. I didn't really take note of the address unfortunately, but its somewhere in the vicinity of Taman Sentosa, Johor Bahru. I was told that the food that they serve are quite similar to what you can find in kuey chap. So what we had was essentially a sampler of just a few of the items that was suppose to be quite popular here as we already started off with a healthy dose of some street side grilled/steamboat skewers (lok-lok). It definitely helped some that their bowls of kuey teow kia (thin rice noodles) were actually light and clear tasting in that mildly herbal broth with crunchy bean sprouts and a helping of spring onions with fried shallots.

The deep fried pipa duck and fish stood out pretty well being greasy but not excessively so. The fish was fried in a manner that almost everything on the exterior was chew-ably crispy and the only remnant of it after one was through with them was the bone at the centre and nothing else. With a home made chilli sauce and squeezed lime on the side. They're definitely one of those things that could be grouped under beer food. I can definitely revisit this place.

Saraceno Ristorante

Pretty new place at Tanjong Pagar (83 Duxton Road, Berjaya Hotel Singapore, tel : 6438-9638) that was opened about 3 months or so ago with a Czech chef that has done a stint in Italy and was also formerly under Gordon Ramsey. I don't know if the latter situation made any difference but the food was not bad. In a way that it wasn't overly complicated and that the individual wasn't overwhelmed by the sum of its part if you catch my drift. Much cooking transforms a dish into a form where the original ingredients are often lost in translation (lol!) but it didn't look like it was that way here.

There was a generously portion Parma ham with juicy pieces of porcini on bruschetta to start. The truffle oil added a very nice accent to the rockets and mushrooms with neither of the flavours overpowering one another. In fact, what was really nice about it was that every ingredient could be distinctly tasted.

The pan roasted tenderloin featured also porcini and truffle oil. I'm wondering if it was the same batch of mushrooms that was done with the starter. Again, it was another item where both fungal aromas were in harmony even with the red wine reduction. The beef was a medium-rare, nicely browned on the outside and a juicy red on the interior. No complains except for the size. We enjoyed the grilled calf liver and hoped that they were here to stay as a permanent item on the menu. Done medium with a very nice char grill on a bed of exquisitely soft gnocchi.

Loved the freshly made baked apples on puff pastry. They appeared unassuming. Turned out awesome served hot with a good measure of drizzled caramel. Even though the base of the pastry was soggy, it was saved by how buttery it tasted. Almost like bread pudding. I liked the pineapple raviolis as well which seemed to be their signature dessert. Those were basically thinly sliced frozen pineapples folded across a lime sorbet. Along with chopped bits of strawberries in balsamic vinegar. Found them refreshingly sour for an interesting change.

Prosciutto di Parma con Bruschetta ai Porcini e scaglie di grana
Parma ham with Porcini on toasted bread, parmesan shavings and truffle oil

how does black pearls of vinegar in olive oil sound?

bread basket

amuse bouche (steak tartare)

Filetto di Manzo con Porcini e salsa al vino rosso
Fillet of Beef tenderloin with Porcini, Potatoe purée and red wine sauce

Fegato di Vitello alla griglia con gnocchi, burro, salvia e cipolle croccanti
Grilled Calves liver with gnocchi, butter and sage, crispy onions aged balsamic vinegar

Torta di mele
Peeled apples slowly baked on puff pastry

Ravioli di Ananas

Thickburger

It's thick because it's padded with the girth of two slices of tomatoes, onions and lettuce. But otherwise, the patty wasn't that big of a deal. Sure it was bigger than the usual of the fast food variety, but I didn't think it was that impressive of a difference. This Thickburger from CJ purports the use of Angus beef which I really can't tell. I mean, is it suppose to even taste different at all? The marketing tag say that some like it long and most would prefer it thick. I like mine less wet. Would have been better if the buns weren't soaked and disintegrating with all that mayo and ketchup.

Teck Fu Bak Kut Teh, Sembawang Hill Food Centre

I was brought to try this BKT stall down at Thomson (Sembawang Hill Food Centre, 590 Upper Thomson Road, #01-24) which was described to be not bad. True enough, it wasn't too bad. There was still a bone or two which I could pick on like the broth being less peppery than the norm and that they could've been much more generous with the soft boiled cloves of garlic. Those things aside, this was decent. There was just enough fat in the meat for me and that meat didn't come across as dry or hard. It actually slid off the bone quite easily which I liked. Portions were unfortunately quite small. Still, there was a nice braised tau kee (dried bean curd sheets) in that dark sauce that scored points with me. I wouldn't mind eating here again but probably not make that extra effort to go out of the way.

More from Wasabi Tei

Safe it is to say for me that Wasabi Tei is not the place for me to have sushi. A little can be said of their generous and thick, but formless sashimi slices and I would admit to having enjoyed the salmon quite a bit. Otherwise it's really not what I'm looking for. Might have been a bad fish day today, but I don't think it's a valid excuse. The nigiri was simply not satisfaying and for something that is considered to be a form of art, this was really far too abstract. Lol. Just like Picasso without the brush. And fingers. The mekajiki and maguro that was really sinewy today. There was also ankimo on the menu, something that normally gets my attention and this one was a little different from what I've had before. Tasted a lot like pâté. Really a lot like pâté than any fish liver. Hmmm.....stick to the cooked food I will.

An okonomiyaki from Japanese Gourmet Town

Here's a mochi and cheese okonomiyaki from the Botejyu counterpart of the three in one themed Japanese food place at Vivocity. I wonder if the mayo designs at the top will ever evolve like latte art. Lol. Seriously, this stuff is quite good in the conforting sense, so I'm going to try more of them to see if they're as tasty or is it just this particular one. The addition of mochi in the batter made them taste a little like chinese radish cake and surprisingly for me, the sauces at the top weren't as overwhelming as I thought it might have been. Another unexpected thing were that the bits of chopped cabbage inside actually tasted naturally sweet.