Sushi Kou, Orchid Hotel

It was actually supposed to be Sakari Sushi at the other corner, but they happened to be closed for lunch without notice and thus we decided to give Sushi Kou a go (1 Tras Link, Orchid Hotel #01-16, tel : +65 6444 8433). This wasn't too bad at all. I've been hearing excessively about their affordable omakase (which we did not have today). Instead, we went the a la carte route getting their spinach with a creamy goma sauce and also trying their otoro nigiri which was priced...... at a rather unbelievable point. The latter was actually pretty good. The tuna belly wasn't very large or thick, but it had good marbling and was noticeably cheaper than anywhere else I've had so far.

Their kaisen don was definitely worth the dip. There was a nice variety of fish and pretty decent quality at that for what they charged. Even their mekajiki was fat laced and the only fish that disappointingly wasn't belly was the salmon. Well, maybe that and the knife work has room for improvement, but I quite sure that icing isn't the point at Sushi Kou. 

Grilled cheese ramen from Buta God

This was the other seasonal cheese ramen that got my attention from my last visit to Buta God. I think it was cheddar that they used. Like the snow cheese, the portions of the cheese were moderated so as not to overwhelm the flavours of their broth. Meaning that while you could taste that cheese, you're not getting a whole load of them. The grilling helped impart additional flavour but this didn't dissolve like powdered Parmesan and hence, no even distribution. I did like the bits of melted cheese over the noodles and sliced pork. Today's soup tasted intense with very pronounced sweet and salty. The flavour of the broth felt really rich. I'm probably going to lay off Buta God for a while now that the sweetness has gotten to me.

This sounds wrong

The Prata Place, Thong Soon Ave

I've seen this place around (1 Thong Soon Ave., tel : +65 6459 5670) but the first time I've actually visited was sometime in the past year to try their thosai stuffed with mozzarella cheese and portobello mushroom. It didn't leave much of impression at that time and my attention was drawn to them again recently because these guys were participating in the Ultimate Hawker Fest 2014; a third year in participation for them. They were running with a dish that was essentially a prata based eggs Benedict with masala Hollandaise. No less.

The humble flatbread that originated from India, paratha, which was the predecessor of the local prata that we have today has evolved. It's survived a few decades as prata by the grace of the immigrants from India that had settled in this part of the world with little frills generally beyond eggs and onion until it further juiced up into the multi flavoured/stuffed pastry that we know from the past decade plus. Think Milo, cheeses, Nutella, bananas, condensed milk, chocolate sauce, canned fruit, ice cream and even more.

Today, I'm plunged my fork into an Ultimate Murtabak (their dish from the Hawker Fest two years back) with mozzarella cheese, portobello mushrooms, chopped onions, eggs and chunks of tandoori chicken. Check out the Frankenstein-ian patchwork we have done to that street eat. If anyone's wondering, it tasted pretty much as good as it sounded, but I'll have to remember to ask for no onions the next time. The large chunks of their onions didn't work for me because doneness was inconsistent due to the inconsistent sizes. But having the tandoori chicken in the murtabak rocked.

The other "contemporary flavour" we got was a red bean paste prata. Which resembled very closely the Chinese red bean pancake. Except that this one had a much thinner and crisp pastry skin and I think I liked it much better because of that. This was pretty unique as flavoured prata went since I don't think any of other shops do that. 

Will come by again another day but this would not a place I see myself coming to with frequency. There must be a ton of oil in the food, seeing that it also made me feel greasy after eating.

Revisiting Dong Bei Ren Jia (东北人家)

A revisit because we liked what we had the previous time we were here.

Previously we had tried their steamed cabbage and pork dumplings, so today, we hit the pan fried version. These were rather competent as guo tie went. The skin was nicely browned at the base and the stuffings were decent but my favourite are still those from Jing Hua Restaurant (京华小吃).

I don't remember what these were called, but they're strips of potatoes that are flavoured with vinegar, fresh green chilli and dried red chilli. In spite of the chillis, it wasn't as spicy as it might have sounded. The texture of the strips of potatoes were excellent. It was cooked sufficiently, yet retained a light crunch.

More big headed bean sprouts that we had from the last visit.

And then some stir fried omelette with tomatoes. These tasted better than they sounded. A blend of savoury and sweetness from the fruit.

Their stir fried bitter gourd and sliced beef was good. Well, I liked it. Because the meat tasted like what beef should taste like. The local cooks should learn from them and stop bicarbonating them to undeath. This was altogether a rather light savoury and bitter dish. In some ways, it was actually refreshingly clean on the palate. 

That's the salted vegetable and mutton soup which we had previously as well that's not on the menu. 

Tai Loke Hainan Chicken Rice, Queen Street

I've been trying to get a plate from this stall (269B Queen Street) for quite a while so this has finally happened. This stall doesn't even open until dinner time. While their chicken rice wasn't something that was so impressive that it'll blow your socks off, Tai Loke had some redeeming qualities. Their blend of drizzle sauce for the chicken was deliciously fragrant from the sesame and the meat was slurp off the bone tender. Their rice, of the light flavoured variety, was rather easy to inhale - especially with a drizzle of their chicken sauce concoction and/or even the aromatic dark soy. What didn't work out for me here was the their chilli which was both watery and garlicky.

I'd eat this again easily if I were in the vicinity but it's not exactly one of those stalls that I'd go out of the way for.