Revisiting Old House (老屋)

It's been like half a decade since we've last/first visited Old House. We've always wanted to come back for another bowl of their white lor mee but look at what we ended up with now that we are. 煮炒. The vibe of the restaurant seemed to be different from what we remembered as well.

Ordered coffee. Drinkable stuff if you want local coffee here.

Their stir fried eggs and garlic chives were nice. I meant it was one of those 'I could eat just this with steamed rice' kind of nice.

Don't really know what's the proper name for this dish but their menu calls it creamy pork chop. Or 奶香豬扒 if you're reading it in Chinese. It's not creamy and I think milk powder might have been used. Kinda like the buttery pork ribs that a lot of people tend to order at a particular stall run by two chefs. Haha. This one was not bad tasting.

There's charcoal tofu in oyster sauce - black on the outside, grey on the inside. Menu mentions that the tofu is made in house. Not a bad tofu dish.

We were surprised to see truffle roast duck on the menu like what a number of the atas Chinese restaurants are doing in recent years. This one was just a little bit truffle-y. Meat was relatively tender and the roast was pretty decent considering that these guys aren't roast specialists. It's one of those dishes which was mai hiam buay pai.

Those sweet curried crumbles from the pork chops above were pretty damn addictive with rice. Gotta have rice with all these dishes.

Chilli messy and fatty at Tiong Bahru Lee Hong Kee Cantonese Roasted

I asked for fatty char siew this time at Lee Hong Kee. First time I've ever specified actually and it's better than the regular char siew that they normally give if you didn't tell them. Went a little drizzle happy with their chilli sauce there. Heh!

A Noodle Story, Guoco Tower

A Noodle Story has a stall now at the basement of Guoco Tower (#B2-32 Guoco Tower, 1 Wallich Street). The Amoy Food Centre stall is still undergoing renovations I hear. I wanted to eat this again to see if my views of them had changed. This was the medium sized bowl - I don't remember what size it was that I had previously. The first thing that I missed was those fried prawns wound in potato strips. It was replaced with a regular battered prawn. 😢

The bowl is built for maximizing umami. The thing that had gotten to me a little was the sweetness in the sauce of the noodles that I wished wasn't there. But it's their sauce. Otherwise I think I'm understanding it a little better. Not much has changed - their noodle texture was still wiry as I liked them. Those delicious wantons in soup were packed with meat and shrimp - flavoured with sesame oil and I thought I detected a hint of ginger. Soup was also not bad tasting.

More mazesoba-ing at Menya Kokoro

Has been a while since we last ate at Menya Kokoro.

Don't bother with the curry croquette. It was sweet and tasted more like pumpkin than curry. The order came with two croquette but we only had one which was curry. The other was the regular croquette. Probably a mistake but we didn't really like it and it wasn't worth the feedback.

Triple cheese mazesoba was good. Pretty cheesy. I'd eat this again.

Truffle mazesoba had ramen for noodles. The truffle flavour came from truffle puree and with that expectation set, it's also not bad tasting. I liked how the sharpness from negi kept it from being monotonous.

Since we had leftover sauce from both bowls, we folded in the rice together. Truffle triple cheese rice! Umai! Gotta try it to know it.

Mee pok 白 from Ah Seng Teo Chew Minced Meat Noodle (亞誠潮州肉脞面)

This was a bowl of 白 mee pok with vinegar. I wanted to see if it's good with just the slice red chilli but those chilli weren't marinated in the light soy sauce like the last time. They were cut and stored separately so that's another different taste. Anyways, this wasn't as outstanding as the regular bowl with chilli sauce that I had previously so I'm gonna stick with that configuration in the future. Perhaps will try the mee kia next.

Viet9 Baguette, Toa Payoh Central

I was introduced to this bánh mì stall (#01-280, 183 Toa Payoh Central) recently. Looked promising.

Not much beyond bánh mì on the menu but that suited me fine because I was only interested the bánh mì.

Got their special which basically meant every meat they had to offer. Sans coriander/cilantro. I liked that they toasted the baguette after they assembled so that it was light, crisp and airy. Didn't look like much on the surface.

There's a bunch of meats/cold cuts hidden inside that's spiced up and packed some heat from their chilli sauce. Pretty damn tasty. I'm gonna come back again.