Red Hill (红山), Redhill Food Centre

This (#01-73, Redhill Food Centre, 85 Redhill Lane) was the other stall with bee hoon stall which I've previously noticed. Yes, the name is Red Hill. They sell a bunch of local breakfast-y stuff along with packaged snacks. Old school here.

I think they're okay. The bee hoon wasn't as delicious as I imagined but it was better tasting that the one from Faith Nasi Lemak. The first ones that came to mind which were better are Chang Ji Gourmet and Hup Lee. And yeah, there was quite a bit of oil pooling in those fried eggs. Cabbage was not nice...very greeny tasting. Don't bother with the luncheon meat.

Durian and yam desserts at Yat Ka Yan (一家人)

Even more desserts from Yat Ka Yan. Yam paste was nice. The texture wasn't entirely smooth with little bits of yam in it. This bowl had a tang yuan because they ran out of gingko nuts.

Today's hot durian paste was served hotter than the last time and I noticed that it cooled really quickly so it's something that has to be eaten fast because hot is the way to go for this one.

Mala xiang guo at Zhang Liang Mala Tang (张亮麻辣)

We came back to Zhang Liang for their mala xiang guo. Had the bowl 中辣. I had expected more heat out of it but I'm not complaining with what we've gotten. Wonder if the heat had been dialed down for locals.

Nicely done in my opinion. No excessive oil pooling at the bottom, deliciously salty and great variety of ingredients that you could pick. Toasted peanuts too. This was noticeably more pricey than the likes of Tian Fu Ren Jia. Understandable since this was in Bugis and the spread was way larger so I guess that's what we paid for. 

Note to self : do not pick the dory the next time.

More prata and fried chicken from Master Prata

Tried a couple more prata from Master Prata. Left's what they call soft prata, which I had hoped/presumed to be a bit more chew than crunch like the old school style but it wasn't exactly like that. It's just a fluffed up crispy kosong I think. The other one's the banana egg prata which was pretty good.

That's an order of fried chicken, refried I believe before serving which got it nice and crunchy. I detected a hint of ginger in the marinate and a good bit of garlic. This tasted more Chinese than Indian.

Of burrata, ankimo and katsuo at Healthy Soba IKI

It's been a while since we were here at Healthy Soba IKI (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八). The kitchen crew seems to have gotten bigger. We were drawn in this time by their seasonal showcase which includes anikmo and katsuo that were prepared in house.

But first, the milky burrata with salt, black pepper, toasted buckwheat and their fruity olive oil. This has been consistently enjoyable.

Love the nuanced flavour from the ankimo - something that we've noticed is not apparent often possibly because of the temperature they are usually served. The taste of that was exceptional today. Love those cubes of ponzu jelly.

I didn't even mind the mild hint of ginger in their slices of katsuo. 

Look what shook out of the shack this November

Shake Shack's flavour of the current season is the bourbon bacon cheddar. There's bourbon bacon cheese fries that comes with that if it sizzles your bacon. Doesn't that sound like it makes you want to get off your gluteus maximus and run to the nearest Shack already? But hear me out before that. 

This was underwhelming and the worst tasting of both their limited time and regular burgers. I'm getting sweetness, some heat and oregano (wtf is this!) from that bourbon bacon. It's a flavour I did not and could not associate with "bourbon bacon". Couldn't even tell that there was bacon in it. For the first time oddly, the taste of the fried onions registered for me.

The quality of their service crew has obviously dropped with their expansion and all that. That one zombie today looked like she was dying to leave the place and couldn't care less.