Back at Kai Duck

Been a while since we last ate at Kai Duck.

Chilled tomatoes with passionfruit. Previously, this dish was done with sesame sauce. We've also finally figured out the flavour of those jellied bits below the tomatoes - it's as far as we can tell, sour plum (酸梅). This change to passionfruit as topping definitely improved the dish. The words that came to mind to describe them were 'freshingly invigorating' from the sweet citrus tanginess.

Finally tried their roast duck. This was a half. Breast meat was pretty tender, much more so than the bony parts including the thighs which weren't as meaty. Crisp skin, thin layer of fat beneath and in a herbal marinate/sauce.

This was stir fried Chinese yam with sugar snap peas and stuffed morel. I got this because morels. Not a lot of them and their flavours weren't much in this dish. The stuffing was a pretty delicious prawn paste. Those Chinese yam had varied texture - some were slightly crunchy while others were like boiled potato.

Seafood fried rice tasted old school and smoky. Seafood actually consisted of just tobiko and pretty generous portions of prawn chunks. Even though it was a little more greasy than I usually prefer, we found ourselves shovelling spoonfuls after another. Not bad.

Bullseye thosai and putu mayam from Heaven's

Been a while since we've gotten something from Heaven's (#01-26 Ghim Moh Food Centre, 20 Ghim Moh Road). Breakfast crowd was bustling. Got a bullseye thosai which was basically their regular thosai plastered with a couple of sunny side ups. The pancake felt a little thin and less tangy than the stuff from Little India though.

Here's a serving of putu mayam for nostalgia. I don't know if I remembered it right but the noodles seemed a little more fine than those I had as a kid. Still tasted pretty much like how we remembered it.

Curry noodles/laksa with 烧鸡尾 from Seng Kee Chicken Rice (新奇鸡饭)

That's 烧鸡尾 with livers and egg added on from Seng Kee Chicken Rice. No surprise chicken heart or pig's skin today but piece of roast pork. I've also just noticed that the Chinese description of the menu writes this as curry chicken noodle even though it's listed as chicken laksa in English. With everything soaked in the curry, there wasn't so much difference between poached and roasted chicken so I guess I'll just stick to the regular one the next time. 

Ghim Moh Nasi Lemak (锦茂椰浆饭), Ghim Moh Food Centre

Came across Ghim Moh Nasi Lemak (#01-09 Ghim Moh Food Centre, 20 Ghim Moh Road). Not something that would wow but it wasn't a bad one for the coconut rice was adequately flavoured. Texture of their rice was pretty beady here. We had piping hot fried eggs and the tau kwa's kinda nice. Will try their bee hoon the next time.

The premium seafood laksa at Orh-Kee Noodles (潶志麵家)

Got curious about the premium seafood laksa from Orh-Kee Noodles. Broth's not bad. In retrospect, there wasn't much that was premium in it. The only seafood in it were some small shrimps and tiny oysters. Considering that many laksa has shrimp, the only thing that they used to upsell this were those tiny oysters. While I did not expect a Wild Coco, I did expect more than these.

I'm not yet done. The oysters weren't good at all. Those oyster flavours bordered on the line between what's edible and a flavour that's so strong that I wouldn't want to touch them. My opinion of Orh-Kee Noodles drops by a notch here. 

Carrot halwa and masala chai from Anjappar

This was from the Anjappar at Westgate. Nice. Same combination as the previous ones we've had of the usual ghee, sugar, milk and cardamom folded into the piping hot grated carrot which has been slow cooked to mush. Masala chai appears to be better drinking today than the one we previously had at Race Course Road. Nice sweet creaminess here which was less apparent there. I wonder if it's the luck of the draw kind of thing with the tea.