Back at Shun Feng Roasted Delights (顺沣港式烧腊)

It's been a while since our last time at Shun Feng. Hence the loaded plate because I don't come here enough. Check out the fatty caramelised char siew. That's hard to beat.

Chinese sausage from Lee Hong Kee Cantonese Roasted

First time trying the sausage (腊肠) Lee Hong Kee Cantonese Roasted. Moist, sweet and a little livery tasting. Today's 半肥瘦 char siew was more 肥 than 瘦.

Fi Woodfire Thai ไฟ, Shaw Centre

Read about Fi Woodfire Thai (#03-14 Shaw Centre, 1 Scotts Road, tel : +65 8776 1569) a while back and was keen on checking them out. Think of them as contemporary Thai with a wood fire oven to showcase their food.

This was watermelon with fish floss. Name pretty much described it. The fish floss according to the menu was supposed to be tom yum flavoured but I didn't notice. There was a bit of flavour going on from the watermelon and the sauce.

There's pomelo & tofu salad. Pretty much tasted like how it looked with the tangy fish sauce dressing and pomegranate.

We had son in law egg. Came with a strawberry tamarind glaze. Glaze wasn't very prominent with the strawberry but this dish was pleasant as a whole.

From their wood fire oven, some delicious grilled maitake with shredded coconut. The mushrooms were smoky and tender.

French poulet. Tender and chicken-y with nice caramelized bits. What got my attention with this one was their chicken liver jaew. Sweet, sour and spicy like typical jaew with a livery creaminess.

Pad kee mao. Okay tasting. Lacked the flavour intensity and smokiness I was hoping for.

Coffee's a little thin. I was expecting thick and intense like some of the street coffee in Bangkok we've tried or the Starbucks there which gave me heart palpitations. This was too gentle.

Teochew Hand Made Squid Ball • Pork Ball • Mixed Soup (麥士威83号), Telok Blangah Crescent Food Centre

Not far from Song Heng Fishball Noodles is this shop (#01-119 Telok Blangah Crescent Market & Food Centre, 11 Telok Blangah Crescent) that makes squid balls for their noodles. Aside from Dong Fang Hong at Hong Lim Food Centre, I don't know of any others that make these.

Both the squid balls and the meat balls are home made. One can clearly tell from the texture. Meat balls were nice. Love the rough grittiness.

Squid balls also not bad tasting. There's a gentle sweetness and firm bounciness in them.

Sixth Avenue Porky Prawn Noodle (第六道豚蝦面), Toa Payoh Central

I've heard mentions of Sixth Avenue Porky Prawn Noodle for a while. They've kinda emerged on social media conversations not very long back and there's a bit of hype going on with their pork and prawn noodles. I think they have a few branches. This bowl of mixed pork parts and prawn was from the branch at Toa Payoh (#01-102, 177 Toa Payoh Central). 

Delicious umami saucing with the noodles topped with fried shallots. Pretty fresh tasting prawns.

Slice pork and offal were generously portioned. I liked that the offal, especially were thinly sliced. Broth was well flavoured and delicious. I can't speak for their other branches but I think this one here was pretty good.

Revisiting the mazesoba from Ramen Hitoyoshi (ラーメン人吉)

Been a while since we last had the mazesoba here. The bowl's the same. Didn't change and I certainly didn't expect it to be any different. What's changed here was that the sesame seeds are now in pepper mills and not sesame seed grinders which made it a huge...I mean huge pain in the ass grinding because those pepper mills just don't work well for sesame seeds. 😓 

Japanese bak chor mee some say. Not gonna disagree with that.