Chef Foong Pork & Seafood Noodles (大佬峰 猪肉 & 海鲜汤面), Pasir Panjang Food Centre

The thing that caught my attention with this one (#01-39 Pasir Panjang Food Centre, 121 Pasir Panjang Road) was that the chef was formerly a senior sous chef at Google. I hadn't any idea what that could have meant but I saw some pictures and was curious enough to come down.

Even though most of the menu consisted of various configurations of pork and seafood noodles, the one that beckoned was their curry chicken dry noodles. The visuals looked promising.

I like it. Flavour from the curry reminded me of those from years back. Quite similar to the ones that my grandma used to make. Thick, creamy and in my opinion, drinkable. Mee kia didn't turn soggy and the curry clung well onto them. Liked those potatoes in there too. The only gripe was that the meat from the chicken drumstick felt stiff.

Nonya Chendol, Old Airport Road Food Centre

Pretty decent durian chendol at Nonya Chendol (#01-115 Old Airport Road Food Centre, 51 Old Airport Road). I've had them previously from both Redhill Market Food Centre and Whampoa Market. I think the one at Redhill is no longer around.

Wen Hua Yuan (Boneless) Hainanese Chicken Rice, Old Airport Road Food Centre

I gathered that this chicken rice stall (#01-119 Old Airport Road Food Centre, 51 Old Airport Road) has been around for ages but I've only noticed them recently. They're just a couple of stalls away from Roast Paradise.

Not bad. Passes the checkboxes for tender smooth chicken (I had thigh today), garlicky limey chilli and adequately flavoured rice.

Banana prata from Jom Makan: Prata Saga Sambal Berlada

Trying the banana prata from Jom Makan: Prata Saga Sambal Berlada (一, 二, 三, 四, 五, 六, 七, 八, 九). First thing that came to mind was......had they meant for this to be eaten with their ikan bilis infused sambal? 

I didn't think it paired that well because of how intensely flavoured the sambal was. I'll comment from experience that I think it's better with their dalcha but I'm guessing most people would be perturbed to even consider a banana prata with a mutton-y dalcha. Anyways, those bananas inside were okay, wasn't superb. It was a passable banana prata, but not as memorable as the ones from Ya-Mahyuddin Al-Jailani or Umar Ali Cafe.

Revisiting Kamoshita

Been a while since we last ate at Kamoshita. We ordered more from their oden menu this time round.

Lunch beer is now $12. 33.3% more expensive than the last time. No longer as attractively priced but still cheaper than most for a pint.

I've just realised today that their oden menu is separated into cold and hot. This zucchini with miso is from the cold section. Clean and tender zucchini with a creamy salty miso paste.

The other cold oden item we had were their super tender nasu (eggplant) topped with bonito.

From their specials menu, fig tempura with red wine sauce and cream cheese. The figs weren't particularly sweet. That red wine sauce made up for that. Reminded me of Ribena.

Potato with miso.

Their smokey oden daikon tempura which we remembered from the last time.

Ayu's in season. This one had a lot of fine bones and a large portion of the fish was its roe. I liked the roe but not the bones.

Tsukune in oden broth. Chicken meatballs were pretty smooth and tender.

Ganmo in oden broth - a ball of tofu mashed with stuff like bits of vegetables and seaweed. Tasted a little gingery.

Another special was their maguro hamburg. There's bits of shiso on top and that green oil at the bottom tasted like shiso. So you know what this tastes like. Tuna meatball that's pretty shiso-ed.

Very nice shirasu butter mentai don. The ingredients that made the bowl are all in the name - shirasu, butter and mentaiko. I'll add on at this point the useless comment of "hard to go wrong with this".

I ordered this out of curiosity - it called "gout" kaisendon. Pretty small portion for $35. There's uni (not great quality), maguro, ikura, minced crab, salmon, egg yolk and maybe hamachi. Wasabi's the good grated stuff. Serving this kaisendon in a masu also just made it a hassle to eat. 

Sakana Hiraku (魚光る), Stanley Street

So I read that Sakana Hiraku (14 Stanley Street, tel : +65 8940 2824) is from the guy behind eateries like Ramen Soshiji and Sakutto Tempura & Oyster. They're a relatively new grilled fish teishoku shop in town.

What's featured prominently online was their ginshake salmon belly set which features both salmon and its belly that's been marinated in shio koji. Meat from the fish has that sweet salty flavour from the marinate and was nicely grilled with some crisp bits.

Aside from salmon, there're a few other fishes that one can pick. This was their hokke. Not bad tasting, but has bones to deal with. There's a choice between the white and red miso soup for each of the sets. Go for the red.

The servers recommended their house made chilli. Tasted much like yuzu kosho.

This definitely works!