Wednesday, February 22, 2017

Yakiniku Jan Jan at Cuppage Terrace, Singapore

Yaki Yasai Mori

A new yakiniku place has opened at Cuppage Terrace (43 Cuppage Road, 6908-9968), with this one allegedly being a more affordable one where cuts of meat are brought out on utilitarian metal trays and where the salt is mere table salt. But I still paid an arm and a leg at this place, and that was while ordering the cheapest grade of meat too! Well, it tasted fine in the end but I also left the place hungry (I nearly wanted to go to Ohsho across the street to get some chahan afterwards). I suspect that I could've spent the same amount of money at Aburiya and yet would've been a lot happier.

Nagoya's Menya Sakura in Singapore

Aburasoba

This shop from Nagoya has opened in Singapore (69A Boat Quay, 8357-5080), although interestingly they seem to have more outlets in Indonesia than they do in Japan. And it didn't look too encouraging at first, especially given the spotty service and disappointingly frail and over-garlicked gyoza. But then the ramen came out, and it was much better than I was expecting. Actually, it was that little bowl of soup on the side that did it. It was crisp yet full of character, and with the tastiness of that oil pervading it. That soup alone is what's going to bring me back.

Next time though I need to remember three things: (1) first of all, get the soup version (and not the tonkotsu either). I'm assuming that the first item on the menu is the same broth that I had on the side. (2) get the free extra noodle portion. I was going to order it today but the staff was so distracted with trying to upsell me on other things that I forgot about it and ended up leaving the place hungry. (3) try to come when I don't have to interact with any humans afterwards. There's a garlic press sitting in that condiment tray and I'd love to know what the bowl tastes like with some of the raw stuff added in.

Tuesday, February 21, 2017

Soon Huat Dining House at Chinatown Point, Singapore

Fried Tow Kee

I was rushing back to the office, so I randomly stopped at this place, which has taken over Laiyulai's old spot (133 New Bridge Road #02-28, 6677-6286). Not only did that fried tofu skin above look interesting, but they were also advertising a white bee hoon. And both dishes turned out alright, with the latter having a dark bit of smokiness to it all. They're a bit heavy handed on the garlic though so I probably won't come here again on a weekday if I still have meetings in the afternoon.

Monday, February 20, 2017

Makai Poke at Tanjong Pagar Centre, Singapore

Poke

It's a new week, which means that there's yet another new poke shop in Singapore (7 Wallich Street #B1-08). At this rate, I'm gonna start taking bets on when Cold Storage starts to offer poke bowls as well.

I wasn't too big on this one though. Why not? For one, there was very limited configurability. You could pick a base and a poke, but the toppings were preset. You could pay more for some more of the same toppings...or maybe the chia seeds above. But that was it. And that pre-configured set of pineapple and lime just reminded me of Aloha Poke (not in a good way).

To make it worse, the portions were pretty stingy. And the fact that the rice was still warm really bothered me. I'll stick to Loloku and Alaka'i.

Sunday, February 19, 2017

Kuan Kuan Spicy Hotpot & Nourishing Soup, Singapore

Shui Zhu Yu

A friend from Sichuan recommended this place to us on the basis that it was pretty authentic (32 Liang Seah Street, 6338-4148). And yeah, I was happy with what we got; that shui zhu yu above wasn't overly seasoned. Now, it wasn't anything that I'll flip out over either, but I certainly won't complain if it's suggested that we come back here again. Perhaps more interesting was the fact that Liang Seah Street is now filled with so many mainland Chinese places that it's reminiscent of Smith Street back when Hometown was still around.

ROOST at the Centrepoint on Orchard Road

Chicken Rice

This place (176 Orchard Road #B1-17, 6909-0411) looked like a rotisserie chicken place at first glance. Instead, it turned out to be a chicken rice shop, and not a bad one at that either. The chicken was juicy, boneless, and delicately seasoned. The rice was plump, and the sauces were rather unique too, with an extra tangy chili sauce and an earthy ginger sauce (thanks to onions, if I tasted it correctly). I liked the white bee hoon here too, as it wasn't all watery and came together nicely, especially with a side of chicken on the side too. I'll come back.

Friday, February 17, 2017

Chashu Miso Soup from Ah Hoe Mee Pok

Chashu Miso Soup

The Japanese mee pok stall from Clementi has opened an outlet at the Ace Eating House in Tanjong Pagar (243 Cantonment Road). This time I grabbed the chashu bowl in miso soup form. It was surprisingly generous with a variety of pork belly, sliced pork, meatballs, abalone, and cuts of crispy fat, all with a slight touch of smokiness. The broth was velvety and helped round out the dish. It's too bad then that the noodles were too soft, perhaps because they were buried under all of that meat, thus keeping me from eating them until the end.

Thursday, February 16, 2017

Alaka'i in Everton Park, Singapore

Poke

Another poke shop has opened in Singapore (3 Everton Park #01-79). No, he didn't have the red chili oil that Poki Bowl has, but I was rather impressed with his use of ingredients and seasonings, including some rather nice salt crystals. I'm not sure if I like this or neighboring Loloku better, but if I come back, I need to remember to only order a single portion of poke and to get rice instead of salad as my base; those two upsells nearly doubled the price of that bowl above to a staggering S$29 (US$20)!

Monday, February 13, 2017

Kin Moo: The Thai Noodle House in Singapore

BaaMee Haeng Cha Kang Rao

This place (2 Tan Quee Lan Street #01-02, 9767-7784) opened up recently, offering some kind noodles called cha kang rao. It turned out to be pretty good, especially as it was laced with lard. The bowl featured skinny noodles and a cut of pork, but more important were the little morsels of seasonings like peanuts, crackling, dried shrimp, and subtle bits of Thai garlic. It wasn't spicy, but there were tubs of dried chili flakes that you could sprinkle on it for more heat. My only gripe was that the portion was so small that I left hungry. The service was pretty darned slow during the busy lunch hour too.

Sunday, February 12, 2017

Long Ji Zi Char on Outram Road, Singapore

Crab Bee Hoon

This place (251 Outram Road, 9790-5682) is known for that crab bee hoon above; after all, it's the right at the top of their menu. To our surprise, it came out sitting in a thin brown gravy, and fortunately a somewhat smoky one at that. The crab itself was impressively fresh, and they were reasonably generous with the bee hoon too. But I'm not willing to pay S$70 (US$49) for it again, especially since I was more interested in the bee hoon than the crab itself. I'd much rather go out to Geylang for JB Ah Meng, where the bee hoon is not only sans crab (and hence much cheaper), but actually even richer in taste.

Wednesday, February 08, 2017

Soup Stock Tokyo is Leaving Singapore!

Shroom with Japanese Broth

Oh no, Soup Stock Tokyo is leaving Singapore! I was actually on my way to another place for lunch when I saw the sign that said that they were leaving, and thus quickly ate here while I still had the chance. The bowl above, part of a special premium lineup, was actually rather boring, to be honest. But I'll be coming back for their other stuff given how the 313@Somerset location is still open for another 11 days. Another one bites the dust.

Hokkaido's BAKE Cheese Tart at ION Orchard

Hokkaido's BAKE Cheese Tart

When this shop from Hokkaido opened last year, the lines were ridiculous (2 Orchard Turn #B4-33, 6509-9233). So I was a bit surprised to find the other day that there was no line anymore. In fact, I had to look a few times to make sure that I didn't miss any overflow line way over in the open courtyard, but there really was no line. So I went in and picked up a few to see what the fuss was all about. It was better than I thought it would be, with a creamy cheesecake supported by a flaky buttery crust. But I don't think I'll be eating it much again either, as I'm not much of a pastry person.