tag:blogger.com,1999:blog-127160842024-03-19T18:59:03.539+08:00The Traveling HungryboyA Perpetually Hungry United Airlines Million Milerbmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.comBlogger6795125tag:blogger.com,1999:blog-12716084.post-73335024420269458152024-03-19T15:52:00.029+08:002024-03-19T18:58:31.817+08:00Meat Dishes Yakisuki Yanma at Narita Airport Terminal 1<img src="https://live.staticflickr.com/65535/53596080242_e4393a0c4c_d.jpg" width="500" height="375" alt="Gyutan Set" /><br><br>I haven't been to the <a href="https://eatbma.blogspot.com/2013/12/keisei-yuzen-at-narita-terminal-1.html">landside part of Narita Terminal 1</a> in ages, but this shop caught my eye, not only for all of the meat available, but also the tofu from a Tokyo shop called Tougenkyo, the latter of which was nice and creamy. If you look closely in the upper right hand corner of the photo above, there are some brown oval-shaped thing that I also got precisely because those teppozuke pickles were unique to Narita (i.e., I'd never been to the actual town of Narita despite <a href="https://eatbma.blogspot.com/2022/06/anas-bean-and-vegetable-curry-at-narita.html">passing through the airport</a> so much). That <i><a href="https://eatbma.blogspot.com/2022/12/gyutan-tan-in-tanjong-pagar-singapore.html">gyutan</a></i> above was fine too, but in retrospect I should have ordered their namesake "yakisuki," which is a mashup of <i>yakiniku</i> and <i>sukiyaki</i> where the beef and sauce are placed on a flat rectangular platter. Maybe next time.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-82123257194170086892024-03-19T12:51:00.019+08:002024-03-19T14:39:02.013+08:00Ginza Chojuan in Tokyo, Japan<img src="https://live.staticflickr.com/65535/53597269289_fedce53eb6_d.jpg" width="500" height="375" alt="Kamo-seiro" /><br><br>We needed a quick bite and randomly decided to try this shop after walking past it on the streets (1 Chome−21−15 Ginza, 03-3561-2647). It looked like one of those <a href="https://eatbma.blogspot.com/2023/09/sobaka-sarashina-maruya-near-kudanshita.html">local soba shops</a>, but only after sitting down did we realize that this place has been around since 1935 and was the inventor of the <i><a href="https://eatbma.blogspot.com/2006/12/kamo-seiro-from-shimbashi-soba.html">kamo seiro</a></i>. Admittedly the meat didn't blow me away, nor did the broth or noodles. But it was was fast, affordable, and friendly, and good to try the original shop.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-76230862837770448112024-03-18T22:53:00.001+08:002024-03-19T08:00:06.643+08:00Sushi Nakamura in Roppongi, Tokyo<img src="https://live.staticflickr.com/65535/53596034923_4ceba7cc17_d.jpg" width="500" height="375" alt="Sushi" /><br><br>I didn't realize this until I looked it up just now, but there seem to be many <a href="https://eatbma.blogspot.com/2023/09/edomaezushi-sushi-tsu-in-nishiazabu.html">sushi places in Tokyo</a> called Nakamura, and I assume that they are all unrelated to each other. To be clear, this is the edomae shop in Roppongi (7 Chome-17-16 Roppongi, 03-3746-0856), and Nakamura-san himself was serving us tonight. Some of my favorites included a roasted blackperch and braised monkfish liver, not to mention an <i>otoro maki</i>. What also made pieces like the one above stand out was the way that the soy sauce and vinegar were blended to be borderline edgy, yet not excessive. Either way, he fed us a very generous amount of very high quality food. It wasn't cheap, but there was also such high value that I was surprised that our bill wasn't higher. bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-64139648634103735372024-03-18T20:29:00.019+08:002024-03-19T08:38:43.737+08:00Kusaiya Near Aoyama-Itchome in Tokyo, Japan<img src="https://live.staticflickr.com/65535/53596034003_c700f45e7f_d.jpg" width="500" height="375" alt="Tsukune" /><br><br>This was another one of those <a href="https://eatbma.blogspot.com/2023/09/kanda-marubuta-in-tokyo-japan.html">local <i>kushiyaki</i> places without any tourists</a>, which was a nice thing (Minamiaoyama 1 Chome−3−21, 03-5411-9318). Each table was adorned with a giant bowl of <i>daikon oroshi</i>, and they served affordable food that went well with drinks, like those giant <i><a href="https://eatbma.blogspot.com/2020/06/takeaway-from-tsukune-ichigo-in.html">tsukune</a></i> above. None of it was so unique that I'd go out of my way to go back there, but I'd go there for a quick meal if I were nearby.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-44531256875728228002024-03-18T17:20:00.000+08:002024-03-18T22:21:19.653+08:00Haru Chan Ramen in Shimbashi, Tokyo<img src="https://live.staticflickr.com/65535/53594849106_165cc9132e_d.jpg" width="500" height="375" alt="" /><br><br>Here's another Bib Gourmand ramen shop that I decided to stop at on my way back (2 Chome−20−15 Shimbashi, 03-6263-9636). It can be a bit hard to find. Basically, go to the drab Ekimai Building 1 just northeast of <a href="https://eatbma.blogspot.com/2017/11/station-soba-at-shimbashi-station-in.html">Shimbashi station</a> to find a bunch of little old food places on the ground floor; this little 6-seater C-shaped counter is on the northwest side of the building.<br><br>The best thing here were the flat chewy noodles, which arguably were even better than at <a href="https://eatbma.blogspot.com/2024/03/chukasoba-seijo-seika-in-setagaya-city.html">Seijo Seika</a>. The broth was crispy here as well, but it definitely wasn't smoky, which was too bad. The thick cuts of meat here weren't exciting either. That means that I'd rather go to Seijo Seika, even if this is more accessible from the city. The proprietor was very sweet though.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-82705952989256049602024-03-18T14:52:00.042+08:002024-03-18T16:48:52.716+08:00Chūkasoba Seijo Seika in Setagaya City<img src="https://live.staticflickr.com/65535/53593976242_aa01d8c8c6_d.jpg" width="500" height="375" alt="Shio Soba" /><br><br>Whoa, I was blown away by how amazing this Bib Gourmand bowl was (3 Chome-1-12 Minamikarasuyama). Despite how deceptively simple it looked, each individual component rocked, in particular that <a href="https://eatbma.blogspot.com/2023/04/ippudos-yaki-agodashi-ramen.html">crisp</a> and smoky dried sardine broth. It was scaldingly hot to help cook that thin rare slice of pork, while that tightly bound wad of spring onions and the bamboo shoots pulled it together. He also had <i>sansho</i> grinders on the counter, which totally changed the flavor profile with just a small dusting. I loved this place, but just wish that it weren't so far out of town. bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-88028507622771556542024-03-17T21:38:00.011+08:002024-03-18T09:24:52.778+08:00Yaro Ramen from Akihabara in Tokyo<img src="https://live.staticflickr.com/65535/53593199103_6853b2ecf6_d.jpg" width="500" height="375" alt="Tonkotsu Ramen" /><br><br>Once again we just needed somewhere quickly to refuel before getting on the train, and this ramen chain happened to have seats available. I didn't want something so heavy, but somehow I still cleared that bowl with ease given its chewy noodles and loads of veggies. Plus, having an array of toppings like spicy tempura bits also made it kinda fun. But I am not entirely sure whether this qualifies as <i><a href="https://eatbma.blogspot.com/2017/12/chibakara-ramen-from-japan-at-takumen.html">jirokei</a></i> nor what the difference is between this <i>tonkotsu</i> bowl and the limited quantity namesake bowl that they seemed to be pushing.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-25088441114541457252024-03-17T15:45:00.001+08:002024-03-18T04:42:11.087+08:00Trying Out An Outlet of Japan's Katsuya<img src="https://live.staticflickr.com/65535/53593061676_a2586cf613_d.jpg" width="500" height="375" alt="Negimiso Chikinkatsu Teishoku" /><br><br>This is a <a href="https://eatbma.blogspot.com/2023/09/japans-katsu-in-singapores-suntec-city.html">fast tonkotsu chain</a> that I sat down at today because they were one of the few shops around that had seats available. And I picked that set above because the <i>negi</i> looked nice. It's too bad then that the batter was tough, and I wasn't a huge fan of the sauce either. Also, I didn't realize it until afterwards, but somehow I picked the chicken version rather than pork. If I find myself here again, I should probably try their <i>katsudon</i> instead.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-17918767615685097192024-03-17T14:14:00.003+08:002024-03-17T23:06:43.316+08:00Gyukatsu from Kachimasu in Japan<img src="https://live.staticflickr.com/65535/53592172752_366689748c_d.jpg" width="500" height="375" alt="Gyukatsu" /><br><br>I don't know if there really is a shop called Kachimasu, as it was only what I saw on the sign of an event's outdoor food truck caterers today. Nonetheless, this <i><a href="https://eatbma.blogspot.com/2021/04/musashi-x-niku-niku-do-at-bugis-junction.html">gyukatsu</a></i> was much better than I was expecting, especially with its very tender meat and just the right amount of salt on top for seasoning. I actually liked it even better than <a href="https://eatbma.blogspot.com/2017/03/gyukatsu-motomura-in-shibuya-tokyo.html">Motomura</a>.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-59369957671634016092024-03-17T09:34:00.000+08:002024-03-17T22:13:12.422+08:00Tsukiji Itadori Unitora in Tokyo, Japan<img src="https://live.staticflickr.com/65535/53593312109_ab9a1125ac_d.jpg" width="500" height="375" alt="Uogash" /><br><br>I haven't been to <a href="https://eatbma.blogspot.com/2006/07/breakfast-at-sushizanmai-tsukiji.html">Tsukiji</a> after they moved the market, but it seems more touristy than ever, not unlike <a href="https://eatbma.blogspot.com/2024/03/menya-jouroku-in-osaka-japan.html">Kuromon Market in Osaka</a>. Anyway, a suggestion was made to go to this shop in the narrow alleyway this morning (4 Chome−10−5 Tsukiji, 03-6228-4693) because they do an interesting <i>hitsumabushi</i>. Or at least, they did many years ago. Today, it wasn't available, but they had plenty of bowls like this to choose from, including multiple types of <i>uni</i>. My bowl above certainly was fresh, with very tender and sweet shellfish along with everything else on there. But the prices could add up pretty quickly too.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-37762848484697263222024-03-16T21:38:00.000+08:002024-03-17T05:59:52.744+08:00Pizzeria Terzo Okei in Tokyo, Japan<img src="https://live.staticflickr.com/65535/53590932336_6cb2284564_d.jpg" width="500" height="375" alt="Margherita de bufala" /><br><br>Our <a href="https://eatbma.blogspot.com/2024/03/bird-land-in-tokyo-japan.html">need for more food</a> led us to this little <a href="https://eatbma.blogspot.com/2024/02/frankie-gallo-cha-cha-cha-in-barcelona.html">pizza shop</a> (Shinbashi 1 Chome−15−10, 03-6205-4057), especially given a recent conversation about <a href="https://eatbma.blogspot.com/2023/07/holland-bar-loperetta-in-holland-village.html">Japanese chefs embracing it</a>. And this one was fantastic, not only in terms of how savory the tomatoes were, but also in how delicate yet crispy that crust was (was there rice powder in there or something?). I'm not sure of the background of this place, but it was affordable and fast, and we were happy to have come here.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-89039982708981983962024-03-16T19:36:00.011+08:002024-03-18T11:16:33.186+08:00Bird Land in Tokyo, Japan<img src="https://live.staticflickr.com/65535/53590058342_ce27498c4a_d.jpg" width="500" height="375" alt="Chicken Teriyaki" /><br><br>I had some pretty high hopes for this <a href="https://eatbma.blogspot.com/2023/11/homura-by-kai-at-orchard-plaza-in.html"><i>kushiyaki</i> place</a> given everything that I'd seen on TV, not to mention its Michelin listing. So I was pretty excited to find that I could get still get seats at the last minute on a Saturday night, even if it was for their Toranomon Hills extension rather than the original out in Ginza (Toranomon 1 Chome−17−1, 03-5860-9804).<br><br>The good thing is is that the ingredients were of very high quality and were nicely seasoned, as seen in that firm yet mild chicken teriyaki above, not to mention a delightful chunk of tofu drizzled with olive oil. Other highlights included a grilled cabbage dressed in a buttery savory mixture. Yes, I liked it, but our ¥5000 set (US$33) lacked so much heft that we were still hungry when we left, which was a bit of a buzzkill.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-5657452098187092692024-03-16T13:35:00.002+08:002024-03-18T11:14:59.118+08:00Wakokoro Amaki in Yokohama, Japan<img src="https://live.staticflickr.com/65535/53590734823_6b43202628_d.jpg" width="500" height="375" alt="Nianago Oshizushi" /><br><br>This was a random little seafood place that we went into today (5-69 Onoecho B1, 04-5900-5393). The lunch prices were impressively cheap, with that <i>anago <a href="https://eatbma.blogspot.com/2014/08/oshizushi-from-miyazakis-sushi-tora.html">oshizushi</a></i> set above going for ¥1150, or just US$7.70. And from what I could see, the dinner menu wasn't that much more expensive, making this place quite a steal.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-6552584314766377002024-03-15T22:31:00.035+08:002024-03-17T05:16:49.423+08:00Baird’s Bashamichi Taproom in Yokohama, Japan<img src="https://live.staticflickr.com/65535/53589925474_a95f50ba75_d.jpg" width="500" height="375" alt="Smoked Sausage" /><br><br>This local brewery near our hotel made for some convenient pitstops tonight (5 Chome-63-1 Sumiyoshicho, 045-264-4961). Our original intention was their huge array of taps, but there was also such a pleasant smoky smell coming from the kitchen that we had to try some of their <a href="https://eatbma.blogspot.com/2023/12/armadillo-willys-bbq-in-san-francisco.html">barbecue</a>. And it was good enough that we went back for more, including not just that pleasantly spiced and textured sausage above, but also their tender brisket. Yep, I liked the beer here too. This was a fun enough place that I'd probably be here quite regularly if I lived nearby.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-27042586390961911942024-03-15T21:05:00.002+08:002024-03-16T08:01:17.559+08:00Takuan in Yokohama, Japan<img src="https://live.staticflickr.com/65535/53589491149_dffd39034b_d.jpg" width="500" height="375" alt="Otoro and takuan" /><br><br>This is a cozy little family-run <a href="https://eatbma.blogspot.com/2023/09/kanda-marubuta-in-tokyo-japan.html">izakaya</a> that we randomly went into while walking down the alleyways near Bashamichi (Otamachi 2 Chome−30, 045-271-6783). Yep, we were happy with what was served, including not just those little minced tuna wraps above with those surprisingly potent sprouts, but also a salty squid tossed in butter that he subsequently threw pasta into to soak up the savory butter-squid gut mixture remaining in the bottom of the pan. The proprietor was friendly and engaging too.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-73067617112632234742024-03-15T12:49:00.010+08:002024-03-15T17:06:19.458+08:00Kasu Udon from Kasuya in Osaka, Japan<img src="https://live.staticflickr.com/65535/53589035270_62952b9304_d.jpg" width="500" height="375" alt="Kasu udon" /><br><br>This chain of udon shops caught my eye because of a large sign in front talking about a local fried <a href="https://eatbma.blogspot.com/2023/10/the-wagyu-motsunabe-from-kurohanabi.html">beef intestine</a> called <i>aburakasu</i>, and they topped their bowls with the stuff. And that <i>aburakasu</i> was indeed deliciously fatty, even if the topping portion was much smaller that I was expecting. The good thing is that the noodles here were nice and chewy too. But I'd rather have a fish-based broth.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-85213465137124164002024-03-15T12:04:00.022+08:002024-03-18T11:14:42.062+08:00Menya Jouroku in Osaka, Japan<img src="https://live.staticflickr.com/65535/53588800078_ae16051a3c_d.jpg" width="500" height="375" alt="Chukasoba Takaida Style - Small" /><br><br>We went to this very old school place because they serve Takaida-kei ramen, a local style from <a href="https://eatbma.blogspot.com/2024/03/acchichi-honpo-dotonbori-in-osaka-japan.html">Osaka</a> (6-16 Nanbasennichimae, 06-6643-6633). And I liked it much more than I thought I would, as that soy sauce broth was deep with black pepper and bit of acidity, while the leeks on top provided a refreshing crunch. Those thin slices of meat were wonderfully tender too. Fortunately, they offered small sizes, which was great for keeping stomach space available for other food later.<br><br>
<img src="https://live.staticflickr.com/65535/53587723467_e45706e5b6_d.jpg" width="500" height="375" alt="Uni" /><br><br>That other food, by the way, was NOT that very expensive <a href="https://eatbma.blogspot.com/2023/01/the-uni-pasta-from-al-solito.html">sea urchin</a> at nearby Kuromon Market, which we passed through on the way here. Check out the leftmost price: ¥15,000, or US$101 each! I'm not sure if that was inflated for the bazillion tourists here, but that was not something I was willing to pay for.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-81451328050920052032024-03-14T23:48:00.001+08:002024-03-18T11:20:49.693+08:00Acchichi Honpo Dotonbori in Osaka, Japan<img src="https://live.staticflickr.com/65535/53587153937_329cd65d42_d.jpg" width="500" height="375" alt="Takoyaki" /><br><br>OK this was smack in the middle of tourist central, but it was on our way back to the hotel being just under the Tazaemon Bridge (7-19 Souemoncho), so we grabbed some <a href="https://eatbma.blogspot.com/2022/12/honolulus-takoyaki-yama-chan-at-mitsuwa.html"><i>takoyaki</i></a> to eat canalside. It was much better than I was expecting given how piping hot and super soft they were, not to mention having firm cuts of octopus inside. Being topped with such a generous mound of <i>negi</i> kept it fun, and it was nice that the soy sauce version wasn't sweet either.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-62979231720731507362024-03-14T21:21:00.001+08:002024-03-18T11:09:10.613+08:00Tsuruhashi Okonomiyaki Omoni in Osaka, Japan<img src="https://live.staticflickr.com/65535/53588025116_d6f847fb53_d.jpg" width="500" height="375" alt="Golden Kasuyaki Okonomiyaki" /><br><br>When in Osaka, one should eat <i><a href="https://eatbma.blogspot.com/2023/06/sapporos-kurohanabi-in-singapore.html">okonomiyaki</a></i>, right? We found this Bib Gourmand in the Michelin Guide, albeit unintentionally being an outet smack in the middle of the touristy <a href="https://eatbma.blogspot.com/2007/09/kansai-udon-from-dotombori.html">Dotonbori area</a> rather than the original Koreatown location (2−3−12 Shinsaibashisuji 1F, 06-6213-8559). Well, I liked how this shop leaned heavier toward cabbage over batter. We had some kimchi and tendon version, but also that special beef tallow version above, which had a lot of potatoes in it. It did the job of filling us up either way.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-65390350583111915572024-03-12T14:10:00.000+08:002024-03-12T14:10:00.813+08:00The Hing Hwa Food & Cultural Festival in Singapore<img src="https://live.staticflickr.com/65535/53581662877_94a7f4e0a2_d.jpg" width="500" height="375" alt="Sweet Potato Noodle with Tofu Meatballs" /><br><br>There is another cultural festival in front of Ngee Ann City right now, with this one focused on <a href="https://eatbma.blogspot.com/2021/04/tai-ho-soon-putian-heng-hwa-cuisine.html">the Putian community</a>. It was more open and spacious than the <a href="https://eatbma.blogspot.com/2023/11/singapores-teochew-cultural-food.html">recent Teochew Festival</a>, although maybe that's also because it opened midweek. Anyway, I used my paper vouchers to try an array of things, most of which were soup-based like the <a href="https://eatbma.blogspot.com/2021/02/heng-hua-villages-homemade-tofu-ball.html">tofu balls</a> above. They were light yet savory, with the <i>guo bian hu</i> in particular even carrying a mildly fermented aroma, which was kinda nice.<br><br>I wasn't as big of a fan of the pancakes though (just a bunch of dough), nor the olive skewers (definitely a firmer taste than what I was expecting). The pork puff pastry and fried seaweed were probably the most surprising, with the former being sweet rather than tasting of meat, while the latter made for a fun nibble. I didn't get to try the oyster cakes though given that it had the longest line.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-75749856015711992462024-03-11T14:42:00.029+08:002024-03-11T20:23:44.095+08:00SLICED by Ah Hua Kelong in Singapore<img src="https://live.staticflickr.com/65535/53580608484_35ac3877b3_d.jpg" width="500" height="375" alt="S$6 Seabass Fish Soup with Tempura Fried Fish" /><br><br>I've always liked the idea of <a href="https://eatbma.blogspot.com/2024/02/king-grouper-fish-soup-at-wisma-atria.html">local fish farms</a> running their own food stalls. This one is from the <a href="https://eatbma.blogspot.com/2021/04/scaled-by-ah-hua-kelong-in-person-this.html">Ah Hua Kelong folks</a> at a kopitiam out at 171 MacPherson Road. Naturally, the fish was fresh, and the broth was light and savory. But none of this so mind blowing to make it worth the trek all the way out there. I am kinda curious about the dashi broth upgrade that they offer though.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-39033917672963384132024-03-09T12:01:00.056+08:002024-03-09T16:40:12.958+08:00Azmi Restaurant in Singapore's Little India<img src="https://live.staticflickr.com/65535/53575177672_77d1e54f54_d.jpg" width="500" height="375" alt="Mutton keema and chapati" /><br><br>This place is known as the "Norris Road Chapati" shop (168 Serangoon Road). True to its name, a bunch of attractive-looking hot chapati were on the griddle along the street. I grabbed a couple along with that mutton <i>keema</i> on top given that it had top billing on the menu and seemed to be <a href="https://eatbma.blogspot.com/2020/01/royanna-military-canteen-in-bangalore.html">the right pairing</a>. Yep, the gravy was good, being mildly spicy and salty without being excessive. I was happy to mop it up with the piping hot <i>chapati</i>, which was inherently dense but whose grains carried a mild fragrance. Next time I should try some of the many other gravies that they featured behind the glass case.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-13616519105544996412024-03-08T19:42:00.000+08:002024-03-08T22:05:46.991+08:00China's Jingyuerong at Chinatown Point<img src="https://live.staticflickr.com/65535/53574891213_76d90a38e0_d.jpg" width="500" height="375" alt="" /><br><br>This stir-fried frog leg chain from China has taken over the spot previously occupied by <a href="https://eatbma.blogspot.com/2021/07/chengdu-bowl-by-taikoo-lane-hotpot.html">Chengdu Bowl and Taikoo Lane</a> (133 New Bridge Road #B1-16, 8128-2371). They had solo diner sets available, but I don't think there was bullfrog in there. Instead, there were chicken wings, along with prawns and even <i>tteokbokki</i> in this pre-configured <a href="https://eatbma.blogspot.com/2020/05/mala-xiang-guo-from-hua-shuang-kitchen.html"><i>mala xiangguo</i></a>. It was slightly battered and sweet, so no, I didn't like it. But they have another side of the house called Qinghuajiao that has a <i><a href="https://eatbma.blogspot.com/2023/10/chinas-yunizaiyiqi-weis-fish-is-in.html">suancaiyu</a></i> that might be worth a try.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-83705367075407397502024-03-07T15:15:00.002+08:002024-03-08T13:25:12.277+08:00IPPUDO Singapore's Vampire Tomato Tonkotsu<img src="https://live.staticflickr.com/65535/53571910337_40ed0567e9_d.jpg" width="500" height="375" alt="IPPUDO Singapore's Vampire Tomato Tonkotsu" /><br><br>Yeah, this was weird. It's IPPUDO's new seasonal ramen, which I got just for the sake of trying it. But everything was very in-your-face, which I would not have expected <a href="https://eatbma.blogspot.com/2024/02/ippudos-shiromaru-motoaji.html">from them</a>. The individual components were OK, including the chashu bacon and cheese cracker. But it was all very forced, including that <a href="https://eatbma.blogspot.com/2024/01/chinas-ali-tomato-soup-noodle-at-wisma.html">tomato broth</a>. I won't get it again.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0tag:blogger.com,1999:blog-12716084.post-73560520696136545982024-03-06T19:26:00.001+08:002024-03-07T18:47:37.304+08:00Trying Out Kei Kaisendon<img src="https://live.staticflickr.com/65535/53570158767_961b9da866_d.jpg" width="500" height="375" alt="Signature Kaisendon" /><br><br>This is another one of those places that I didn't have much interest in trying, especially given how commercialized it looked. But just as with <a href="https://eatbma.blogspot.com/2024/03/teppeis-kai-kai-sushi-grill-at-wisma.html">lunch today</a>, it made for a convenient refueling, so I grabbed one, especially since there was a promotion for a free soup and salad too. The good thing is that it wasn't as bad as I thought it would be (and I did eat it all). But it wasn't something that I'll be going back for either. At least it's cheaper than <a href="https://eatbma.blogspot.com/2024/01/trying-omotes-chirashi-don.html">that Omoté place</a>.bmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.com0