Thursday, February 22, 2024

Jeong’s Jjajang on Killiney Road

Jjajangmyeon

Given how much I enjoyed the jjajanmyeon at Paik's the other day, I figured that I'd come to this shop tonight. Apparently it's a kopitiam stall that has since upgraded to a restaurant (75 Killiney Road). The prices were impressively low, and the food came out super fast.

But that bowl above just wasn't as aromatic and savory as Paik's. The sauce was thinner and lacked the punchy smoky onion taste that Paik's had. I won't get this again, but there were plenty of other things on the menu that I don't mind trying if I'm here again.

Wednesday, February 21, 2024

Trying Out Cocktail Avocados

Cocktail Avocados

I had never heard of these until now, but these are tiny little seedless avocados with edible skins. Now, the skin wasn't as thin as I imagined it would be, but it was indeed edible, and all without the hassle of having to remove the stone in the center. There certainly are convenience benefits, but I'll stick to full-sized avocados.

Tuesday, February 20, 2024

Sukiya Singapore’s “Crisp & Delicious Shredded Leek”

Spicy Shredded Leek Gyudon

The special at Sukiya right now centers around leeks, and I was curious enough to try one. The good thing was that the spicy sauce on its own was better than I thought it would be. But it got lost after mixing it into the bowl, and worse, the rice was horribly mushy. That lousy rice just ruined the whole bowl.

Monday, February 19, 2024

Paik’s Noodles from Korea in Singapore

Jjajangmyeon

When this place first opened at Suntec City, I was in no rush to go (3 Temasek Boulevard #B1-177), as jjajangmyeon never really did it for me. But just this past weekend I started watching Paik Jong Won's new series on Netflix and the idea got stuck in my head. So I stopped an outlet of his own chain to try it.

I liked it more than I thought I would, as it was smoky and savory without being sweet. The onions are the key, not to mention a generous serving of chewy noodles that were impressively cheap and fast. I may very well go back after watching the next episode.

Chicco Pasta Bar on Telok Ayer

Cauliflower

This place took over the Market Grill, and has gotten attention for doing homemade yet affordable pasta from the guy behind CENZO (208 Telok Ayer Street, 8468-8146). And yes, I liked my chewy rigatoni carbonara, which was several notches up from places like Tipo. I also gobbled up the cauliflower above, even if it was dressed up much more than Miznon's beauty. Next time I should try to come during off hours to not only avoid the crowds, but also in the hopes that the service is a bit better.

Sunday, February 18, 2024

The Bebek Penyet from Dapur Penyet

Bebek Penyet

Here's the smashed duck from Dapur Penyet. The meat was moist and easy to debone with a knife and fork. And I loved the little fried tofu. But I really wish that the sambal were spicier. They said that the belacan and mercan versions were the most potent but I was hoping for more.

King Grouper Fish Soup at Wisma Atria

Teochew Style Sliced Red Grouper Fish

I never realized it until today, but the Food Republic at Wisma Atria has *two* stalls run by fish farms. Yu Zhong Bu Tong probably gets the most attention given their big seating area and range of broths, but there is also a stall run by a grouper merchant who opened up his King Grouper stalls during the pandemic.

I liked this one better, mainly because of the quality of the fish, which was extremely fresh and cut generously. That brightness of things like ginger and cilantro in that Teochew-style broth was refreshing change from Yu Zhong Bu Tong too, especially since they also had that sour bean sauce that I like so much. I'll get this again.

Thursday, February 15, 2024

IPPUDO’s Shiromaru Motoaji

Shiromaru Motoaji

Usually when I go to IPPUDO, I opt for whatever their special is. But today, they were only offering a bundle deal rather than a special bowl. So I fell back on their classic tonkotsu above. I slurped it up in seconds, not so much because of the broth nor meat, but because of those skinny noodles that they cooked extra firm for me. I liked the noodles so much that I gave in to kaedama temptations.

Wednesday, February 14, 2024

Jakarta Ropang Project at TripleOne Somerset

Nasi Cumi Asin Pedas

I'm not entirely sure if I understood the background behind this Indonesian place (111 Somerset Road #01-08). It's a rather nicely decorated place with signage that talks up the work that it does with Unicef, but I'm not sure how that translates over to the food. Either way, I grabbed this bowl of spicy squid on rice. I liked how boldly salty it was (and without being sweet - yay!), but I didn't like how mushy the rice was. We had a similar experience with a nasi goreng that was also nice and salty, but the rice itself was mushy. I don't mind going back, but maybe I'll get a non-rice dish next time. Either that, or just go upstairs to Pu3.

Tuesday, February 13, 2024

Love Your Guts Sauerkraut from Tasmania

Fennel and Native Pepper Sauerkraut

I never realized this until today, but Little Farms carries a very cool range of sauerkraut brands from Australia whose labels brag about being alive, unpasteurized, and fermented. I grabbed a fennel version from this Tasmanian company called Love Your Guts, and it was deliciously crunchy and tangy, all while being laced with edgy bits of peppercorn. I'm definitely going back for some of the other varieties and brands.

Monday, February 12, 2024

Chou Niang Fermented Rice at Orchard Gateway

Jiuniang with dessert

A jiuniang glutinous rice wine shop has opened in the basement of Orchard Gateway where that outlet of Gyu Nami used to be (277 Orchard Road #B2-06). They serve a number of varieties, including warm bowls, flavored ones, and even shaved ice and mochi. The glass that I had was fragrant with just a hint of alcohol, although it was also rather sweet. I suspect that they can't crank back the sugar levels, but I'll go back to grab the traditional bottles and jars in the fridge, especially the ones with grains of rice still in them.

Saturday, February 10, 2024

Kiss Burn and "Violent Spicy" Fish Tofu from China

Kiss Burn and Violent Spicy Fish Tofu from China

I had no idea what these were when I saw them at Scarlett, but was amused enough by the words on the package that we bought some to try. The Kiss Burn packages from Weilong turned out to be small rectangles of chewy gluten drowning in red chili oil and salt; they were basically like mala chewing gum that you could swallow after a minute or so. It tasted better than it sounded, even if the texture of the gluten took some getting used to. It was much better than that fish tofu in the center, whose "violent spicy" flavoring wasn't spicy at all. No need to get that again.