Saturday, May 25, 2024

The Beef Noodles from Niu Honghong in Toa Payoh

Beef Noodles

I finally got around to trying more at Niu Honghong, this time being their classic beef noodles. It was pretty good, including everything from the broth to the beef to the noodles, even though one doesn't get to choose their noodles like at Shejianjian. Most importantly, they got the chili oil right (although note that it's behind the counter, so you have to ask for it). I won't get their chuanr again though; it was very tender, but it was slow and slightly sweet while lacking cumin and chili. Plus, it was only available in beef.

Friday, May 24, 2024

The Hamburger from Beef & Liberty at HKIA

Hamburger and side salad

I went back to Beef & Liberty at HK airport tonight to get the hamburger and salad that I was thinking of last time. The good thing was that this did indeed come with a more sizable patty. But that patty was also disappointingly boring, and it took longer to come out too. If I don't find anything else on the menu next time, then I'll either go back to the smashed burger or just check out that outlet of Duddell's that has appeared at the airport.

ZEST by Konishi in Central, Hong Kong

San Wong Chicken

This one Michelin-starred restaurant from a Robuchon alum (18 On Lan Street 29F, 2715-0878) is known for its rendition of a local chicken called Ping Yuen. But that's not it above, as that chicken required an hour of prep time. So we went for the other (and cheaper) chicken dish above called san wong, which was delicate and tender, as were the other dishes that we were served today. As one would expect of a place like this, they featured high quality ingredients that were plated attractively, all while being served attentively in an elegant high-floor venue. Granted, none of the dishes blew me away today, but one day I'd like to come back to try that ping yuen chicken.

Thursday, May 23, 2024

Fung Shing in North Point, Hong Kong

Daliang-style scrambled egg white with milk

Here’s an old school Bib Gourmand in North Point that I went to out of sheer convenience between meetings tonight (62 Java Road, 2578-4898). The food is from southern China, particuarly Shun Tak or Shunde cuisine, which I know nothing about. So I went for the dishes that Michelin recommended, particularly that sauteed milk dish above. I think they stir-fried milk with egg white to make it fluffy and rich, which was kinda neat. I got even more excited about their famous crispy chicken. On the surface, it looked like any other chicken that one gets around here, but it was incredibly moist and tasty, with crispy skin to boot. Yes, this place was good. Apparently they do dim sum in the mornings too.

Lei Garden in Hong Kong

Crispy Roasted Pork

I guess all of my posts on Lei Garden are going to feature their crispy roasted pork. Well, this was from one of their outlets in Hong Kong, which was suitable for a team lunch today. Yes, the dim sum was good all around, and pretty much what you'd expect of a big chain that was (formerly) dotted with Michelin stars.

Wednesday, May 22, 2024

Tan Xiang Charcoal Fish Head Steamboat Restaurant in Singapore

Giant Grouper Steamboat - Small

This small cze char chain gets some attention for its local celebrity owner as well as the fact that they use charcoal to fuel those old-school hotpot vessels on the left. But the thing that I was more excited about was the food itself, including not just that very firm and fresh grouper, but also the savory broth, which was full of body thanks to fried fish head parts and dried seafood. The meatballs on the right were awesome too; I think it was a result of dried fish and cuts of mushroom. The breezy open air environment was fun, as long as one doesn't mind leaving the place smelling like smoke.

Tuesday, May 21, 2024

Shitamachi Sakaba Sumida at International Plaza

Oyakodon and Ajifry

There’s a little izakaya on the street-facing side of International Plaza (10 Anson Road #01-02, 8280-0481). It is so small that if you blink, you’ll miss it. Nonetheless, they have a small lunch menu that they serve within a short two and a half hour window, and I liked that it was all done to order, with that fried fish in particular being piping hot and crispy. Sure, I could nitpick on some things like the slightly mushy rice, but that oyakodon above was only S$11.50 (US$8.50), which is quite a steal considering the quality of the cooking. This might be a nice cheap place to come to after work for drinks one day.

Monday, May 20, 2024

Leicha Liangmian from Amoy Street’s Lin Da Ma

Leicha Liangmian

I'm not sure if this has always been on the menu or if it is a more recent addition, but Lin Da Ma offers a noodle version of leichafan. And it's served cold, with the thick green paste put on the noodles rather than being mixed with hot water, making it a refreshing and healthy delight. I'll happily eat that again, especially since it was surprisingly filling too.

Sunday, May 19, 2024

Ze Ji Fishball Noodles in Singapore

Signature Fishball Noodles

Here is a small chain of fishball noodle stalls that brags about using yellowtail for their fishballs. I'm not entirely sure what other stalls use, but the texture and taste of these were half a notch better than most shops out there. I also liked how their rice noodles were nice and fat, and they didn't hold back on the garnishes either. Song Kee was still better, but maybe I'll get the dry mee pok next time since that's also something that they seemed to be proud of.

Monday, May 13, 2024

A Taste of Champion Curry from Japan

Kanazawa Beef Curry Roux

Today was the last day of a food festival in the basement of Takashimaya that featured this chain from Ishikawa. It is apparently the creator of Kanazawa-style curry, which was not just thick, but very earthy, being the polar opposite of that super-thin one from Yomoda. But this one was also a tad sweet, which meant that I didn't like it much. At least the katsu on top was fried to order, and the metal tray and spork were memorable too.

Sunday, May 12, 2024

Torasho’s Tsukemen (Self-Proclaimed) “Singapore Best”


Torasho has an oddly named tsukemen on their menu. I don't really aggree with their proclamation, but there were some pretty good parts of this, including the chewy noodles and fatty chashu. But the broth was mildly sweet, reminiscent of Taishoken. In that sense, I'd rather wait for IPPUDO to bring back theirs...or maybe just go to Sanpoutei.

Trying Song Kee Fishball Noodles Again

Dry Fishball Kueh Teow

I recall liking a Song Kee outlet in the past, as well as its family variants. So it was nice to be able to get a quick bowl at its location across from Serangoon Stadium today (100 Yio Chiu Kang Road, 9336-2745). Yes, the dumplings were good as always, but this time I finally took more notice of the fishballs themselves, which had a mildly gritty texture that made them so much better than the smooth ones that are typically served at other shops. I also liked how they tossed the noodles here with a generous amount of oil, as well as some dried shrimps, if I tasted it correctly. The only letdown was the tofu, which was fine on its own but a bit of a bore compared to those crispy natto pouches that I've been eating from Yomoda.