Hachicken's Tsukemen and Chashudon

The first time I went to Hachicken, I didn't really care very much for it, mainly because of the glue-like consistency of the broth. On this visit, however, I was much happier with my food, in part because I noticed a tsukemen option on the menu, thus making the thick broth a bit more suitable. But that slimy collagen still wasn't my favorite, especially since the noodles weren't particularly thick nor chewy either.

The better thing was that chashudon in the foreground, which interestingly came with a kettle and garnish to make ochazuke from afterwards. What made it better was that it brought the tender sweetness of the chicken to the foreground without any ramen broth getting in the way. I liked this more and will prioritize on this dish next time I'm here. They really like their onions here BTW.

Breakfast Grill in Tanjong Pagar, Singapore

From the outside, this looks like a minimalist coffee place. But it's actually a sandwich shop that has a couple of local neighborhood locations and has now opened a spot at Guoco Tower (7 Wallich Street #01-06).

I was happy with my fish sandwich above. It looked messy and oversauced, but fortunately the sauce wasn't overpowering, and instead was done like an upscale Filet-O-Fish. The bread was a light and buttery loaf, which was a nice touch. And to my surprise, the food came out surprisingly fast despite how busy it was during the middle of the crowded lunch hour.

Sure, I'll get it again, especially since the name suggests that they are open for breakfast. But I won't bother with the extra S$1.50 (US$1.20) for the hot sauce, since that turned out to just be a sour Louisiana style one.

Jiaotaiyuan Fresh Meat Handmade Dumplings

It's amazing how many dumpling shops have propagated around town, presumably all inspired by the success of Yuen Kee. I had separately just passed by a stall at Woodleigh Mall earlier today that took on suspiciously similar green signage. And then I came across this one at the Food Republic at Wisma Atria with a similar glass case display.

They had quite a wide range of items available, including some non-dumpling items. But I opted for potstickers, and these guys did theirs cylindrically like Bafang Yunji in Taiwan. The filling in my sour cabbage filled ones were not particularly tender, but I liked that they were earthy and wrapped in a fun - if sloppy - wrapper. They also had a big bucket of red chili oil for you to use too.

Menya Horikawa in Singapore

I was a little concerned about this hawker stall given how she was boiling my noodles for what felt like an eternity; it looked like she was overcooking the noodles! The good thing was that I was totally wrong. They turned out to be thick noodles that were pleasantly chewy.

This was a stall at Woodleigh Village Hawker Centre; apparently there is another outlet in Buangkok, and the food was created by one of the chefs at Morinaga, if my information is correct.

I wish that this mazesoba were saltier though. Presumably it was done to cater to local tastes, and perhaps also since the default option here is a spicy bowl that presumably adds a load of sodium too. Mine was the non-spicy one though, and I should've checked to see if there were vinegar and chili oil available.

Today's Seasonal Selections at Chiyoda Sushi

Chiyoda has a few seasonal specials right now, including not just those cuts of ankimo monkfish liver in the front (still reminds me of canned corned beef for some reason), but also the saba oshizushi behind it. The latter was fragrant, and what surprised me was that the fish is actually fed cinnamon, nutmeg, oregano, and ginger, according to the signage. It was nice to have the clean taste of madai to go along with it.

Dong Bei Xiao Chu in Singapore's Chinatown

It's interesting that this street has so many pairs of closely-named restaurants that compete with each other. I thought we were going to Dong Bei Ren Jia, but instead we ended up at its rival up the street (12 Upper Cross Street). Admittedly I didn't care that much for the food. That laziji-sijidou combo above was probably the best thing that we had, followed by an eggplant dish that they sliced into long strips and hung up like laundry. I didn't care that much for their chuanr nor the other stuff that we had. But the point was just to get food into our bellies.

Les Ducs on Ann Siang Hill in Singapore

This Michelin-listed French place is naturally quite pricey (8 Ann Siang Hill), but fortunately they do some much more affordable prices at lunchtime. That means simple stuff like my Toulouse sausage above, which I was happy with, along with the beans and bread. The quality of the ingredients was all good, and the service was attentive. But the kitchen is a little shy with the salt, so next time I should just ask for some on the side.

Japan’s Hikuniku To Come in Singapore

Right next-door to Torikizoku at VivoCity is this other chain from Japan serving grilled hanbaagu. Like Niku Niku Oh!! Kome, they have counter seating surrounding a central grill (1 Harbourfront Walk #01-102). But this one is more upscale, featuring a charcoal grill rather than a flat top, and all without those silly cheese theatrics nor that pedestrian-looking broccoli.

The meat quality was fine. Aside from one minor piece of gristle in one of my three patties, it was tender with a reasonable amount of fat and juice that went nicely with the unlimited rice and huge spread of condiments. It is better than Niku Niku Oh!! Kome. I failed to get my egg yolk balanced on my patty this time though, so that will be my challenge next time.

Liuding Fire's Chinese Dalu Noodles in Singapore

Right next to the new Wu Gu Yu Fen stall at 313@somerset lies another chain from China...kinda. Apparently Liuding Fire is a chain of barbecue shops, but I don't think they have shops dedicated to these noodles in China. Either way, this is a simple concept: pick from three noodle widths, and then pick from five thick sauces that are scooped on top...and then you can go back for a second bowl of free noodles and sauce, even if they are completely different. My tomato sauce above (as well as the separate mushroom sauce that I got later) was fine but nothing to get excited about. The more memorable thing was the wide noodles, but I won't get cravings for this place.

Malaysia's Bai Wei Minibowl in Singapore

It's interesting to see how many of these steamed bowl spreads are around these days, with this chain being from Malaysia. It serves Chinese food though, like that mala chicken above, which was decently salty, greasy, and spicy enough to wolf down rice with. The appearance of their food is quite grim, with most dishes looking sad, dark, and lifeless. And the white vessels are *not* insulated, which I learned the hard way after trying to pick one up, giving me burned fingers. I was happy to eat the food at least.

Swatow Seafood in Toa Payoh, Singapore

This is a Teochew restaurant that serves dim sum in the mornings (181 Lorong 4 Toa Payoh #02-602, 6363-1717). There wasn't anything special about the food, but it's pretty fast, with everything on old school push carts in a giant banquet room with linens stuck in a time warp (and yet, the decor was still a notch up from Red Star). They serve Teochew food after dim sum; I wonder if it's any good.

China's Wu Gu Yu Fen in Singapore

Another chain from China has taken over the stall formerly occupied by Zheng Nan Qi Bai at 313@somerset's Food Republic. This one does thinner five grain (yet tri-color) rice noodles though, which I like better because they are firmer. That white broth is a bit deceptive too; it is a bit like Tamjai Samgor in that it can get pretty peppery, even without adding the red chili oil that they have available on the side.