Yet To Name Ramen at Orchard Plaza, Singapore

At first I thought that the awkward name for this place was because they were going for the same vibes as No Signboard Seafood. But then I realized that it's because it's only a three-month pop-up to see if local palates would appreciate fish-based ramen (150 Orchard Road #01-36).

To be sure, this fish-based ramen was not one of those tai-based chintans. Instead, it was a flounder-based paitan. As much as I appreciated how they were able to make it thick and creamy, the slices of fish were not particularly pleasant, and I didn't like their skinny noodles either. Worse, there wasn't enough salt. Presumably they were careful not to deviate too far from local fish soup, but I wanted it saltier because this was ramen instead.

Well, it was kinda cool in that it took over one of those upscale counters next to Kakiin. There's no menu, and no ordering either. Just sit down at the counter, and a bowl appears in front of you in a few minutes. I'd only go back if they change the recipe, preferably for a chintan and with some salt available on the counter.

Osaka's Tonkatsu Daiki in Singapore

This Michelin-listed tonkatsu place from Osaka opened its first overseas outlet at Ngee Ann City a while back, and it's been difficult to get seated without a long wait (391 Orchard Road #05-33). Fortunately, it wasn't too bad this morning, so I got in and grabbed this small hire set. The quality was good, with the meat being particularly moist and delicate, yet coated in a flaky and crispy breading. But the rice was water-heavy, and the tsukemono were yawners. I won't wait in line for that as a result; Tonshou is the better option if one has to wait (hey, these guys used a medallion cut too!).

Old Tiong Bahru Bak Kut Teh in Singapore

Apparently this shop used to be across the street from Tiong Bahru Market, but now it's oddly co-located with an outlet of Youjian Chufang (20 Sixth Avenue), seemingly like an afterthought...at least, in the evening. I didn't like the food at all, as the broth lacked pepper, and the meat was tough and dry. Granted, the latter might have been our fault for getting the cheaper bowl, but if I'm up here again then I'm sticking to the Youjian Chufang side of the kitchen.

Lavi Taco in Singapore

I tried Lavi Taco from one of their food trucks once, and I recall it being half-decent. So I stopped by their outlet at Kada near Maxwell Food Centre on my way home tonight (5 Kadayanallur Street #01-09). That flight of tacos above certainly looked pretty, but it didn't taste as good as it looked (too much protein, not enough tortilla). It wasn't cheap either. I don't think I'll go back, especially since the salsas were more fruity than they were spicy.

Did Hachicken Transpose the Chintan and Paitan?

This is wild. I went back to Hachicken today because I kept thinking about the tender chicken in the chashudon, and in the process I decided to try the paitan to see how the broth would be. To my surprise, it was a clear broth. What was going on here?

This was supposed to be an opaque white paitan broth, but instead I got a clear chintan. It was backwards last time too, when I ordered the chintan and instead got something that resembled a paitan. This couldn't be just a one-time operational mixup in the kitchen, could it? Or was I just misunderstanding something?

What's weird is that their printed menus have pictures, and the broths are not reversed there. Well, the clear broth was fine, but it still had a mildly sweet aftertaste rather than the savory notes that I was hoping for. Too bad their noodles aren't more thick and chewy. At least the chicken itself is tender.

Spring Roll Station in Singapore's Chinatown

The food at this stall was good enough to be memorable on its own, but the thing that made it more memorable was how it was smack in the middle of that rowdy kopitiam where tons of elderly gentlemen sit along the street with buckets of beer bottles while blaring loud music from Bluetooth speakers (34 Upper Cross Street #01-170).

And yes, the food was good with those tightly wrapped gỏi cuốn, while the broth in that phở bò was surprisingly savory and full of body. The beef quality wasn't great, but they were generous with the spring onions, so I was quite happy with it. Next time I'll get the chicken bowl; not only was it at the top of the phở section of the menu, but I saw a gentleman next to me with it, and it looked pretty good.

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 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 just now.

They had quite a wide range of items available, including some non-dumpling items. 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.