Friday, October 03, 2014

Ramen Ta for 4-stomach Creatures

When I am really hungry and/or greedy (which is like moost of the time. Moohaha!) I head to Menya Musashi for a big ramen fix.

Besides springy noodles and a slab of peppery-smoky chasu, I get to opt for the 5x portion for the Tsukemen at no extra charge! That's a lovely 600g of ramen. :p

A "dry" style of ramen, the Tsukemen ($14.90) comes with a separate bowl of soup for one to dip the noodles in before slurping it up. Unlike its local cousin mee kia ta, there is no sauce or seasoning added to the ramen. The black garlic tonkatsu soup in the small bowl is creamy, rich and a tad salty with a full savoury flavour.  

The refreshing crunchy of thin slices of spring onions and leek between random mouthfuls of ramen helped to cut the richness nicely, adding a reality check to this 600g ramen fantasy.

Menya Musashi
#01-69
Bedok Mall (other outlets available)
Tel: 6844 9373

Chew On This: Though the 5x portion is ordered, this restaurant cleverly serves a 3x portion before giving the diner the remaining 2x once the 3x is finished. Besides preventing food waste if the diner is unable to finish the full 5x, this also ensures the ramen is enjoyed while still springy instead of sitting around too long in the bowl.  

Saturday, September 27, 2014

Fish Soup from a "Bak Kut Teh" Stall


This fish soup stall is actually labelled "Bak Kut Teh". It serves both but I mooch prefer its fish soup ($3.50) for its fresh batang fish slices and tasty gingery broth. For carb-freaks, order the sliced fish mee sua and add a bowl of rice or two. Moohehe.


Boon Keng Road Fish Head Bee Hoon Seafood Soup
Blk 416 Bedok North Ave 2
#01-47 
Opens: 7am - 12 midnight
Closes: 1st Sunday of every month

Chew On This: 

Don't forget to ask for some lor (gravy) to spoon over rice! Perks of having fish soup from a stall that also sells bak kut teh. :p

Wednesday, September 24, 2014

Friday Dinner with the "Old Team"

It's easy to maintain friendships when everyone is in the same school, company or organisation. But when paths split, it takes moore effort to keep in touch which is why I'm thankful for catch ups like this one on a recent Friday evening.

The "old team" gathered at Set, a contemporary fusion restaurant I moost give credit to Jael for recommending (cos she really likes it when her choices turn out to be very good or better than everyone's. Moohaha).

The friendly manager Raymond took us on a casual tour around the spacious restaurant which has four private dining areas and two outdoor balconies, before sitting us down at our table

Dinner is an obligatory 6-course Set Dinner ($38.80) affair but we get to pick choices for cold dish, soup, main course and dessert.

                         
The meal started off with a comforting Bacon & Mushroom Gratin with Homemade Toast. 

                  
For my cold dish, I opted for the Huai Shan with Beet which I really enjoyed. Thin slices of huai shan (wild yam) were soft but with a refreshingly light crunch providing a base to the tart, sweet and earthy beet and melon mix.

                            
The Double-boiled Chicken Soup was said to be "good for men" with herbs like dang gui in there but hor, actually I decided on it because I like double-boiled soups lah, Moohaha. And after a grueling work week, I could do with a fortifying brew,

                           
Next came the Grilled King Oyster Mushroom. Nice meaty texture and flavour with a dab of siphoned truffle cream for a savoury boost.

                           
My main course of Roasted Beef Tenderloin was a tad disappointing for me though the dish was by no means a flop. I think most people would take to its tender texture but as a personal preference, I prefer my beef without being treated with tenderiser (possibly bicarbonate of soda, a common beef tenderiser used locally). The pink peppercorns added a nice floral, fruity burst of gentle heat.

                             
Desserts came in the form of Poached Pear, Pana Cotta, Creme Brulee and a Chinese-style sweet soup. 

Overall, Set was pretty good value I moost say! They're new and seem eager to please diners. Our corkage got waived when I called to book a table and made BYO enquiries. And we even got a discount off the bill. #justdiscoveredNicHedgerisacelebrity 

Hamming it up for a photo at the end of dinner cos memoories are precious. Thanks, Kherray for the group photo! 

                       
#02-01
PoMo
1 Selegie Road
Tel: 6337 7644
Opens: 11.30am to 10pm daily

Chew On This: The structure and dishes on the menu reminded moo of another restaurant Tao's, which is now closed but used to be located at B1 of the same building. Raymond revealed that he and some of the staff were indeed from Tao's though Set is run by a different owner. 

Thursday, September 18, 2014

Fried Food Fix at Saboten

It is hard not to like fried food especially when it comes to the Japaneses breaded pork dish of Tonkatsu.

This cow grazed on Tonkatsu and other fried specialties over at Saboten, which moved from Parco to 313@Somerset a few months ago.


How do you tell Spanish pork from the non-Spanish ones? By the Spanish flag stabbed into the meat of course! Moohaha. The Iberico Loin Katsu Set ($28) had a crisp, crumbly exterior and while the pork's texture was not as tender as I had expected, its flavour was beautifully rounded and nutty.


Grind some black and white sesame seeds and drizzle in the housemade Tonkatsu sauce for a nice balance of savoury, aromatic, tart and fruity touches. The sauce is developed by Saboten's own R&D team and features over 10 different types of spices, vegetables and fruits. Very good!
 

Opting for a set means one gets Japanese rice, miso soup, raw cabbage salad (crisp and refreshing especially with the goma dressing), chawanmushi, pickles and dessert with the first 3 mentioned items served free-flow! Woohoo. #carbsfanatic


To compare the Spanish Iberico katsu to the "regular" one, we ordered the Fried Jumbo Prawn Tsuki Set ($28.50) which came with 1/2 loin katsu, fried jumbo prawn and the crab cream croquette. The pork katsu was actually more tender than its Spanish counterpigpart but had less depth of flavour. The jumbo prawn was quite nice with meaty flesh while the crab cream croquette oozed a creamy inside. A squeeze of lemon helped cut through the heaviness.


For an added flavour dimension, order the Curry Sauce ($3). It was sweet, mild and quite shiok with the (free-flow) rice. Behind it is the Fried Hotate ($12 for 2 pieces of fried scallops), a seasonal special available until 31 October. Pity the scallop I tried was disappointingly dry beneath that golden coat.

The fried food at Saboten was not bad on the whole but I couldn't help but feel that they somehow felt heavier on the palate.


But that's why the Yuzu Sorbet was the perfect dessert to end the meal with. Bright, citrus-y notes and not too sweet.

Thanks to Jaslyn of Brand Cellar for the invitation.


Saboten
#B2-02/03
313@Somerset (other outlets at IMM and Changi Airport Terminal 1)
Opens: 11.30am to 10pm
Tel: 6333 3432

Chew On This: Saboten is the world's largest Tonkatsu restaurant chain with over 500 outlets worldwide!

Saturday, September 13, 2014

Bread, Egg & A Pool of Goodness

A simple fried egg, crusty baguette and a bean stew are always a good thing together.

Cue Kacang Pool ($3). This humble dish does not boast of chunks of meat nor fish but offers a comforting meal with simple ingredients. An earthy stew of beans provided a tasty pool for dipping warm, crusty baguette. Green chillies and raw onions provided a refreshing crunch while a squeeze of lime helped to cut the richness of the Kacang Pool.

A freshly fried egg added to the simple pleasures of this dish.

Mop, mop, mop it up! Moohehe.


Kacang Pool Special
#01-03
Blk 4A
Eunos Crescent Market & Food Centre

Chew On This: This stall uses healthier oil and salt!

Tuesday, September 09, 2014

A Random Dinner in Geylang

It all started out as a rainy Thursday evening where colleagues got stuck in office because of the downpour. Hungry, tired and cold, a colleague and I ended up walking the streets of Geylang. Not moo-nlighting lah! Moohaha. We were in search of dinner.

Popping into a random eatery after walking for a bit, turned out to be a very good choice. The Pork & Chives Dumplings were comforting nuggets of chewy skin and plump, tasty fillings. While the Zha Jiang Mian was overly soft for our liking, the simple dish of Tomatoes & Egg was incredibly delicious with deep savoury layers and fluffy, saucy goodness. Eat this one with rice! Speaking of rice, have some ready for the Spicy Small Beef & Tofu, a big bowl of beef and tofu cubes in an aromatic, spicy and zesty broth.  

Wash everything down with an iced cold TsingTao beer for a happy shiok ending. :)


Dong Bei Dumpling King
372 Geylang Road

Chew On This: They have about 4-5 different variants of pork jiao zhi (dumpling)!

Wednesday, September 03, 2014

Kopitiam Lechon

I have very limited experience with Filipino cuisine but roast pig cuts across cultures and is something I can easily understand. Moohehe. So yay to Filipino-style roast pig, lechon!

And what's moore? It is somewhat fun to have this Filipino delicacy in the familiar settings of a kopitiam. :p


The Lechon Set ($10) is very simple. Chunks of suckling pig roasted in-house, served alongside rice. I like that the different parts of the pig gave varying textures. Overall, it was tender yet retaining enough bite. The marinate was very gentle with notes of lemongrass and garlic, allowing the natural flavours of the pork to take centre stage. A thin layer of fat lies beneath the crisp smoky skin resulting in bursts of joy with each bite.

Two dips were available. The darker one seemed like a soy sauce based dip which imparted a savoury touch while the vinegar with bits of chilli and garlic was piquant and helped to cut through the grease.

I should return to try the roast chicken and pork belly the next time!


Iskina Cebu
Block 1016 Geylang East Ave 3
Opens: Tuesday to Saturday, 12pm-9.30pm
            Sunday, 12pm-7.30pm

Chew On This:

They have a charcoal roasting pit right in the stall. Cool!