J's Food Blog

Yakiniku Daidomon: BBQ Meat Galore

2009-06-05T11:47:00.004+08:00

I first learnt of Yakiniku Daidomon from a TV programme, Buffet Buffet. Because it is rather pricey, I never really got around to trying it. The buffet costs $43++ for weekdays, and $48++ for weekends. Diners have the option of adding $10 for additional sashimi and tempura items, and $25 for wagyu, scallops and oysters. Recently, the restaurant was having its anniversary promotion, where the complete menu can be had for $60++. That's $18 cheaper for weekdays, and $23 cheaper for weekends!

My dining partner and I decided to go to the United Square outlet, which is in Novena. We initially had trouble finding the place, because the storefront within the shopping centre is only a small, unassuming doorway. It is more accessible from the outside of the centre. We arrived shortly after six, and were the first customers for dinner. One thing that surprised me was that the service staff did not bother to explain the menu and price or the buffet items. We had to ask to confirm that the $60 promotion included the additional sashimi, tempura and wagyu items. We also had to ask if the buffet included the cooked items laid out buffet style around the restaurant - these included salads, chawanmushi, salmon head, clams, baby octopus and others. Other than this, service was excellent and attentive. Shortly after we were seated, a staff brought a bucket of flaming charcoal to our table, followed by a grill. A ventilator around the grill prevented any smoke.

We started off with sashimi and tempura. My favourite, ika (squid), was not available. The tako (octopus) and shiro maguro (butterfish*) were delicious, though the salmon wasn't as fresh as I had expected. The tempura was very well done, the batter was light, but not too light.

Next, we ordered the various wagyu beef cuts, and scallops and oysters. The wagyu beef were absolutely amazing - tender and tasty.

We also enjoyed the scallops and oysters.

One thing we had an issue with was the portion of meats. They are rather large, as you can see from the pictures. These were what we were served for two diners. Also, we made the mistake of ordering the wagyu beef first, because when we ordered the normal beef cuts after that, they paled in comparison. It wasn't that the normal beef cuts were not good, it was just that the wagyu was a lot better.

We were quite full by then, so we skipped a number of items, including the chicken, pork cuts and sausages. However, I read about the yukke (marinated raw beef) on His Food Blog, so I had to try it. It was... certainly interesting. The seasoning certainly complemented the beef, and there wasn't any strong beefy or bloody taste one might expect from raw beef. The meat was chewy and springy, but not overly so, making it easy to chew and swallow.

Out of curiousity, I also tried the gyutan (beef tongue). It actually tastes better than it sounds, as long as it isn't overcooked (then it becomes tough like a piece of rubber).

We also ordered ika for grilling, which was available. This was a pleasant surprise for me because it showed that the chef knew that ika sashimi had to be very fresh, and would not serve them if they weren't, unlike several local Japanese restaurants that actually dare to serve not-so-fresh ika. We finished off our dinner with ice cream, which was a refreshing end to our meal.

Overall, we had a great experience at Yakiniku Daidomon. Service was excellent and the food was delicious. We loved the use of charcoal, which made the experience all the more authentic. We only wished the portions were smaller so we could have tried more food. For $60++ with sashimi and wagyu beef, I think this is great value, and I will certainly be back if this promotion is still on in future.

Yakiniku Daidomon (website)
101 Thomson Road
#01-14/15
United Square (map)
Singapore 307591
Phone: 6356 7577 / 6356 7277

Also,
371 Beach Road
#01-07
Keypoint (map)
Singapore 199597
Phone: 6295 2077 / 6295 3077

Links: HungryGoWhere | Yum.sg

* According to Wikipedia and various sources on the Internet, this fish could be the Escolar, which has a known laxative effect, especially if consumed in large quantities.

The new Whampoa Drive Food Centre

2009-02-16T22:31:00.004+08:00

Whampoa has quite a few well-known food stalls in the food centres (spanning across two blocks). The food centres were recently renovated, and are now cleaner, brighter and more airy. When I visited the new Whampoa Food Centre, I was pleased to note that several of the famous stalls were still around. Some of the stalls maintained the same storefront, like the Hokkien Mee stall, and so was instantly recognisable. Of course, the queues in front of the popular stalls made them much easier to spot as well.

I didn't have any particular stall in mind, but I not in the mood to queue. I saw that there were quite a number of people ordering from the Fried Hokkien Prawn Mee/Fried Kway Teow stall. Even better, there wasn't a queue because the stallholder would deliver the food to the table. I decided to order a plate of char kway teow (炒粿条).

Char kway teow (炒粿条)

The char kway teow didn't look particularly attractive, because it was just all brown. But I thought it tasted pretty decent. It wasn't really good, but it was a good, satisfying plate of char kway teow. And I know there are many stalls that could have done much worse. The char kway teow is the sweet, local version, and is served with cockles, squid, prawns and beansprouts. The seafood used were fresh and cooked just nice, so they definitely helped make this plate of char kway teow rather enjoyable.

While looking around for dessert, I found a new stall called Sugar O/甜品. The Mango Tango looked interesting, so I decided to give it a shot.

Mango Tango

The Mango Tango was nice, but it really could have been better if it had been served with more mango syrup. As it was, part of the ice were just plain ice shavings, and even after mixing the ice, I thought it was a little bland. The ice cream, though, was good. It was smooth and creamy and had a pleasant mango flavour. The ingredients were also substantial, so it was quite value for money, though maybe a little expensive for "hawker food". I'd definitely like the try some other creations by the friendly lady boss.

Fried Hokkien Prawn Mee/Fried Kway Teow
#01-59

Link: HungryGoWhere

Sugar O/甜品
Blk 90 Whampoa Drive
#01-18
Whampoa Drive Food Centre (map)
Singapore 320090

Teochew Street Bak Chor Mee - Authentic or Bland?

2008-12-07T21:42:00.001+08:00

I love bak chor mee (肉脞面), the modern variation with the vinegar, chilli, pork slices and liver. Thankfully, I have access to decent bak chor mee nearby to satisfy my cravings. Shortly after the Smith Street Market and Food Centre (more commonly known as Chinatown Market) reopened after a two-year renovation and upgrading, I read of this very popular bak chor mee stall that commanded a queue at all times of the day.

Indeed, during my initial few visits to the food centre, I saw, to my dismay, the long queue at the stall, Teochew Street Mushroom Minced Meat Noodle (潮州街香菇肉脞面). During one visit, however, I set my heart on trying the noodles, queue or no queue. The problem was not with the number of people, in fact, there were only about ten people in the queue. The problem was the time and effort the stall owner took to cook each and every bowl of noodles, which resulted in an over 30-minute wait. Since I had spent all that time waiting, I went for the $4 bowl.

Bak Chor Mee (肉脞面) - $4

Closer view of the soup

It sure looked delicious and substantial. There was a lot of ingredients: minced pork, dumplings, fish and meat balls, a big prawn and a generous serving of lard. Taste-wise, however, it was, well, disappointing. I always believe that the chilli is important to a good bowl of bak chor mee. But this bowl of noodles tasted bland and muted. Perhaps this is indeed authentic Teochew noodles, because Teochew cuisine is lightly seasoned to bring out the quality and freshness of the ingredients. This, I certainly do not deny. The ingredients were definitely good, and the prawn was fresh.

As authentic as it may be, the bak chor mee from Teochew Street Mushroom Minced Meat Noodle is definitely not my cup of tea. I prefer more "oomph" to my bak chor mee, and this is the complete opposite. Perhaps this would be a healthier alternative, if you can be bothered queuing for it.

Teochew Street Mushroom Minced Meat Noodle (潮州街香菇肉脞面)
Blk 335 Smith Street
#02-023 (Yellow Zone)
Smith Street Market and Food Centre (map)
Singapore 050335

Boon Kee Prawn Dumpling Noodles: Cheap & Good

2008-11-30T11:15:00.001+08:00

Between wonton mee (云吞面) and shui gao mee (prawn dumpling noodles/水饺面), I actually prefer the latter. I prefer the meatier and crunchy shui gao to the aneroxic wanton. But good shui gao is hard to come by. Some food hawkers cut costs by putting more vegetables (chestnuts?) or flour, or mincing up the prawn. But once in a while, I come across a good shui gao, with a meaty bite, the right amount of crunch, and that delicious chunk of prawn inside.

Boon Kee serves the local-style noodles with the dark sauce. The shui gao mee looks deceptively plain and ordinary - a plate of noodles in dark red sauce and some vegetables on top, and a bowl of soup with the shui gao and some spring onions sprinkled over.

Shui gao mee (Prawn dumpling noodles/水饺面) - $3.00

I ordered the larger, $3 portion, and it came with a generous portion of noodles, and five shui gaos. The noodles were cooked perfectly, and the sauce went well with the noodles, although I would have prefered more chilli. The shui gaos were a good size, and tasted pretty good, and yes, there was a chunk of prawn in each one. The soup, too, was delicious, and not MSG-delicious.

I really enjoyed the shui gao mee here, and, yes, it's true. You can get cheap and good together.

Boon Kee
Blk 448 Clementi Ave 3
#01-36
Clementi Market & Food Centre (map)
Singapore 120448

Underrated Wanton Mee and Fish Head

2008-11-01T22:25:00.000+08:00

After the disappointing outing for Singapore's "best" wanton mee, it was time to return to a presently underrated wanton mee stall at Dunman Road Food Centre. There were two rather famous wanton mee stalls at this food centre: Eng's and Seng's. Now, there is only one stall left, called Dunman Road Char Siew Wan Ton Mee (德明叉烧云吞面). It is at the stall location of Eng's, so perhaps this might be Eng's, though regulars might want to verify that.

Wanton Mee (云吞面) - $2.50

The wanton mee here is unlike any other wanton mee. This is definitely classified as Singapore-style, but it isn't like any Singapore-style wanton mee you might have eaten. The highlight of this stall's wanton mee is the fiery chilli. Yes, fiery. Now, I am what you would call a "chilli person" - I take lots of chilli padi with my bak chor mee. But the chilli here is hot. The first thing that hits is the raw-ness of the chilli sauce, followed by the burning sensation. But if you are not a chilli person, take heart. The chilli has definitely been toned down quite a bit, and doesn't leave a fiery sensation in the mouth. I expect some would find the chilli too hot, but I thought the chilli went well with the noodles. The friendly stall owner lady even tells every customer to help themselves to the chilli sauce if they want more.

Chilli aside, I liked the noodles as well, which started off a little hard, but shortly became the perfect consistency. For $2.50, there was a generous portion of char siew (叉烧), though they tasted pretty average, and a few small wantons. I thought the portion was actually pretty decent for the price.

Next to the wanton mee stall was one selling steamed dishes, called OK! 蒸好味. This stall's steamed fish head was recommended to me by a relative, so we decided to give it a go. We ordered several dishes from the friendly stall owner.

Mushroom Chicken - $6

I thought this dish of Mushroom Chicken was alright. Taste-wise, there wasn't anything particularly outstanding, so perhaps more mushrooms would have made it a more memorable dish.

Soya Sauce Pork Rib - $6

The Soya Sauce Pork Rib dish was a disappointment. I love pork ribs, but these were bony and tough. The soya sauce seasoning was something different for steamed pork ribs and I would have enjoyed it more were it not for the tough meat.

Soya Sauce Fish Head - $13

The Soya Sauce Fish Head was the star. The name, though, is somewhat of a misnomer, since it is actually steamed with tau cheow (fermented soya bean paste; 豆酱) and tau see (fermented black soya beans; 豆豉). I thought the fish head was steamed just right, and the flesh was soft and, I don't know if this is the right word, silky. It was too bad the fish had a slight "fishy" taste to it that day (I had just gone a few weeks before and it didn't have that taste). I'm no food connoisseur, but I think the added tau see gave an extra "oomph" to the seasoning - well, that and the spicy chilli padi too. The seasoning was a little salty for my taste, but I think it would go well drizzled over a bowl of rice. If you want something different from the steamed fish head available at Chinatown Market (to be precise, Smith Street Market and Food Centre), you should consider this.

I really enjoyed myself that day. The wanton mee from Dunman Road Char Siew Wan Ton Mee more than made up for that disappointing meal at Fei Fei Wanton Mee. I am not really a fan of the Singapore-style wanton mee, but if I really had to have it, this would be it. OK! 蒸好味 offers several steamed dishes, but the highlight is definitely the steamed Soya Sauce Fish Head. Note that the stalls only operate from 3pm.

Dunman Road Char Siew Wan Ton Mee (德明叉烧云吞面)
#02-19
Closed Mondays and Thursdays

OK! 蒸好味
Blk 271 Onan Road
#02-20
Dunman Road Food Centre (map)
Singapore 424768

Paper hot pot noodles and red bean dessert

2008-10-12T17:03:00.002+08:00

Buangkok. This place will always remind me of the White Elephant Incident. Step out of the Buangkok MRT Station now, and you will be faced with Kopitiam City (well, unless you got off at the other exit, then all you will see is an empty field). Kopitiam City can be considered a mini-town centre, and is managed by Kopitiam Group, which own the Kopitiam chain of food courts around Singapore. There are two food courts there (one non-air conditioned), as well as two restaurants and several retail shops.

I'd originally wanted to try the mee rebus at the non-air conditioned Kopitiam, but the stall was shut. My dining partner then suggested the air-conditioned Kopi Food Court. The place definitely looked a little classier than the average food court. And I liked that it felt pretty spacious too (a vast difference from the non-air conditioned one just several steps away). After surveying the food stalls, I decided to go with the popular vote, and ordered from the noodle stall called 唐人街 Noodle House. I had the Hot Pot Noodles (唐人锅面) for the novelty of it. Unlike mini pot noodles (小锅面), this was served in a paper hot pot, like the Japanese kaminabe.

Hot Pot Noodles (唐人锅面) - $4.50

There was quite a variety of ingredients, including a dumpling and a slice of abalone(?), as well as the usual sliced pork, minced meat and pork liver among others.

The noodles was served with a fried dumpling and a strip of pork chop.

Unfortunately, I think my noodles had too much chilli paste. After stirring my noodles, they looked a very dark brown colour (whereas my dining partner's noodles was not that dark). I can stand spiciness, but not saltiness, and the saltiness was the problem for me. It was a waste, really, because it could have been a good bowl of noodles if the amount of chilli paste was cut down.

The novelty of the paper hot pot, and the ingredients used differentiate this from the usual mini pot noodles. And at $4.50, it is no more expensive than mini pot noodles sold in food courts. I'd like to return to the stall again some day to try the other dishes. And hopefully with the right amount of chilli in my noodles.

For dessert, I ordered a bowl of Red Bean Milk Ice (红豆奶冰).

Red Bean Milk Ice (红豆奶冰) - $1.90

It didn't really look like what was shown on the signboard, but, wow. I absolutely loved it. The red beans were soft, but not overly so. And they tasted great, not like the tasteless mush or overly-sweetened type that some dessert stalls use. The shaved ice was drenched in evaporated milk, and went perfectly well with the red beans. This is such a simple dessert, yet just so delicious. I can't believe I've never eaten this before! I have a new favourite dessert!

This was my second trip to Buangkok, and it was certainly a worthwhile trip. The Hot Pot Noodles was an interesting alternative to the usual mini pot noodles, and I suspect my overly-salty noodles was a genuine mistake and not the norm. But I'll definitely be back for the Red Bean Milk Ice, which, at $1.90, is actually rather good value.

唐人街 Noodle House

The Dessert Shop
Blk 277C Compassvale Link
#01-13 (map)
Kopi Food Court
Singapore 543277

Hougang Fried Oyster: The hidden pearl

2008-10-04T21:43:00.003+08:00

This stall in Hougang is perhaps one of the hidden gems of Singapore hawkers. In my opinion, this husband and wife pair serve one of the best orh luah (fried oyster omelette; 蚝煎) around. It has everything that makes orh luat so sinful, yet delightful, to eat - crispy bits of starch as well as chewy parts, generous portions of eggs and of course, the most important ingredients, the big, juicy oysters. The only real problem I have with this stall is the consistency.

Orh luah (Fried oyster omelette) - $3

Thankfully, I went on a good day, with the large, juicy oysters and crispy portions of starch. The garlic & chilli mix was a perfect mix of sweet and sour.

The char kway teow here is fried local style, which is a wetter, sweeter version with dark soy sauce.

Char kway teow (Fried kway teow) - $2.50

The char kway teow was not as good as the previous times that I've eaten. It was a little on the bland side, and there wasn't that nice burnt taste (called wok hei). Still, it was a generous portion, and better than the average char kway teow around.

This is still my favourite stall for orh luah. And since I'm there already, I'll order the char kway teow as well, making it a very, very unhealthy meal. But very, very satisfying indeed.

Please note that the stall will be closed from mid-October, and will reopen from 1st November at Blk 435A Hougang Avenue 8 (map).

Hougang Fried Oyster (后港蠔煎)
Blk 9 Hougang Avenue 7 (map)
Singapore 530009

Fei Fei Wanton Mee - Money fly away

2008-09-30T23:05:00.001+08:00

There are two kinds of wanton mee (云吞面) you can get in Singapore. The first is local style, with the thicker, softer noodles and thick, dark soya sauce or tomato ketchup and red chilli sauce. The second is the Hong Kong noodles style, with the translucent, springier noodles and a light, watery sauce. Personally, my preference is for Hong Kong-style noodles, perhaps because I have been eating local-style wanton mee from young and have grown tired of it.

A while back, I read that Fei Fei Wanton Mee (飞飞云吞面) is a "must-try" for any wanton mee lover, and yet I had not eaten from there before, so one day, we headed to Joo Chiat to see what was so great about this Fei Fei Wanton Mee. Now, it is important that if you want to go on a food hunt, that you do your research carefully first. Unfortunately, we didn't, so instead of going to 62 Joo Chiat Place, we ended up at 72 Joo Chiat Place, simply because we passed that first. The shop at 72 is actually called 炎記飛飛雲吞面大王 (simpl.: 炎记飞飞云吞面大王). Like Dr. Leslie Tay of ieatishootipost, we were actually at the franchised stall, and not the original.

Of course, we didn't know that at the time. And since we went all the way to Joo Chiat for the famed wanton mee, we ordered the big portion.

Wanton mee (云吞面) - $3.50 (big)

This was what was served to us. It doesn't look like much. I gave my noodles a stir.

No, it certainly isn't much. First, the noodles. No, I didn't think it was all that great. Yes, it's better than most of the local-style noodles, that's for sure. But it wasn't that much better. The chilli sauce is supposed to go with the noodles, of course. But again, I didn't think the chilli was all that great. I actually thought it was a little too salty, and being a chilli lover, I felt it lacked the spicy "oomph". So, chilli plus noodles didn't help too. Next, the wantons were tiny. It would not be an exaggeration to say they were the size of, say, macadamia nuts. They tasted alright, but there were just too few of the tiny wantons. And the char siew (barbecued pork / 叉烧) was not even barbecued. I guess my opinion of this bowl of wanton mee is pretty clear by now. There wasn't a single redeeming factor. Above average noodles and an average chilli sauce do not make outstanding noodles. That, coupled with the meagre and substandard ingredients makes this $3.50 bowl of noodles a rip-off.

We also ordered a portion of hei zho (fried prawn roll).

Hei zho (fried prawn roll / 虾枣) - $6

This has got to be the most expensive hei zho I've eaten. The photo shows the portion. If the hei zho were good, it would have been money well spent. Unfortunately, it wasn't. The hei zho was (re-)fried after being cut into pieces, which I really dislike because it usually results in the filling being overcooked, and it was the case. It also destroyed the taste of the filling, and so I felt like I was eating flour instead of meat and prawns. I have eaten better and cheaper hei zho.

When I started this blog, I wanted to be different, to be objective. I wanted to be fair as well. Perhaps I went on a bad day. Perhaps I had too high expectations. Perhaps it was simply because I wasn't at the original stall. I certainly did not enjoy my meal at all, and I have absolutely no reason to return. I am even hesitant of trying the original stall. Instead, I might just stick to my usual stall in Dunman Road Food Centre.

Fei Fei Wanton Mee (炎記飛飛雲吞面大王)
72 Joo Chiat Place (map)
Singapore 427789

Also, the original:
Fei Fei Wanton Mee (飛飛雲吞面)
62 Joo Chiat Place
Sin Wah Coffeeshop (map)
Singapore 427785

Links: HungryGoWhere

Koo Kee Dumpling & Ramen House

2008-09-28T00:09:00.004+08:00

I find it surprising that good Chinese cuisine - and I mean the China stuff, not local - hasn't made much progress into our food centres and coffee shops. Sure, once in a while, there's a stall that sells Chinese la mian (拉面), or maybe a stall that sells xiao long bao (小笼包) and guo tie (pan-fried dumplings, 锅贴), but if you really want to go Chinese, you'd have to step into a restaurant. (Maybe I just haven't discovered such a food stall yet.) Din Tai Fung (鼎泰丰) is, of course, a rather well-known restaurant. Granted, the food there is pretty decent, but my experiences have always been ruined by the "fast-food" feel that the waitstaff exude. You take a number to enter, place your order while waiting, get ushered to a table, and hurriedly finish your food. At least that's how I felt with the waitstaff running about and quickly clearing the dishes the instant you're done.

Of course, my whole rant about Din Tai Fung is merely a set up for one of my favourite places for a nice, quiet (generally), relaxed Chinese meal. I first discovered Koo Kee Dumpling & Ramen House (高记饺子拉面) a few years ago when a friend brought me there. Later on, they underwent a menu change, and it was then that I discovered, and fell in love, with the Ramen with Double Boiled Ginseng Chicken Soup. Some time back, I suggested this place to another friend, and so, two weeks ago, we finally had our dinner at Koo Kee.

My dining partner had a hearty appetite, so we ordered some dim sum (点心) in addition to our noodles. We settled on the xiao long bao and guo tie.

Steamed Juicy Meat Bun (小笼汤包) - $6

Pan Fried Pork & Chive Dumpling (三鲜锅贴) - $6

Both the xiao long bao and guo tie were good, though maybe the skin of the xiao long bao was a little drier and tougher than Din Tai Fung's. I guess it really depends on how you like it, and to me, I liked Koo Kee's all the same.

My dining partner ordered the Ramen with Spicy Seafood Soup, which she said she enjoyed.

Ramen with Spicy Seafood Soup (辣汤海鲜拉面) - $8.80

I ordered my usual, of course.

Ramen with Double Boiled Ginseng Chicken Soup (人参鸡汤面) - $8.80

And I wasn't disappointed at all. The soup tasted great, with a strong, but not over-powering taste of ginseng and herbs. The chicken was smaller than I remembered, but there were also pieces of pork in the soup, probably to give it a meatier "oomph". The noodles were great too, not too thick, and cooked just right. After I finished my noodles, I continued drinking the delicious soup. Two-in-one! A good bowl of noodles, finished with ginseng chicken soup.

Although we were having dinner at the "peak" dinner period, the place was only about three quarters full. It was also rather quiet, except for the pounding sounds by the chef making the noodles (yes, the noodles are hand-made). The atmosphere was also very relaxed, which is the way I like it. Who likes being rushed through a meal, after all?

Koo Kee remains one of my favourite places to go for Chinese la mian. The good food and decent prices (it would even be fair to consider the food cheap) makes this an appealing place to go to. Yes, I would definitely be back again, and yes, more ginseng chicken ramen for me please!

Koo Kee Dumpling & Ramen House
2 Tampines Central 5
#B1-27 Century Square (map)
Singapore 529509
Phone: 6782 6338

Other outlets:
159 Rochor Road
Bugis Village (map)
Singapore 188434

80 Marine Parade Road
#B1-125 Parkway Parade (map)
Singapore 449269

Links: HungryGoWhere | Yum.sg

Baked Rice at PastaMania

2008-09-26T15:00:00.001+08:00

PastaMania's Ham & Sausage Baked Rice came highly recommended to me, so I decided to try it for lunch one day.

Ham & Sausage Baked Rice - $9.20

The baked rice was served with slices of ham, sausage and button mushrooms, with a layer of cheese on top. I enjoyed the baked rice quite a lot, especially because of the generous amount of cheese that it came with. I think it might've been too cheesy. But since I like cheese, I'm not complaining! At $9.20 a serving ($3.20 to $4.90 more if you order a set meal), I thought it was a little pricey, considering the fast-food nature of Pastamania and the quantity of ham and sausages on the baked rice. Still, I can't deny that it was satisfying and filling.

PastaMania (website)
79 Robinson Road
#01-07 CPF Building (map)
Singapore 068897
Phone: 6223 6964

Other outlets: See website

Links: HungryGoWhere | Yum.sg

Great bowls of fire - Mini-wok Noodles

2008-09-21T18:01:00.004+08:00

Among my comfort foods, bak chor mee (肉脞面) and mini-wok noodles (小锅面, sometimes also called 小碗面) rank among the top. Actually I prefer bak chor mee over mini-wok noodles, but because I like it so much, I seldom dare to try ordering it at unfamiliar stalls, for fear of getting disappointed. But mini-wok noodles get an additional chance: good soup and substantive ingredients can still make up for lousy noodles.

Mini-wok noodles are so-called because the ingredients are placed in a wok-shaped bowl filled with soup, and a flame is lit below to heat the soup and to cook the ingredients.

I decided to drop in to try the mini-wok noodles after receiving a flyer advertising this stall at a recently renovated coffee shop near my place.

小锅面 (mini-wok noodles) - $4

The noodles are not cooked the usual style like at bak chor mee stalls. Instead, this is cooked Teochew noodles style, which is sweeter, and does not have the dark/black colour of the dark soy sauce or vinegar. This is hardly surprising since the stall sells Teochew noodles. I quite liked the noodles, and this has convinced me to try the Teochew noodles on my next visit. The mini-wok ingredients were decent, and the soup was rather tasty. I wouldn't rate this as one of the best I've eaten, but it is still pretty good.

麵世家 Noodle stall
Jurong Cafe coffee shop
Blk 829 Tampines St 81
#01-296 (map)
Singapore 520829

Xin Wang Hong Kong Kitchen

2008-09-18T08:47:00.002+08:00

Despite the cha chan teng (茶餐厅), or Hong Kong café, craze that hit Singapore a few years ago, I haven't actually caught on to it. So when my dining partner suggested Xin Wang (新旺) Hong Kong Kitchen at White Sands shopping centre, I agreed.

There weren't the usual Hong Kong café food items like pastas and baked rice. Instead, this outlet sold mostly Hong Kong cuisine. We both ordered the Shrimp Dumpling Noodles in soup (水饺面汤), Iced Milk Tea and a Strawberry Snow Ice.

Iced Milk Tea - $2.90

Our iced milk teas came first. It was actually quite a small cup, and filled to the brim with ice cubes. But the taste... oh... the taste... This was probably the best iced milk tea I've ever had, and beats one of my favourites from a coffee shop in Simpang Bedok.

Shrimp Dumpling Noodles in soup - $6

It doesn't look like much, nor taste like much either. Still, it really isn't their fault since there's really little you can do with soup and noodles. The noodles were good, as they should be - the springy HK-style noodles. The shrimp dumplings tasted pretty good, but I thought the skin was a little on the thick and soggy side, which was a bit of a let-down.

Strawberry Snow Ice - $5.90

This gigantic abomination arrived at our table. You can see the cup of iced milk tea behind on the left. Yes, this thing is huge. Shaved ice packed very tight, drizzled with generous amount of strawberry syrup and condensed milk, plus a scoop of ice cream placed precariously on the top, and "garnished" with jelly and attap chee (attap seeds). This is a really sweet dessert (well, duh...) so consider yourself warned. I did enjoy it, because the strawberry syrup was really good. Don't attempt to eat it by yourself though. Unless you have a really good appetite and are immune to brain freeze.

It was an enjoyable meal, and I especially enjoyed the iced milk tea and strawberry snow ice. Service was generally good - the waitstaff were courteous and seemed friendly enough. I don't think I'd really crave to return to this place, but I sure wouldn't mind returning if the opportunity arises.

Xin Wang Hong Kong Kitchen (website)
1 Pasir Ris Central Street 3
#01-14 White Sands Shopping Centre (map)
Singapore 518457
Phone: 6583 3611

Links: HungryGoWhere | Yum.sg

Laksa from a mee rebus stall

2008-09-14T21:02:00.003+08:00

Lunch today was at Treats Food Court in Parkway Parade. The Mee Rebus stall is famous for their, well, mee rebus. Having had the mee rebus before, I decided to try the laksa.

The stall offers laksa with chicken or cockles, probably because some people do not like cockles. But personally, I feel that laksa is not laksa without cockles, so you can guess which one I went for.

Laksa with cockles - $3.80

The laksa comes in a rather large bowl that is filled to the brim. There is fish cake, tau ge (beansprouts), a hard-boiled egg and of course, cockles. On their own, the ingredients are pretty ordinary. The noodles, too, were initially a little hard (undercooked), though they softened up mid-meal. The laksa leaf garnish hardly looked appetising with that dark green mess. But the laksa was saved by the delicious gravy, which was thick and tasty, though a mite on the salty side.

This was a very filling and delicious bowl of laksa, and well worth every cent.

Goody N Jolly Mee Rebus
Treats Food Court
Basement, Parkway Parade
80 Marine Parade Road (map)
Singapore 449269

Nihon Mura - Not for the sushi

2008-09-13T23:05:00.008+08:00

My first review is for Nihon Mura. Nihon Mura first appeared on the scene with a very hot deal - $0.99 sushi. Of course, this was a good deal. Where else can you find sushi for under a dollar a serving in a resturant? Even supermarket sushi cost $0.60 each at that time (and they probably cost more now).

While more outlets have opened, Nihon Mura has, unforunately, gained a rather bad rep, if online reviews are to be believed. But in my search, few people, it seems, have tried their tea-time buffet.

This is my second time to Nihon Mura at Tampines Swimming Complex for the buffet. Since my last visit, the price has gone up by a dollar, to $17.90++ ($15.90++ for students), with a slight menu change. Soft drinks are also included in the buffet, as are iced and hot green tea. There is also ice cream for dessert. The grilled enoki wrapped in bacon is no longer offered though.

Service was pretty much excellent. While we were still standing outside, a waitstaff promptly went to the door and opened it for us. The waitstaff were attentive, friendly, patient and polite. With the exception of a server who just dumped our food on the table. We placed a first round of order, and then headed to the sushi conveyor belt. I picked a salmon sushi and unagi (eel) sushi.

Salmon sushi

I felt that the salmon was sliced too thin, and didn't look particularly fresh. Of course, if you consider that plate of sushi cost $0.99, well, then you get what you pay for. The unagi sushi was alright - better than the salmon, but nothing extraordinary.

Next came our ordered food. We started off with each of the six types of sashimi: salmon, maguro (tuna), kisu (sillago), tai (red sea bream), ika (squid) and amaebi (pink shrimp).

Assorted sashimi

The sashimi were all pretty good and tasted fresh. This is especially important for the ika, which must be fresh. Unfortunately, I have had bad experiences with the ika sashimi at Hanabi and Sakura. I am a big fan of ika, amaebi and salmon sashimi, and I had a few more rounds of those!

Assorted sashimi: amaebi, salmon and ika

Soft shell crab hand roll

The soft shell crab handroll was rather good too. It was definitely wrapped upon ordering. The crab and seaweed were crispy. I felt there was a good balance of rice, mayo and crab. Later, I also had the ebi tempura handroll and unagi tempura handroll. Yes, you read it right. Unagi tempura. I'm pretty sure this is my first time eating unagi tempura. It was interesting - the soft unagi with a crispy tempura coating.

Chawanmushi

I loved the chawanmushi. It wasn't too "eggy", and I feel is comparable at least to Sakae Sushi's. Among the grilled dishes, we also ordered teriyaki chicken, shiitake mushrooms, shishamo and iwatako mentai (grilled octopus with roe).

Teriyaki chicken

The shishamo was disappointingly small, shriveled and dry. The first bite of the shiitake mushroom was quite a surprise, because it was hard and chewy. But the remaining two (of a stick of four) were perfectly grilled. I think the grill was hotter at the tip, resulting in the mushrooms at the ends to be overcooked. We also got this for the octopus and the chicken wings, where the ends were significantly more burnt. Otherwise, the grilled items were quite good, especially the octopus.

Iwatako mentai

Next were the fried items. Some of what we ordered included ebi fry (breaded fried prawns), tako yaki (octopus balls), ebi yaki (prawn balls), karaage (fried chicken) and squid.

Tori karaage, ebi yaki, tako yaki, ebi fry

Squid skewer tempura

They were all freshly fried and absolutely delicious.

To end our meal, we had the ice cream - ordinary ice cream, but topped with a bit of fresh cream, a small piece of cherry, and a stick of strawberry love letter.

Overall, it was a very satisfying meal at Nihon Mura, and the really friendly waitstaff made it even better. I would definitely be willing to return again for the buffet. But really, don't go for the sushi.

Pricing
Tea time buffet
2.30pm to 5.30pm (last order at 5pm)
Adult: $17.90++
Student: $15.90++
Child: $10.90++ (less than 10 yrs)

Nihon Mura (website)
Tampines Swimming Complex
505 Tampines Ave 5 #01-03/04 (map)
Singapore 529652
Phone: 6260 8197

Other outlets: See website

Links: HungryGoWhere | Yum.sg

Intro

2008-09-12T18:23:00.008+08:00

I have been taking pictures of my food rather excessively since I got my HTC Touch Diamond, and decided that I should start a dedicated food blog. So yes, this is yet another Singapore food blog. There are just so many food blogs around - some casual, some professional. I myself am a regular reader of Dr. Leslie Tay's food blog, ieatishootipost.

But reading other people's opinion on food is one thing. I like to give my opinion too. But then, I am no food connoisseur. Yes, I might like something, but I may not be able to give an analytic breakdown of what exactly is great or otherwise. So I guess this places me more toward the "casual" food blog.

What I hope sets me apart is that I strive to offer a balanced review. I try to avoid the extreme route that seems to be the one most people take - when they have a bad experience, be it service or food, everything else about that establishment is tainted. The second thing is that I will, as far as possible, avoid any sort of rating system. This is why I do not write at HungryGoWhere. HGW requires rating several aspects of an eating place - service, value, food and ambience. My gripe with this is that such rating systems are completely arbitrary. One person's 7 might be another's 5. Thus the numbers are meaningless.

The reason I wish to avoid a rating system, even on my own blog, is because I do not want to be restricted by that very system that is meant to display the standard of an establishment at a single glance. As I post more, I would need to rate establishments relative to what I have rated in the past. For example, say I rated X 4.5, and rated Y 4.0, and Z is better than Y but not as good as X. Then I need to decide a point between 4.0 and 4.5. Imagine my difficulty as this gap gets reduced.

So to summarise, this is just another Singapore food blog offering casual, balanced reviews with no ratings. :)

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