Yue Lan Ting Fishball Minced Pork Noodle 月兰亭鱼圆肉挫面

My SO purposely drives to Anchorvale for the wok hei char kuey teow while i opt for the delicious bowl of laksa. Between the 2 the more popular is the char kuey teow. But if you're super duper hungry and unwilling to wait, laksa is your best option.

The shop has been interviewed by reporters before and business is quite brisk though there is no queue. I love the Laksa (S$3) for its flavourful broth cooked in coconut milk. The bean sprouts are lightly blanched and crunchy on bite. I have since stopped eating "ham" shellfish for health reasons but this stall doesn't skimp and give me a good serving of prawns and tau pok as replacement. The noodles are also cook to the right texture without being too over or under cook. This is a good place to have a blissful and quick lunch.

Rated: 7/10 

Food tasted: 12 March 2016

Yue Lan Ting Fishball Minced Pork Noodle

Blk 303 Anchorvale Link

Singapore 540303

Ocean Curry Fish Head 海洋

My love relationship with ocean curry started during my audit days while i was working in town. Its a place i head to for curry fish head after work or a quick economical rice during peak lunch hour. Today, it still remains one of my favourite places i will go to for curry fish head.

On this visit there, i noticed quite a number of patrons ordered claypot hokkien mee. Though the review of this dish online has been less than favourable. I am still keen to try out this dish next time.

Dinner tonight is economical rice with the following dishes: Rendang Mutton, Otah, Stir-fry vegetable, Pork cutlet and giant prawns. Complementing the food is the curry sauce used for the curry fish head which inclined towards sourish. This curry sauce though be a perfect for the curry fish head, okra and brinjal but doesn't stand out on its own. 

The Rendang Mutton ($6) is SO all time favourite and still the most distinctive of all the dishes is delicious mix of curry and lemongrass. However, today it is laced with gaminess from the mutton.
Rated: 7/10

My personal favourite is the self made otah (S$4.5) where the otah is soft and moist with generous slices of fish meat. 
Rated: 6.5/10

Garlic stir-fry vegetable (S$3) is a normal dish you can get at any economical rice stall.
Rated: 5/10

Pork cutlet (S$6) is well flavoured, tender and easy to chew. 
Rated:5.5/10

The most expensive dish and the least value for money is the huge prawns (S$9). It is not well cooked with the meat sticking to the shell. Due to the sheer size of the prawn, the intenstines of the prawn is not removed and left a sandy bad after taste when eaten. 
Rated: 3/10

The prices listed here is for 3 pax.

Food tasted: 12 March 2016

Toa Payoh

Blk 92 Lorong 4 Toa Payoh

#01-264 

Singapore 310092 

Tel: 6252 2168

Opening Hours: 

Daily: 11am to 9 pm
Close on day after Public Holidays.

Telok Ayer Branch

181 Telok Ayer Street

Singapore 068629

Tel: 6324 9226

Opening Hours: 

Monday - Friday: 10.30 am to 3 pm, 5 pm - 8.30 pm

Saturday: 10.30 am - 3 pm

Close on Sundays and Public Holidays

Bedok North

Blk 128 Bedok North Street 2

Singapore 460128

Tel: 6509 1878

Fax: 6509 1879

Opening Hours: 

Daily: 11am to 8 pm

Close on alternate Mondays

Dancing Crab @ Grandstand - Hooked after the first try

This place is totally unappetizing and unattractive to me who the hell will want to eat dinner served in a huge palatable mess on the dining table? I was "forced" to try this place on a get-together dinner with friends. After the first time, i was totally hooked. Yup, its a huge u-turn in opinion after one try and i was eager for my hubby to have a go with this. Final verdict, we love to bring our family here one day.

The website touted the place as a mix of Cajun seafood and creole cuisine by Tung Luk group. According to neworleansonline, there is a distinct difference between the two. 

Cajun food is robust, country-style food, found along the bayous of Louisiana, a combination of French and Southern cuisines. It was brought to Louisiana from the French who migrated to the state from Nova Scotia 250 years ago and used simple foods, right from the land. Think of meat-heavy, one-pot dishes like jambalaya or the rice-filled pork sausage known as boudin. 

Creole food is “city food,” created in New Orleans with European, African and Native American roots. The French influence is strongest, but vestiges of of Italian, Spanish, German, and even Caribbean can be found in some dishes. The essence of Creole is found in rich sauces, local herbs, red ripe tomatoes, and the prominent use of seafood, caught in local waters. It is associated with the old-line kitchens of New Orleans, where generations of traditions are carried on today. Think of rich, roux-based gumbo, shrimp creole, grits and grillades, redfish courtbouillon and more.

We ordered the combo bag #1 with me promising that this alone is sufficient to fulfill both of us. Apart from drinks, we didn't add any sides. 

Combo #1 (S$88) consist of a sri lankan crab with 2 giant claws, 300 g of prawns, 250 g of clams, potatoes, corn and sausages cooked with the mild dancing crab signature sauce. Though we chose the mild signature sauce, it is still quite spicy with a tangy herb tomato base. For the more adventurous, you can also try Sriracha Hot Chili sauce or the Louisiana Hot sauce. Its seriously "hot" stuff.

Rated: 7.5/10 (opinion based on 2 visits) Today the crab might be a tad overcooked as meat stuck to the shell and i had to peel it away before eating it. But still i like grabbing the chunks of veg and meat using my hands. Yum! The prawns and clams are decidedly fresh and delicious. 

You won't have to worry about the sauce splashing all over you, as plastic aprons are supplied. There is also a washing point within the restaurant itself so you can wash your hands. Convenient!

For drinks, i ordered the lemon sorbetti hot tea ($3.50). This drink reminds me of dried tangerine skin soaked in water. The taste though light is not very pleasing.

Rated: 4/10

Tonight, we noticed lots of diners having their birthday celebrations. at Grandstand with bells are ringing and birthday songs are played every other hour. It really makes a joyful and vibrant atmosphere. I was secretly wishing it was my birthday.

Location wise, having been to both the Grandstand and the Orchard Central. Grandstand has a larger seating capacity and its appears easier to get a seat (i may be wrong as i visit Grandstand in the middle of the week while i had dinner at Orchard Central on a Friday (TGIF) night. The decor at Grandstand is also more inspiring , unique tall (really tall) chairs. 

One notable difference in the menu between Grandstand and Orchard Central at the time of writing, Grandstand lobster set is charged at seasonal market price, while Orchard Central is fixed price.

I tried the beurre blanc with blue mussels previously and it tasted great. May re-order this again. For my next dine-in, i am going to try the "Flaming moonshine tiger prawns" for its fiery showcase and the highly raved crab cakes. Mabbe another combo, this time cooked with zesty garlic butter.

Food tasted: 11 March 2016

Dancing Crab @ The Grandstand

The Grandstand 200 Turf Club Road 

#01-20/21 

Singapore 287994 

Tel: 6466 3303

Fax: 6466 3277

Opening Hours: 
Mon- Fri: 5pm to 10.30pm
Sat - Sun, Public Holidays: 11.30 am - 3.00, 5.00 pm to 10.30 pm

Dancing Crab @ Orchard Central

Orchard Central #07-14/15

181 Orchard Road
Singapore 238896

Tel: 6509 1878

Fax: 6509 1879

Opening Hours: 
Daily: 11.30am to 3 pm, 5.00 pm to 10 pm

Dancing Crab @ Vivocity

#03-10 Vivocity

1 Harbourfront Walk
Singapore 098585

Tel: 6222 7377

Fax: 6509 1879

Opening Hours: 
Daily: 11.30am to 3 pm, 5.00 pm to 10 pm

Will you still buy from the same stall if you realise that the soup base is actually made from chicken cubes?

I was shocked when i saw my favourite ban mian stall making the soup base out of chicken cubes. 

Unsettled, i raised this question to my colleagues and was chided for being naive. 

This makes me wonder how much of the food we are eating today is actually processed or flavoured to taste like the real thing? 

At the same time, it makes me feel sad that stall owners are not only cutting corners but sometimes still charging a premium for what we are eating.  This ban mian stall even started to serve the noodles in disposable bowls and we are paying like $4 - 5 for the ban mian and the owner at ang mo kio even measures the quantity of ikan bilis. 

Shakes head, i've banned this place from my dining list since my discovery.

Queen's Garden Restaurant - Tranquil and idyllic easy dinner

Nestled in idyllic Changi Village, Raintr33 hotel, is Queen's Garden Restaurant serving European cuisine. 

This place is extremely quiet on a Monday night. More precisely, we are the only dining patrons at 8 pm. 

Chilled angel hair pasta (S$13)

Though is stated as a starter, it took me by surprised that this dish is served chilled. The angel hair pasta is well cooked to the right texture and thoroughly mixed with the black truffle sauce, flying fish roe and cream. It is topped with bonito flakes hence giving this dish a japanese western flair to it. Most importantly, this concoction actually works and taste quite unique. 

Rated: 7.5/10

French onion soup (S$13)

The French onion soup is served in a petite soup bowl and topped with slices of french baguette and sprinkled with gruyere cheese. The cheese is melty and browned in spots while the broth is thick and delicious. The other main ingredient in caramelised onions are well cooked and aplenty.

Rated: 6/10 

Seafood risotto (S$29)

The risotto is topped with tiger prawns and hokkaido scallops. This dish is taste very similar to the chilled angel hair pasta. The taste of truffle is stronger is this dish and arborio rice is a little chewy which is quite not the kind of texture i like.  I suppose the texture is up to individual preferences.

Rated: 6.5/10

Panna cotta (S$12)

Rated: 4/10

This is the most dissappointing dish by far. The panna cotta has a very strong milk taste instead of light and clean The texture is somewhat like toufu instead of soft custard. Even the strawberry jam on top is not helping to even out the taste. I will skip desserts here next time.

I like the place set amidst greenery and the hotel itself is modern and clean. Hence, its a very comfortable and tranquil place to relax.  However, the most obvious demerit is its accessibility.  This place can only be accessed by car or public bus. Moreover, parking lots for vehicles seemed quite limited. Coupled with the rather steep pricing , this place has certain challenges to overcome.

Food tasted: 22 Feb 2016

Queen's Garden 
33 Hendon Road
Singapore 509673  

Opening Hours: 
Mon, Wed - Fri:1130 am to 10 pm, 

Sat - Sun:10 am to 10 pm,

Tel: 9647 1378

Irvin's Restaurant - Salted Egg Potato Chips, Love it so much i had to hide it

This is really very yummylicious bottle of chips. What i love is the authentic taste and generous dose of salted eggs, fried curry leaves and chilli padi and well mixed with the potato slices. 

My main grouse are the potato chips are in small crumbly pieces compared to what i‘m used to (equivalent of lay's potato chips). I get that its to pack it economically for the customers but i don't really like picking the smaller pieces. Apart from that this is really really good. 

The last i heard there is a waitlist for about 1 month for this and it doesn't come cheap at S$15 per can. @_@

Inspirasi @ Bedok Interchange Hawker Centre - the only mee soto i will ever eat.

This malay stall has been around in Bedok Interchange for as long as i remember . I was glad that they have moved to the new Bedok Interchange hawker. 

Usually, there is a long queue for this stall. I was fortunate this time as i bought the mee soto (S$2.5)in under 5 mins. This is one of the rare yellow noodles that i eat as i dislike the tarty 涩 taste that comes with the noodles. This taste is albeit milder and practically non-existent in this dish. 

Rated: 7.5/10

The broth is light,, clear sweet and flavourful. This differs from chinese broth that while sweet is geared towards salty. 

Surprisingly the chicken slices are juicy and tender. Each mouthful is a taste of heaven. 

Food tasted: 20 Feb 2016

Inspirasi 
#01-64 Bedok Interchange Food Centre
207 New Upper Changi Road

Singapore 406207  

Opening Hours: 
Mon - Sat:1130 am to 9.30 pm, 

Song Zhou Fried Carrot Cake - Bedok Interchange Hawker Centre 松州萝卜糕

I have yet to visit Bedok Interchange Food Centre since it move to the new premises. Its previous location has since been demolished and is now under construction.  

While the new location is more spacious and better ventilated and a better location, accessible from the multi-storey carpark and facing the main Upper changi road. There are still some hiccups. i.e some seating areas have ponding issues and visibly missing tiles (worn out so fast?). 

It took some time to get my bearings to hunt for my favourite western food, bedok Chwee Kueh. I can't seem to locate the goreng pisang stall that i used to frequent after school nor Hollywood the dessert stall? 

Anyway, i decided to try the Song Zhou Fried Carrot Cake as the queue seem to attest that its a gem in the neighbourhood and i always have a weakness for carrot cakes. 

I waited about 20 minutes before its finally my turn and i order the black fried carrot cake with additional prawns at S$4.00. Soon, a piping hot plate of carrot cake is served to me and the aroma is so tantalising.

Rated 8/10

This is definitely a very good plate of carrot cake. All the flavours are so right on the spot. The kueh itself is moist, soft and tender. The sweet dark sauce is pan fried till wok hei. The cook is also not stingy with the crunchy cai po (fermented radish) which makes the dish so much more flavourful.  This is so worthy of the extra calories. 

Food tasted: 20 Feb 2016

Song Zhou Fried Carrot Cake
#01-37 Bedok Interchange Food Centre
207 New Upper Changi Road

Singapore 406207  

Opening Hours: 
Mon - Sat:630 am to 10pm, 
Tel: 9684 3555

JF Kanda Wadatsumi - authentic japanese dining in Singapore

What are the chances that 80% of the family members has birthday that falls within the same month? You may think the odds are low, but so happen that my husband, myself, sister and brother-in-law birthdays fall within a few days of each other. This year, as part of the birthday celebration, we are dining at Kanda Wadatsumi.

This shop is a member of Japan National Federation of Fishing Association. All its fishes are all freshly imported from Japan. Waygu beef is also come from Japanese Agricultural Cooperatives. They import different fish from all over Japan at the peak of the season. As the produce are seasonal, the menu will constantly be updated with the latest offerings.

Coincidentally, the ladies decide to have the sashimi course (S$80) while the gentleman orders the sushi course (S$88). The course comes with appetiser, salad, seasonal dish, sashimi or sushi, white rice, miso soup and dessert. 





Octopus with white cabbage

Rated: 6/10

The octopus is chewy and tender. I like the light flavours of this dish.
Sesame sauce tossed salad topped with seaweed

Rated: 6/10

Next up is fresh salad tossed in sesame sauce topped with crunchy seaweed. Its also light on the palate.
 
Fish skin with grated white carrot

Rated: 7/10

This dish is really special, its has a very unique texture like collagen/jelly. It is so tender that it literally melts in your mouth. If not for the waitress's introduction, i wouldn't be able to tell what it is.

Tempura bamboo shoot

Rated: 7/10

This is also another dish that is spot on. The layer of flour is so thin and fried to perfection. The shoot is fresh and crunchy with the crispy flour.  total bliss!

Teriyaki Sea bream with pickle.

Rated: 6.5/10

The seam bream is grilled to a tad dry. The teriyaki sauce spread is adequate for my light taste buds but my SO would prefer a more flavourful teriyaki sauce. The picked radish is sour but when paired with zest of lemon is very refreshing and fragrant. I was quite piqued by the red shoot. Upon eating, it tastes exactly like pickled ginger and subsequently discover on the internet that it is actually the flower of ginger.

Sashimi main course

Rated: 8.5/10

The sashimi served tonight are scallops, sea urchin, octopus, sea bream, agi, fatty tuna(otoro), salmon, tuna. The scallop is very sweet and succulent. The octopus is complemented with lightly spiced fish roe. Texture-wise is chewy but tender. Aki has a very distinctive taste. The most heavenly is the fatty tuna which simply melts in your mouth. And the sea urchin that is so so sweet and fresh. This sashimi platter is immensely satisfying. In truth, I never had this quality of sashimi outside of japan.That's how good this place is.
 
Sushi main course

I didn't eat taste the sushi so unable to comment much on it, except the favourites of SO are sea urchin sushi and the fatty tuna. My brother in law prefers the noduguro. According to him its a very high class fish in japan. Its rare and is only found in Japan, Southern Korea and East China Sea and its notably more difficult to catch this fish nowadays making it an even more must try!

Waygu

Rated: 7/10 for the quality but not for the way its cooked.
 
The waygu beef (S$48) is definitely of superb quality. The meat is well marbled and melts in your mouth. I would have preferred it to be cook as a steak instead of simmering it the sauce. For a meat so fine, its seems like a waste as it can simply stand out on its own without the marinate. 
 
Tempura

Rated: 6/10

The tempura (S$22 for vegetables +S$20 for tempura prawn) is well fried and ingredients are fresh but is typical tempura fare. 
 
Ocha Tiramisu

The cake has a thin sponge and topped with mousse. What makes this dessert stand out is the sprinkle of green tea which is extremely fragrant and complements with cake. 
 
While it feels like we are dining in a top-class restaurant, dress code is casual and the atmosphere of the place is very relaxed. 

I will definitely go for the sashimi again as its one of the rare places which serve really good quality sashimi at relatively fair prices.

Food tasted: 13 Feb 2016

Kanda Wadatsumi
50 Tras Street
Singapore 078989 

Opening Hours: 
Mon - Saturdays:11am to 3pm, 6 pm to 11pm
Tel: 6221 6264