Bossi Ban Mian @ Serangoon Gardens

Discovered a relatively new Ban Mian stall at Serangoon Gardens recently and I learnt later that this is run by a young hawker. There are 5 options (dry/soup) and the most expensive one does not hit more than $5.50 for the prawn ban mian.

Since customers are allowed to change their noodles, we chose Ee-mian for the soup and the combination, to us, was better than having ban Mee soup. Ikan billis is served separately in a small dish to retain its crispness.

I had most of the dry Ban Mian ($4), served in a pretty special blend of dark soy sauce that stood out from the usual dry noodles. The noodles were slightly firmer than Mee Pok with nice chewy bites. The sweet-savory taste was strong and I was pleasantly surprised to see chye por (dried radish) in the bowl. Even the minced meat are well-marinated into a dark reddish brown with a delectably dry crispness to them. That said, I was expecting sunny-side egg as shown on the menu but it was a semi-boiled egg served in the side bowl of soup. Nonetheless, it is still quite different from the usual ban mian we have elsewhere and I think it is one of the stalls worth trying if you are in Serangoon gardens market.

Bossi Ban Mian

49A Serangoon Garden Way 01-18

Thurs-Mon 9am-9pm
Tues 9am-3pm
Closed on Wed

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Revolution Coffee : Very Disappointing Mod-Sin Food

Sorely disappointed. 

That's unfortunately our feelings as we left this cafe. Having seen the ravings about the excellent food by Chef Shen Tan here, I brought my family excitedly here to check out the food on a Sunday afternoon. I've already had a list of food in my mind that I wanted you try; Buah Keluak Pasta, Bah Chor Mee Pasta, Nasi Lemak with Beef Rendang, Grilled Laksa Salad. 

The Beef Rendang was sold out and so was the Chicken Rendang. As such, we had the Nasi Lemak with Crispy Chicken Wing Set ($4.90) and added Crispy Pork Belly for $5. The serving of Ikan Bilis was so small to begin with (less than 5), not to mention the scanty amount of sambal chilli and chincalok that were placed on the cucumber. Quantity aside, the quality failed to measure up either. Sambal chilli is the thing that makes a nasi lemak come to life but the sambal was dry, lumpy and offered no spicy kick at all. Just flat and salty. The server was kind to give extra sambal but it didn't lift the dish any further. Better without. 

It took us a while to recognize that the pile of black meat on the side was the crispy fried boneless chicken thigh because it was juiceless and souless. We initially thought that the server had served the wrong type of meat but yet, that was chicken. The only saving grace on the plate was probably the fluffy coconut rice. 

The slices of Crispy Pork Belly were none of those Sio Bak that we are familiar with as they appeared to be a pork neck cut. I like the slightly sweet coating that tasted like char siew but it was too firm and tough to chow. Where had the magic of the famous pork belly gone to? 

We can't pick which pastas we prefer more as both were equally bad. Both were super dry and terribly under-seasoned. For the Bak Chor Mee, there was no taste of vinegar at all and the slices of pork were tough. It was quite shocking to see that Bak Chor Mee could evolve into such a miserable state. 
Meanwhile, we desperately tried to find some hope in Buah Keluak Pasta but to no avail. It was also as dry as the Sahara dessert and the umami of the black but, if any, failed to bind with the pasta. A huge irony because Buah Keluak is supposedly very strong in flavor. It was arduously difficult to finish the plate but for the sake of $19.90, we did not bear to waste. 

The Grilled Laksa Salad ($9.90) wasn't bad but there is nothing to shout about as the laksa flavour was weak. Some people have said that this hidden place in the West is worth travelling all the way for. But I really beg to differ. I wished I hadn't drag my family all the way here, only to sit on empty promises after realizing the poor food quality here. Learnt later that Chef was away...but this doesn't serve as an excuse for bad food.  

I had planned to order desserts after the meal but decided not to. If I want my pulut Hitam or chendol, I better head to elsewhere. 

https://www.facebook.com/RevolutionCoffeeSG

Pork belly? or pork neck?

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A Noodle Story @ Amoy : Must Try Singapore-style Ramen

Let me tell you a story. A story about a bowl of delicious noodles that has rewritten Singapore's hawker history. 

This is no longer a closely held secret. I am sure many people have tried this Singapore-style ramen and raved about it. But I would still like to chronicle it on my humble site because it is worthy of the price, the calories, the long queuing time and the Michelin Bib Gourmand recognition (or even more than that)


Everything is handmade, fresh and artisanal. Just the wantons alone are enough to impress you on first taste. Made with 100% fresh Indonesian pork with shrimps, the wantons are bigger than average; unbelievably plump and springy. Then, I hit up on the Crispy Potato Wrapped Prawn that easily surpassed the standards of dimsum served in local Chinese Restaurants.

With these promising signs of a good bowl, I fast forwarded enthusiastically to savour the Mee Kia, cooked just al dente and shaken free of excess water. Ooh, surprisingly robust. We noticed that some seasoning were scattered on the noodles before it was draped in charsiu and that could explain why the noodles itself were flavorful on its own already.

But there lies the danger. The sambal chilli, which was very salty without any fiery kick.

I stopped mixing the sambal chilli with the noodles because it could potentially ruin the bowl. In other words, the sambal was slightly redundant because it didn't add value to the dish. That's a pity because I could imagine how kick-ass shiok this bowl would be if the chilli was good. Even chilli padi or dry chilli flakes could work. But I am not a noodle professional. So some may argue that making the chilli too outstanding might just rob the limelight from the noodles.

Slurping on, I reached the piece of fat-flecked charsiu that require little effort to chew. And as we always save the best thing to the last, the molten egg. The perfect version with luscious orangey yolk, achieved not only by precise execution but also choice of superior eggs.

$9 bowl (noodles portion same as $7 bowl but with more toppings)

In short, it tasted like a bowl of delicious Wanton Mee with all the necessary components of a ramen. I read somewhere about how tedious and time-consuming it took for the folks behind this stall to prepare everything daily. And I can ascertain now that this ain't no media hype. Every cent and effort invested has bore fruits on the taste. I'm so proud of this Singapore-style ramen which I thought was even better than Japanese ramen, tsukemen or mazesoba.

Wonderland dream of noodly bliss. It's a happily ever after ending for my noodle story.

A Noodle Story
01-39 Amoy St Food Centre
7 Maxwell Rd Singapore 069111
Mon-Fri 11.15am-2.30pm, 5.30pm-7.30pm
Sat 10.30am-1.30pm
Closed on Sun and PH

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Fishball Khin : More than just delicious handmade fish balls

It's neither bouncy nor springy, but the handmade fishballs here have a pleasant chewy texture that are good telling signs of more fish than flour. Fishball Khin is an all-day eatery in Ang Mo Kio that probably needs no introduction for regular fans of fishball noodles. In fact, it's the place that my family would go when we get bored of the food at the hawker center across my house since it is in the same area. 

Another aspect of the fishballs here is the saltiness. If you have come across those health promotion board ads often, you may have known that fishballs are one of the local food that is high in sodium. 

But the fishballs here are just mildly salty and we never remembered encountering any MSG thirst syndrome after our meal. The fishballs are good but everyone loved the He Kiao so much that we would usually order just an extra bowl of he Kiao to share. 

 If the fishballs can win the best star award, the meepok noodles ($4) can earn the best supporting role. Tossed in vinegar and chilli, the noodles were satisfyingly punchy and cooked to the right degree.  

Other dishes that we tried are equally competent too. The Hokkien Mee ($5) was drenched in stock but not overly wet. It ain't a bad thing to see more bee hoon here as they absorbed the flavors of the stock very well, pairing perfectly with the side of sambal. 

The fish head soup ($6) is also highly recommended especially if you prefer something light and wholesome. The fresh batang fish bathed in a pool of opaque white broth that was boosted with ginger and pepper.  

Recently we decided to try the fried rice as we noticed that almost every table ordered it. And boy, it was so delicious! The fried rice was full of wok-hei and flavorfully tossed with crispy silvered fish, sweet dried sausages and some chewy fish cakes. Each grain was distinct (粒粒分明）and not greasy at all. You can even say it's better than many of the Chinese restaurants in Singapore. 

The place may be fully seated during lunch or dinner hours but the turnover rate is quite fast. So chances are you don't have to wait or queue hours for something good and affordable. 

Fishball Khin
Block 574 Ang Mo Kio Avenue 10, 01-1825 
Tel: 8198-6868 
Open: 11.30am - 11.30pm (Wed - Mon), closed on Tue

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Inaniwa Yosuke @ Wisma Atria : Ring in 2017 with Excellent Udon

If you think that udon are thick, hefty and chunky, it's time to change your perception because not all udon are born equal. 

Hailing from the town of Inaniwacho in Akita prefecture, Inaniwa Udon is one of the top 3 udon that differentiates itself from the Kansai version with its thin and refined texture. Think of Pad Thai noodles but slightly slimmer. 

Call them noodles fit for the royalty because these pure and glossy white udon used to be served only to the Imperial family more than 350 years ago. Unlike buckwheat soba, Inaniwa udon does not involved any cutting but more on kneading and stretching. In fact, the tedious hand-making process can take up to 4 days.

Inaniwa Yosuke imports the noodles directly from the famous Sato Yosuke in Akita, which has direct affiliated restaurants all over Japan. Our Ajikikurabe set ($32) arrived with a bowl of hot udon and cold udon swirled in a generous tangle. The dashi broth of the hot udon has a very light and clean taste but one has to dig in before the udon loses its springy texture. 

As for the cold udon, there are two types of tare (dipping sauces), shoyu and sesame, that are both equally delicious. Blended with additional nut paste, the sesame tare is richer and more intense than bottled sauces. 

Other worthy dishes to try is the Kakiage udon that is available as a weekday lunch set for $13.90. The silky smooth and delicate qualities of the udon shone through this chilled refreshing dish that was perfect for the local weather. I prefer the kakiage to be served more generously like the usual pancake-shaped fritters in most noodle joints and not in scattering morsels here.

Overall, the food is satisfying and the number of options are more varied that you expect from a udon joint. The Matsuzaka Beef Nabe Rice Set ($34.80) was a hearty pot of sweet sukiyaki broth simmered with enoki, leeks, mushrooms and slithering torokoten (agar) noodles. 

There's nothing to dispute about the deliciousness of the beef with the beautiful marbling of fats. Do consider topping up $6 for the Inaniwa Udon because rice alone might not be sufficient to go with the dangerously tasty broth. It's that irresistible.  

Come now to 8th January and you can catch the Toshikoshi Udon ($13.80), which refers to the udon eaten on the day before the new year starts.  Available either in hot or cold version, this Toshikoshi Udon is a limited time collaboration with Sabar, a grilled mackerel specialty restaurant located in the same Japan Food Town. 

I'm already eyeing at the tororo udon, soymilk tsuke udon and even red curry udon for my next visit. Whether you’re hard-core noodle fan or more of a recreational slurper, you will find they slip down a treat.

Happy 2017! 明けましておめでとうございます！

This is an invited tasting

Inaniwa Yosuke @ Japan Food Town
4F Wisma Atria
435 Orchard Rd
Singapore 238877
Daily 11:00AM - 3:00PM, 5:15PM - 10:00PM
https://www.facebook.com/inaniwa.sg/

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黄金の塩らぁ麺 Due Italian: Michelin Bib Gourmand Cheese Ramen in Tokyo

No, it's not some Angmoh cooking up some ramen. It's Japanese ramen with an Italian twist. Think ramen in cheese broth with Parma ham. Something like soup pasta but the broth is thinner and not overwhelmingly rich. This Fromage Ramen is the signature creation of Due Italian, a little red ramen-ya that has been awarded Michelin Bib gourmand for 2 consecutive years. 

Chef-owner Ishizuka was born in Italy and opened up to 6 Italian restaurants in Tokyo at one point in time. Business took a downward turn due to economy recession but he met Sato Minoru san, the founder of famous ramen chain "支那そばや" and learnt the ropes from him. With the aim of serving healthier ramen, he created his signature "Golden Shio Ramen" (黄金の塩らぁ麺) that boasted a special broth made with a golden formula of Nagoya chicken bones, scallop, konbu etc. When I first stepped into his little red shop in Ichigaya, I thought I entered a small Chinese noodle house, not a typical hole-in-the-wall ramen ya. The only thing that reminded one that it is a ramen shop is the self-order vending machine. Nonetheless, it felt more welcoming than a ramen-ya and no wonder 80% of the customers are ladies. 

The basic Fromage noodle (980 yen) was an interesting dish served with two globules of cheese. Parma ham can be added for 200 yen and I think anyone should do so because it imparted more bite and flavor to the dish. Once stirred with chopsticks, the cheese disintegrated rapidly under the heat and turned the soup creamy white. Yet it wasn't as thick nor rich like a carbonara but more like a cheese-flavored milky chicken broth that was light and tasty. 

Add the beauty Genmai rice served towards the end into the remaining soup and you'll get somewhat watery porridge which they call "risotto". 
On the other hand, the Golden Shio Ramen (880 yen) tasted quite flat and pedestrian. I was expecting more from this bowl but there was nothing much to shout about except for the tender Matsuzaka charsiu. The soup was clear and significantly less oily than average ramen, though those who are used to rich heavy flavors will find that this lacked the kick. 

One thing I like is the flexibility to change the usual noodles to zero-calorie konnyakyu noodles for extra 100 yen. In fact, the texture was almost the same. 

Overall, the concept of a healthy Italian style ramen sounds pretty attractive but I'm uncertain if it is worthy of a bib gourmand. I'll look elsewhere for a more satisfying ramen experience. 

Due Italian 黄金の塩らぁ麺
〒102-0074 Tōkyō-to, Chiyoda-ku, Kudanminami, 4 Chome−4−5−11
Mon-Fri 11am-4pm/5pm-10pm
Sat 11am-10pm
Sun/PH 11am-9pm
http://www.dueitalian.jp

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Birds of a Feather @ Amoy Street : Creative Contemporary Sichuan Cusine

As the saying goes, "Birds of the same feathers flock together", Birds of A Feather is a contemporary Sichuan all-day dining place where people of like mind, values and tastes congregate over good food and drinks as many times as they wish. Like a "third place" or another sanctuary nest to enjoy a moment of peace animated by the greens, beautiful Northern Chinese timber and overhead lamps "clouds". 

Opened by the same owners of successful cafe chain, 良木缘 Good Wood Coffee in Chengdu, Birds of a Feather offers modern Western food with an ostensible Sichuan influence. For instance, the Tofu Burger with Mapo meat sauce $22 is an oriental take on the western burger with a light and crisp tofu pattie in between Chinese Mantou. The overall dish leaned toward the light, healthy spectrum--a far cry from the typically gravy-laden Chinese dish but a more liberal dressing of the delicious meat sauce would be ideal.  

I prefer the Oriental Bolognese ($20), a scrumptious plate of angel hair pasta tossed in savoury pork ragout and Sakura Ebi.  It's a truly successful re-interpretation of the Zha Jiang Mian, but I would top up $2 for the spicy version when I come back next time. 

Besides the pasta, another favourite was the Crispy Panini with Pork Belly. As the name suggests, the crust is superbly crunchy but not tough. Once you sink your teeth into those wicked layers, you get a bastion of juicy flavors oozing from the Sichuan pork belly, grilled cheese and pickled cabbage. This is one great inspired dish not to be missed for lunch or dinner. Hot & Sour Chazuke ($28), a Sino-Japanese inspired dish of spicy pickled mustard broth, charcoal grilled Barramundi and mentaiko. The ensemble of flavors around the Niigata rice was just as vibrant as its colors.

As with any restaurants in China especially in the Sichuan province, there's bound to be an array of 小菜 to choose from. Here, there's the "Small Plates" section where one can find truly excellent bites such as Crispy Gyoza with Truffle Soy Vinegrette  ($16), Crispy Pork Trotters in a Bag ($12/5pcs), and the Fried Calamari with Yuzu Tartar Sauce ($19).

If you are looking for that tingling, numbing sensation, opt for the Fortune Skewer in Sze Chuan Pepper Broth ($19) that comes with Japanese noodles. It's like Harry Potter's Candies where each skewer is of an ingredients.But the highlight was the piquant and robust broth which I couldn't resist slurping till the final drip.

Those familiar with Sichuan cuisine will know that 辣子鸡 is a must-have dish and I was satisfied with the version here known as "Find your chicken in the chillies" $16. Although it didn't make me sweat out, the crisp tender chicken pops offered a good kick without being greasy. Just stay clear of the bright red chillies if you don't want to end up with a prolonged numbness on your tongue. 

Desserts were no less delicious than the mains starting from the refreshing East-meet-West Poached Pear with Longans, white fungus and orange peel ($12). First impression counts and it was love at first sight for this blossoming pear  taking center stage in this dessert.  It's as light as those Cantonese 糖水 but forged a stronger presence with the bittersweet citrus caramel ice cream and gentle citrus perfumes from the orange peel.

The Feathers Cheesecake ($9) is just as feathery light as its name while the Deep Fried Glutinuous Rice Cake with Okinawan Syrup ($12) took me by surprise with an incredible soft texture beneath the browned surface, nothing of those chewy or rubbery rice cakes that I usually come across in other Chinese restaurants. 

While fusion can often be a confusion, none of the dishes I've tried land into this situation 

From the design to the food, everything here is very well-strategized and creatively pieced together. Across the mains I've tried, the spice levels are generally well-moderated without any major compromise in flavours. With so many new restaurants and cafes opening up these days, this place is definitely one of the best places I've dine in 2016.

Birds of a Feather

113 Amoy Street Singapore 069935 Tel: (65) 6221 7449  

Nov 2016

Mon-Sat 10am-11.45pm 

Sun 10am-6pm 

Dec 2016 onwards 

Mon-Sun 10am-11.45pm 

FB: birdsofafeathersg

Instagram @birdsofafeathersg

 

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Suzette @ Esplanade : Picnic by the Bays

I never imagine myself to do picnics in the hot, humid weathers like Singapore. But after experiencing a uniquely #SuzetteSG picnic at Esplanade by the Bays, I think I'm a convert now.

Suzette, the younger sister of Lola's Cafe, is the latest dessert bar in town that offers desserts and drinks with a touch of playfulness. "Playful" is the word here because you get rather unconventional pairings of flavors like Matcha and Mango or even a white chocolate durian tart inspired by the Esplanade architecture.

The cakes belonged to those dense buttercream Victorian-style cakes which I'm not a fan of. However, I highly recommend the tarts as the pastry shell was thin and crisp as they should be.

The Black Sesame Tart with Matcha Cookies Shavings ($6) might not be aesthetically attractive but the gooey and rich black sesame cream within would leave a lasting delicious imprint on your taste memory.

From 5th Nov onwards, they will launch a weekend brunch and takeaway picnic concept which brings cafe dining to another whole new dimension. Pay a deposit of $50 for the picnic basket and you can bring it anywhere around the Marina Bay to enjoy outdoor dining with your loved ones.

Highlights of the menu include Cold Angel Hair Pasta with Seared Salmon ($18) that is fit for any weather. Tossed in a light dressing of miso, furikake and vinegar, the springy pasta provided a refreshing vibe that didn't make me feel sluggish unlike most carbs. This is served with a generous hunk of salmon that is sous vide at 59 degrees before finishing with a caramelized tan in a quick sear.

Another must try is the French Toast ($16) that was well-soaked in maple milk before being brûléed to a nice golden crisp. It turned out less cumbersome to eat than I had imagined for a picnic and its appropriately soft and eggy interior was perfect for mopping up the melting vanilla ice cream. Yes, the ice cream survived through the picnic despite the photo-taking time. This dish got even better with the chewy bacon and bananas spiced with masala chai.

If French Toast works so well already, I guess putting a Crepe Suzette on the picnic brunch isn't a bad idea right? 

Suzette

8 Raffles Avenue #01-13 Esplanade Mall. Singapore 039802

Tue – Thu: 3pm – 10.30pm
Fri & Sat: 3pm – 11.30pm
Sun: 3pm – 10.30pm

https://www.facebook.com/suzettesg/

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