Wednesday, February 22, 2017

SBCD Korean Tofu House, Tanjong Pagar Centre

These sundubu jigae shop (#B1-01,02 Tanjong Pagar Centre, 7 Wallich Street, tel : +65 6386 6441) claims to be a tofu soup specialist. Personally I didn't think there was much to write home about. This option with beef and intestines had really chewy intestines and no discernible beefy flavour. Those tofu in the broth were also crumbly and soft, none of that tofu flavour I was looking forward to. Maybe it's just not for me.

Monday, February 20, 2017

Brunch at Lolla

Lollapalooza has sadly been shuttered. But its progenitor, if you would, Lolla which has taken root long before in Ann Siang still perseveres with brunch on Sundays. 

We started with their sea urchin pudding. The very same one that had previously launched a thousand ships Instagrams. If anyone's wondering, it's still good. Sugar, squid ink and egg yolk which forms that obsidian custard base and very decent quality uni.

There's toast with peaches and foie gras. Those peaches look and taste familiar. Like a particular jarred variety that I've once bought at a store in Serangoon Gardens. The sweet fruit, the fatty liver and the toasted bread make great friends.

As it happened at this point, the munching got punctuated by a glass of flavoursome cashew nut milk.

Off the daily specials, thick cut bacon with burrata and chocolate soil. Granted that the chocolate soil was probably not just chocolate and would benefit from more generosity considering how much burrata it had to pair against - chocolate cheese and bacon sound good don't it?

Three slivers of nicely charred lamb tenders with yoghurt, pine nuts and carrots. Nice.

The last thing we ordered was unfortunately the only thing that was somewhat disappointing. It's a beef tongue hash. What we didn't agree with was the treatment of the tongue. Braised and pulled and then fried, it ended up stringy with none of its associated textures. This tasted like hydrated beef jerky. Cubed ox tongue would have definitely made better hash and honestly, we thought this was not well thought out.

Sunday, February 19, 2017

Ocean Curry Fish Head, Telok Ayer Street

This trip certainly explains why there is usually so many people packed into this coffeeshop (181 Telok Ayer Street, tel : +65 6324 9226) during lunch hours. The fish head curry was delicious that I was drinking it while the quality of the fish head that they used was good. In fact, the quality of the cooked food like that salted yolk sauce shrimps or sweet and sour pork were a couple of notch better than most of the economic rice stalls around. No qualms revisiting even though they're a little pricier than most.

Saturday, February 18, 2017

PerBacco continues to impress

I suppose that when I say that PerBacco continues to impress, I had also meant that its chef Marco Fregnon continues to impress. Through the cooking in the restaurant, no less. We haven't been back in a bit and a new rotation of the menu has come in.

There were very good looking oysters going for $1.50 each that night. Loaded with minerality and brine.

Followed by little cubes of breaded spicy crab croquette. Those little blobs on top of the croquettes are suppose to be tuna sauce.

PerBacco has of recent introduced half portions for their primi piatti.

This was a chilled spinach tagliolino, sometimes referred to as chittara, with crustacean-y sweet Mazara prawns, spinach and Caviar d'Aquitaine. This was awesome. Flavours were light and meant to pair with the sweetness of the prawns allowing their natural flavours to come through. I have got to return for a full portion another time.

Could you tell that this was spaghetti in a black truffle emulsion? Because it was. An eggy and buttery black truffle emulsion with fresh sea urchin. Am definitely coming back for a full plate of this again. 

Delicious Amarone risotto with a piece of nicely browned foie gras. What made this amazing was the translucent bits of caramelized onions which added a pleasant sweetness to the rich wine flavoured rice. Signore Marco Fregnon is quietly outdoing himself and everyone else.

We had lamb with aged balsamic sauce. Good lamb like we've always had here and since we graduated from fork and knife into fingers as we ate - it was finger licking good as well.

Dessert was apple cake. Freshly made and piping hot, it was very good.

The standards of their hazelnut panna cotta have fortunately not declined. The rich cream and those perfectly toasted hazelnut brittles have totally prevailed every time we've had one.

Friday, February 17, 2017

Ah Yat Kitchen, Capitol Piazza

This was supposed to be a Kaiserhaus lunch. We ended up at Ah Yat Kitchen (#B1-20/27 Capitol Piazza, 13 Stamford Road) because it seemed that they are no longer in operation. From appearances, they were closed for good. #disappointed

Well, the food at Ah Yat was better than we had thought though. Their slices of duck breast were moist and tender and the gravy was actually not just another unidentifiable brown starch substance. Pan fried radish cake was quite tasty, siew mai was competent if not outstanding and the same could be said for their har gow. This wouldn't be the first place that I'd pick or specially head to for dim sum and roasts meats but I wouldn't mind if I had to eat here again.