Friday, March 16, 2018

Ginza Kamo Soba Kyudaime Keisuke, Holland Village

If a word were to be used to describe Keisuke Takeda, ‘prolific’ would be apt. To date, Takeda-san has 13 ramen-ya (according to his site) in Japan. Deep down south on our sunny shores; within a span of 8 years, 8 has been set up. More exhaustively, that doesn’t yet include his sake bar Takeda Shoten, the hamburg focused Teppanyaki Hamburg Nihonbashi Keisuke Bettei, Ramen Keisuke Gyoza King and the tendon shop Tendon Ginza Itsuki.

Be that as it may, Keisuke’s ramen may not be everyone’s bowl of noodles cup of tea. Undeniably, the efforts and branding of his group speaks for itself. This is the new kamo ramen shop Ginza Kamo Soba Kyudaime Keisuke at Holland Village (16A Lorong Mambong, tel : +65 6463 4148).

I got myself an upsized tsukemen. Order chit wrote kae which I presume means kaedama. I always had the impression that kaedama was additional serving or noodles and not specifically referring to a larger portion. Additional slices of duck goes at $3 per slice. Ouch!

I read that they use Irish ducks. I'm not sure what adjective I should be using for those ducks here. Bland perhaps? It's not what locals would expect out of the more flavoursome roasted or even braised variety as this had significantly less flavour. Significantly. Texture was tender and chewy. Kinda like their thick noodles. Ajitama lacked a little of the shoyu flavour I was expecting. 

What was outstanding was the broth. They had managed to coax a noticeable amount of that duck flavour (some would call it gaminess) into that rich creamy dipping broth. I thought it was nice.

Just make sure that you're really hungry if you want to upsize. In the words of certain circles of the ramen blogosphere - I crushed it.

And then washed it down with some sakura Cola which actually had flavour unlike their green tea or wasabi flavoured bottles.

Thursday, March 15, 2018

Chicken rice from 303 Jurong East Street 32

I've eaten at this stall (coffeeshop in Blk 303 Jurong East Street 32) a couple of times previously. It's a as local as it gets shop selling the usual gamut of meats including roasted/boiled chicken, roasted/braised duck, roasted pork belly, char siew, some bird offal and braised eggs. Here's a lunch of white chicken thigh (鸡尾), duck breast meat and egg. Pretty decent stuff, greasy but not overly so. The chilli here is mild though and slightly garlic-y. Speaking of 鸡尾, that's the thigh isn't it? Why do some people think it's the tail?

Monday, March 12, 2018

Revisiting Pastaria Abate

Though I've only been been here a second time, I found it odd that for such a small family run establishment, I've never seen the owners around. Maybe they're shy and hiding in the kitchen but I'm getting the impression that the staff are quite left to their own devices. 

The weekend crowd looked a little forlorn.

Still they did a pretty tasty porcini ravioli (aren't these tortellini?). That brown butter sauce sure made the pasta a whole lot tastier. Great with a few grinds of black pepper.  By the way, that $2 upsize option doesn't apply for this.

Here's their meatball and marinara sauce with angel hair. Not a fan of the sauce. It tasted a little tart like concentrate. I'm sure it was because that reminded me of those jarred pizza sauces I ate too much when I was younger. The meatball was tender and dense, not too tight but I felt would have been nicer if there was a little more fat for flavour.

The last time I ordered chicken in an Italian place was years ago. That was probably the first time and it was amazing. This pollo toscano of theirs was....ordinary for the laziness of a better description. While it wasn't bad, I didn't take to the flavours.

Panna cotta was dense and creamy. It's not the light and wobbly variety and it wasn't too bad with the cherry....erm gastrique? Liked those cherries.

The tiramisu was edible. It's lightweight on the ingredients with a low mascarpone to lady's finger ratio that hadn't gone through what was in my opinion, thorough soaking. No alcohol in this one but I kinda already saw that coming.

Sunday, March 11, 2018

Sakura ramen from Ippudo

Ippudo has a sakura ramen for the spring season. It didn't quite look as pretty as the picture they put up on their social media but I suppose it was close. What I was disappointed with was the flavour which was nothing much like the expectations ingredients that they have put into it. A poorly thought out bowl if you asked me.

In the end, what came through was just the takana and mentaiko. I'm not sure why they had bothered with the sakura denbu though. I'm pretty sure that based on the tiny amount that they had sprinkled on for aesthetics, they would know that none of it would be registered. On the bright side, they have a salmon katsu on menu that was actually pretty good. Breaded, fried and rare on the inside!

Saturday, March 10, 2018

Revisiting Kra Pow Thai Restaurant

If it wasn't obvious the last time round that we enjoyed the food at Kra Pow Thai Restaurant, here's us coming back. While the dishes aren't the same as what one can get in Bangkok, they were also not so far off.

Their pad krapow moo was pretty solid by the way. Savoury, spicy and comforting minced pork with chopped beans and chilli with rice that was comforting as all pad krapow should be.

Got a plate of their seafood pad kee mao this time round. Though I cannot be sure, I thought this was a better flavour than the pork rendition from the previous round. In any case, both were delicious. While it cannot be seen on this photo, there was actually a chunk of fish in there.

I recall mentioning that their stir fried kailan was a nicely done dish. I still stand by that statement.

Some fried squid tentacles were also ordered. They were just regular fried squid tentacles and I'm pretty sure that something similar can be found elsewhere.

For some reasons, the yum woon sen was the last dish to arrive. It was also pleasantly warm for a salad. There was a nice lime-y flavour together with the fish sauce with textures going on. The only things I thought would have improved it was some crushed peanuts and some mint leaves. 

Friday, March 09, 2018

Wasabi Kit Kat

Picked up one of these from a shop that sold some Japanese confectionary down at Tanjong Pagar Centre. I kinda had some idea what to expect but I was still curious anyway.

The flavour if anyone was wondering was mild. I did secretly hope it was stronger. It tasted like creamy Kit Kat with just that bit of wasabi that you could tell it was there. No horseradish tolerance necessary.