S$4 piccolo latte
after our energizing morning walk up & down bukit timah hill, we went to tiong hoe at stirling road for a cuppa on 19.2.2018. ^^
S$4 piccolo latte
we ordered a $4 piccolo latte ..smaller cup same amount of coffee
👍 good flavours & silky smooth! 🙂
we gave the $2 as tip into the box & owner served us 2 1/2cup free sample of pourover black coffee..
great experience
c.h.e.f andy
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Tiong Hoe Specialty Coffee
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BTNR walk
with the CNY break, wife was free a few days this week.
we went for a morning walk up & down bukit timah hill @ BTNR on 19.2.2018. ^^
we were able to park right at the carpark a short walk to the visitor centre. this time we took just below 1 hr, with a few rest stops, at the huts & the summit.
we walked 3 times this week & one time the following week. 🙂
on the second time this week. we took 47mins up & down, basically a consistent 25mins up to the summit with a short rest at the hut. this time we could not find parking at hindhede road side so went over to park at courts & walked over the overhead bridge.
BTNR walk
pleasant walk as always…
BTNR walk
outdoor, in nature,
BTNR walk
among the woods…
BTNR walk
a relatively easy walk, easier than dragon’s back, and much shorter of course.
no comparison with bukhansan la! that was 7hrs & lots tougher…
BTNR walk
BTNR walk
serene, peaceful..
BTNR walk
soon we were at the turn to the paved main road.
BTNR walk
& after the usual long flight of steps, we arrived at the summit the tower & the stone marking the summit.
a very pleasant morning time together with wife, afterwards, we went for a cuppa at tiong hoe.
c.h.e.f andy
steamed 鲈鱼 stripe bass
my OPS bro WT brought back from shanghai & gave me a 1kg 鲈鱼 stripe bass. i decided to cook it on 15.2.2108. ^^
like the 桂鱼 mandarin fish i did previously, as i was not certain how fish the fish might be, i decided to steam the fish separately & pour away the juice,. always felt wasted, but what the hack right?
steamed 鲈鱼 stripe bass
i butterfly the fish & cut the sides.
i added sliced ginger to the fish & added 1 tbsp shaoxing wine, & a dash of sea salt.
steamed 鲈鱼 stripe bass
steamed for 8 minutes & discard the steaming juice.
steamed 鲈鱼 stripe bass
i then fried the ginger & chilli padi in a wok with 2 tbsp olive oil & 3tbsp light soy sauce.
steamed 鲈鱼 stripe bass
then i poured the sauce over the fish & placed the sliced ginger nicely with the cuts, and added some cut spring onions…
i must say the fish & preparation were excellent! fish texture was firm & a bit like cod actually, and very sweet without adding sugar. really i think this preparation is excellent & better than the quite expensive 鲥鱼 in shanghai (which cost like 1/2 fish for RMB360).
this one here, cheap & simple and very tasty, sweet, flavourful fish. quite prefect la!
c.h.e.f andy
pencai 盆菜
made a real full-size pencai 盆菜 first time successfully on 15.2.2018. ^^
braised pig trotters
there is the usual chicken feet, whole chicken leg, chinese dried scallops & also canned abalone juice that can be used as the stock base.
i decided this time to use braised pig trotters as i wanted the gelatinous 胶 stock base.
braised pig trotters
so just usual braising the trotters, about 1 hr sufficient as there is another 2hrs to braise the fish maws.
the belly pork was braised together for 2.5hrs, and set aside for the topping/layering.
added sea cucumber & fish maw
i used 11 ingredients for the layering-
1 cabbage
2 leek
3 braised pig trotters
4 braised fish maw
5 braised sea cucumber
6 braised belly pork
7 pan-fried chicken thighs
8 pan-seared scallops
9 small abalones
10 brocoli
11 prawns
added sea cucumber & fish maw
added the cabbage & leek to layer the bottom in a claypot, then the braised trotters
added the fish maws, and braised another 2hrs.
& add sea cucumber towards the end and braised for 15-30mins, then ready for layering & serving.
pencai 盆菜 topped up ingredients
i had the other ingredients ready – poached brocoli, pan-grilled chicken thigh, canned small abalones, steamed prawns, and the braised belly pork…many pencai 盆菜 included roast duck, roast pork & even poached chicken..i just used braised belly pork for convenience in preparation since i was braising the trotters.
pan-seared hokkaido scallops
and also pan-seared scallops..
topped up pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached broco
topped up pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli
i just topped up the claypot with the other ingredients – pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli..
my first attempt, so i did not want to add too expensive ingredients, also lazy to go buy them..anyway the stock base is to me most important. i can certainly try a lot of chicken feet plus whole chicken leg to give the sweetness & also the gelatinous texture/flavour of the stock.
for this time actually the stock was very good, just that ingredients like grilled chicken thigh, steamed prawns, even braised belly a bit ordinary…
i not very fascinated with pencai 盆菜 as a dish in any case. i had bought a 6pax one from tunglok like 6-7 years ago for like S$248 or thereabout & i thought it was really ordinary and miserly in ingredients, and totally not worth it. and i feel most important is first the taste of the stock, so a good braise; & second the texture of the various ingredients, if trotters, belly pork, fish maws & sea cucumbers done nicely they can be very tasty & enjoyable too.
my first attempt, perhaps nothing standing out for this dish, just a decent looking pencai 盆菜 & quite tasty dish la.^^
c.h.e.f andy
pumpkin salad
made a sumptuous, delightful chorizo lobster valentine dinner for wife this evening on 14.2.2018. ^^
4pax valentine dinner
our newly wed daughter asked if she & her hubby could join dinner. i told her to ask my wife. i knew what the answer would be.
Valentine Dinner Menu
we had 4-5 dishes this evening for 4pax-
1 pumpkin salad
2 pan-seared hokkaido
3 teriyaki cod
4 chorizo lobster
5 paella mixta
later after dinner, daughter & her hubby shared with us what they had for the last few valentine day dinners, like some edible tomato pasta, some other not so edible stuff, finally graduating to a nice instant noodles last year…ie hoping to get themselves invited next year…lol! ^^
pumpkin salad
i made a nice pumpkin salad, my wife’s recipe. australian butternut squash (20mins in oven), with rockets & cherry tomatoes in extra virgin olive oil, balsamic & some agave nectar. refreshing & tasty, simply excellent!
roasted miso cod & pan seared hokkaido scallops
roasted miso cod very good this evening, and nice, plump hokkaido scallops pan-seared… 🙂
roasted miso cod
firm, flaky, oily & flavourful, bits nicely charred, a whole dining experience, an excellent rendition of nobu miso cod! ^^
pan seared hokkaido scallops
the scallops were nicely pan-charred in a bit of gourmet butter, sea salt & black pepper. sweet, plump, tasty.
chorizo lobster
the highlight of the dinner was chorizo lobster.
i made a very good chorizo prawns, so it was just making a delightful tasting stock, with 12 slices of chorizo, whole bulb of browned garlic cloves in olive oil, sweet basil, white wine, intense chicken stock, and reduced to a very very tasty stock.
chorizo lobster
then added red pepper to add to the colours & taste, and lightly braised, steamed the lobster for few minutes so the right, bouncy texture, and just cooked. & then garnished with sweet basil.
a beauty to behold & an excellent tasting dish. ^^
paella mixta
paella mixta was very tasty with the intense stock, prawns, squid & pan-grilled chicken all added to the flavours for a very tasty dish.
paella mixta
paella mixta
still, looked nice enough, very tasty because of the stock, sotong were good, prawns were ok…
roasted miso cod
for the dinner preparation, basically just my nobu miso cod recipe.
pan seared hokkaido scallops
pan-seared hokkaido scallops with butter, seasalt, black pepper on a non-stick pan.
2 lobsters from phoon huat
2 small 370g frozen boston lobsters from phoon huat, cut in halves & pincers & legs shelled.
2 lobsters from phoon huat
small but enough for 4pax, 1/2 lobsters + pincers each…
cooking chorizo lobster
just braised (steamed in covered pan) lightly for few minutes will do.
paella mixta (80% done)
paella was 80% done, about 9mins in a 210degC oven..
basically olive oil, whole bulb of garlic cloves browned & softened, chorizo, 1/2 onion, whatever veg available (i used brocoli steams), a bit of salt, then added carnaroli rice to fry, then added intense chicken stock, boiled & place in oven with the green, red, yellow peppers on top. a bit of tumeric, 1/4tsp…
paella mixta (80% done)
nice to look at..
pan roasted chicken thigh
& i had browned chicken thighs to add.
paella mixta
when serving, add chicken stock, boil & reduce to cook the rice & cover the pan to steam the prawns & sotong.
c.h.e.f andy
$3 teochew street bakchormee
went with lwife & daughter for some meeting at mosque street..
after that decided to walk over to Chinatown food centre on 13.2.2018.^^
teochew street bakchormee
wife had S$3 teochew street bakchormee…
$3 teochew street bakchormee
it was ok…not quite like tai hwa or lai heng standard…vinegar, qq, chilli ok, ingredients ok, and only S$3.
about same standard as man yuan at toa payoh lor 8 food centre.
seafood fish head
daughter & i settled for fish beehoon.
S$3.50 fried fish beehon
daughter had S$3.50 fried fish beehoon…
S$4 fried fish head beehoon
& i had S$4 fried fish head beehoon..fish head boney not much meat..
soup was tasty enough, fried fish ok but no match for the fatty thai at beach road..
S$2 old amoy chendol
we decided to try the S$2 amoy chendol.
old amoy chendol
old amoy chendol
S$2 old amoy chendol
s$2 old amoy chendol was good standard, but cannot match four seasons at tpy lor 8 la! if i happen to be here, i will still take this..
c.h.e.f andy
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(1) Teochew Street Bakchormee
Address:
335 Smith St, Singapore 050335
(2) Amoy Chendol
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flat white
LKY & TKF came for T-rex bkt lunch today on 13.2.2108.^^
i added a bit of kongbak with mushrooms & fried kang kong. 🙂
today bkt ok, not among my best renditions like here = https://chefquak.com/…/13/best-prime-ribs-bakuteh-on-7feb2…/
after that we went to tiong hoe at stirling street for a nice cuppa
the flat white was excellent! the latte art & microfoam was perfect & made the coffee silky smooth, and flavoir of the coffee was simply wonderful.
you just have to walk past or be near the shop, and the wonferful coffee flavour wafted through the air, felt energised already la! ^^
pour over
pour over
LKY got the pour over.
i asked the barrista…they agreed the flavour of pour over is less intense, c/w the 15-20bar pressure machine, but it is pure, and clear fragrance…
tiong hoe specialty coffee
you can buy the specialty coffee beans.
the one the used for the regular latte, cappuccino, piccolo latter & flat white is about S$48/kg, still cheaper than the S$65 lavazza from culina!
tiong hoe specialty coffee
very nice ambience, relaxing, great aroma, quite perfect for conversation & chill! ^^
c.h.e.f andy
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Tiong Hoe Specialty Coffee
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yong tau fu
2 RI bros were meeting in chinatown, so they organised a 9pax lunch at xiu ji ikan bilis yong tau fu on 12.2.2018. ^^
this was CL’s favourite ytf stall. my favourite is hakka niang tou fu at circuit road food centre.
i had taken this couple times like 15-20 years ago when they were located ta the temporary hawker centre at outram park…i liked the yong tau fu here & also the tiong bahru yongtaufu at tiong poh road/eng hoon road corner coffeeshop…the ytf in both stalls were quite similar.
xiuji ikan bilis yongtaufu
the usual long queue about 15pax. probably about 20mins..
3 of us queued up to order 8 bowls dry (S$3 for 8 pieces) + beehoon ($0.50) + several bowls fish cake (S$0.80)…i wasn’t eating.
the ytf looked great, and the chilli too! all the friends enjoyed it….
QTC brought a friend to introduce to us. he is a burnt victim, recovering well with lots of help. it was good to see him!
c.h.e.f andy
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curry chicken & potatoes
made curry chicken & potatoes for teban gardens community breakfast this morning on 9.3.2018.^^
this my 55th friday breakfast community meal dish at teban gardens community service centre.
i first started doing a community meal dish for teban gardens CSC on 8.1.2016.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
curry chicken
curry chicken
i used about 2.5kg boneless chicken thigh from sheng shiong, defrost the evening before, cut, & drained in sieve in fridge overnight.
heng’s chicken curry sauce
this morning i got up at the usual 7am, seasoned chicken in fish sauce (2tbsp) and white pepper, fried curry leaves (from one stalk) in heng’s nonya curry paste.
curry chicken
curry chicken
then fried chicken in curry for about 8mins. no need to add water as there is a lot of liquids in the chicken, then added 200ml coconut milk. then i removed the chicken.
potatoes
cut 7-8 potatoes & cooked in the curry, about 8mins…
potatoes are just cooked (not overcooked) when it breaks when pressed against the wok or a chopstick pokes through with small resistance.
curry chicken & potatoes
then i added back the chicken.
curry chicken & potatoes
mixed together a bit, then off fire & transferred to aluminium carrier.
curry chicken & potatoes
curry chicken & potatoes
carrier was a bit full, so i dished out some curry chicken & potatoes, and kept for later.
curry chicken & potatoes
a lovely dish! curry was spicy & very flavourful, and chicken was very tender & tasty, though it was frozen chicken. & potatoes were done just right, not mushy & very tasty.
c.h.e.f andy
en chirashi don S$28
went with sis for 2pax chirashi don dinner at en sakaba on 11.2.2018. ^^
today was my second time here. was here a while ago with wife on 22.7.2017.
food here a bit temperamental, maybe depends on the day, freshness of sashimi etc…
anyway today’s chirashi don was excellent, but when i came afterwards couple weeks later, not as good!
beef tataki S$13
carpaccio was excellent too, nice tender beef and the slightly tangy ponzu dressing was perfect! again it was not as good when i returned with my wife 2 weeks afterwards..
grilled kurobuta collar S$12
grilled kurobuta was poor.
grilled kurobuta collar S$12
meat itself was ok, marbled & flavourful, but overall not great, dry, overcooked i thought…
en chirashi don S$28
chirashi don the best!
anago was really really good, and unagi too!
aka ebi good, almost the size like botan ebi! crab claw was sweet, there was a good blob of uni & sashimi all fresh & sweet.
en chirashi don S$28
this would rank as the best chirashi don i had for S$28!
again, when i was back with wife 2 weeks later, not as good, sashimi not as fresh, uni serving like 1/2. crab claws, anago & unagi all still as good!
still like the place, will go back again!
c.h.e.f andy
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braised belly pork & chinese mushrooms
made a braised belly pork with chinese mushrooms for teban gardens community breakfast this morning on 2.3.2018.^^
this my 54th friday breakfast community meal dish at teban gardens community service centre.
i first started doing a community meal dish for teban gardens CSC on 8.1.2016.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
braised belly pork & chinese mushrooms
i used just >2kg belly pork (about S$20) & about 90 pieces chinese mushrooms (2packets – i bought 3packets for S$10)
2 kg was too much belly pork to cook in slow cooker (which is my preferred method to get a tender crystalline texture)…
so i cooked the pork with one bulb garlic & braising sauce for 15mins. then transferred to covered pot, adding water to cover the pork fully, & put in 95degC oven for 6hrs to get the tender crystalline texture..
removed pork & transferred the braising sauce to a wok & cooked the chinese mushrooms & reduced the sauce to very flavourful gravy. add water as required…braised mushrooms for 2-3hrs…covered the belly pork with the mushroom & sauce.
braised belly pork
all these i did the evening before.
got up this morning at 7am. removed the pork & cut in small pieces.
braised belly pork
the pork looked perfect outside!
braised belly pork
& even more brautiful crystalline texture inside.
braised belly pork
i arranged the cut pieces in the aluminium tray for transport.
braised belly pork
could feel the wonderful texture when cutting, no fraying, no sinewy, and not much resistance to the cut ie very tender…
braised belly pork
filled up the tray, all these while mushrooms & sauce were heating up to boil…
braised belly pork & chinese mushrooms
transferred the piping hot mushrooms & sauced over the belly pork.
braised belly pork & chinese mushrooms
i tasted the mushrooms & the pork. both well infused with the tasty braise, and belly pork was tender & tasty!
an excellent dish for the residents at teban gardens…
c.h.e.f andy
braised chicken thighs & mushrooms
made a braised chicken with chinese mushrooms for teban gardens community breakfast this morning on 23.2.2018.^^
this my 53rd friday breakfast community meal dish at teban gardens community service centre.
i first started doing a community meal dish for teban gardens CSC on 8.1.2016.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
braised mushrooms
this time I lazy. braised whole as chicken thigh steak last evening..means one entire boneless thigh slab not cut..
(usually i cut the chicken into pieces & cook in the morning..)
i braised the chicken thigh the usual preparation – fried cinnamon stick, star anise, cloves, bay leaves & whole bulb garlic cloves in oil till fragrant, added chicken thighs, then added tai hua braising sauce.
then took out the chicken thighs, and boiled 2 packets of chinese mushrooms (maybe 40pieces/packet) in the braise. added water & braise the mushrooms for 1-2hrs till well infused with the braise & tender.
braised chicken thighs
braised chicken thighs & mushrooms
there were 11 large chicken thighs, which i cut into 10-12 pieces each.
braised chicken thighs & mushrooms
not a bad method actually as chicken steak very easy & fast to cut…
mushrooms no problem of overcooking so after bringing mushroom braise to boil just dump cut chicken pieces, cover & warm up..
braised chicken thighs & mushrooms
chicken has the look of cold cut chicken but was tender & both chicken & mushrooms well infused with the braise….
braised chicken thighs & mushrooms
stir-fry a little on high fire, then cover & let it heat up the chicken.
braised chicken thighs & mushrooms
then transfer to aluminum carrier for transport.
lohei
lohei
today is 8th day of CNY.
the teban gardens staff came early at 6am to prepare the lohei for the residents.
lohei
the staff made their own lohei with the shredded veg ingredients & arranged like a dog with tail even!
after breakfast, the staff organised the residents to have the lohei celebrations. 🙂
c.h.e.f andy
OPS Bros + WW & WQ
made 6pax homecooked dinner with WM, WT, WW & WQ this evening on 9.2.2018. ^^
WW is living in shenzhen 8 yrs now, and the last time we visited HK & SZ on 10-14sep2017 he was the one who met us at shenzhen luohu & brought us around. WQ is WT’s second son studying in tokyo & returning singapore for CNY holidays.
we had-
1 claypot rice
2 spicy black bean sauce song fish head 豆豉松鱼头
3 hong steamed red garoupa 港蒸松鱼头
4 braised hock 香卤元蹄
5 tofu prawns 豆腐虾
6 fried brocoloi 炒芥蓝花
claypot rice
claypot rice was the usual great flavours…
braised hock 卤元蹄
braised hock 卤元蹄 was tender & flavourful.
braised hock 卤元蹄
i actually had trotters too, but when serving, the serving bowl tilted over, and i dropped the trotters. so threw them away. sayang!
usual HK steamed red garoupa 港蒸红斑
usual HK steamed red garoupa 港蒸红斑
HK steamed red garoupa 港蒸红斑 so easy to do & everyone always wonder at how fragrant in smell & taste the top quality light soy sauce delivers.
song fish head 松鱼头
song fish head 松鱼头
the spicy black bean sauce this evening was very good. all my friends commented. much better that what i made recently for 7pax OPS Bros dinner on 25.1.2018.
tofu prawns
tofu prawns was ok. tofu well infused. prawns texture perfect, bouncy, fresh & sweet. very tasty stock.
garlic fried brocoli
WT did the brocoli while i took photos of the other dishes.
after dinner WM helped me with the dishes…
WT brought cut fruits, WM brought box of korean pears, HC brought durian love letters & pineapple tarts.
we had a wonderful evening & great fellowship.
c.h.e.f andy
RI friends 10pax tapas + pasta home dinner
had a fun, delightful spanish tapas + pasta evening with my RI buddies on 5.2.2018. ^^ it was good to s OCH, now resident in california, who was visiting his parents over CNY.
i made 10 dishes.
Tapas
1 pumpkin salad
2 tortilla-spanish omelette
3 nobu miso cod
4 teriyaki salmon belly
5 miso belly pork
6 red wine pork ribs
7 chorizo prawns
8 grilled vegetablesPasta
9 seafood “fiduea”
10 paella mixta
11 harold’s orange chocolate chip cake🎂
HCK brought spanish red wine
HCK, a good friend during my sec1/2 days, now infrequent guest to my dinners, brought a nice spanish wine…
#1 – pumpkin salad
the first dish was a pumpkin salad. i prepared the aussie butternut squash the evning before, 20mins in 250degC oven, just the right texture, and marinated with extra virgin olive oil, balsamic & honey (didn’ have agave nectar)
i bought rockets from giant but they looked not fresh after spinning(to dry after wash), so aunty Bes got some rockets from my own pot. i added the cherry tomatoes & rockets when serving & added sea salt, oliv oil etc to taste..
#1 – pumpkin salad
a wonderful salad, great colours & a beauty to look at.
#1 – pumpkin salad
& great taste with the olive oil & honey.
#2 – tortilla (spanish omelette) + tamago (jap rolled egg omelette)
i did my usual tortilla or spanish omelette.
#2 – tortilla (spanish omelette)
simple & good, nice combination of potatoes, onions & egg.
#2 – tamago (jap rolled egg omelette)
i made a jap tamago rolled egg just as a counterpoint…always good..
tapas dishes
nobu miso cod & teriyaki salmon belly
nobu miso cod & teriyaki salmon belly
and nobu miso cod & teriyaki salmon belly ..
#3 – nobu miso cod
both are nice..some friends would like the cod better, some the salmon.
#4 – teriyaki salmon belly
& i served with dill, also form my garden…
#5 red wine pork ribs & #6 miso belly pork
for meats, i made red wine pork ribs & miso belly pork.
both were slow braised in 95degC oven for 6hrs. the red wine pork ribs ad a great marinade. the ribs were ok tender (can be better) and quite excellent with the marinade. TW thought the belly pork was more tender but he tasted the ribs again with the marinade & liked it too.
#6 – miso belly pork
the miso belly pork was flamed just before serving & very tender..& very nicely miso flavoured.
#7 – roasted vegetables
& i had grilled vegetables – potatoes, brocoli, sweet corn, green & red peppers. a nice balance to the meat dishes.
#8 – chorizo prawns
TC was delayed as he had to be at the airport to see of some foreign worker who he had attended to. he arrived about 8.15pm.
we kept the tapas items on a plate for him, and went as plan with the hot tapas & pasta when he arrived.
chorizo prawns had really wonderful tasty chorizo flavours, and the prawns were done just right, fresh, bouncy, sweet.
#9 – paella mixta
the paella mixta was wonderful this evening, and such a beauty to the eye too.
paella was 80% done. when ready to serve, i added more chicken/prawn stock to cover the rice, then high fire to boil & low fire to cook the rice. then i added the marinated prawns & covered, and next the sotong & covered. so the prawns & sotong were steamed as the paella cooked. lastly added the pan-grilled chicken thigh as topping & garnished with coriander.
then serve! voila!
#9 – paella mixta
very tasty, flavourful paella. everything is in the stock!
#9 – paella mixta
paella texture was just right, al dente not mushy…prawns & sotong texture also perfect. chicken thigh was tasty if ordinary..
#10 seafood ‘fiduea’
& my last dish, a seafood “fiduea”. again it was the stock that did wonders…
very very tasty, flavourful fiduea, though i used broken up angelhair as proxy.
it looked like beehoon, but of course pasta has that special al dente texture & bite, not the soft beehoon texture..
rojak
LCM brought nice rojak, 2 packets x $6, with sauce in separate packets. nice rojak.
HT’s orange chocolate chip cake
& HT made a nice orange chocolate chip cake..
Hs orange chocolate chip cake
liked the cake.
after dinner, TW gave a useful short talk on yield investing, as we enjoyed HT’s cake 7 the strawberries LCH brought.
it was a wonderful evening with good friends. HT was at my place first time, OCH was visiting from california & HCK was infrequent at my dinners, so a great time to catch up with them as well.
c.h.e.f andy
S$15 lunch bento at anzu
had a wonderful 2pax bento lunch with godsis at anze, japan food town level 4 wisma atria on 9.2.2018. ^^
meimei doesn’t take sashimi much. last time we had yakiniku at heijoen so we thought we have something different this time.
the dainty bentos are not really my preferred dishes, but this one only S$15 & i don’t really mind tonkatsu (breaded pork) as a main..
the set turned out to be quite delicious & good combo of dishes…meimei was very happy with the meal..
nice salad
the salad was actually quite nice with the dressing. it was just shredded cabbage & some pickled radish..
nice salad
the pickled radish was very good, and went perfectly with the salad. i tried the yuzu dressing (good), the pepper cream dressing (even better) and also the sweet tonkatsu sauce (quite ok)..
S$15 lunch bento at anzu
there was chawamushi, miso soup, seaweed, cold soba, pumpkin, tamago (very good, better than my own for sure), and a very good fish kakiage…
S$15 lunch bento at anzu
my preference still sashimi don & beef but this bento was very ok for me, and for just S$15 + 10% no GST.
after lunch meimei bought kopi at toast masters…nice lunch & chat with godsis.
c.h.e.f andy
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Anzu
Address:
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prime ribs bakuteh
so there were 6 large meaty ribs left in the chiller, i would say easily 600g+.
today i decided to cook bakuteh on 4.2.2018. ^^
one OPS friend used to joke T-rex bkt!
of course the ribs already cut in 1/2, otherwise its even larger…what is important thought is the meaty ribs with layer of fat that makes it very tasty & heavenly sinful…what am i saying???
prime ribs bakuteh
making bakuteh is like next to effortless…
1 packet ilc bkt sachet. 1kg pork ribs..today about 600 – 700g..a bulb of garlic cloves. & that’s it. boil for 50mins.
prime ribs bakuteh
the bakuteh was absolutely delicious, for all the reasons i mentioned – meaty, layer of fat flavouring the meat, though tender texture with bounce in the bite.
prime ribs bakuteh
prime ribs bakuteh
totally better than sin ming road bkt…ribs were better, soup much, much better la…
prime ribs bakuteh
now see also lau nua!
c.h.e.f andy
WM & me
my OPS bro WM has been waxing lyrical about this fried fish head noodles & thai wanton mee at beach road. so this morning we decided to meet for makan there at 10.30am on 4.2.2018.
S$5 fish belly noodles soup
like early time for me & no customers but they said they sold out the fish head.
deep-fried fish head can be very nice but often they are boney & no much meat, so i don’t miss it much unless i know it is good…
S$5 fish belly noodles soup
this fish belly soup as it turned out was very good! nice batter, fresh fish & thick cut about 6+1smaller pieces.
the broth was so very tasty, lots of ooomph! & the noodles were really interesting, lite a very tasty yeemeen perhaps al dente??? anyway very nice la & not common like the thick bee hoon (which also nice, i like).
fish head & fish belly noodles stall
not sure the name of this fish noodles stall…they also served tomyam fish noodles so maybe it’s the same owner as fatty thai…
fish noodles soup stall
like this fish noodles best this morning…
S$4 thai wanton noodles
the thai wanton noodles was also good…
S$4 thai wanton noodles
it looked no different from our wanton noodles…there were 2 crispy & 2soup wanton…the char siew was better, more flavourful than most wanton mee..& they gave lots of vegetables & lar pok (crispy lard)..
& the special was some spicy thai chilli powder..it looked a small teaspoonful, but it did add a subtle quite wonderful flavour to the noodles..maybe can get this powder & do at home..
thai wanton noodles
very enjoyable bowl of goodness..
fetty thai wanton noodles
i would take this again.
S$3 char kuay teow
since we were there, decided to share a S$3 char kuay teow..
it was good too, not exceptional, completely competent..
S$3 char kuay teow
enjoyed it too..
he ji 和记
a great outing this morning, like brunch just enjoying a few noodle dishes together & chatting & sharing.
c.h.e.f andy
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daily
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(closed sunday, monday till 8pm)
roasted saba 烧鲭鱼
had some vinegared sushi rice leftover fro the 4pax OPS homecooked donburi dinner on 1.2.2108.
& some long unused cheap frozen saba in the freezer.
saba is fishy & oily fish so actually very flavourful…difficult to eat w/o rice.
i cleaned & washed the fish thoroughly with salt & pat dry with kitchen towels. i decided to roast it in the oven instead of pan-fry as it gave a dryer less oily (outside) texture, more like what you get in japan…so 10mins in 250degC oven.
roasted saba 烧鲭鱼
came out quite perfect actually.
saba was very “pang” flavourful becos of the oil & not fishy…would still be fishy for wife but for me very the ok…
saba don 烧鲭鱼丼
& of course quite perrrrfect with the vinegared sushi rice.
saba don 烧鲭鱼丼
a statisfying quick meal.
c,h,e,f andy
weiyi laksa 唯一辣沙
LKY came by on 4.2.2018.
weiyi laksa 唯一辣沙
i was at sheng shiong tanglin halt when he called. on the way back home, passed by weiyi laksa 唯一辣沙 & saw that the queue was quite short.
stopped to queue up to tapao the laksa….waited maybe 10mins.
weiyi laksa 唯一辣沙
my usual order = S$5 No 6 (shredded chicken, cockles, taupok) & thick beehoon mee.
was as good as always…great savoury lemak laksa gravy, tender chicken, big cockles & nice taupok, noodles just right.
MSW
i bought D24 & MSW from ah seng the evening before, so we had our own durian feast, 2 of us….
D24 was very good slight bitter..MSW initially i thought not as good as last evening but i had it again later it was very good la!
c.h.e.f andy
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Tuesday – Sunday
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Monday
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hup seng braised duck & kong bak
had 2pax makan with my OPS bro WM at hup seng braised duck rice on 2.2.2018. ^^
hup seng braised duck & kong bak
the braised duck here is really good!
meat was tender, sweet & the braise (lor) was really flavourful. this among the best braised duck i had, very good standard!
hup seng braised duck rice
WM was early before me & queued up for the duck & kong bak, he also tapao some wings back, all for S$20. quite ok…
S$7 sin min road (rong cheng) bakuteh
we ordered one sin ming road bakuteh, $7 for 2 prime ribs, to share.
pretty good, though one rib was like 1/2 the size of the other…WM gave me the bigger rib…
S$7 sin min road (rong cheng) bakuteh
still nice but not so great as before..really the ones i made were better, both the ribs & the soup.
S$6 roast duck drumstick
saw the roast duck rice stall, decided to buy a roast duck drumstick to try.. S$6! i guess that’s the going price nowsadays.
S$6 roast duck drumstick
roast duck pretty good too, but nothing special also, can do w/o it too.
c.h.e.f andy
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(1) Hup Seng Duck Rice
Address:
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daily (closed on thurs)
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(2) Sin Ming Road (Rong Cheng) Bakuteh
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daily
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