S$4 Mee Kia Tar @ Jln Tua Kong 6th Ave on 6Aug2016

$4 mee kia tar

$4 mee kia tar

went with wife to  jalan tua kong meepok tar @ 6th ave on 6.8.2016. ^^

last time i post about the stall was on 24.1.2016. 🙂

cannot find parking at 2pm, so went over to park at guthrie house. it charges by minutes – 4cts/mins 1st hour 2cts/min after, so 92cts for this time quite ok, no hassle. 🙂

$4 mee kia tar

$4 mee kia tar

this time we both took mee kia.

i think the thing special about jln tua kong’s mee kia tar is mainly the chilli.

chilli was just very tasty & had the kick. of course noodles was qq, al dente. 🙂

$4 mee kia tar

$4 mee kia tar

both of us did not finish our noodles, reduce carbs. i could have though, it was good, tasty.

this an enjoyable noodles for me at any time la…

c.h.e.f andy

++++++++++++++++++++++++++

Jln Tua Kong Mee Pok Tar

24 Sixth Ave, Singapore 276481

Good Good Eating House 好好餐室

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10-course Homecooked Vegetarian Dinner for 8pax on 17Aug2015

made a 10-course vegetarian dinner for 8pax on 17.8.2015. ^^

it was a belated birthday for my niece who is a buddhist & vegetarian. it’s also the first time i planned & executed vegetarian dishes. 🙂

my niece & her husband are ovo-lacto vegetarians, which means they can take eggs & dairy products like milk, butter & cheese. they are also not strict vegetarians, but they will abstain & avoid meats if they can, and take only the vegetables if it comes with the meat. i like the practical, unassuming, unimposing approach.

but i wanted to do a all-vegtarian course dinner for them. for me that was quite exciting & fun to do. 🙂

for me, my interest was not about mock meats or fusion, just to make something that taste good & look good. & if they are not the usual run-of-the-mill chinese stir-fried vegetables and incorporates some non-chinese styles or good matching of taste, texture or presentation, then so much the better! 🙂

#1 first course was a spanish omelette. it’s a really simple dish.  just 2 eggs, 1.5 sliced large potatoes & 1/2 sliced yellow onions. the ingredients were already vegetarian. i just have to light soy sauce instead of fish sauce for the egg. this dish is also perfect as a tapas, a small bite, for a multi-course meal, so quite nicely each had a good slice of omelette.

#2 wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade some years back), and addition of quinoa gave it more texture & some savoury touch. 🙂

#3 shallow fried silken tofu in spinach veloute.

i created this dish (flamed squid in spinach veloute) from looking at a photo (w/o the chance to taste the dish) at porthminster cafe at st ives in cornwall, england. it was an excellent dish & i served it at 12-course dinner for 12pax 2 weeks ago.

this time for vegetarian dish i replaced the squid by a shallow fried silken tofu, so that the texture was crispy outside & soft inside. not a flamed (torched) squid but still very nice! 🙂

#4 for soup, i made a cream of carrot soup. this was tasty & smooth & very popular & everyone had a second helping & finished all the soup.

i used 1.5 large carrots, but also 1 red pepper, 1 stalk leek, 1 small yellow onions & vegetable stock which i prepared the night before. & about 4 tablespoon of cream. its a similar recipe for all my creamy soup.

#5 this the first time i attempted spaghetti alla nerano (zucchini pasta). we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like funghi pasta equally. 🙂

i followed an internet recipe, & blended 1/2 yellow zucchini with some onions after softening them in olive oil. i added some butter when tossing the pasta to give it more body.

it was a very good pasta, al dente & tasty. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved. for now i would prefer my fungi pasta over this, maybe just slightly.

#6 steamed egg plant with peas & onion sauce

my sis & i had a nice daipaidong 大排档 dinner at 富记大排档tai wai where they served an entire steamed eggplant in minced meat & onion sauce. i had recreated this & made a much better tasting one by adding oyster sauce to balance off the tomato sauce.

for the vegetarian take, i cannot use oyster sauce so only light soy sauce + tsuyu sauce, and i replaced the minced meat with frozen peas i bought from sheng shiong.

the presentation can be improved. the key to this dish is the texture of the eggplant, which has to be just cooked & not mushy. i cut it with kitchen sears (scissors) & if it were mushy it would not hold up. 🙂 the pea onions sauce with corn flour was pretty tasty too.

#7 the egg fried rice was basic, no “wow” dish, but it was good accompaniment for the last 3 dishes – steamed egg plant, thai red curry & the brocoli with cauliflower.

it had good “wok hae”, individually rice grains “tioc tioc” we say in teochew, quite good la. 🙂

#8 the thai red curry vegetables was a variation of my thai red curry sotong (squid) which i served for the 30+pax lunch party for my daughter last month.

i just replaced the sotong by vegetables. i had potato, egg plant, onions, yellow pepper, tomato. for me, a non vegetarian, it was no comparison with the red curry sotong of course but still an excellenty flavoured curry dish.

#9 brocoli with cauliflower

#9 brocoli with cauliflower

#9 the 3rd dish to be eaten with the egg fried rice was brocoli with cauliflower. i actually asked if the guys wanted eat or they were full..haha! ^^

#9 brocoli with cauliflower

#9 brocoli with cauliflower

my wife, daughter, everyone wanted it. my son said there is no discussion. 🙂

#10 i made a banoffee (banana toffee) cake for dessert. we have been having tiramisu & tofu cheese cake so i wanted a change from usual.

it was a really nice cake. a great combination of flavours – very nice biscuit base, a thin tasty layer of caramel so not too sweet & nice whipped cream topped with chocolate shavings.

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

and we had D-24 & maoshanwang 猫山王 durians!

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

an excellent finish to the 10-course vegetarian dinner. i forgot to take photos of the maoshanwang durians though. ate too fast! haha! ^^

c.h.e.f andy

Scrumptious Homecooked Lunch for 30+pax on 25Jul2015

youngest daughter was celebrating an important occasion & invited 30 friends to the house on 25.7.2015.^^

we had a really wonderfully scrumptious family-cooked lunch for her friends.

we did 13 delectable dishes!^^

& her friend made a professional pastry chef standard 2-tier cake. 🙂

wife's PIMMS

wife’s PIMMS cocktail

wife also made a PIMMS cocktail!^^

wife's PIMMS

wife’s PIMMS cocktail

i cannot hold liquor but i liked it very much & took maybe 5 or 6 cups & a bit drunk afterwards. 🙂

#1 wife made a lovely pumpkin tofu salad, something she picked up from marmalade after dining there. 🙂

#2 i did a vietnamese chargrilled pork cold beehoon. 🙂

we recently had this dish at mrs pho. i would think that my version was just as good. 🙂

#3 & i made a chicken ballotine.

#3 i steamed the first batch of 2 for 15mins. it was slight overdone.

the second batch i reduced to 12mins. & this was quite perfect! tender, juicy, flavourful.^^

helper's chicken nuggets

#4 helper’s chicken nuggets

#4 my helper did the chicken nuggets. pretty good too. 🙂

helper's deepfried chicken wings

#5 helper’s deepfried chicken wings

#5 & her chicken wings are a perennial favourite. 🙂

#6 i did a thai red curry sotong.

this the first time i cooked this dish. i fried in butter the sotong (squid) like i did for my flamed squid in spinanch veloute, but w/o flaming it (too tedious for quantity for 30+pax!). i tasted the sotong & it was excellent. i made the red curry gravy using the dancing chef’s ready mix with some cut yellow onions. the curry was just superb, so the combination was just crazy, a clear winner!^^

#7 for the chicken thigh, i pan-grilled on a very hot stainless steel pan. it was perfect, and daughters’ friends walloped the 6 pieces of deboned thighs from 3 chicken in double quick time. 🙂

unlike the red curry dish, for this yellow curry, i made it as a sauce similar to busaba’s to-die-for grilled chicken green curry fried rice.^^

there was actually an egg fried rice dish (which was also pretty good) to accompany the thai chicken & sotong curries but i did not have a photo.

#8 wife made an excellent creamy tomato pasta. she usually use crayfish from chinatown & for me it’s the best pasta ever.

this time, we could not get crayfish at chinatown so she used large prawns as proxy. 🙂

helper's sausage pasta

#9 helper’s sausage pasta

#9 & my helper made her crowd favourite cheese sausage spaghetti.

the whole family like this & all my children’s friends who came to the house previously all enjoyed this pasta by my helper. 🙂

#10 i made an excellent squid ink spaghetti this time, no errors, no horrors, no misses, simply fabulous, par excellence!

very nicely creamy, i added butter (only when tossing with fire off! – you don’t want to boil the butter).^^

& fantastic colour, al dente pasta & irresistible squid ink flavour with wonderful chicken stock & squid.

#11 & the tagliata di manzo had my daughter’s friends swooning & asking for more.

in the end i cooked a second portion, total 4x300g = 1.2kg of 150D grain-fed black angus ribeye.

birthday cake

birthday cake

daughter’s friend made her a totally professional pastry chef standard 2-tier cake.

birthday cake

birthday cake

plus lemon tarts & also cup cakes. every cake item was just fabulous! 🙂

#12 i made my usual tiramisu.

it was as good as ever. daughter’s friends finished an entire tub. ^^ i had a spare tub though. there was too much cake already so we saved that.

& my daughter arranged a photo booth which was a lot of fun, & her friends came in all kinds of costumes.

the photo booth guy just finished national service & is going to london for further studies. that’s what young people do a lot these days, with internet & social media offering excellent reach, connectivity & empowerment! 🙂

what a simply incredible, most enjoyable & memorable occasion to be savoured.

c.h.e.f andy

Protected: RI G20 15pax Dinner Great Food & Ambience @ Kith Cafe Park Mall on 30Jun2015

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Great Food & Ambience @ Kith Cafe Park Mall on 30Jun2015

crabmeat linguine in tomato sauce

crabmeat linguine in tomato sauce

a RI friend is a proprietor of kith cafe at park mall & sentosa cove (kith has another outlet at robertson quay). kith does all day breakfast (till 5pm) and seems like a good coffee place too.

after our may G20 dinner at peach garden @ metropolis on 26.5.2015, we all agreed we should be young again & be spotted at kith. so this friend volunteered or was volunteered to organise the june dinner at kith cafe @ park mall on 30.6.2015. 🙂

we had 15pax. 🙂

i didn’t know if kith meant anything in particular, but after googling i found out that kith was like kin or kindred or –

acquaintances, friends, neighbors, or the like; persons living in thesame general locality and forming a more or less cohesive group

a cafe for friends – good name!

a few friends went early & took a short walk at fort canning park. the rest of us got a tour of our friend’s high end office chairs & system furniture shop adjacent to kith cafe.

watermelon & lychee smoothie

watermelon & lychee smoothie

the friend ordered watermelon & lychee smoothie for a few of us. it was good, refreshing, quenching, not too sweet. not particularly a favourite for me though.

some ordered ABC – apple, beetroot & carrots me think…sounds healthy. i will try that one next time.

sweet corn soup

sweet corn soup

couple friends ordered a soup. think it was the soup of the day, maybe a sweet corn soup. looked ok.

calamari

calamari

my friend ordered some calamari & 2 pizza to share, and each ordered our own pasta dish.

calamari was good. squid was very slightly tough, batter was good.

calamari

calamari

this a common dish in many restaurants, and it’s quite competent here. 🙂

gong bao pizza

gong bao chicken pizza

the gong bao chicken pizza was better than i expected. we all liked the thin crust pizza.

gong bao pizza

gong bao chicken pizza

gong bao chicken may have sounded cheesy & chinatown like but it was actually good – no sticky sauce, taste was not too sweet & combined quite well with the pizza. 🙂

parma ham pizza

parma ham pizza

parma ham pizza was competent also. pretty ok. 🙂

parma ham pizza

parma ham pizza

pizza not particularly my favourite but it is an excellent dish for communal dining & i do enjoy a slice of good pizza (i shared 1/2 gong bao chicken & 1/2 parma ham pizza with a friend) to start the dinner.

spaghetti alio olio

spaghetti alio olio

the spaghetti alio olio was good!

good helping, very flavourful, good garlic flavours & lots of shiitake mushrooms. I shared 1/2 of it with a friend who shared 1/2 of my squid ink pasta. not a usual dish i would order as i like meat or seafood. 🙂

linguine gamberini (garlic prawn)

linguine gamberini (garlic prawn)

the linguine gamberini (garlic prawn) looked good. i will order that next time.

carbonara

carbonara

carbonara. looked ok. somehow looked a bit like hokkien mee. egg was mixed in the pasta. i think it would taste good as most pasta here were good. though i am more used to the look/colour of carbonara at alfresco gusto.

bolognese

bolognese

i had a try of the bolognese, and the tomato sauce was good. meat sauce/ragout preparation not my favourite but this was good.

vongole

vongole

did not try the vongole. it looked fine. 🙂

vongole

vongole

they said vongole is a test of a pasta chef. the lala (littleneck clams) have a distinctive shellfish taste & if the linguine is done al dente the combination is quite excellent. my own vongole linguine here.

veal spinach tortellini in tomato sauce

veal spinach tortellini in tomato sauce

the veal spinach tortellini looked interesting.

veal spinach tortellini in tomato sauce

veal spinach tortellini in tomato sauce

& looked yummy! i must try that next time. 🙂

squid ink spaghetti with seafood alio olio

squid ink spaghetti with seafood alio olio

my friend the proprietor ordered the day’s special, a squid ink spaghetti with seafood alio olio.

i tasted. it was good.

squid ink pasta

squid ink pasta

i liked my own squid ink sauce pasta better though. it was more intense & flavourful, though my immediate reaction was it was a bit salty. my own squid ink seafood spaghetti here.

the friend who shared 1/2 my squid ink thought it was very salty, and that the alio olio was also salty. i was good with the alio olio, & salt does bring out the flavours (though too much would kill it).

my friend the proprietor ordered 2 more pizza – a duck & mushroom ragout & a special – with sausage.

my phone died so i did not have photos. duck ragout was good & had some meat pieces. i liked the sausage special pizza a bit more, sausage very flavourful.

yuzu cheese cake

yuzu cheese cake

the pastry chef among us went to select the dessert.

i didn’t think much of the yuzu cheese cake nor the biscuit base. probably i was programmed to think anything yuzu must be specially good. this was average so-so to me.

tiramisu

tiramisu

didn’t think much of the tiramisu either. i had a small teaspoon scoop near the top, somehow thought it felt like penna cotta.

tiramisu

tiramisu

that did not prepare me for interrogation by our pastry chef. she asked if i tasted the lady finger biscuits. seemed that i didn’t (i guess that’s why i thought it tasted like penna cotta – soft, light w/o the tiramisu texture) nor did i tasted coffee or liquor.

our pastry chef thought it was good, and she said there was liquor at the bottom & she didn’t take coffee anyway, so that suited her. guess i have to defer to pastry chef!^^

anyway my palate a bit hesitant, not very sharp like my daughter…give me excuse to try a few more times.^^

lemongrass chocolate cake

lemongrass chocolate cake

the lemongrass chocolate cake looked really pretty, but it’s not my thing.

lemongrass chocolate cake

lemongrass chocolate cake

my least preferred of the 3 dessert.

i had a flat white afterwards. it was good. but didn’t feel that it was in the chye seng huat, dutch colony, or the assembly coffee category.

it was really enjoyable evening. company was super fun, outdoor ambience was cool & nice open space, & food was great. i will probably come back with my family. 🙂

c.h.e.f andy

Gordon Ramsay’s Bloody Mary Linguine Recipe with Dry Wok Garlic Prawns

linguine with dry wok prawns

linguine with dry wok prawns

making use of my leftover bloody mary linguine from yesterday’s Gordon Ramsay’s grilled lobster with bloody mary linguine. daughter ate out & we did not want to take too much carbs. 🙂

so i cooked some dry wok prawns to go with the leftovers bloody mary linguine. this was on 15.5.2015.

i had some large prawns from chinatown. these are probably 20-22 to a kg. i had cooked some jumbo & super jumbo prawns previously, 11 to a kg & 7 to a kg.

the key to dry wok prawns is high heat & dry wok. i have recently switched to a heavy stainless steel pan for high heat cooking, rather than have the non-stick coating breakdown.

so it is a thin film of veg oil & high heat. prawns must be dry. do not remove heads & shells. add chopped garlic then prawns. do not add water & do not cover. covering traps condensation & make it wet so the effect is steaming & cancel out the charred bbq smell. the charring is on the shell but gives a bbq flavour. the prawns are basically baked in the shells.

as i had only 7 prawns, i kept the pan on high heat most of the way & that was enough to cook the prawns. if i am cooking 1 kg prawns like for a big party like the recent 22pax on 6.2.2015, then after the initial high heat, i turn down the heat to cook the prawns w/o covering, to make sure the prawns are cooked.

only at the end turn on high heat & add fish sauce liberally. you can feel the excellent aroma wafting up. because of the shells, the prawns will not be too salty.^^

prawns were really very flavourful with bbq flavours. it’s a bit like spanish tapas Gambas al Ajillo (garlic prawns), but seriously i think mine was a whole lot better. wife thinks it’s better than the lobster. i am good with the lobster. haha!^^

bloody mary linguine

bloody mary linguine

the bloody mary linguine was actually kind of “bloody” good.

bloody mary linguine

bloody mary linguine

second time round i was eating it, and i was getting use to it, though i would not say yet that it is a favourite. after reheating on a pan, it was not as perfect al dente as the day before, but still pretty ok. 🙂

linguine with dry wok prawns

linguine with dry wok prawns

& it was really excellent together with the dry wok prawns. when no lobsters, just have good prawns & you will be fine! ^^

linguine with dry wok prawns

linguine with dry wok prawns

a very enjoyable dinner for 2 at home. 🙂

c.h.e.f andy

Wonderful Evening, Good Friend, Sumptuous Dinner @ ME.OUE on 9Jun2015

scallop carpaccio with veloute

scallop carpaccio with veloute

had a wonderful dinner with a close friend at me@oue on 9.6.2015. ^^

this dinner was postponed for more than a month from before his birthday & my cornwall trip 7-18.5.2015.

view of MBS from me@oue

view of MBS – marina bay sands from me@oue

we were booked for 6.30pm, so great views of MBS & marina bay before nightfall.

we had a great table right by the window. anyway, you can just walk outside to the terrace, and marina bay front opens up before you!^^

me @ oue

me @ oue

a shot of the inside.

squid ink brioche2 squid ink brioche

we started with warm squid ink brioche. i had mine broken into bite size pieces before i remembered & assembled them for the photo. haha! 🙂

table decor - flower

table decor – flower

there was a soothing table decor.

scallop carpaccio with veloute

scallop carpaccio with veloute

we decided to order japanese ohmi wagyu A4 striploin to share & a red lobster each. so was picking an appetiser to share.

scallop carpaccio with veloute

scallop carpaccio with veloute

i already had the tuna tartare the last time here. we settled on a scallop carpaccio served on some veloute topped with caviar.

scallop carpaccio with veloute

scallop carpaccio with veloute

must say the scallop carpaccio was top grade sashimi, very sweet & tasty. there were 5 slices. the veloute was good too.

red lobster - done chilli crab style

red lobster – done chilli crab style

the red lobster, which was done chilli crab style arrived, together with deep-fried man tou.

red lobster - done chilli crab style

red lobster – done chilli crab style

surprised, i pointed out to the server that the last time i had the red lobster here, it was a full lobster & not 1/2 lobster.

he replied that indeed it was a full lobster & he had it split for us so that each of use was served a 1/2 lobster on individual plate instead of sharing it with 1 man tou.

so the server misunderstood our order, quite understandably. we were very pleased with the excellent service.

ohmi A4 wagyu striploin

ohmi A4 wagyu striploin

likewise he split for us the ohmi A4 wagyu striploin, done the recommended medium rare. ^^

ohmi A4 wagyu striploin

ohmi A4 wagyu striploin

wagyu was 200g, so after split, it was still a sizeable portion, served separately with sides (jalapeño chilli, leek, king oyster mushroom, cherry tomato) & 4 dip sauces. excellent food, superb service! 🙂

ohmi A4 wagyu striploin

ohmi A4 wagyu striploin

ohmi is among the top 3 japanese wagyu, the other 2 being matsuzaka & kobe.

it was very nicely marbled & flavourful, excellent grilling & medium rare. most enjoyable!

lobster risotto

lobster risotto

we wondered about ordering a second red lobster as initially intended.

lobster was nice, still chilli crab style was not my favourite & it was a large lobster (maybe 650g), so 1/2 was a big enough portion & the “mistake” suited us well, probably wouldn’t want a second order.

lobster risotto

lobster risotto

we picked through the menu with the very helpful & professional server, and decided on the lobster risotto.

lobster risotto

lobster risotto

the risotto was excellently al dente, though al dente risotto is not my friend’s favourite. the crustacean stock was very tasty & intense but a tad too salty.

for myself, i prefer the crustacean stock to be tempered with vegetable stock to give much more balanced sweet flavours. 🙂

lobster was plentiful. i believe they did use a full lobster & split into 1/2 & served individually to us.

MBS - Marina Bay Sands

MBS – Marina Bay Sands

beautiful photo of MBS – marina bay sands.

my friend has expensive camera & takes great photos. he was quite busy getting out to the terrace to capture the magic hour.

marina bay

marina bay

another beautiful shot of marina bayfront. 🙂

we had a great time watching the laser display & music by MBS & the great views from the terrace.

dinner was S$195 after 50% amex palate discounts for 2, for such an excellent meal with 2 lobsters, ohmi wagyu & scallops carpaccio in wonderful company. be back for more!^^

c.h.e.f andy

Funghi Linguine

funghi linguine

funghi linguine

did a fungi linguine on the second day of chinese new year on 20.2.2015.^^

my wife has a tradition of inviting our families over for homecooked dinner on CNY second day. we had 26pax.

my niece & her husband are buddhist & take vegetarian though they are not picky & will take vegetables even if they were done with meats. 🙂

in 1 of the dinners previously i made them a spanish omelette, a potatoes & onions egg omelette. this time i made them a fungi linguine.

funghi linguine

funghi linguine

funghi linguine

funghi linguine

i would prefer button mushrooms but i only had shitake. still, the mushroom flavours were very intense. the linguine was al dente & just the right texture. i added about 3 tablespoons of heavy cream to about 200g pasta. it was smooth & not too creamy. pasta was quite excellent. my sister-in-law was also vegetarian, and my niece’s husband took a second helping, so it managed 4 average portions & 1 portion left shared by my nephew & wife.

recipe was straightforward, basically same as preparing fungi risotto-

  1. mushrooms were first slightly caramelised with pinch of salt over medium heat.
  2. then chopped onions added & softened.
  3. linguine was done just slightly below al dente, placed in ice water to halt cooking & drained.
  4. when serving, add browned garlic with olive oil to pan, add mushrooms & onions to pan, add white wine, add linguine & cream, off the fire & toss.
  5. add sugar & salt if required to taste.

c.h.e.f andy

Excellent Food at Saveurs @ Purvis on 1Mar2015

capellini, minced prok sauce, sakura ebi

capellini, minced pork sauce, sakura ebi

wife was away skiing in hokkaido. SKI=Spending Kid’s Inheritance.^^

eldest daughter organised a 3pax family dinner at saver @ purvis on 1.3.2015. 🙂

we had very good family dinner recently at concetto (another saver restaurant) on 18.1.2015.

& this place was just as fun.

the next day i came with my godsis & a good friend’s daughter for the set lunch at S$22.90, & it was just as good. the set lunch menu here is more attractive than that at concetto, which really had very limited choice (they really should review that!).

saveur @ purvis

saveur @ purvis

saveur @ purvis2

saveur @ purvis

the restuarant had 2 adjacent dining area. this one was absolutely packed. we were not able to get sitting at the other side where the sitting was more spacious even though we booked beforehand. i booked the next day lunch, making sure i could get the other, but that turned out to be unnecessary as we were the only table. what a difference lunch & dinner!

 chef preparing cold capellini

chef preparing cold capellini

capellini, minced prok sauce, sakura ebi

capellini, minced prok sauce, sakura ebi

this saveur pasta was different from concetto pasta. that had crab bisque & ikura, this one minced pork sauce & sakura ebi & priced cheaper at $4.90 (vs S$6.90). i liked both (& was quite happy to take it again the next day).

capellini, minced prok sauce, sakura ebi

capellini, minced prok sauce, sakura ebi

one reviewer said it tasted like bakchormee? it didn’t to me, but it was nice, very al dente & flavourful.^^

belly pork, lentils, poached egg

belly pork, lentils, poached egg

belly pork, lentils, poached egg

belly pork, lentils, poached egg

the belly pork was excellent, very tender, moist & still having the texture, excellent low temperature cooking. the crackling skin was not crackling like the chinese roast pork, but totally edible. love the lentils.

pan-seared seabass, potato, crabmeat

pan-seared seabass, potato, crabmeat

the seabass was excellent too! this was really a very good pan seared seabass! liked the potatoes too. 🙂

duck confit, mased potato, shitake

duck confit, mashed potato, shitake

the duck confit was very good, just like that at concetto.

cookie dough ice cream, cherry kirsch, peanut butter

cookie dough ice cream, cherry kirsch, peanut butter

the cookies & milk ice cream was good, but no wow factor for me, & it was more expensive.

pistachio panna cotta

pistachio panna cotta

pistachio panna cotta

pistachio panna cottaEx

the pistachio panna cotta was lovely. my doughtier liked it very much. maybe i will try this at home.

c.h.e.f andy

Ichiran 一蘭 Ramen Hakata & Green Tea Parfait on 28Feb2015

ichiran ramen

ichiran ramen

i seldom take ramen in singapore as it is too much carbs & i find it too expensive for me. i can get so much better food at those prices. it’s just my personal bias, haha!^^

in japan i had a few ramen, notably my favourite ramen ever hanamaruken ramen (花丸轩) @ dotonbori osaka.

&  toyama black (富山ブラック) stall by menya iroha @ ramen village at kyoto station building.

since we were in kyshu, we wanted to try Ichiran 一蘭. so on 28.1.2015, after walking around tenjin underground city & buying excellent sashimi from mitsukoshi to feast in our hotel rooms, we went looking for & found Ichiran 一蘭 at B2F of fukuoka bank bldg. in front of hakata station.

i don’t think any ramen can ever replace my favourite hanamaruken ramen (花丸轩). but ichiran was really good!^^

in japan, so many eating outlets used vending machines, wonder why they are not more popular in singapore? very few restaurants have vending machines.

 

ichiran ramen

ichiran ramen

we shared one ramen.

& selected firm (al dente), additional pork & vinegar. my wife liked this pork better as it was lean, unlike hanamaruken ramen (花丸轩) & toyama black (富山ブラック).

noodles texture was superb, completely al dente!^^

the tonkotsu broth was fantastic, pork excellent, so overall a very good ramen.

greentea parfait

greentea parfait

greentea parfait

greentea parfait

after ramen, we shared a green tea parfait.

really excellent parfait, with green tea cake, green tea ice cream, green tea jelly, mochi, warabi mochi etc.

this day was for bites, so we had ramen, parfait, then went back hotel to have our sashimi omakase. in the evening we went to canal city, ramen stadium, & ate kushiyaki & ramen at yatai 屋台 at nakasu.

c.h.e.f andy

Wife Cooked Excellent Crayfish Pasta & Shakshuka on 13Jul2014

pink sauce crayfish pasta

pink sauce crayfish pasta

wife cooked an incredible crayfish linguine in pink sauce aka creamy tomato sauce on 13.7.2014.

wife served the linguine separately so everyone could add the amount of pasta they wish & then pile on the crayfish & sauce. i contributed the linguine actually, done al dente. 🙂 it was an excellent pasta dish and a beauty to behold! 🙂

shakshuka

shakshuka

shakshuka

shakshuka

pink sauce crayfish pasta

pink sauce crayfish pasta

another dish wife prepared was the israeli breakfast shashuka. it was pretty good too, and looked nice with the eggs & tomatoes. yellow onions provided the sweetness base & the tomatoes the mildly sour sweet flavours, the eggs & yolks offered added texture & colours. 🙂

shashuka will never be really a favourite for me, but this was quite a good dish & a great accompaniment to the crayfish pasta. 🙂

c.h.e.f andy