Poor Fish Head Steamboat 鱼头卢 & Crab Beehoon @ New Food Town Seafood on 12Nov2015

crab beehoon

S$25 crab beehoon

went with sis & b-i-l to the new zi char stall at 6th avenue kopitown coffeeshop for dinner this evening on 12.11.2015. the stall occupies the 2 stalls which the roast duck noodles was previously, which has now moved to an inside stall.

i came by the other day & took the roast duck noodles at tao xiang kitchen which was expensive & not great.

new food town seafood @ kopitown 6th avenue

new food town seafood @ kopitown 6th avenue

we thought of having crab bee hoon & did not want to go far.

crab beehoon

S$25 crab beehoon

we ordered a crab beehoon.

it was only S$25 for maybe 400g crab but it was quite poor actually. the photos gave it too much credit.

crab beehoon

S$25 crab beehoon

if the crab beehon at ming kee & at kamjiazhuan is 9 & 8, this one would be like 3.

my own crabless beehoon is much more tasty than this. 

fish head steamboat 鱼头卢

S$25 fish head steamboat 鱼头卢

& the fish head steamboat was even worse.

fish head steamboat 鱼头卢

S$25 fish head steamboat 鱼头卢

not even 1 point out of 10.

it was angkoli fish (red snapper). but there was not much fish for S$25, and not very fresh fish.

& the soup is (thumbs down), miles off the excellent intense broth we had at whampoa keng recently.

crab beehoon

S$25 crab beehoon

i want to support the small new zi char actually, but this was not worth eating, even though it was just S$50.60 for 3pax.

wouldn’t go back for sure. 😦

c.h.e.f andy

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

NEW FOOD TOWN SEAFOOD  新食城

ADDRESS

10E Sixth Avenue
#01-01/02
Singapore 276474

OPENING HOURS 

Daily (closed Thursday):
08:00am – 04:00pm

CONTACT:

+65 91992646

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Expensive Not Great Duck Noodles @ Tao Xiang Kitchen 6th Avenue on 4Nov2015

S$7 roast duck noodles

S$7 roast duck noodles

i dropped by 6th avenue around 4pm to take a late lunch today on 4.11.2015.

was deciding whether to have the nice roast chicken rice which i like or to try the duck noodles.

S$7 roast duck noodles

S$7 roast duck noodles

this tao xiang kitchen had been around for a while & previously occupied the front stall but now have taken up the stall to the back of the coffeeshop.

it is supposedly helmed by a hong kong chef. i used to take the roast duck a few times many years back but have always found the stallholder & servers very abrasive & unfriendly, basically the nazi chef type. at the time, i thought the roast duck was pretty good & flavourful.

S$7 roast duck noodles

S$7 roast duck noodles

so today i decided to try the roast duck again, since i have not done for so long.

the stall holder was not very friendly but still tolerable today. but it’s the food that counted.

however i found it quite poor today. the drumsticks noodles was S$7. at S$5.50 i would find it very mediocre. at S$7 i think it was quite below par.

there was roast & duck flavours but it was just very average for me.

i think by comparison the roast duck at joyful palace 怡乐坊@ food loft clementi was just so much better! and still cheaper.

S$7 roast duck noodles

S$7 roast duck noodles

i tossed the noodles. noodles was loose & qq. chilli was good. both the noodles with the sauce & the chilli were slight salty.

S$7 roast duck noodles

S$7 roast duck noodles

overall, it was a expensive & forgettable S$7 roast duck drumstick noodles. don’t think i will try this stall again.

there is though a new zi char stall there that occupies the prvious tao xiang front stall location straddling to stall units that served fish head steamboat & crab beehoon (both the thick beehoon soup & the thin wet fried beehoon styles). i would want to try that.

c.h.e.f andy

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Tao Xiang Kitchen
#01-01/02, 10E Sixth Avenue, 276474
OPENING HOURS:
Daily: 08:30 – 20:30

Crabless Beehoon (with Prawn & Oysters)

crabless beehoon (with prawns & oysters)

crabless beehoon (with prawns & oysters)

“crabless” beehoon 1 of the 3 “newer” dishes i did for my friends at a 9pax homecooked lunch yesterday on 9.3.2015.

i first did this Prawn & Oyster Beehoon (the Crab Beehoon Style) 2 weeks ago, inspired?? or more correctly spurred on by the disenchanting experience with crab beehoon at seng kee the few of us had recently.

anyway i was happy enough with the results first time to put my friends to the test, the only slight difference was the larger portion i had to cook for 9pax c/w my first experiment. i had also other food like chilli crab angel hair (w/o crab) and curry chicken noodles etc though, so the portion was still manageable. 🙂

i fried some chopped shallots, garlic, 2 chilli padi & 1 cm sliced ginger in oil in a wok on medium to a nice aroma. then i added the cleaned chinese cabbage & fried till it softened, and added some fish sauce. i removed the vegetables and added about 300g of beehoon softened in cold water & stir fried a short while. then i added the prawn stock together with the unshelled prawns & turned the fire up to reduce the stock. i added 2tablespoon of oyster sauce & 1 tablespoon of cornflour.

once the stock was reduced and checked for taste & making sure the beehoon was not overcooked, i added the oysters & some cooked prawns (which i butter-fried earlier), covered it with the beehoon, let it cooked for very short time & off the fire.

it was a very delicious dish!^^ may not be really so outstanding, but it was still probably better than seng kee’s which was more like a singapore fried beehoon than a crab beehoon.

c.h.e.f andy

Chilli Crab Angel Hair Pasta (w/o Crab)

chilli crab angel hair pasta wo crab

chilli crab angel hair pasta (w/o crab)

was making a few “newer” dishes for my friends to try out at a 9pax homecooked lunch yesterday on 9.3.2015.

chilli crab capellini (angel hair pasta) on 26.4.2015

one dish was chilli crab pasta, a dish i tried once before. looking at the date 7.3.2013, it was 2 years back!

i also did “crabless” beehoon & the “hong lim FC curry chicken noodles”.

my family & i are not so crazy about crabs & i don’t buy & cook crabs (i may try later).

the idea here is to use prawns stock to deliver the shellfish broth taste w/o using crabs. since i was also trying about my crab beehoon (or “crabless” beehoon) on my friends & making the prawn head & shell stock, so i might as well do this chilli crab dish as well. i decided to use some leftover angel hair. it fit the dish quite perfectly.

my friends all loved the dish. one commented this was actually the more creative dish.

another friend said-

Yes, I like this dish. The angel hair pasta is well infused with the tasty seafood broth.

another even more effusive, exuberant comment went-

Seldom have I eaten so much! Still digesting and trying to figure out the mysteriously delicious spicy angel hair sphagetti with hint of exotic eastern spices that awoken my palate

not sure if we were talking about the same dish though? hahaha!^^

indeed i think it was a lot better than the one i did 2 years back (if i can even remember!). but this time i had more sauce, and i used angel hair which infused more of the chilli “crab” taste. haha!^^

well, only just because it is so-called “fusion” dish, but so many places in singapore (restaurants & cafes) now do this dish, it is nothing special.

also, it was a very easy dish to do c/w the “crabless” beehoon & the “hong lim FC curry chicken noodles”.

the main thing was the sauce, which i repeated from the recipe i did on 7.3.2013 (below). only thing i added 6 chopped shallots (instead of 4), 3 ketchup (instead of 4) & 2 chilli padi (instead of 1), & i ran out of shaoxing wine so i added 1 tbsp xo brandy.

c.h.e.f andy

 

Ingredients:

  • 6 chopped shallots
  • 3 tsp chopped garlic
  • 1 in chopped ginger
  • 3 tbsp ketchup
  • 1 tbsp garlic chilli sauce
  • 2 chilli padi
  • 1 tbsp oyster sauce
  • 1 tbsp flat sugar
  • 1 tbsp shaoxing wine
  • 1 tsp rice vinegar
  • 1 tsplime juice
  • 2 cup prawn stock
  • 1 tbsp cornstarch
  • 1 egg
  • 1/2 cup fresh coriander

Directions:

  1. Prepare the prawn shell stock – fry & boil prawn shells & heads in a large dutch oven for 3 hrs, strain and set aside the stock
  2. Prepare the chilli crab sauce –
    • mix the ketchup, chilli sauce, oyster sauce, shaoxing wine, vinegar. lime juice in a large bowl.
    • finely chopped the shallots, ginger, garlic and chilli padi (or pulse till finely chopped in a food processor).
    • add oil to a large wok over medium heat. and fry the chopped shallots, ginger, garlic & chilli padi for few minutes.
    • stir in the prepared mix from the large bowl, reduce heat and simmer of 3 or 4 minutes.
    • add the prawn shell stock, bring to boil, turn off the fire and set aside to use when required. before use, beat 1 egg and stir in & mix well.
  3. Prepare the spaghetti– add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
  4. Cook – empty the prepared olive oil & browned garlic into a hot wok. pour the chilli crab sauce into the wok. heat briefly then turn off the fire, add in the spaghetti & toss & add sea salt to taste. Place the spaghetti in a serving dish and garnish with fresh coriander.

Prawn & Oyster Beehoon (the Crab Beehoon Style)

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

recently a friend bought 4pax dinner & crab beehoon at seng kee on 1.2.2015.

we were all quite disappointed with the food, especially the crab beehoon which cost S$70 after my friend was given a special discount.

i was thinking, maybe i should cook this myself. it did not look difficult at all.

subsequently i did have a very good S$60 crab beehoon (i think at this price all stalls selling crab beehoon must at least be of this standard) at kamjiazhuang organised by my daughter on 7.2.2015.

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

anyhow, today i decided to give it a try, on 26.2.2015. ^^

i didn’t have crabs & did not intend to get crabs to experiment, so i did a flavourful stock of prawn heads & shells with salt & oil. (i did the same for my chilli crab pasta w/o crabs).

i fried some chopped shallots, garlic, 2 chilli padi & 1 cm sliced ginger in oil in a wok on medium to a nice aroma. then i added the cleaned chinese cabbage & fried till it softened, and added some fish sauce. i removed the vegetables and added about 200g of beehoon softened in cold water & stir fried a short while. then i added the prawn stock together with the unshelled prawns & turned the fire up to reduce the stock. i added 2tablespoon of oyster sauce & 1 tablespoon of cornflour.

once the stock was reduced and checked for taste & making sure the beehoon was not overcooked, i added the oysters, covered it with the beehoon & off the fire.

& it was ready to serve. voila!

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

crab beehoon style prawn beehoon

for me the test was –

1. that the shellfish stock flavours were infused into the beehoon (入味)
2. the beehoon are NOT marshy, stick together

i had tasted the dish during cooking, so i knew it was tasty & flavourful & the shellfish stock was properly infused. overall i was quite satisfied with the result, so maybe will try with crab or lobster.

while the current preparation was not really superb, it was still probably better than seng kee’s which was more like a singapore fried beehoon than a crab beehoon.

c/w with kamjiazhuang’s crab beehoon & ming kee’s crab beehoon though, mine was quite some way to go. so let’s see if i can get close using crab instead of prawns.

c.h.e.f andy

 

Great Seafood & Good Value Dinner @ Kamjiazhuang 甘家庄 on 7Feb2015

crab beehoon

crab beehoon

daughter has become the family’s resident food convenor, sourcing out nice, happening makan & coffee places.

this evening she again organised an excellent seafood dinner at kamjiazhuang 甘家庄, located at blk 202 AMK ave3.

kamjiazhuang 甘家庄 AMK Ave3

kamjiazhuang 甘家庄 AMK Ave3

it is located at a coffeeshop. we had a reservation. the place was quite crowded.

fish maw soup

fish maw soup

fish maw soup

fish maw soup

fish maw soup

fish maw soup

we ordered a fish maw soup small. the colour did not look great, but the soup was in fact very tasty.^^

东坡肉 braised pork belly

东坡肉 braised pork belly

东坡肉 braised pork belly

东坡肉 braised pork belly

东坡肉 braised pork belly

东坡肉 braised pork belly

we asked for popular & recommended dishes. 东坡肉 braised pork belly was one, and it was done pretty well, very good standards – very tender, moist and w/o the oily taste (肥而不腻).

pumpkin prawns

pumpkin prawns

pumpkin prawns

pumpkin prawns

the pumpkin prawns was good, a slight variation/departure from the usual wasabi prawns. they were same deep-fried but coated with the pumpkin sauce (felt like it had salted egg in it but could not be certain).

conpoy tofu

conpoy tofu

conpoy tofu

conpoy tofu

the conpoy tofu was good too, very tasty, certainly better than the minced pork tofu we had recently at kok sen on 21.12.2014.

crab beehoon

crab beehoon

crab beehoon

crab beehoon

& the S$60 crab beehoon –

just look at the above photos c/w those at seng kee recently. the crab was huge 1.1-1.2kg, bigger than the one at seng kee (S$70). the crab was also sweeter & firmer than seng kee’s.

however, somehow i was still not fully satisfied with the beehoon. yes, this was much better than seng kee and about same as ming kee live seafood. in my memory (& maybe that was just a memory!) house of steamed fish was much better, tastier, but really cannot tell now.

butter squid with pork floss

butter squid with pork floss

butter squid with pork floss

butter squid with pork floss

daughter wanted to try their butter squid with pork floss. batter was good & squid was not tough. at first bite it was quite crunchy & tasty but i agreed with my wife that the taste was too sweet, perhaps it was the pork floss, couldn’t really tell.

overall, we paid S$124 for 6 dishes including a S$60 crab beehoon with a very good & large crab. for me, that was a very good dinner. 🙂

c.h.e.f. andy

OK Zi Char Dinner @ Seng Kee on 1Feb2015

crab beehoon

crab beehoon

went to a friend’s place to watch australian open tennis finals between djokovic & murray on 1.2.2015. 🙂

i supported djokovic. my 3 friends all supported murray, though 2 of them betted against him. djokovic won. our common favourite is nadal. cannot tell how long nadal can still go on, though he had came back from injuries twice before.  between federer & djokovic i will support federer. but djokovic against anyone else i will support djokovic. 🙂

after the AO finals, one friend bought 4pax dinner at seng kee black chicken herbal soup, 467 Changi Road. i was here maybe 3yrs back, also a dinner treat from the same friend. ^^

seng kee

seng kee black chicken herbal soup

seng kee

seng kee black chicken herbal soup

seng kee

seng kee black chicken herbal soup

seng kee occupies 2 corner units + one intermediate terrace unit along the terrace shop units adjacent to jalan masjid.

red snapper head

red snapper head

steamed red snapper head

steamed red snapper head

steamed red snapper head

steamed red snapper head

we had a steamed red snapper 1/2 fish head. it was very nice. fish was sweet & tasty. i liked this dish best. ^^

steamed small squid

steamed baby squid

steamed small squid

steamed baby squid

the steamed baby squid was ok, nothing special. somehow the good teochew cold cooked baby squid was a lot sweeter & tastier, but i don’t get to eat that much these days. maybe still can get at teochew porridge stalls.

puay leng - spinach

spinach

puay leng - spinach

spinach

sambal kang kong

sambal potato leaves

sambal kang kong

sambal potato leaves

i liked both the vegetables. the spinach was very good, and the soup with wolfberries & egg was very tasty. same with the sambal potato leaves. loved it.

crab beehoon

crab beehoon

crab beehoon

crab beehoon

crab beehoon

crab beehoon

unfortunately the main event, crab beehoon, one of my favourite dishes, was quite poor. the beehoon did not have any rich infusion of crab flavours. just compare this with the very nice crab beehoon at ming kee on 23.3.2014. or house of steamed fish or golden spoon (though it seemed that golden spoon standard has also dropped substantially??).

there were lots of beehoon, but they tasted like any fried beehoon & not the best ones at that in terms of wok hae, but no hint of crab or shellfish flavours at all! where was the stock?

the crab itself was quit ok. a good, tasty crab, but not really special or outstanding.

steamed minced pork salted fish

steamed minced pork salted fish

steamed minced pork salted fish

steamed minced pork salted fish

the steamed minced pork salted fish was edible, but strangely felt like there was quite a bit of starch in the minced pork. also the pork was well, quite porky (not flavourful but porky). honestly my helper does this a lot better at home. anyway my friends who frequent seng kee every week gave their feedback to the server & the restaurant did not charge this dish.

臭豆 - petai

臭豆 – petai

臭豆 - petai

臭豆 – petai

otah

otah

the 臭豆 – petai was ok, quite a competent preparation but not a favourite dish for me.

the otah was pretty good for me (again otah not my favourite dish) but my friends who were here quite a lot thought it was poor.

the 4pax dinner came to S$140 or S$35pax. i thought it was quite ok in fact for the food we had, though the main event was the crab beehoon & that was a bit of a let down.

c.h.e.f andy

Enjoyable Crab Beehoon Dinner @ Ming Kee Live Seafood on 23Mar2014

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cockles S$5

was in upper serangoon area & my wife decided to go to ming kee live seafood at macpherson for dinner on sunday 23.3.2014. 🙂 it was few shops from swa gardens when we had nice teochew food for our g10 dinner recently.

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ming kee signature crab beehoon 1.4kg = S$75.60

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coconut jelly S$8

i don’t take crab often as i find it expensive. but this time we were in the mood for crab. we ordered their signature crab beehoon. its S$54/kg so S$75.60 for a 1.4kg sri lankan crab. usually when eating with friends or children, don’t really get to eat much so this time just 2 of us, it was like feasting on crab. 🙂

i could not resist ordering the S$5 cockles. it was simple dish served with fish sauce & cut chilli. not the raw cockles (血蛤) i had at two chefs, small & not as fleshy..still, enjoyed nonetheless! 🙂

cockles S$5

cockles S$5

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ming kee signature crab beehoon 1.4kg = S$75.60

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ming kee signature crab beehoon 1.4kg = S$75.60

the beehoon was tasty with sweet crab flavour. the sri lankan crab was meaty & fresh & sweet. i don’t take crab often enough to judge but didn’t find it any special though. it was not bad i think the house of steam fish, golden spoon etc were better than this.

we had the coconut jelly dessert. it was just S$8 & the jelly looked like using the coconut juice & adding agar agar. it was good, mildly sweet which was just right & refreshing.

dinner was S$101 in total for 2pax. we had only crab, cockles & coconut jelly. there was GST but no service charge but S$3pax charge already for towels etc (no appetisers).

ok & very enjoyable for this evening because we were in the mood to have crab, but otherwise not a place i would usually go.

c.h.e.f andy