Eng Huat is one of the many legendary stalls in the havelock area. They have been in business for over 30 years already. The second generation has been slowly learning the ropes and will eventually take over running the stall. Every morning at 6.30am, there will always be a queue faithfully waiting for them to dish out their hand made goodness. By 10.30am, they would be sold out. The star of this bowl has to be their fishballs and fishcake, both which are hand made by them. The noodles had a little too much "Kee" or alkaline in them which is not to my liking. The Chilli was great and went well with everything in the bowl. Overall, definitely worth a visit.
Finally, a slightly more affordable kushikatsu in Singapore. Kushikatsu is basically like deep fried yakitori. Every stick here is in the price range of $2-8. This was one of my favourites of the night. A light crispy batter over a juicy fresh piece of Hokkaido Scallop with fresh Uni and Uni foam. A winning combination!
Really happy to have eaten it this month! Shinko, aka baby kohada/gizard shad, is only available in the month of July till mid August. It's really difficult to prepare this sushi. The fish is only 5cm long and you have to fillet it carefully, then it has to be cured in vinegar to clean it up. 3-4 pieces of this fish is used to form the sushi. It's a real test for any sushi Chef. Very thankful to Chef Koji for preparing this sushi expertly! A slight hint of vinegar to cut through the oiliness of the fish. Shall wait patiently till next year now! lol
One of the nicest Chendol I had in a while. Love the generosity of the Gula Melaka that they poured on top of the creamy coconut milk. Will definitely drop by here for dessert if I am in the area again.
So i finally got down to try this amazing congee pop up in Singapore. Brought in by the Les Amis Group, they are currently housed at Casa Verde in Bontanical Garden. At $14.50, this bowl of porridge isn't cheap. However, this a really tasty bowl of porridge, one of the best I've had. It's silky smooth and the broth(a mix of fish and pork bones) used here is really good. The fish belly was sautéed which allows it to infuse a hint of wok hei into the porridge as well. The price isn't cheap here but it's definitely worth a try.
Good for 2 pax. This Monster rib looks like a dish right out of the Flintstone's kitchen. . The beef ribs here are slow roasted for 8 hours in a red wine tare sauce, then dunked into a soup broth for 48 hours. The result is an amazingly tender beef, it literally falls off the bone. The broth itself is infused with strong beefy notes too. I would be back to try this again!!
Really happy to have eaten it this month! Shinko, aka baby kohada/gizard shad, is only available in the month of July till mid August. It's really difficult to prepare this sushi. The fish is only 5cm long and you have to fillet it carefully, then it has to be cured in vinegar to clean it up. 3-4 pieces of this fish is used to form the sushi. It's a real test for any sushi Chef. Very thankful to Chef Koji for preparing this sushi expertly! A slight hint of vinegar to cut through the oiliness of the fish. Shall wait patiently till next year now! lol
Everything in this bowl is just yums!!😍
Fatty Tuna Belly. The marbling on this piece was simply beautiful. Melt in your mouth goodness.
Served without seaweed in the usual Gunkan style to showcase the freshness of the Uni. Also, they use red vinegar in the rice here to compliment the sweetness of the sea urchin. Fresh, sweet and creamy, one of the nicer Uni sushi I've tasted lately.
Before the invention of the hand held blow torch, sushi chefs would use red hot charcoal pieces and bring it really close to the sushi. This allows them to give the fish that nice sear and char. Also, the charcoal imparts a nice smoky flavour that you can't get with a blow torch. Here, the chef is grilling fatty tuna belly sushi for us.
The boys at grit will be closing and transiting to brick and mortar soon. Two lovely beef patties coated with gooey cheese and smothered with sautéed onions. Grab it while you still can!
