Crispy baguette, but soft and fluffy on the inside. Filled with pork belly, red peppers, cucumbers, carrots, fried egg, chicken floss, and lots of coriander. This was a very delicious Banh Mi, filled with so much flavour and texture. But most of the flavour is carried by the very strong dressing sauce, and the pork belly while tender and soft was not particularly prominent in its supposed 5-spice flavour. I also was hoping for more fatty meat, since it's pork belly, but the meat is mostly lean, which may be the preference for some. Overall still really enjoyed this Banh Mi though.
Although Keong Saik was the first to bring this trend to Singapore, I don't find their version particularly memorable. The buns are croissants, sliced in half, filled with custard, then topped with a generous helping of chocolate/matcha flavoured white chocolate and cocoa powder/matcha powder. While the chocolate one had a rich and deep chocolate flavour without being too bitter or overly sweet, I was rather disappointed that the croissants themselves seemed soggy and lacked butteriness and flakiness. The matcha flavour also was a bit too sweet and did not really have the deep matcha flavour that matcha lovers would love. I wasn't really a fan of the generic custard filling and how it was sliced in half to be filled. It did seem like the easy way out. Although KSB was the first to jump on the θθε trend here, other bakeries have done better and at more competitive prices.
Although Keong Saik was the first to bring this trend to Singapore, I don't find their version particularly memorable. The buns are croissants, sliced in half, filled with custard, then topped with a generous helping of chocolate/matcha flavoured white chocolate and cocoa powder/matcha powder. While the chocolate one had a rich and deep chocolate flavour without being too bitter or overly sweet, I was rather disappointed that the croissants themselves seemed soggy and lacked butteriness and flakiness. The matcha flavour also was a bit too sweet and did not really have the deep matcha flavour that matcha lovers would love. I wasn't really a fan of the generic custard filling and how it was sliced in half to be filled. It did seem like the easy way out. Although KSB was the first to jump on the θθε trend here, other bakeries have done better and at more competitive prices.
On a θθε rampage! At $2.20, this one from Swee Heng is a steal. I get θθε is a cute name but this would be more aptly named ε·§ε εη«ε±±ηηΈ. Rich, thick, gooey chocolate inside. Not too bitter, and not too sweet, all whole carrying a deep and rich chocolate flavour. This is ten times more chocolate than I expected so definitely need some teamwork here to finish it! So rich and chocolate-y until tak boleh tahan.
On a θθε rampage! At $2.20, this one from Swee Heng is a steal. I get θθε is a cute name but this would be more aptly named ε·§ε εη«ε±±ηηΈ. Rich, thick, gooey chocolate inside. Not too bitter, and not too sweet, all whole carrying a deep and rich chocolate flavour. This is ten times more chocolate than I expected so definitely need some teamwork here to finish it! So rich and chocolate-y until tak boleh tahan.
The Pistachio Γ©clair ($8) had a robust pistachio flavour while the sweetness of the strawberry meandered through. The Earl Grey Chocolate ($8) held a delightful light fragrance that doesn't intrude but brings out the taste of the chocolate even more. Some days, you just need to treat yourself and this is the best way to do it.
Watermelon Fried Rice is not a particularly common Thai dish. But it's apparently a signature dish of Gin Khao. I was a bit disappointed the fried rice wasn't served in a watermelon bowl like all the pictures I've seen but nevermind, we'll move on. π€·π»ββοΈ This tastes reminiscent of Chinese fried rice with the slight but not prominent wok hei taste. The fried rice is fried with two shrimps, carrots, cabbage, and egg. Three tiny watermelon balls are then buried in it. And then it's garnished with some cashew nuts and chicken floss. The watermelon is a refreshing touch to fried rice that can tend to be a bit oily. But honestly I'm not impressed. This is basically Yangzhou fried rice with a 0% effort upgrade by tossing in watermelons and garnishing it with some cashews and chicken floss. And there's only three measly balls of watermelon that really isn't enough for this whole plate of fried rice. This was pretty disappointing as it seems that other previous iterations of this dish at other outlets came with more ingredients like squid, fried bean curd skin, and also much more watermelon. The 50% Eatigo discount is a good deal but I would probably go for other dishes that are better value.
Ordered this Tom Kha Gai since I've never tried it before and wow. The soup is made up of a rich milky base from the coconut milk, but the sourness typical of Thai cuisine quickly cuts through it and makes it so addictive. I was a bit hesitant on the first mouth, but the taste quickly grew on me. It also has a lot of ingredients in it like chicken (tasted like pork though), oyster mushrooms and tomatoes. Really worth it with 50% off on eatigo.
This Ootoro Meshi bowl with five slices of Ootoro sashimi on a bed of pickled ginger and vinegared rice with a dollop of wasabi was such a delight. I love salmon sashimi but ootoro is on a different level. If the timbre of salmon was an alto note resonating in bubbly river water, ootoro is a delightful mezzo-soprano that rings like clear spring water. One bite and the tone of the tuna taste distinctly resonates in my mouth. The beauty of the ootoro is in the fat of course, it adds a roundness to the flavour of ootoro, and beautiful melt-in-your mouth texture. Instead of it echoing in your mouth like maguro, it rings once and disappears into the air, and you're left longing for it, chasing for that last taste it left in your mouth. Due to the freshness of the fish, there's no fishiness at all, and you can deeply appreciate the ootoro in all its beauty.Β
ππ It's so satisfying when my mee hoon kueh has a slightly bouncy and chewy texture. After all it's supposed to be kueh, not just square flat noodles. Nam Kee also adds mushrooms to the soup so the soup smells especially fragrant and unique. ππ Would be back sooner if it wasn't all the way hidden in Turf City. ππ
Got lured to Wildfire by another Burpple 1-for-1 promo. Seriously, Burpple killing me slowly with their 1-for-1 promos. This Shabu Shabu Burger is almost a great burger. I liked everything except that the sauce was overwhelmingly salty. Can I just say though that my favourite part has to be when the sauce seeps into those beautifully soft and sweet brioche buns. Like dipping a digestive biscuit into Milo without it disintegrating. Or like when a macaron ripens overnight and the flavour of the filling seeps into and softens the airy shell. And likewise, the sauce seeps into bun, softening it and adding complexity to its sweetness, without the bun losing its structure and integrity. This specific layer of sauce-meets-bun is a beautiful phenomenon of food nature yet exceedingly hard to chance upon.
Full review: http://zhencaneat.blogspot.sg/2018/01/wildfire-chicken-burger-savourworld.html?m=1
Got lured to Wildfire by another Burpple 1-for-1 promo. Seriously, Burpple killing me slowly with their 1-for-1 promos. This Shabu Shabu Burger is almost a great burger. I liked everything except that the sauce was overwhelmingly salty. Can I just say though that my favourite part has to be when the sauce seeps into those beautifully soft and sweet brioche buns. Like dipping a digestive biscuit into Milo without it disintegrating. Or like when a macaron ripens overnight and the flavour of the filling seeps into and softens the airy shell. And likewise, the sauce seeps into bun, softening it and adding complexity to its sweetness, without the bun losing its structure and integrity. This specific layer of sauce-meets-bun is a beautiful phenomenon of food nature yet exceedingly hard to chance upon.
Full review: http://zhencaneat.blogspot.sg/2018/01/wildfire-chicken-burger-savourworld.html?m=1
