Yums prepared with the meat you select. Medium rare thin cuts of this really juicy steak
House-cured Spanish sardines laid beautifully in the lemon Kosho salsa verde, decorated with onion petals. Goes perfectly on the toasted sourdough DIY-style
Ravioli with taro (yam) fillings, topped with generous black truffle, brown butter and salted egg yolk. You couldn’t feel it this could be so good and yet vegan.
Salmorejo soup (tomato based cold soup) with burrata cheese and jamón ice-cream. Yes cold soup is not everyone’s cup of tea (or bowl of soup, for that matter). The flavor of this dish so intriguing I really would give up a tapas (only if I really need to) to have this.
Really robust prawn stock used in the paella
Fresh cottage cheese and milk cheese ice cream served with honey and thyme
My favorite comfort food with springy mee pok, aromatic pork lard and oil. The ingredients are simple. I don’t even order the one with abalone. The secret lies in not asking for chili or vinegar just pure lard and add their chopped chili (balado style) with soy sauce and it’s plain heavenly good. Last meal on earth.
This was the dish that started it all. Whilst JB has the famous San Lou 三楼 (which eventually found its way to Geylang). We were already mesmerized with Bee Hiang’s Bee Hoon dish. It was even synonymous with the boss signature as we fondly refer to it as Ah Ken’s Bee Hoon.
What makes a great bee hoon done this way is to have the middle thicker and moist whilst the edge turns crisp (not crispy and crackling) infused with the wokhey (smokiness from cooking in a wok, some say with the flames) and not chao-tar (burnt).
Hokkien Mee is always appeals to me, not because of the seafood ingredients but just eating the noodle plain would be one of the comfort food I cannot say no to.
Bee Hiang Seafood, which is a hugely popular Cze Char stall at the corner of Verdun Road & Sam Leong Street (they shifted to the opposite Kim San Leng by the way) is my family’s go to CzeChar place for the last 20 years, as we recounted.
This rendition is like Hokkien Mee on stack. No prawns but the upgrade to a 1.2kg crab lends even more umami. They throw in clams and sometimes sotong, belacan sambal and pork lard, upgrading our popular street noodle to a wokhey-filled Cze Char to create this seafood extravaganza!
The noodle used is not the typical yellow noodle & thick bee Hoon but the flat yellow noodle used in Lor Mee. What’s not to love.
