The fried chicken patty wasn't very thick, and I found the use of nacho cheese a tad disappointing.
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It was immensely decadent: The broth had a strong sweet pork aroma, and they were particularly generous with the seafood and crispy roast pork. It was also quite ingenious of them to add small bits of pork lard to the dish, which added a salty, albeit sinful crunch to each bite.
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We chose their chocolate wafer sauce, cookie crumble and brownie slices as toppings, but the latter didn't pair well with the froyo because they were simply too hard.
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This bowl of prawn noodles costs $12; for this price, we could have gotten a much bigger bowl at Hoe Nam. But having said that, we found it rather delicious - in particular the broth, which tasted a lot like chicken/ABC soup.
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But look at the thick, fatty chunks of char siew!
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It's tremendously baffling how some restaurants can screw this dish up, but thank goodness Crystal Jade's rendition is quite brilliant.
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The rendition from Hua Fong Kee was slightly greasier than the ones I've had so far, but the charsiew slices were outstanding -- the burnt edges around the meat adding a smoky flavour and a nice crunch to each bite. Quite unlike the usual lacklustre red charsiew they usually serve with wanton noodles, but not as fatty as the ones from Koung.
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Food's pretty decent and the garlic flavour wasn't as pungent as we thought it would be - but I found the Arrabiatta far too spicy for my liking.
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We really enjoyed the Wagyu -- done medium rare (look at that pinkish hue), thoroughly blowtorched for a smoky, charred aroma and paired with an OUTSTANDING truffle mustard sauce. The only downside was that it was a pretty fatty cut of beef, so there was much gnawing involved.
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The pappardelle with meat ragu was pretty decent - although we didn't quite enjoy the thick doughy texture of the pasta. The meat ragu was pretty tasty, but I would have preferred a much thicker sauce (like Bolognese perhaps?) to mask the taste of the papardelle.
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I haven't tasted fish and chips this good anywhere else in Singapore. The fried batter coating the dory was crispy and thin - wasn't at all overwhelming. And look at those thick potato fries!
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