Food Choices

Really generous chili and bak yew (pork lard) after I request for just a little more. The mee pok is slightly thicker and hence more keuh/ bite but slightly less smoothness. Thoroughly enjoyable bowl. No wonder queue is still long on a Saturday afternoon at Amoy Food Centre.

Really generous chili and bak yew (pork lard) after I request for just a little more. The mee pok is slightly thicker and hence more keuh/ bite but slightly less smoothness. Thoroughly enjoyable bowl. No wonder queue is still long on a Saturday afternoon at Amoy Food Centre.

Premium Pork Loin is a premium cut of Japanese Air Flown Sangenton Pork, chosen for its exquisite juiciness and tenderness.

Read more: https://www.misstamchiak.com/hajime-tonkatsu/

Does it take balls to swallow these?
Well, one thing's for sure - "chochin" or "tamahimo", the fallopian tubes of a chicken with half-formed eggs still attached, aren't quite your standard grilled skewer.
This rare, exotic internal part of the bird is an adventurous choice but it's tasty. Plus it's more of a textural experience anyway.
The smoky, sweetish sauce-coated tubes have a bouncy chewiness (similar to the braised large intestines in "kway chap") and the half-formed eggs literally explode in the mouth like an extra rich yolk version of a water balloon. Eating it hot also enhances the experience but be careful not to burn your mouth.
Do go early to the restaurant if you want to try this because quantity is limited.

Oh, the joy of finding a good eating spot when you least expect it!
@dix and I stumbled upon the newly-opened "KL Shao Roast" while headed to a healthy lunch. Well, that plan went right out the window once we caught sight of their tempting display of roasted meats.
Although this eatery has only been in CT Hub for two days, they aren't a new business. In fact, during the time they were located at Katong Plaza, "KL Shao Roast" had gained quite a reputation for their KL-style "char siew" and "sio bak". They also toss their wantan noodles in black sauce which is how it's done in Malaysia as well.
I'm pleased to report that I enjoyed my order of noodles with the two roasted meats very much (price: about $6).
The "char siew" was a gorgeous glossy black, and had its sweetness dialed low and smokiness on high - just the way I like it. The cut I was given today was mostly lean with just a bit of fat which suited me fine.
As for the "sio bak" (roasted pork belly), it was also really good with a thick crackling that's extremely crunchy.
Coated in a tasty sauce, the fine egg noodles were al dente and didn't clump together at all. The practice here is not to add chili during the cooking, so customers are suppose to help themselves to the sambal. Interestingly, theirs isn't the usual sweetish sort but a savoury "belachan" which I discovered, went very nicely with everything.
Accompanying the noodles was a bowl of soup wth three small wantons. They were alright but clearly, it's the roasted meats that rule here.

From Gin Sen at Old Airport Road Food Centre. Aside from the fact that it is another one of those gimmicky dishes with a claypot where everything is cooked elsewhere before being placed into the claypot, this was actually quite something that isn't really commonly found elsewhere. The flavours does somewhat remind me of the Vietnamese Braised Pork Belly; the sauce is incredibly savoury yet bright, but this one does come with a fiery kick that was actually pretty shiok — certainly not something that folks who can't really take spiciness could handle. Apart from that, the beef isn't exactly gamey, with the meat absorbing the flavours of the sauce it was braised with pretty thoroughly; kudos for the jiggly beef tendon which did not require much chew. While the rice may look a tad plain, it was actually pretty enjoyable given how the rice managed to soak up quite a bit of that savoury braised sauce. Does feel a little pricey at $6.50 considering how it seemingly doesn't look like there ain't much meat in return, but it's certainly an option to go for flavour-wise and for the novelty for it's not the typical Thai dish found elsewhere.

We had the privilege to savour the restaurant’s specially curated set menu for the Accor Food & Wine Festival 2017, available from 4-12 November.
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The first appetizer course was a carpaccio of Hokkaido sea scallops with housemade tarama, drizzled with chive oil and dusted with grated yuzu. What a way to start off a meal with this refreshing palate cleanser!
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The soul warmer was up next with an amazing lobster bisque poured over on a garden of emmental ravioli, coral oil, basil and micro cress. This is one soup that you will slurp up within seconds and want so much more thereafter.
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For fans of wagyu beef cheek (pictured), you will be delighted to receive a piece that has been slow-cooked for 48 hours that resulted in the meat being so tender that you can cut it apart with the slightest of force. This course will be served with truffled mash and seasonal vegetables.
•
The curtain call to the meal was simply called Red Bean but the supporting cast was equally outstanding especially the bittersweet green tea jelly and ice cream, and not forgetting the orange peel and mochi that complemented the overall flavour.
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Racines
Address: 9, Wallich Street, Sofitel Singapore City Centre, Singapore 078885
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#yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #restaurantsg #AccorHotelsFoodFestival

We had the privilege to savour the restaurant’s specially curated set menu for the Accor Food & Wine Festival 2017, available from 4-12 November.
•
The first appetizer course was a carpaccio of Hokkaido sea scallops with housemade tarama, drizzled with chive oil and dusted with grated yuzu. What a way to start off a meal with this refreshing palate cleanser!
•
The soul warmer was up next with an amazing lobster bisque poured over on a garden of emmental ravioli, coral oil, basil and micro cress. This is one soup that you will slurp up within seconds and want so much more thereafter.
•
For fans of wagyu beef cheek (pictured), you will be delighted to receive a piece that has been slow-cooked for 48 hours that resulted in the meat being so tender that you can cut it apart with the slightest of force. This course will be served with truffled mash and seasonal vegetables.
•
The curtain call to the meal was simply called Red Bean but the supporting cast was equally outstanding especially the bittersweet green tea jelly and ice cream, and not forgetting the orange peel and mochi that complemented the overall flavour.
_________________
Racines
Address: 9, Wallich Street, Sofitel Singapore City Centre, Singapore 078885
•
#yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #restaurantsg #AccorHotelsFoodFestival

Look is deceiving. Looks charred but really tender and moist inside. The crispy outside is really a good complement to the tender meat inside. Enough for 4/6 people. Worth the money. Yummy yum yum yum!

We had the privilege to savour the restaurant’s specially curated set menu for the Accor Food & Wine Festival 2017, available from 4-12 November.
•
The first appetizer course was a carpaccio of Hokkaido sea scallops with housemade tarama, drizzled with chive oil and dusted with grated yuzu. What a way to start off a meal with this refreshing palate cleanser!
•
The soul warmer was up next with an amazing lobster bisque poured over on a garden of emmental ravioli, coral oil, basil and micro cress. This is one soup that you will slurp up within seconds and want so much more thereafter.
•
For fans of wagyu beef cheek (pictured), you will be delighted to receive a piece that has been slow-cooked for 48 hours that resulted in the meat being so tender that you can cut it apart with the slightest of force. This course will be served with truffled mash and seasonal vegetables.
•
The curtain call to the meal was simply called Red Bean but the supporting cast was equally outstanding especially the bittersweet green tea jelly and ice cream, and not forgetting the orange peel and mochi that complemented the overall flavour.
_________________
Racines
Address: 9, Wallich Street, Sofitel Singapore City Centre, Singapore 078885
•
#yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #restaurantsg #AccorHotelsFoodFestival

An off-the-menu item that's only available by advance order, this is a game changer which impresses with a most unlikely combination that prompts one to question, “why didn’t anyone think of this sooner?”

The buah keluak nut is hollowed out, its flesh mixed with foie gras and a touch of armagnac to create an intoxicatingly rich, earthy cream that’s then piped back into the empty shells.

Spread liberally onto the provided brioche toast or if you, like me, can’t contain yourself, eat spoonfuls of it on its own.

Taste: 5/5

One of my all time favourite comfort food, Scorch’s (一把火) Lu Rou Fan had been on my to-eat-list for quite awhile and I finally got to having it a couple weeks back. Even with just two basic elements - braised meat and rice, it is not difficult to mess up the quintessential Taiwanese staple. Hence, upon the first bite I was pleasantly surprised by the flavourful braised sauce and melty pork belly. Savoury, tender and absolutely saucy; the bowl may be heavier on the flavours imo but immensely satisfying especially with the slightly peppery aftertaste. And though the serving is not very big, take up @Burpple advice of adding meat ($1) to the small bowl ($3) so as to get the right proportion of 'lu rou' to 'fan'. Loving that it is diced instead of minced, the heap of slow-cooked pork also had a great texture as well as ratio of fattiness. Served on steamy white Japanese rice, the fluffy bed was able to soak up all the gravy-goodness with the thin slices of tangy pickled cucumbers cut through the richness.