i am tired of the waiting game where i do nothing. so here’s some stuff for you guys to have a look.
Singapore’s fairly multicultural, as you can see from some of the picts i have put up prior to this. as such, we celebrate many festivals as well, each belonging to a different culture and religion. this multicultural thing also leads to a variety of food, some so warped by the multiculturalism that i am not sure if it’s really from one particular place. which is also pretty representative of how much we love food.
i had to start out with my favourite first. i miss this place so much ever since i stopped working. Hog’s breath Singapore:
The steak’s still pretty much the same, but it’s so dry. i believe the chef forgot to pour beef stock both before and after grilling. the apple crumble was great though.
thereafter, i begin my ritualistic trip to takashimaya. it’s like a japanese haven, from food, to the bookshops, to even the pharmacy. Japanese clinics are across the road at Paragon. There, i had a few different stuff over a few days:
Some chicken omu rice….
and a ham and cheese takopachi ^^v*
Jason and gang brought me out to have a welcome back dinner with them at Junction 8. Like linxy and wadge, the gang are tech geeks, and by default, anime lovers – which i think somewhat influence our choice of meals every time we meet up. Jason’s a full fledge microsoft secure server geek now though, while i don’t know what wq might be. They brought me to ajisen ramen:
Pepper beef spicy ramen ^^ it was awesome, real good level of spice as well! the service was a little alarming though, and abrupt. this was something that i find common through out wherever i go. i don’t know if it’s because of what we wore, how we talk or maybe, on one of the trips, my friends were indian/malay. The services are not only abrupt at times, but out right rude and condescending. sometimes, owners had ignore us for almost an hour, even though we were the first in line, for them to serve OTHER customers.
Moving along now….
this doesn’t look like a spectacular dish, you are right. it’s the way the chicken is cooked that makes it a spectacular dish, so picture doesn’t do it justice. this is ipoh hor fun, off the store in holland village (most people should know what i am talking about) behind holland shopping centre. The chicken is what i believe as traditional boneless hainanese chicken, and often served cold/cool/chilled?!?! it’s really nice, sweet and tender chicken. too bad the price for it has gone up by a couple of dollars since i last visited.
let me wave a pict of stingray at you, again. i was treated to this by my dear sarah, pals of pals. couple have asked what’s stingray like, and i can barely described to you. The truth is, by itself, stingray have always been bland. it’s a really nice piece of smooth, juicy meat that comes off in tiny pieces from its gazillion bones – but it has close to no taste. It’s the chilli that makes any difference. some malay dishes cook small chunks of stingray in chilli sauce or curry or assam chilli – and gave it a very general name of assam pedas.
The above is a bbq stingray, where a large part is pan-fried (from what i can see) at a high temperature, and just before it’s fully cooked, chilli were dumped on top so the sauces mix in very nicely but not overwhelmingly with the meat.
in other words, the chilli is often hot – reason why i love it :p
That’s it for now, more updates later.












