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添好運

Published July 13, 2020 by piggie

在新加坡的美食登入米其林殿堂之前,世界上最便宜的米其林美食當屬香港,就是港式點心餐廳《添好運》。那時,添好運還未曾涉足新加坡。而米其林的游戲規則是,所頒發的獎勵是不能和其他分店共享的,也就是説,香港港鉄站的添好運不能沾深水埔添好運米其林1星的光環。我曾經試過深水埔的添好運,當時只覺得口感中上,價錢倒算得上實惠。那時心想,要是這樣也能摘得米其林1星的話,那我要對米其林的遴選標準質疑了,尤其是我覺得香港稻香超級漁港的點心更爲出色。後來添好運於2013年開始涉足海外,新加坡市場就是其擴張的第一步,剛開幕時掀起的旋風讓饕客甘心排隊3小時捧場,可見其受歡迎程度不止於香港。

我不是2013年的跟風者,第一次在新加坡吃大概還是2018年的事,當時還是朋友邀請的,那時早已經沒有排隊數小時的瘋狂。而這篇食評則是2020年中嘗試的,也不是在其獅城大廈的旗艦店,若不是想帶媽媽試試,或許也不會前來。

酥皮焗叉燒包,$6.80++

第一次來添好運的話,務必嘗試其鎮山之寶–酥皮焗叉燒包。我第一次在香港嘗試時只覺得一般,但是這回感覺有改善,醬汁更爲鮮甜,更能襯托外酥内軟的麵包,也正由於這相得益彰的口感,為添好運贏得不少口碑。還記得其獅城大廈旗艦店剛開業時,店家還限定酥皮焗叉燒包的外賣數量,以確保堂食的顧客有機會嘗試,當時的情況真不知該說是瘋狂還是誇張,也許該歸功於米其林指南剛染指新加坡的效應吧!

豉汁蒸肉排芋頭,$5.50++

其實,這名稱簡稱排骨就夠了。但是你知道的,一道菜色若是有個意氣風發的名堂,定然能爲其生色不少。言下之意,就是説除了排骨之外,其他也沒什麽值得贊揚的。這道菜是媽媽點的,雖然媽媽厨藝出色,但不知爲何她點菜的眼光總是那麽教人大失所望。有一回在杭州,她找的一家餐館,讓我吃了畢生最難忘、最難吃的一餐後,之後很長一段時間我都自己點餐了。

言歸正傳,媽媽很拿手蒸排骨,她蒸的排骨色香味俱全,相比之下,就覺得添好運的排骨平平無奇。首先,我很納悶這道菜爲什麽要加芋頭?芋頭原本無味,而不知是不是爲了響應吃得健康,添好運的豉油偏淡,總覺得芋頭和排骨根本格格不入。除了肉質還算有些鮮甜,實質上在新加坡隨便找一家點心店,其口感大概都勝過添好運的排骨。

鮮蝦水餃湯,$6.80++

港式水餃是出了名的,所以我也點了這道水餃湯讓媽媽嘗試。添好運的水餃餡料除了鮮蝦之外,還有竹筍、黑木耳等,口感爽口扎實,非常受用!但是若要挑剔的話,我嫌那湯頭平淡。不過這不僅是添好運的因素,基本上大多數港澳的面家都如此。新馬一帶的水餃沒那麽出色,倒是湯頭略勝一籌。

鮮蝦燒賣皇,$5.00++

港式點心一般上少不了水餃和燒賣,而添好運的燒賣除了賣相佳,口感也著實不錯,内餡混合了豬肉和蝦肉,非常彈牙美味,再加上枸紀子點綴,賣相更上一層樓!

美味燜鮮竹卷,$6.00++

單看圖片,很容易認爲這和一般的炸竹卷類似,其實口感南轅北轍,其重點在於“燜”字,因此口感絲毫不會酥脆。我知道其他點心餐館絕大部分都是將鮮竹卷拿來炸,强調其酥脆口感,但是沒想到添好運炸後再用燜的方式居然還能帶出另一種風情,再加上内餡鮮嫩的豬肉和蝦肉,在獨特醬汁的帶味下,益發帶出其色彩。

鮮菇蒸腸粉,$5.50++

這又是另一道媽媽叫的失敗之作。如果是我叫的話,我大概會選擇叉燒或鮮蝦内餡。不知道媽媽是爲了替我省錢還是不想吃那麽多肉,總之這道腸粉很可惜,完全不入味,即便沾了很多豉油,口感還是非常平淡,不禁讓我再次懷疑,是不是因爲健康因素而使用了少鹽豉油?有一點媽媽和我都認同的,就是換做使用冬菇口感絕對會更好。

香辣蝦仁炒蘿蔔糕,$8.80++

添好運的蘿蔔糕我在香港吃過,口感只是一般。但這道香辣蝦仁炒蘿蔔糕卻很特別,加入了芹菜、豆芽、青葱、和炒蛋,整個口感就起了翻天覆地的變化,真的色香味俱全,是我所吃過的最好吃的白蘿蔔糕之一。可惜這道菜色僅在今年6月中旬推出2個月,之後還有沒有機會嘗試就看緣分了。

 

Tiger Street Lab

Published October 24, 2019 by piggie

The brand Tiger Beer pretty much projecting Tiger Street Lab in Jewel Changi Airport as a drinking bar, but in fact, it’s more than that, it’s a collaboration with Keng Eng Kee Seafood (瓊榮記海鲜), and somewhat turned this premise into more of an eatery, therewith getting in line with Tiger Beer’s concept that their beer goes well with local food, and by setting up this first global experiential concept store at Jewel Changi Airport, I can sense their ambition to bring this idea in reaching out to visitors from all over the world.

Tiger Street Lab offers an open air dining aura that reminiscence a casual eatery, and despite situated in-house inside Jewel, the mid-noon sun can still be rather unforgiving. I understand visitors from the colder countries may love this, but for locals, who are over exposed to scorching sun on a daily basis, naturally prefer tables with shade, good thing Tiger Street Lab has a mixture of these.

Without further ado, let’s get into their food!

Moonlight Horfun, $10+

First, allow me to highlight, that this was a custom order. The legit order should have a raw egg yolk on top to represent moonlight, but the attentive waitress was sensitive enough to inform us that children may be a little allergic to the raw egg on top, so she suggested to have it well fried and stirred with the noodles. Kudos to their service standard! Nonetheless, this Horfun is well fried with great heat (wok hei), exuding an aroma of a typically excellent horfun, and it has a good portion of shrimps, squids, and sausages. It was so great, that we actually ordered two plates to share.

Truffle Fries, $10+; Crispy Chicken Wings, $14+

These are the kid’s order actually, who actually couldn’t finish them all, and I merely helped on the fries, so no comment on the chicken wings, but as for the fries, it was fried adequately, crisp on the outside and soft inside, and what made it special got to be the truffle oil infused mayonnaise dip.

Chicken Cutlet in Tiger Lemon Radler Sauce, $18+

The description stated, “Crispy and tender chicken cutlet coated in tangy lemon sauce reduced from Tiger Lemon Radler”, I am a little sceptical about that. Don’t get me wrong, I ain’t saying this ain’t good, quite the contrary, it was probably the best dish on our table. But I’m a lover of Tiger Lemon Radler, I’m pretty sure it isn’t thick enough to be reduced to become gravy. LOL! And actually, the lemon aroma was much more dominant than a can of Lemon Radler goes, and as you can see from the picture, the presence of lemon slices probably suggested that additional lemon juice, and possibly the inclusion of starch, are used in making this an exceptional savoury dish. It is possibly the best lemon chicken I’ve ever tried! Highly recommended.

Black Pepper Soft-shell Crab, $15+

Singapore’s chilli crab is famous in the region, but we decided to order something not as spicy, having its black pepper version instead. Now, I’m gonna elaborate how Tiger Street Lab, or for that matter, Keng Eng Kee Seafood are thoughtful for the diners, firstly here, by substituting all crabs on their menu with soft-shell crabs, thereby eliminating the hassle in eating crabs. Some may argue the taste may be a little different, though I agree to a certain extent, but let’s not forget their main targeted customers are still visiting tourists who may have a flight to catch, or who may have other activities in town, depending whether they are departing or arriving Singapore. And, for cases like us, who have kid among our rank, this was a very welcome attempt! While as expected, the black pepper coating ain’t likely leaving as deep an impression like its chilli crab counterpart, it’s still nonetheless chewy and offers a glimpse of how the real stuff would taste like. And particularly, I have to mention I love the fried buns (man tou), crisp on the outside, and very fluffy on the inside, and while dipping in the accompanied black pepper crab sauce, it was simply delectable!

Cereal De-shelled Prawns, $15+

Once again, their sincerity was shown in abundance through this dish. It’s quite unusual that Tze-char stalls bother to de-shell the prawns, these are extra works, and perhaps some may argue that by removing the shell, out also went some of the flavour of the dish. Personally, I like it this way, even as a Singaporean, I’m still struggling at de-shelling prawns and crabs, part of the reason why sometime I’m sceptical in ordering such dishes. I have to say, at $15, the price is considered reasonable given the amount of prawns, the cereals, as well as the effort. Rarely had I seen such generousity on the cereal, but on the other hand, I have to confess this dish fall short of expectation due to the lack of curry leaves. As such, the cereal prawns are somewhat on the salty side without the tint sweetness and spiciness of adequate curry leaves to counterbalance its flavour. Pity, this can go so much better.

I’m coming to the end of this review, but sharp eye readers may find that I missed out on an essential ingredient… Tiger Beer. Well, it wasn’t our fault really, we ordered a special Red Dragon Fruit Lager, but it never came. And as we were feeling excessively full after the meal, we simply requested the waitress to void that order upon settling the bill. I have to say, Tiger Street Lab offers a few exclusive Tiger Beer flavour not found in the market, so if you are dining here and crave for a drink, I suggest avoid getting the usual suspects, go for something exceptional. It may cost a few dollars more, but it’s a deserving experience.

Oh, by the way, Tiger Street Lab also sells merchandises, but these ain’t cheap.

Tiger Street Lab
Jewel Changi Airport
78 Airport Boulevard #05-205
Singapore 819666
Tel: +65 62432047
Website: https://tigerbeer.com.sg/tiger-street-lab/

Opening Hours ~
Daily: 09:00 hr – 03:00 hr

Express by Chatterbox

Published January 29, 2018 by piggie

The history of Singapore chicken rice goes back many decades, but before the local hawker chicken rice fanfare gaining steam thanks to the popularity of blogging and reviews, Mandarin Hotel’s Chatterbox was said to be the pinnacle of this Singapore cuisine. I know our northern neighbour and probably China may lay claim on its origin, but that to me is insignificant, I’m sure by now the differences must be getting more diversified that it may no longer be an apple to apple comparison anymore. Anyway, the last time I patronise Mandarin Hotel’s Chatterbox was more than a decade ago, and to be honest, apart from some very positive impression then, I couldn’t remember in detail. So before I start, I need to reiterate I am not able to relate any differences between the Chatterbox in Mandarin Hotel and their subsidiary here. Let’s just take this as an independent review.

Express by Chatterbox is located in a rather inconspicuous spot in Downtown Gallery along Shenton Way. It’s half hidden behind the escalator on the ground floor, where one can easily overlooked. The ambience itself is probably half their outlet at Mandarin Hotel used to offer (I haven’t been there since they shifted from ground floor to Level 5 many years ago), and hence reasonably reflected in their price. In fact, Express by Chatterbox offers minimal services whereby customers order and pay for their food at the counter, and then given a number chit for their order. They then proceed to the food counter for their order when the number is flashed. As such, Express by Chatterbox doesn’t charge for services, and their price already included GST. However, it must be noted that their charges is merely a fraction they were charging at Mandarin Hotel.

Signature Chicken Rice, $8.50

Perhaps I have a weak recollection, but I thought the portion at Mandarin Hotel was a bit larger. Nevertheless, the quality of the chicken rice here is truly class! Although the prices still a little pricey comparing to hawker fare,  after all, I believe so is its rental, and a better ambience naturally. I suppose the portion of the chicken here is randomly allocated, but if you specifically asking for chicken thigh, you will have to top up $2. As can be seen from the picture, their chicken was adequately moist, and the meat was rather tasty. The fragrant oiled rice was delightful, all in all, Express by Chatterbox certainly did not fail.

Yang Chow Fried Rice with Fried Egg, $10.50

I also ordered their Yang Chow Fried Rice with Fried Egg, which was exceptionally tasty! Firstly, they are using fragrant oiled rice, so its taste already gained an head start. Next, they know what ingredients really bring out the taste in fried rice, notably roasted pork and shrimps. The accompanying egg was a disappointment though, I would personally prefer scrambled egg fried with the rice. As for the fried chicken, I love its crispiness, though somehow it just made this dish looked more like Nasi Lemak than a Yang Chow fried rice. But frankly speaking, identity aside, this is truly delectable.

Express by Chatterbox
Downtown Gallery
6A Shenton Way #01-04
Singapore 068815
Tel: +65 62200758

Opening hours:
11:00 hr – 21:15 hr

 

新故乡酒楼 Xin Cuisine

Published November 27, 2017 by piggie

据知新加坡雅庭假日酒店(Holiday Inn Singapore Atrium)的新故乡酒楼有一定的历史,但我初次听闻却只是几年前的事,而且还是从月饼开始的。新故乡酒楼主打粤菜,不过我这次前来是享用点心自由餐,而自近年来翻新后迎来了新香港总厨陈顺煌师傅,也带来新的点心菜色。

桌上的开胃菜,炸豆皮,偏硬,我不怎么喜欢

海鲜酸辣汤

我先来碗海鲜酸辣汤,一看就知道醋加了不少,口感酸酸辣辣,加上芫荽、带子、鲜虾,非常开胃!

竹笙鲜菌鸡片汤

小笼包

新故乡的小笼包卖相虽然一般,包皮不会太厚,不过包里的高汤还是没轻易渗出。

假日名牌流沙包

个人觉得流沙包只是一般,不过不失,松软的包皮还算爽口,才咬一口,蛋黄就迫不及待流出来了,我还是比较喜欢浓稠一点的蛋黄。

豉汁蒸鲜竹卷

一般的鲜竹卷大多着重于酥脆,不过新故乡的豉汁蒸鲜竹卷则拿捏得恰到好处,外皮微脆,内馅则丰实,在豉油的点缀下更为显得特别。

海鲜带子鲜芋角

海鲜带子鲜芋角由于要突显芋头的存在,我倒是觉得馅里的海鲜口感被压制了,好在酥脆的外层与芋头有相得益彰的功效(其实也就是佛钵飘香的翻版),总体来说还算不错。

三杯汁风尾虾烧卖

三杯汁风尾虾烧卖卖相佳,把虾放置在烧卖上,再加上虾卵,美观加分!而且,没想到烧卖在三杯汁的衬托下风味更是生色不少,这大概是我吃过最好吃的烧卖!

炭烧猪颈肉

港式烧腊无须多加介绍了,不过由于木炭已经逐渐被石油气取代,现下已经很少有炭烧烧腊。新故乡的炭烧猪颈肉肉质嫩,口感鲜甜,但若是外层表皮能烤得更为焦脆些就更是绝配了。

烧鸭双拼

嗯,炭烧猪颈肉加上烧鸭双拼可说是港式烧腊的精华了。这道烧鸭双拼其实指的是烧鸭与烧肉的组合,可是菜单上的翻译看似全是鸭肉。我本身不太喜欢鸭肉,对于这道菜色的鸭肉,我看还是持保留意见好了。至于烧肉肉质弹牙,不会过于干硬或肥腻。

招牌龙须火鸭卷

这道…不好意思,我不怎么记得,只记得表皮酥脆,但对于内馅鸭肉实在没什么印象,基本上是什么肉都大概都没多大差别的,因为酥脆的外皮有些喧宾夺主了。

豉汁百花酿青蚝

这道豉汁百花酿青蚝有点像烧卖,不过内馅换做青蚝,上头再加上香菇,口感虽不如烧卖出色,但加上豉汁带味,别出一般风味。

杏仁茶汤圆

甜点有限制每人一份,我选择了杏仁茶汤圆。这杏仁茶口感浓郁,却没有过度的杏仁香味,应该是原汁原味的杏仁汤,没有使用香精的关系。不过汤圆仅有一粒而已,要不是甜点有限制,我倒是还想再来几碗!

秘制龟苓膏

这秘制龟苓膏口味偏苦,我朋友颇有微词,不过我想所以才附加蜜糖呀!但她说其他餐馆的龟苓膏也没那么苦,我倒认为那可能是制作过程中加入糖浆的关系,而且良药苦口啊!哈哈~

坦白说,新故乡酒楼的点心自由餐菜色不算多,而且某些点心还有限制,但好吃的食物贵精不贵多,而且除非你很会吃,我觉得即使三人用餐(很多菜色都是一笼三个)也未必吃得完菜单上所有菜色,我即便没吃早餐,最后也还是吃到投降。很多点心店都趋向油炸食物,但新故乡却有很好的平衡。虽然新故乡酒楼的点心没获得米其林食探的青睐,但我吃过某米其林1星的点心铺总店,总觉得还是新故乡精致些,口感好些(当然也贵得多,成人$49.90++)。

新故乡酒楼 Xin Cuisine
Holiday Inn Singapore Atrium (新加坡雅庭假日酒店)
317 Outram Road, Level 4
Singapore 169075
Tel: +65 67317173
Website: http://singaporeatrium.holidayinn.com/xin-cuisine-chinese-restaurant

Opening Hours:
12:00 hr – 14:30 hr
18:30 hr – 22:30 hr

Penang Place

Published August 30, 2017 by piggie

Penang Place first started in Jurong East, and has since moved on to Fusionopolis before settling now at Suntec City. My friend and I saw a new tenant in Suntec City and decided to give it a try over a busy lunch hour. Although there was no queue and with spare tables available, we were warned by the waiter it could take about 30 minutes if we were to order a la carte. Sure, no issue.

We ordered Penang-Style Mee Goreng and their famous Penang Char Kway Teow, intending to share among us. Eventually, our order were served within 10 minutes, which really surprised us, prompting us to wonder whether they pre-fried the noodles and probably re-fried it with ingredients upon ordering. But that’s just speculation, and is not important as long as the dishes taste great. Fair statement?

Penang-Style Mee Goreng, $10.90++

Their Mee Goreng was served just shortly before the Kway Teow, it has a fragrance of wok hei and nicely presented with lime, cuttlefish, potatoes, tofu, prawn fritters, egg. The sweetness is perfectly done and overall, quite appetising! On a whole, of course, their ingredients are better than most hawker fare one can find.

Penang Char Kway Teow, $10.90++

The Kway Teow was only served briefly after the Mee Goreng, understandably, the appearance is a bit less flamboyant, but given the fact that it once earned “the best Penang Char Kway Teow in town” from Business Times, I expected it to taste better, even if just moderately. Reasonable? However, despite the presence of prawns, squids, eggs, bean sprouts, both me and my dining partner felt it lacked cohesion, it looks stale, and it tastes stale, which is why I suspect might be because the noodles were pre-fried, but lost the texture after been left luke warm for sometime. Their Mee Goreng at least has the sauce to cover it. But the Kway Teow tasted slightly dry. I had tried Penang Char Kway Teow in Penang which I chanced upon, from an ordinary coffee shop, not even a famous stall, it tasted much better, not to mention cheaper. OK, fine, I understand the absence of lard just so our Muslim friends can also enjoy it, or probably using less oil for a healthier meal. However, allow me to share a hard truth, that their competitor along the same stretch offers the same dish cheaper and better, no lard too! And I had actually blogged about that last year. I really wonder what made the Business Times correspondent declared this “the best Penang Char Kway Teow in town”. Very very far from it. Either their standard dropped, or possibly the correspondent had never tried good Penang Char Kway Teow before. Or maybe just my luck, we encountered a trainee chef? Another possibility is that they had taken from the buffet pot and re-presented it on a platter. I know I’m bold, but this is at best, mere average, I hope they improve their standard if they want to continue using that tagline.

By the way, they serve buffet too!

Penang Place
3 Temasek Boulevard
Suntec City Mall, West Wing
#02-314/315/316
Singapore 038983
Tel: +65 64677003
Website: http://www.penangplace.com/
Email: catering@penangplace.com

Opening Hours:
11:30hr – 14:30hr,
18:00hr – 21:30hr

大華豬肉粿條麵

Published March 1, 2017 by piggie

taihwa-p_20170219_135416這家大華豬肉粿條麵對於新加坡人來説,應該無須多加介紹了,尤其在其入選2016年米其林指南之後,更可算是新加坡頂級的B級美食了。即便在其入選之前,在非繁忙時段我前往光顧也須要排上近半小時的隊,現在更加不必說,這次在周末用餐時段前往,排了近1小時,還看到老外、韓國人等,令我好奇的是,他們知道該怎麽訂餐嗎?因爲雖然攤位名稱為豬肉粿條麵,但其實他們的經典是新加坡所謂的肉脞麵,多爲所謂的麵薄(Mee Pok)及麵仔(Mee Kia),而且多爲乾麵爲主,反倒很少見人叫粿條麵。

taihwa-p_20170219

每碗麵大概等上3分鐘,但一般上每個人最少叫兩碗,算算看要等多久?

我每次前來都是叫乾麵,自從1、2年前光顧過之後,現在最低價錢調高$1,感覺上麵條的份量也比以前少了。以前叫$4還吃得飽,現在$5吃了還覺得肚子餓。口感方面,麵條不是自制的,不過頭家經驗豐富,麵條燙得恰到好處,加上豬肉、豬腰、肉碎、肉丸、扁魚片、適量的醋與醬汁後,口感非常豐富,在新加坡是很難找到這麽令人滿足的口感,即便是老闆的親戚。

説到這裏,據聞早年在大坡吊橋頭營業的大華豬肉粿條麵是由三兄弟合作的(其歷史可以追溯到1932年,不過70年代之前的我就不曉得了),頭手就是現在大華豬肉粿條麵的老闆,三兄弟中的老二。後來因爲某些因素,三兄弟分了家,老三後來輾轉在珊頓大道、到現在所在的芳林巴刹與熟食中心同樣售賣肉脞麵,招牌名稱為⌈大華肉脞麵⌋,而且名氣也不小。至於老大,據説當年僅是從旁協助,并未親自烹煮,但幾年前老大的兒子在怡豐城另起灶爐,在未經二叔同意之下沿用昔日的招牌(至於水準…我朋友吃過後搖搖頭,我也就無意嘗試了),後來兩家人甚至對簿公堂。所以現在大華豬肉粿條麵的官方網站强調“獨一無二,毫無分行”。

也許我去的時段不對,但今時今日,已經很難見到昔日頭家親自掌厨了,不過對我來説,大華豬肉粿條麵的水準沒明顯的差別。這次光顧,就是頭家的兒子掌厨。

吊橋頭大華豬肉粿條麵 Hill Street Tai Hwa Pork Noodle
Block 466 Crawford Lane #01-12
Singapore 190465
Website: http://www.taihwa.com.sg/

營業時間:
每天 09:30hr ~ 21:00hr
每月第一個及第三個周一休息

天翼海鲜 One Ocean Restaurant

Published November 7, 2016 by piggie

早几年天翼海鲜在新加坡晚间报章的曝光率很高,还请出本地资深演员陈树承“背书”,但是我瞄了下地址,躲在大巴窑工业区一堆修车行里边…没车不方便啦。前些时候,因缘巧合得到天翼海鲜的餐券,上网搜集资料时才发现,一众网上美食家的介绍都过气了,因为天翼海鲜已于今年年初搬去了万里(好像更远噢…O.o”),如果贸贸然过去旧址的话,会发现那儿有家「新天翼海鲜」,不知情者会以为与旧东家有些关系,但我上官网查却没发现有分店的资料,而且据闻口碑与水准都相形失色。

虽然说新址位于万里,更贴切地说,应该算是兀兰路(Woodlands Road)旁(搭公车的话,大路边有楼梯口直上就是),昇松集团的货仓隔壁街的工业大厦就对了,兜了个圈,还是选在工业区啊!不过,也许正因如此,才能将价格维持在低于一般餐馆的水平。但餐馆藏在小山坡上,从经过的大道連招牌都沒見着,实在不容易发现,若非熟客或有心要找,还真难找上门。

餐馆新址躲在工业大厦的地面层停车场的尽头,旁边有家食阁,里面也有煮炒摊,原来食阁也是隶属餐馆附属经营的,简单来说餐馆头家早年就是靠煮炒摊起家,因为口碑好,而慢慢发展起来。而餐馆卖的,大概都是从隔壁煮炒摊统一烹煮的,在我看来,就是在原食阁面积拨出一部分作为餐馆,当然有隔间,装潢还是有着餐馆应有的簡單用餐气氛。

当下即刻介绍我点的美食!

翡翠豆腐,$12+(小)

翡翠豆腐,$12+(小)

没听过翡翠豆腐这名堂,一问之下,得知是豆腐炒些菜类的,没想一试之下口感还真棒!虽然没有肉丝提味,但淋上高汤后,着实为原本淡而无味的豆腐生色不少,豆腐上层还有层青色粉状物,不晓得是不是海苔粉,整体感觉润滑爽口。

黑加仑煎猪扒,$15(小)

黑加仑煎猪扒,$15+(小)

黑加仑煎猪扒是餐馆拿手名菜,在去骨猪排上淋上黑加仑子汁,撒些蒜蓉,提升口感。遗憾的是,生菜有些腐烂,不知厨师有没有发觉?

四大天王,$12(小)

四大天王,$12+(小)

我由于很少吃菜类,这道四大天王中使用的菜色只认得茄子与长豆,厨师再以巴拉煎炒透,辣味是到家了,但不晓得是不是不小心撒了过多盐,吃起来偏咸,好在有一大壶铁观音茶滤口(3 x $1.50)。

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海鲜豆腐汤,$12+(大)

这道海鲜豆腐汤其实是最先上桌的,所以在品尝其他菜肴之前可以先在其他菜色改变味蕾之前尝尝海鲜汤的滋味。好些餐馆为了提味纷纷在汤里撒下大量味精,但天翼的海鲜汤则香甜,不会过咸,汤里的佐料有墨鱼、生鱼片、鲜虾、草菇、白灵菇等,与我当天点的菜色口味配合得相得益彰!老实说,3人份的话,这汤的分量略嫌过多(或者应该叫中碗的),尤其是有叫茶水的话更不在话下。

埋单的时候,3菜1汤,3碗白饭加1壶茶,加上服务费才$63.35(无消费税),可说是一般煮炒摊的价钱。当下Groupon有50%的礼券优惠,不过有人数条件,3人以上的话可以考虑,详情可上其官网Facebook浏览。

第二回

短短的一星期之内,再次回到天翼海鮮,由於不想重複,這次點的菜色口感就出色多了!

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鐵板豆腐,$12+(小)

其實上回點的翡翠豆腐與這道鐵板豆腐口感各有千秋,前者主要以清淡爲主,這道鐵板豆腐則因加入鷄蛋,在高湯煎炒下,口感更有層次,也較爲開胃。

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時蔬扒松菇,$12+(小)

這道時蔬扒松菇,雖然沒有肉類入味,可是在各色菇類競相爭艷下,口感卻又顯得相得益彰,再加上炸得厚實的腐竹,亦是很入味的一道菜。

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黑啤酒排骨,$15+(小)

黑啤酒排骨與咖啡排骨其實沒在天翼海鮮的菜單内,是聽聞餐館的領班提到的,可能是菜單印好后才開發出的菜色吧!雖然名爲黑啤酒排骨,但吃起來完全沒有啤酒味,微苦帶甜的綿密口感,讓人吃得津津有味。

另外,我又叫了海鮮湯,因爲與上回的重複,就不再綴筆介紹了。

天翼海鲜 One Ocean Restaurant
7 Mandai Link #01-06, Mandai Connection
Singapore 728653
Tel: +65 62563973
官网: http://www.oneocean.sg/
Facebook: https://www.facebook.com/One-Ocean-Seafood-401499773290483/
每天营业: 11.00am – 2.30pm, 5.00pm – 10.30pm

Qi Ji

Published June 24, 2016 by piggie
Laksa (Cockles + Prawn), $5.20

Laksa (Cockles + Prawn), $5.20

This ain’t the first time I try Qi Ji, but let me start this post with their Laksa. They have two prices for Laksa, the first, $4.20, comes without prawn, just the standard cockles along with tau pok, fish cakes, egg, and what I believe to be shredded chives. The second is what I ordered here, $5.20 with added prawns.

I won’t say $5.20 is cheap, hence I expected some quality here. Notably, the ingredients here is considerably sumptuous as compare to many food court or hawker center stalls elsewhere, and we also need to factor in the costly rental in the locations they settled. The spicy broth is at least delightful, as with the comprehensive quantity and quality of the ingredients present, with the prawns used being relatively large ones. For such price, it’s more worth than what you can get from Toastbox and Heavenly Wang. The former was mediocre with their quality, the latter is so pathetic that I don’t even want to blog about it. All three franchise are selling their laksa about the same price.

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Popiah, $2.80 (with prawns)

Qi Ji’s popiah is their signature dish. Their ingredients include ‘homemade’ sweet and chili sauces, garlic, lettuce, bean sprouts, crispy bits, egg, prawn, parsley and turnip. When I first tried them after a one-hour drive home, I feel the finished item lacked cohesive character. It’s like eating all those ingredients by themselves, and I believe the main flaw is their ‘homemade’ sweet sauce. However, when I eventually beat their lunch queue and eat on the spot, it tastes very much better. I suspect their sweet sauce dried up after a while and somewhat rendered the popiah’s bland in taste. In addition, whoever behind that counter preparing your popiah makes a significant difference too! Anyway, I can’t emphasise enough how I hate the term ‘homemade’ is misused. It’s their own recipe, ok fine, but was it made in any of their staffs’ home or at the premise itself? No. Anyway, the popiah I bought comes with prawns. For $2.80, you get to choose whether you want prawn or chicken filling. There’s a plain version (neither prawn nor chicken) which cost just $2.20.

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Mee Rebus Deluxe, $5.80

Qi Ji has two versions of Mee Rebus, the conventional one selling at $4, while their deluxe version costing another $1.80 more. You probably won’t see the chicken cutlet and deep fried fish cake on the conventional version, for that, the price may look somewhat expensive. However, that doesn’t take away how great their noodles taste. Their gravy wasn’t as thick as I’ve tried elsewhere, but the calamasi fragrance was powerful, making it overall a very appetising meal. I don’t usually find the chicken cutlet and fish cake tasty, but complementing their mee rebus, I found the chemistry works to a tee!

Updates:

Qi Ji has since upgraded their Laksa menu, there are no more cockles, replacing with clams. And they are now serving brown rice mee hoon (thick vermicelli) with their Laksa (option: noodle) instead. With that healthy upgrades, a price rise of mere 10⊄ is more than reasonable.

PappaRich

Published June 6, 2016 by piggie

PappaRichI have heard about PappaRich for sometime, but never tried until now. They are a restaurant franchise from the other side of the causeway and I always believe that I can get cheaper Malaysian cuisine elsewhere rather than paying premium prices at their restaurants here. It’s hard to argue about that, but the fact is, PappaRich has a vast collection of Malaysian delights consolidated under one roof, and it’s a convenient choice for our Muslim friends pampering their taste buds with their love ones as well as for visitors from other countries to have a glimpse what most Malaysian cuisines are about, minus anything that do with pork of course.

Pappa Prawn Mee, S$10.90++

Pappa Prawn Mee, S$10.90++

I won’t pretend their Prawn Mee is wonderful, but it’s decent nonetheless. With shredded chicken, 4 pieces of big prawns, hard boiled egg, bean sprouts, and water spinach. The soup is moderately sweet, but a good prawn broth usually comes richer.

Ipoh Kuay Teow Soup with Steamed Chicken, S$10.90++

Ipoh Kuay Teow Soup with Steamed Chicken, S$10.90++

The Kuay Teow soup came with flat rice noodle, spring onions, chives, and bean sprouts. I’m not a great fan of their chicken broth Kuay Teow Soup, which is light, and unremarkable for that price if not for the accompanying steamed chicken. Their steamed chicken is simply outstanding and deserves ranking among the best steamed chicken in Singapore! The meat are tender, oily, and taste marvelous with the soy sauce. PappaRich do serves steamed chicken with rice in their menu, and I suggest for those who like to try their steamed chicken to go along with rice. I will probably try it in my subsequent visit.

2nd Visit

Ipoh Kuay Teow Soup with Prawns & Chicken Slices, $9.90++

Ipoh Kuay Teow Soup with Prawns & Chicken Slices, $9.90++

This dish is quite similar to that of Ipoh Kuay Teow Soup with Steamed Chicken above, same bland soup, but with the addition of chicken slices and prawns. However, given a choice though, I’d still prefer one that comes along with the steamed chicken, because the nicely marinated chicken managed to bring the taste up by a small level.

Pappa Char Kuay Teow, $9.90++

Pappa Char Kuay Teow, $9.90++

This wok-fried flat noodles include 4 prawns, egg, cockles, chives, and bean sprouts. On its look, it certainly is attractive, and many diners ordered this dish while I was there. Indeed, it tastes good, probably the closest it can go to the real thing without the use of lard. However, it’s a healthier choice, and this remains the best order I had there!

Hill Street Fried Kway Teow

Published May 31, 2016 by piggie

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It has been more than a decade since I last patronise them at their Hill Street premise (hence the name), and I don’t know how many times have they shifted ever since. Their current location at Bedok South is not really a convenient location for me to ‘stop over’ for a bite, as it’s some distance away from MRT station. However, it seems destine I’m returning after a long decade, as I have some business to do at a nearby industry park, I simply walk over specifically for it!

I was there around 3.15pm on a weekday, that kind of time when most hawkers will be sneaking for a break in-between hectic meal hours, and one naturally don’t expect a long queue there. Not for this stall. There was a queue of around 8 patrons before me, and I ended up queueing for roughly 20 minutes. Good thing I have my iPad.

With prices from $3.50 nowadays, I can’t say it’s cheap for hawker center food (having said that, there’s a hike in cockle price recently though), especially the surrounding are residential area and industrial park. However, the quality is there, though I can’t tell whether it’s as good as before. The ingredients consist of sliced sausage, cockles, egg, all in adequate portion, unlike many other hawker stall’s chay kway teow these days where they simply drop sausage totally or merely having an unmeaningful quantity. Hill Street Fried Kway Teow has a very delicate balance of oil and taste, along with just the right degree of sweetness which render their Kway Teow one of the best in Singapore, and rightly so. I guess that somewhat justify their price.

Hill Street Fried Kway Teow
Block 16 Bedok South Road #01-41
Bedok South Market and Food Centre
Singapore 460016
Tel: +65 90421312