Hajah Maimunah

Page copy protected against web site content infringement by Copyscape

Hajah Maimunah is the grandmummy of nasi padang places. It’s got lots of very excellent stuff. Make sure you get there early so you get the best selection. There’s always  a queue, so try to avoid the peak lunch period. The day we went, the stars of the meal were the grilled parrotfish and the tahu telor. The parrotfish was done to perfection as parrotfish is very often overcooked. Here, the firm flesh that so easily goes tough and rough was just yielding and incredibly fresh and sweet. Coupled with the kicap manis with chilli and lime juice, the fish was all I really needed. But wait! There was the tahu telor. The tower of good quality taukwa was deep fried till crisp on the outside and soft on the inside. It was another triumph of deepfry and sweet sauce.

IMG_0454

Other good things of note: begedil, grilled chicken with sambal, sayur lodeh. The begedil was soft and flavourful, I always love these potato patties. The grilled chicken with sambal chilli was tender and the sambal full of complex spices. The sayur lodeh had heaps of tender vegetables and very yummy tempeh inside. The beef rendang was good too, with an incredibly aromatic rempah, the only downside was that the meat could have been a lot more tender.

Another excellent thing about the place is the incredibly array of desserts there. There are quite a few different sweet soups like green bean soup and boiled bananas in coconut milk. We didn’t have room for that and took away some kueh-kueh. There’s such a mind-boggling variety there. All I can say is that all the ones I tried were good!

Go try other dishes there and let me know what else is good!

Hajah Maimunah
20 Joo Chiat Road #01-02
Tel: 6348 5457

Skinny Pizza

Page copy protected against web site content infringement by Copyscape

Skinny Pizza is a great place for me to pretend that I’m far away from the office. It’s a bit pricey but it’s probably as far from the Suntec Food Court as you can get. The downside though is that it’s right next to Strip, and DC’s overactive imagination kept thinking about fur flying over the low partition!

The pizzas here are very filling, it helps to share with friends! Even though the pizza base is very thin naan bread, the rich toppings make it incredibly filling. The best ratio for me is two people to one pizza. At least that way there’s a chance for some side dishes like the yummy sausage.

This time, however, there were three of us and we went for two pizzas instead. First up was the mushroom and truffle pizza. Here the mushroom veloute was smooth, rich and deep and with a punch of earthy truffle flavour. The onion helped cut through the earthiness and bitter herby rocket is always a plus in my book. However, after a slice of this I was ready for something else. It’s not something you’ll want to have loads of at one go.

IMG_0680

I felt that the squid ink base pizza fared much better. While not being particularly original, here was where the freshness of the ingredients and flavour combinations made in heaven really worked. The squid and prawn coated with tomato salsa and fresh flat-leaf parsley burst with seafood and herb sweetness. Needless to say, that was the star of the day.

IMG_0687

Other pizza flavours of note are the Provence and Ratatouille flavours which are both kinda similar. Pretty decent though.

I also like the apple cider here. It’s sweet without being overly so and is nice and light: a bit like dry sparkling apple juice. Like they say in the menu, it’s a great complement to the pizza.

Skinny Pizza
#01-002 Suntec City Galleria
Tel: 6333 9774

Saboten: Finally a Contender for Tonkichi’s Title

Page copy protected against web site content infringement by Copyscape

I was thwarted yet again by the long queue outside the tonkotsu ramen place at Parco Marina Bay and opted to give Saboten a go instead. This chain from Shinjuku seems like a slighter more upmarket version of Tonkichi. Bizarrely enough, its name means “cactus” and it was chosen to represent vitality of all things. Go figure.

Anyhow, the free flow of finely shredded cabbage and yummy salad dressing made me very happy from the beginning. The cabbage was fresh and the two dressings so yummy I couldn’t quite decide which was better. The black stuff was soy, vinegar and yuzu dressing and the creamy brown one a sesame-based one. I ended up mixing the two so the salty soy-yuzu one was ameliorated by the creamy sesame. What a promising start!

IMG_0732

I went for the curry loin. The loin came with an immense amount of rice and curry sauce. Just too bad that the curry sauce was very authentically Japanese because it was a bit too sweet for my taste. Thankfully, DC was there to save the day and he appreciatively slurped up quite a bit of it on my behalf. Now the loin was very tasty, made from fresh pork and fried to perfection. I liked how the fried panko crumb bits had some heft to it, matching the pork nicely. This is not a dish for dieters as the loin was rimmed with a fairly substantial layer of fat. It gave the meat an interesting gradation from meltingly tender near the fat to substantial and almost tough towards the outer part. All good in my book!

IMG_0735

DC had the oyako don and he liked it. In his words, it was sticky and sweet. The meat was tender and flavourful, just too bad that the panko crumbs were a bit soft by the time it got to him. Special mention has to be made at this point for the pickles. While they don’t come free flow, the freshness and quality really shone through. I finished them in a flash and was dismayed when the waiter apologetically told us that they had to charge for extra if we wanted more. Oh well.

IMG_0736

At least there was dessert to compensate: green tea ice cream in nicely chilled bowls. Not bad, though we were there for the tonkatsu, not the ice cream!

IMG_0738


Saboten
#P3-01 Parco Marina Bay, Millenia Walk
Tel: 6333 3432

Guest Post: DC Dives Redang – Last Dive and Some Clean-Up

Page copy protected against web site content infringement by Copyscape

For our last dive, Tim took us to a coral bommy sticking out in the middle of the sea. He told us that it had very nice soft and colourful coral that couldn’t be found anywhere else in the other Redang dive sites. We exited the boat and dived down to the coral bommy. We immediately found a very pretty pair of lionfish down there.

two lionfish

However, we were also dismayed to find a large stray net had draped itself over the beautiful table coral! Immediately we swung into action, tearing away the net and trying not to damage the coral in doing so.

net clearing

It was really cool how everyone was willing to forgo their dive and carry out a clean-up operation without any prompting. No words needed to be said here – it’s the duty of every diver to do their best to clean up the dive environment, and stray nets are some of the worst bits of trash left by humans in the sea. Left unattended, such nets will kill the coral, trap fish and other sea creatures and even entangle unsuspecting divers. Disposing of the net was the only decent thing to do.

Tearing off a net’s pretty hard though, especially without gloves. Due to the encrustation, the net can be embedded with sharp objects that will tear at the skin if you’re not careful. After a while, we also had to get the knife out to remove some of the more stubborn bits of netting.

net clearing - knife out

We worked for many minutes to clear the net, but eventually the table coral was finally free of the man-made menace.

net clearing - done

It was with a great deal of satisfaction that I ended my final dive in Redang. I’d accomplished something good that day.

Redang is a great place with some nice dive sites. Well worth a return visit!

Guest Post: DC Dives Redang – More Lessons and Funny Things

Page copy protected against web site content infringement by Copyscape

For my introductory deep dive, Tim decided to make things a bit more interesting and took down a raw egg to show the effects of water pressure. On the surface, air pressure = 1 atm (atmospheres). For every 10 metres depth, the effect of the water pressing down on us increases by another 1 atm, so at 30 metres depth the pressure is 4 atm. What this means is that an egg, cracked at a deep enough depth, will retain its round yolky shape in the water. Like so.

intact yolk

It was quite an interesting science lesson, and it was quite fun to bat the yolk ball back and forth between us. Unfortunately, we got a bit overenthusiastic and after a while the water pressure was unable to compete against the squishy strength of our hands. The yolk broke and made quite a mess in the water.

burst eggyolk

Lesson over, we got round to some nice diving. One of my favourite photographic subjects are pufferfish. There was a nice specimen hugging the reef that day.

giant puffer mouth agape

It always cracks me up to see pufferfish. It’s hard to imagine funnier-looking fish. And if you ever imagined a football swimming through the water, that’s how they swim. We also came across a juvenile boxfish, which is part of the same family as the pufferfish. The poor little guy was petrified by us, and did its best to hide in the coral for protection. When he grows up, he isn’t going to be much bigger either!

juvenile boxfish

Guest Post: DC Dives Redang – Night Dive

Page copy protected against web site content infringement by Copyscape

The PADI Advanced Open Water Diver course comprises several specialty dives, but the main reason why people take it is to dive deeper than 18 metres (up to 40 metres for a qualified advanced diver) and to do night dives. I love night dives. Once you get past the spookiness of utter blackness surrounding the nimbus of your torch, you get to enjoy a whole multitude of sealife that you can’t ordinarily see during the daytime, as well as a whole set of different behavioural patterns. Because of the pitch-black nature of the surroundings, camera flashes also fire at maximum efficacy, which makes for very beautiful photos. For my first night dive, I certainly wasn’t disappointed.

anemone - night

See how the flash brings out the beautiful purple highlights of the anemone? Another example of the vibrant purple can be seen in this picture of a flibonella.

flibonella - night

WS also uncovered a cute false clownfish that was outside its protective anemone home.

false clownfish open - night

The poor little critter soon realised that it was attracting unwanted attention, and ducked into its home for cover…

flase clownfish hiding - night

… until it was completely covered by the anemone’s stinging tentacles.

false clownfish hidden - night

Nighttime also brings out the ambush predators, such as this spiny scorpionfish. The sharp spines on its back contain a poisonous toxin that can really hurt.

spiny scorpionfish - night

We also saw this beautiful, and aptly-named twinspot lionfish.

twinspot lionfish - night

Overall, this was a great introduction to night diving.

Guest Post: DC Dives Redang – First Stage

Page copy protected against web site content infringement by Copyscape

After much nagging, I finally persuaded DC to do a guest blog. Let’s see what diving’s like from a different perspective! – WS

We decided to go diving a bit closer to home. We’d heard good things about Pulau Redang and decided to give it a try, and scheduled a five-day holiday to dive there. Just for a change, we decided to fly to Pulau Redang instead of taking the usual overland route. The plane, an old De Havilland propellar plane, leaves from Seletar airport and flies directly to the brand new airstrip at Redang. Needless to say, the thought of flying in an old prop plane raised some rather interesting risk analysis over whether flying was more dangerous than Malaysia’s notoriously unpredictable roads. This wasn’t helped by a thunderstorm that delayed the take-off of the plane by one hour!

plane

However, once we got over the extra bumpiness of the flight and the strange noise of the propeller blades, we managed to get quite comfortable and true to form, we were soon fast asleep and only woke up when we landed at Redang airport. The airport itself is brand new, so brand new in fact that the mandatory fire station wasn’t ready yet. The good news about was that immigration was very fast, given that there was next to no airport building.

From the airport, we caught a quick taxi ride and speedboat to the resort. RedangKalong resort is a PADI 5-star resort with a private beach. The chalets are basic but clean and have hot running water and air-conditioning. The management, headed by A.B. Lee and his brother Tim, are living legends in the Malaysian diving community.

Resort

Once we were there, we settled in for the night and woke up the next morning for our first dive. Being as it was my first dive since my open water exam 5 years ago, I was feeling understandably nervous. However, I was in good hands (my three other diving buddies consisted of two instructors and a rescue diver) and I was soon comfortable in the water. We were soon greeted by the magnificent sight of a school of bumphead parrotfish leaving their nighttime perches to feed.

bumphead

Each parrotfish was about 2 to 3 feet long. It was totally awesome to see them glide slowly and regally through the water. It was like watching a royal procession.

Shortly after that, we came across the resident nurse shark in its cave…

nurse shark

… as well as a school of juvenile chevron barracuda.

school of barracuda

It was a fine start to the holiday. So fine, in fact, that I decided that I just had to do my advanced diving course.

Single Malt Appreciation Club: Highlanders and a New Islay

Page copy protected against web site content infringement by Copyscape

It was yet another overdue meeting of the newly renamed Single Malt Appreciation Club. In addition to our mainstays of Lagavulin 16 and Laphroaig Quarter Cask, we had a Highland Park12, a Macallan Whisky Maker’s Edition and a Kilchoman. Tricia brought the Highland Park from a sojourn to Batam and the Kilchoman from whisky trip to Scotland. Hypodermically and Jam somehow found the Macallan sitting at home.

IMG_1679

It was up to Tricia, the resident whisky expert to line them up for tasting. Her usual impeccable taste was spot-on! The Highland Park first then the other Highland Macallan, followed by the Islay with the youngest Kilchoman first, then the restrained and elegant Lagavulin and last the brash, in-your-face Laphroaig.

I must admit upfront my bias against Highland malts. I’m not so keen on sweet and spicy without the peaty as I find it quite flat and not a great deal different from other liquors. What makes whisky special for me is the complexity that peat brings into the picture. With that, I dismissed the Highland Park 12 (40%) quickly by taking a quick whiff and sip of Tricia’s dram. As expected, it was nothing but sweet honey and fairly one-dimensional.

The Macallan (42.8%), as a Speysider, fared a bit better. I think I’ll enjoy drinking it on off nights where somehow an Islay would be too much work for me. The honey was rounded with spice and orange peel, quite the thing to put in a fruit cake and then enjoy with said cake. The tasting notes mentioned toffee but I didn’t get any, probably because I was still recovering from a bout of flu. Definitely one to try again.

The Kilchoman (pronounced “kil-ho-man”) Spring 2010 Release (46%) was a strange hybrid of honey and peaty smoke. There was something rough and unfinished about it,  I guess that indicates that it would benefit greatly from more ageing. Nonetheless, it was full of promise and I’m definitely looking forward to a later release. Just too bad it isn’t available in Singapore yet.

Ramen Showdown: Nantsuttei

Page copy protected against web site content infringement by Copyscape

It’s official. Nantsuttei is now top of my list of best ramen in Singapore. It’s also pretty reasonably priced as far as ramen in Singapore goes. The queue here isn’t as feral as the one at Ippudo. For lunch, as long as you avoid 12.30 to 1.30 you’re all good, and for weekday dinners after 8pm is normally OK too.

I first tried the comes-with-everything noodles plus an egg. It came with a huge sprinkling of spring onions that seemed to occlude the rest of the toppings of chashu, beansprouts and special garlic oil. The first thing I bit into was the egg and it was eggy goodness all the way as the white was lightly salty from the braising and the yolk just set so the very inside was still slightly runny. So far it’s the best egg of the major ramen shops. As far as the chashu was concerned, it was rather run of the mill. Nothing much to write home about on the taste and tenderness.

Next was the noodle. It was just the right firmness for me, with enough bite for interest and not so hard that I felt that it was undercooked. The wonderful thing about the doneness of the noodles was that the noodles still tasted good when I got to the bottom of the bowl.

Then the soup. I wasn’t sure about this because it was quite salty and not particularly rich as ramen broths go. It was pretty acceptable though. I also wasn’t too keen on the slightly burnt and carcinogenic taste of the black garlic oil that makes the place famous.

IMG_0748

On another visit, I tried the dragon ramen. It’s basically the same ramen minus the OTT spring onion topping and with spicy bean and minced meat paste. Now this may not be particularly traditional, but it made all the difference to the soup, making it my all-time favourite. I liked the flavour of the spicy paste because the taste of the fermented bean really came through. It also muted the burnt garlic taste, making it Very Yummy.

IMG_0855

Nantsuttei doesn’t have a great deal to offer in terms of sides, only chopped chashu rice and gyoza. The gyoza isn’t too bad, it’s nicely burnt in parts on the outside and meatily juicy on the inside. Decent enough when you’re hungry and want more than ramen to fill the belly.

IMG_0750

Nantsuttei
P3-06 #03-02
Millenia Walk 9 Raffles Boulevard
Tel: 6337 7166

A Viet Gem

Page copy protected against web site content infringement by Copyscape

We dropped by Viet Lang for a dinner with friends one weekday evening and were pleasantly surprised by how good the food was. Every dish we ordered was good, quite a change from most restaurants were there were invariably some items that were pretty run of the mill.

We started off with the imperial spring rolls, which had a filling of chicken and prawn encased in a net wrapper and seaweed of some sort, then deep fried to perfection. Wrapped with lettuce and aromatic basil leaves, then accompanied by a fish sauce based dipping sauce, the rolls tasted really fresh and had wonderfully contrasting flavours and textures.

IMG_0752

Next up came a dish that was awful to look at, especially in the badly taken photo below, it looked like something the dog brought home perhaps. But oh the flavour! The smokey eggplant really was smokey, which added an extra dimension to the dish, a bit like a very lovely Vietnamese take on babaganoush.

IMG_0755

The next dish, prawns steamed in young coconut, came masquerading as a drink. We wondered why the waiter was serving us a drink halfway through the meal but soon realised that the prawns were cooked in the coconut shell. It was very unusual because of the light touch to the flavouring. It was just delicate coconut juice, prawn and coriander that shone through, and was very, very good.

IMG_0757

Then there was the Hue-style grilled chicken with fried glutinous rice. The chicken was decent and quite tender, which I liked. Here, the unusual part was the fried glutinous rice. It was a bit like a cross between fried polenta and plain tangyuan (glutinous rice balls). DC loved it but I found it a bit stodgy after so much food so far.

IMG_0763

Then there was the Hanoi style hot pot with beef and seafood. The hot pot came with accompanying raw meat, seafood and vegetables and it was up to us to cook it ourselves.

IMG_0759

The ingredients were fresh and of very good quality, particularly the beef and seafood. The broth at the end was full of flavour and the glass noodles soaked it all up, showcasing the fresh flavours nicely.

IMG_0760

Last but not least was the pho bo. I was a bit sceptical when one of our friends specially requested for it but was amazed by how good this traditional beef noodle dish was. It beat any other version I’ve tried hands down with its lightly spiced broth and very good quality beef that melted in the mouth. A definite re-order for next time.

We didn’t have any space for dessert, but are definitely planning our return!

Viet Lang @ The Arts House
1 Old Parliament Lane #01-03
Annex Building, Old Parliament House
Tel: 6337 3379
E-mail: vietlang@wellborn.com.sg