Bunker

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Bunker is a restaurant tucked in a little known corner in Changi. It’s right next to Johore Battery (whut? I hear you say), just beyond Changi prison complex and directly opposite Selarang Camp.  For the history buffs out there, the Johore Battery was the only 15-inch gun battery that was not able to swivel round to fire on the Japanese troops arriving from the north.  I guess the Sultan of Johore didn’t like the idea of the guns that he was paying for being able to turn in his direction.

Rather incongruously, Bunker features a very nice chill-out open-air bar and an indoor fine dining restaurant that serves decent western food.  Unsurprisingly, given the location, Bunker has a monopoly on fine dining options in this part of Singapore and the place was quite full even though we were visiting on a weekday.

The first course we tried was the rather ubiquitous escargot, which was alright but nothing special.  DC didn’t think the hazelnuts stuffed into the escargot shell added that much to the flavour. I don’t like the escargot because of the car tyre texture, and this didn’t change my perception.

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Next up was a field mushroom soup, which I thought was good because of the clear, strong mushroom flavour. Then again, I’m a sucker for mushroom soup because DC didn’t find it very special.

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The seafood salad was a bit better, as it had nice large prawns in it.  However there was a tad too much oil drizzled over the salad which had the effect of drowning any other flavour the dressing may have had.

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For the main course, we had the Asian-style seafood spaghetti, which was actually spaghetti in some sort of laksa-tom yam concoction.DC liked this a lot.  I guess it was like laksa, but had a bite of sourness to it mixed in with the creamy texture to create a slightly unusual taste profile.

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You’ll notice we were very restrained in our ordering this time.  I guess we were on a diet!

Bunker is a good idea, especially for people who are stuck out in the Changi village side of Singapore and are looking for a finer dining option.  The open-air bar is really lovely and you should try to get one of the private gazebos for a really romantic dining experience.  Bunker also offers interesting and decently-priced weekday set lunches that offer a decent alternative to the usual local fare around the area.  Do take the opportunity to check out this place one day and chill out among the remnants of Singapore’s WWII history!

Bunker
27 Cosford Road
Tel: +65 6466 9000

Tekong at Changi

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Shinta wanted to eat seafood and we found ourselves in my neck of the woods. The oddly named Tekong Seafood is at Changi Point, somewhat badly located in a building way to the back of the hawker centre. We were there on recommendation of Shinta’s guildmate and ordered most of his recommendations.

The gong-gong was decent, though nothing to shout about. A bit chewy, not particularly tasty nor fishy, went decently with the sweet chilli sauce. Next.

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I quite liked the meesua though it’s not something that I’d make a special trip down for. I liked how the special meesua was just cooked so it was still rather stiff and almost chewy, a bit like very fine meekia. The sauce was the classic brown gloopy sauce that was very well made, aromatic and full of seafoody flavour. Yummy.

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Things really started going when the deepfried squid rings appeared. They were so good that they disappeared before everything else and we had to immediately order a second plate of the stuff. The batter was very crisp and perfectly seasoned with plenty of salt crystals, aromatic curry leaves and a touch of sweet. I liked how the crispy outer layer gave way to the slightly chewy squid on the inside.

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I thought the oat prawns were great too. I normally prefer prawns poached as it really brings out the flavour, but this time the flavour wasn’t sacrificed as they fried them so the heads were still juicy inside. Plenty of crunch from the batter and oats, prawns fried well so that it was so crispy that the shells could be eaten too yet still juicy on the inside. Nothing much to criticise here. Great stuff.

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Aim of the next visit? To check out their crabs!

Tekong Seafood Restaurant
Block 6 Changi Village Road #01-2100 Changi Village
Tel: 6542 8923

Favourites at Changi Village

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One of my favourite hawker centres is the one at Changi Village. There’s just so much variety and plain good food there. The only problem is that the ventilation is bad and some stalls are either sold out or worse – closed – if you arrive too late. The beef noodles are a case in point. Arrive too late and they’re likely to be sold out of the dry version. The soup rendition is pretty decent, but oh how the dry one beats it hands down! The gooey starchy brown sauce is flecked with bits of finely shredded beef, showing how much good stuff goes into the stew. Order it “mixed” so under the dark velvety sauce you’ll get lots of melt-in-the-mouth tendon, chewy tripe, tender braised beef and fresh beef slices. Squeeze over the lime, toss in the chilli sauce, mix and eat with the pickled onion-chinchalok accompaniment. All together, it makes for a lovely bowl of bliss.

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Just a few stalls along the row is another firm favourite. Guang Xing is hardly open when I’m there in the evenings, so make sure you have it for lunch. Once when DC and I weret there for Sunday brunch, I spied it just opening and immediately jumped at the chance for my favourite fried noodles with fish head. Even though the stall had only just opened, the wait was still at least 30 minutes long. Even though we spoiled our appetites during the wait with inferior nasi lemak and other assorted snacks, we managed to wallop the whole $10 plate of noodles. (In case you’re wondering, yes we are greedy but no $10 is really the minimum order.) We saw other tables of 3 or 4 going for the samd $10 plate so you can imagine how good it is. This dish has flavourful chunks of juicy and slightly cartilageous fish head  as well as thick beehoon fried in plenty of onion, garlic and ginger as well as spring onions, caixin and bitter gourd and finished off with some black bean. There’s plenty of wok hei and intense flavours. Accompanying it with the special sambal brings it to a whole new level. Notwithstanding having to spit out bits of snapper bone, gristle and scale, this stuff is my holy grail of fish head beehoon.

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Changi Village Beef Kway Teow Mee
#01-19 Changi Village Hawker Centre

Guang Xing Original Taste Fish Head Mee Hoon
#01-16 Changi Village Hawker Centre

Al Fresco Dining Next to a Monsoon Drain

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We’ve had takeaway crabs from Big Eater before but this was the first time we tried it out for dinner. It had a lovely riverside ambiance, even though the river is really more of a monsoon drain (yeah we know it’s Sungei Bedok, but a concrete drain is a concrete drain). The evening we went, it was so breezy that we asked the staff to switch off the overhead fan. Adding to the cheery atmosphere were crab shells decorated by creative customers.

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The food was pretty decent. I enjoyed what they called the hotplate tofu. It might as well be called chilli prawns with tofu since the sauce was quite spicy considering that we asked for less chilli. And check out the number of prawns in this dish!

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We came here for the crab. This time we took the crab beehoon, one of the specialty dishes. It was decent, but not fantastic, especially since there’s a cze char stall in Pasir Ris that serves a far superior version. No less, there was fresh meaty crab and springy noodles. Too bad the soup, while made creamy with evaporated milk, wasn’t aromatic enough. There was something missing, and it certainly wasn’t the msg. Got thirsty after downing half a bowl of the soup.

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The cereal prawn passed the taste test as the fresh juicy jumbo prawns were nicely offset with a light curry leaf flavour. I found that the oats were not crisp enough though my dining companions thought otherwise. I also prefer cereal prawns to be smaller so I can crunch up the prawn whole. It adds to the flavour. Hardly anyone serves this dish with smaller prawns these days so I shan’t quibble.

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The deep-fried soon hock was pretty decent. Fish was done so crisp that you could chomp through the small bones and fins. I liked the extra touch of deep fried ginger generously sprinkled on top. Too bad the sauce was a touch too salty. They need to lighten up on the soy sauce.

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What I really liked was the sambal kangkong. The sambal was aromatic and tasted freshly made. The colours really popped with bright red and deep emerald green inviting you to eat more. And of course the kangkong was young and crisp-tender. One of the best sambal kangkong dishes I’ve had in a while. I leave you with this picture I hurriedly snapped before the last few bits were snapped up.

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The damage? $145 for four people, including two drinks. Not bad if you want to go somewhere decent without queueing or paying crazy prices.

Big Eater Seafood
34 Jalan Pari Burong

Picardy Gardens

Tel: 6245 7268