Udders

I know I’m slow to the game but I’ve made up for it by trying loads of flavours at two different outlets, one at the Lorong Kilat outlet just after our Spanish dinner at Don Quijote and another time the next night after dinner with parents. I think these are pretty much at the top of the list for ice cream in Singapore. The ice cream is incredibly smooth and rich, yet not cloying at all. I quite liked Kick S Cream Caramel as there was a tinge of salt in it that really kicked things up a notch. If they had a straight up salted caramel flavour, I’d be an instant fan.

The next night, we had a whole bunch of flavours. I remember Mum had Orange Choc Bitters, which was a very somehow transparent-tasting chocolate tinged with pleasingly bitter undertone of orange liquor. This was in contrast to Dad’s very rich chocolate flavour that was punchily chocolate. Those two were the highlights, which unfortunately aren’t quite captured in the photo. The rest of the flavours were nice too, just not memorable enough to make it here. They’ll have to wait till the next time I make a trip there.

Udders
87 Upper East Coast Road
Tel: 6448 8732

17 Lorong Kilat, #01-08 Kilat Court
Tel: 6466 1055

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Secret Eat Revealed: Chinatown Fish-Head Beehoon

Remember that place I told you about before? I think it’s time to let the cat out of the bag. This place needs recognition. It’s run by an old couple in a Banda Street food court. Not sure where Banda Street is? It’s the place overlooking the carpark next to the Buddha Tooth Temple, kinda across the road from Maxwell Market.

I went back there with Delightt and this time we brought our men with us. The fish head beehoon was as good as ever, perhaps better this time as the beehoon was perfectly done. I liked how the soup was still cloudy with no milk added and plenty of good flavour from the fish head and bones. It was hard to eat the fish pieces because tongue had to navigate between fishy grooves to find tasty meat and spit out the spent bones. It was one of the few places where the second visit after so long was better than the first!

The nice stallholder auntie recommended chicken with bittergourd and black bean sauce. It was good too! There was plenty of wok hei in the dish and both chicken and bittergourd were well-cooked. The chicken was tender and just cooked through while the bittergourd was nicely braised yet not too soft. The chef has real mastery over his fire here!

Come here for good Cantonese fare, just be prepared to wait as there are lots of regulars and the old man at the wok isn’t very quick on his feet.

Blk 5 Banda Street
Corner near restrooms