Ootaya has been in Singapore for a while and they just opened a branch in Suntec City. The mains were fresh and cooked fairly healthily, tasting like home-cooked fare. Mine was a mixed bag as the pork balls with tendon just tasted a bit gristly, though still a notch above the mystery-meat balls served at economy rice stalls. I loved the onsen egg, essentially a chilled soft boiled egg, but I have a soft spot for those and this was cooked just right till the whites turned, uh, white and the yolk hadn’t yet set. Shinta and CH both enjoyed their mains and I especially liked this grilled pork dish that we shared. The pork had a layer of fat on it that charred slightly and reminded me of the reason why pork is just So Good.
CH went for the Kyoto Uji matcha green tea mousse that came with milk ice cream, mochi and red beans. The green tea mousse was very intense and quite excellent as the bitterness of the tea comes through robustly. Much better than most insipid green tea concoctions.
Shinta and I shared the castella parfait, a trifle made up of cake cubes, ice cream and plenty of cream. Oh I think there was jam or some kind of fruit sauce in it, but who cares? Cake cubes soaked in melted ice cream and accompanied by good quality whipped cream make my day any day.
I like going to Tekka Market. Both the market and the hawker sections have such great stalls. The market side always has stuff open all the way into the afternoon on Sundays, making it ideal to catch some fantastic lunch and then buy groceries for dinner. The vegetable stalls have such a variety of ingredients that each time I go I find something I haven’t seen before. It’s a great place to get ingredients for Vietnamese or Thai food. It’s so easy to find Thai basil and other herby leaves here.
Now the hawker side is chock-full of nasi briyani stalls. Yakader is the place I go to. This was the place I had my briyani epiphany. Before this, I never understood why one would cook nuts and raisins with savoury rice. The nuts would just be soft and the raisins pulpy and sweet, which I don’t fancy in savoury food. It all became clear when I had my first spoonful of their rice. The cashews, though not crunchy, gave a lovely fragrance to the rice, and the not-too-sweet raisin gave it extra interest and texture. Now let’s get on to the mutton. It is amazing how tender this stuff is. At first, it seemed deceptively unyielding to the fork, but once a morsel was hacked off, it fairly melted in the mouth. Spiced just right, this stuff is briyani heaven.
DC spotted some sup tulang at Hanifa’s nearby and ordered some mutton bone soup. It was very peppery and quite nice to gnaw at. I’m not super keen on chewy tendon (I like mine soft and melting), but the soup was nicely flavoured, though a bit of a shock to the system with the amount of pepper in it. It was so good that the family at the next table asked us where we got it and happily slurped up their order. I’d go back to try the mutton and tongue next time.
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.
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.
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