136 Hong Kong Street Fishhead Steamboat

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One night I had a dinner at a new place recommended by my aunt. We had a boisterous family gathering round an eponymous fishhead steamboat. It was chockful of chunky grouper fishhead in a rich, flavourful stock, all augmented by plenty of fresh vegetables and yam. The yam practically melted in the mouth after spending a while in the soup. It was a great dish for sharing in a group.

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To accompany the steamboat were deep-fried pork spareribs that were fairly decent. It was blown out of the water by the next dish.

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I spied this dish at another table and insisted that we order a portion of it: prawn sang meen. TheĀ  crispy noodles bathed in thick yet not too gloopy sauce was simply heaven. I don’t recall anywhere else that does the noodles so thin and crisp and plain yummy! The juicy big prawns with plenty of orange milt helped a lot too. I’m still dreaming of this dish.

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Not satisfied by just one serving of crispy noodles, my cousin insisted on another one, this time fish. I don’t know how we could be relatives but this cousin doesn’t even like prawns, hence this version. It had the same to-die-for crispy noodles and yummy sauce, but I felt that the prawn version was far better.

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136 Hong Kong Street Fishhead Steamboat
291 South Bridge Road
Tel: 8288 3368

Au Naturel at Zi Yean

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Zi Yean is one of those newfangled zichar places that serves up rather imaginative dishes. Its name means “natural” in Cantonese and we were rather amused by the very fitting “au naturel” chopstick holders.

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They’re specially printed with the restaurant name on the back even!

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Dinner started off with a very yummy double boiled soup with sea whelk, cordyceps and Sakura chicken. The special was tasty and full of chickeny goodness and umami flavour from the seafood. This is excellent for chasing away a cold. One problem though is that the quality varies from visit to visit. We went there for dinner two nights in a row and on the first night, the soup was perfect. The next night, however, the soup was oversalted, which kinda ruined the flavours. Pity.

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Next up was the spinach in superior broth. I liked how they added century egg and topped it with a sprinkling of crispy silver fish. With smooth, non-gritty spinach, earthy century egg and salty crunchy fish, this made for a killer combination that beats most other places hands down.

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I felt that the honey pork ribs were a bit of a weak link. It was your typical deboned pork rib in sweet sauce, tender enough but nothing in particular to rave about. Perhaps I just don’t particularly fancy sweet savouries.

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The final main dish was the most interesting: crab meat fried with egg white and topped with a raw egg yolk. The dish arrived piping hot and the idea was to quickly stir in the egg yolk so the gooey stuff coated the crab-egg white pieces. I liked the texture a lot as it had varying bits of chewy from the crab pieces and the dried scallop, thatĀ  coupled with the softness of the egg white was a winner. I like egg, I like crab, this is dish is kinda hard to beat.

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We had orh nee for dessert. The yam paste here is very nicely made though it doesn’t quite beat the grandmaster at Ah Orh. The paste is fairly smooth with little bits of yam embedded inside. It’s topped with soft pumpkin pieces and has very little oil. Avoid the accompanying coconut milk because they use the stuff from a carton. Less than fresh coconut milk mars the taste terribly. I like this version quite a bit because it’s good enough and it’s less oily than other versions.

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Other things worth eating are the home made tofu topped with bonito flakes and any of their basic stir-fry dishes. Go there with family or lots of good friends so you can try more dishes!

Zi Yean
Blk 56 Lengkok Bahru #01-443
Tel: 6474 0911 (Air-Con) / 6471 0253 (Non Air-Con)

Traditional Teochew

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We went out with family for the famous Teochew food at Ah Orh, mainly because DC’s grandma wanted to have braised goose. I have no objections whatsoever to one of my favourite types of fowl and happily joined in. The star dish of goose was excellent, where the slightly gamey taste of goose was very well set off by the flavourful spices. I liked how mellow the dish was. We made some halfhearted comments about taking some back for those at home, but ended up polishing off the whole dish instead. There were some other bits to the dish as well: tau kwa, braised pork belly and cucumber. I liked the soft, yet rather dense texture of the very fresh and creamy tau kwa and also the cucumber chunks that very nicely soaked up the goose gravy. It’s well worth coming here just for the goose I think.

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But won’t you miss out if you only eat the goose here? The hae cho (prawn rolls) here are pretty good. They’re made with yam, so a little different from the norm. I’m not sure how much prawn really goes into this but I think the stuffing is prawn, minced pork, yam and maybe chestnuts. All that is wrapped in tau kee (beancurd skin), deep fried and then eaten with a burnt caramel sauce. I quite liked this version although the yam made it rather heavy after a couple. I had to go easy on this to make room for the rest of the meal.

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They made a decent rendition of oyster omelette, with barely cooked oysters atop a nicely executed omelette. DC’s mum wasn’t too keen on the fact that the two had obviously been cooked separately. I guess she’s far more discerning than me on this! For me, oyster and egg make such a magical combination that as long as they’re decently cooked, I’m happy.

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The weakest link in the meal was the braised fish head with bitter gourd. The taste was all over the place and not harmonised at all. There was bitter and salty and chilli-hot, and that didn’t enhance the slightly over-fried fish pieces. It didn’t help that the fish was rather bony and we were spitting out bits of bone more than chewing and enjoying. This was a dish I wouldn’t re-order.

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Special mention must be made of their sambal kang kong. I liked how there was plenty of wok hei and a very flavourful sambal with bright flavours that really stood out. It was quite a spicy dish too, so beware!

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We weren’t really going to order this because we’d stuffed ourselves silly. But how to go to a Teochew restaurant and not order orh nee for dessert? I am a huge fan of yam paste and while this version looked rather disgusting (pardon the photo), I was surprised by how much I slurped it up and even fought DC for seconds! This yam paste found that sweet spot of silky yet with the occasional little chunk of yam to remind you that it’s made from real yam and not powder. It wasn’t overly oily or lemak either and while I was sceptical that there wasn’t pumpkin (and very little gingko nut, to DC’s dismay) but mainly red date, the paste did fine on its own. You have to save some space in your stomach for this dessert!

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Ah Orh Seafood Restaurant
Blk 115, Jalan Bukit Merah, #01-1627
Tel: 6275 7575

MOF@Suntec

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I went to Suntec to meet up with some friends for lunch. Shinta suggested MOF, so Japanese it was.

I was quite disappointed that a lot of items on the menu were unavailable. Just my luck, but the most delicious stuff were the ones they didn’t have. Shelving my plans for negitoro, I had Maguro Sashimi Juu ($10.80) instead. Look at how pretty the serving is. Too bad the taste didn’t match its looks. I’m used to fresher stuff from Sun and Isetan supermarket, so this one was a bit of a letdown. It wasn’t stale, but the tuna tasted a bit flat and the salmon roe was slightly flabby. The little balls of delicious fish oil should be bursty and firm. It was a pity, this dish could have been so much better.

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I liked the dessert there. We ordered a Mango Mixed Imo ($6.80) and changed the soft-serve ice cream to green tea red bean ice cream for an extra $1.50. The ice cream was excellent, it was silky and smooth with just enough green tea kick and bits of red bean to chew on. The deep-fried sweet potato and yam were both good, a bit like a more sophisticated (and more expensive!) goreng pisang. The batter was nice and crisp and the tubers were softly grainy, a good combination with the ice cream. I think the two measly strips of mango didn’t go very well with the rest of the dessert though.

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MOF My Izakaya
3 Temasek Boulevard
#B1-40 Suntec City Mall
Tel: 6338 5523

Tanglin Curry Puff at Hong Lim

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Tanglin Curry Puff at Hong Lim Hawker Centre may well have the best curry puffs in the CBD area. The puffs are pretty huge. Flaky pastry, lots of potato, lovely chicken chunks and a slice of egg make this a worthwhile snack for only $1.20. My one grouse is that the pastry can be a tad oily, even though they claim to drain it very well, so well that they don’t provide paper to soak up the oil. Only plastic bags at this stall.

Here’s what it looks like the moment before entering the Jaws of Greed.

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What sets this puff apart from the rest are the juicy chunks of chicken thigh in the filling. While there’s of course more potato than anything else in there, the chicken chunks are very moreish. I also liked the egg a lot, it’s a little treat, a diversion in the midst of the curry goodness.

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They also do sardine and yam versions. I’m not keen on the sardine version because it’s very potato-y, I prefer the more traditional sardine, onion and tomato only filling. Even though I keep meaning to try the yam flavour, which is filled with sweet yam paste, I never get round to doing it. I always get too attracted to the chicken flavour!

Tanglin Curry Puff
Hong Lim Hawker Centre
#02-33