Favorite Foods..!

This has gotten a little difficult to write. 

Maybe because we haven't had the reals of these replicas for some time. 

And I sincerely wish we could have them so. 

Things change, I suppose, and as shocking, or startling they might be, there are some things that stay, and it is these that define a person, a personality, and make one unique from another.

It's interesting when one gets to discover new stuff about people whom you thought you well knew. 

Like I knew The Parent had a thing for luncheon meat, McDonalds fried chicken, instant noodles and McDonalds apple pie, but I had no idea chocolate chip biscuits, Lotus caramel biscuits or even Pocky were that well liked too.     

What surprised me most out of this entire collection was the Pocky. 

I'd thought The Parent's palate leaned towards the heavier, more serious stuff.

You know, like bak kut teh or ter kah (pig trotters) that kind?

It never occurred to me that eating stick after stick of a chocolate coated biscuit might appeal to a senior citizen his age too. 

But hey, life's always a surprise.

And who knows, palates might change too. 

Either that, or they've always been there.

We just happen to not know anything about it. 

It's like how I always knew The Parent liked fried chicken, but I never knew that the likes included apple pie.

That is, until Christmas season a few years ago when we walked half an hour from our estate to the next estate for the 24 hour McDonalds to have a very late night celebration supper there. 

I can still remember clearly which part of the outlet we sat, what we talked about, and what we ordered that night.

There were two value meals- one a Chicken McCrispy, one a Filet O Fish. 

Then we had two packets of fries, two cups of Coke, one serving of cup corn (another surprise), a strawberry sundae, and an apple pie. 

Lau Wang Sesame Chicken

Okay, so I don't do claypot stuff very often (don't know why) but besides bak kut teh, I tend to go for porridge, rice with shiitake mushrooms and iup cheong, and sesame chicken whenever I do. 

In recent days I've been taking more of claypot bak kut teh from this place on Joo Chiat Road. 

But also in recent days I've been taking more of this sesame chicken from a place called Lau Wang who have an outlet in Serangoon Central, as well as in Bugis Plus downtown near Victoria Street and Rochor Road.

This has got to be one of the best claypot sesame chicken I've ever eaten.

No joke, it's really good. 

It's rather difficult to describe it properly though. 

Like, I want to talk about the thickness of the gravy and how rich it feels on the palate but I don't know how to say it that will make you feel the same way I do.

Best way I can describe the gravy is that it's like a broth- a rich, rounded broth whose liquid wraps around your tongue and embraces you warmly with each mouthful. 

The gravy broth itself might be more than enough for this particular claypot dish, but then there's still the chicken, and may I say that it's prepared very good too? 

You know how some places give you pieces of chicken that are either too small in size, poorly chopped or just dry, tasteless and hard? 

Not so with Lau Wang.

Each piece here is chunked to the right size that you can easily pick up with chopsticks and feel like you're picking up something. 

Not only that, there aren't any tiny hidden bits of bones, something that I deeply appreciate because those specks of bones scare the s*** out of me. 

I love how each chunk, never mind big or small, is in the right size, so much so that there's the feel when you pick it up, and there's the feel when you slip it inside your mouth. 

One thing I like to do is to scoop up a spoonful of the gravy, drop one or two chunks into the spoon, place a morsel of rice and then eat it all at one go, gravy, chicken, rice altogether same time. 

It's amazing to eat the dish this way. 

Sometimes I drown my portion of rice with the gravy as well. 

And I clean the claypot nearly completely. 

There're quite a lot of dishes to be had over here at Lau Wang. 

Offhand I can't remember what they are, but they're all broth based- very much like this sesame chicken- and then, if I'm not wrong, there's one that's got pork, there's one that's got fish, and then there's another that's got frog legs (something like that)

I'll probably want to go for the fish one, or the veggie one (I know it has brinjal) but this time round we decided to have a lighter bite and ordered a plate of homemade ngoh hiang instead. 

Canton Paradise Dumplings

Some of you know I have this thing for dim sum and xiao long baos. 

I've oft made mention about it. 

But I have my own preferences when it comes to which place of xiao long baos I like, and (honestly) it's not necessarily the more popular ones.

I know how we tend to think of a particular place as being the go-to for restaurant style xiao long baos. 

But apparently, there're other places with just as good restaurant-style xiao long baos too. 

I didn't know.

Until I got introduced to these little babies from Canton Paradise. 

Shall I say that I was surprised, but also not very surprised? 

Canton Paradise has done pretty well for itself over the last couple of years. I'm not sure how they used to be when they first started but they've grown more popular in recent years and now it's not unusual to see families and/or business associates turning up at their outlets for a casual meal there.

Of course, like many other Chinese cuisine restaurant franchises, there're different categories for different occasions. 

I don't know how many categories Canton Paradise has, or what their names even are, but we have had some of the best xiao long baos in the outlets at Changi Airport Terminal 3, Paya Lebar Square, and Suntec City. 

I like the Suntec City and the Changi Airport outlets. 

Maybe it's got something to do with the mall in which the outlet sits in, but I've found myself anticipating my meal a wee bit more whenever I'm at these places compared to, say, the outlet at a suburban mall. 

So much so that it doesn't matter if the xiao long bao comes out looking a little poofy. 

Just so long as the skin's the same, the soup's the same, and the meat's the same- it doesn't matter.

What I love about xiao long baos is how you begin each bite with a bit of chew, after which there's this burst of warm, (sometimes scalding) soup that explodes in your mouth, and then after that you're back to the chew with the soft, moist round little ball of meat.

It's an amalgamation of flavors and textures wrapped in one tiny little dumpling, and because no one can actually want to just eat one xiao long bao and have enough, the joy's multiplied by two or ten or five. 

There's another dish at Canton Paradise that I've come to love. 

Their soup. 

Now, you might think this bowl of dumplings in pork bone broth not any fantastic, but can I assure you that it's so delicious that two bowls (each) aren't enough- we always wish they had more- and then there's the smooth silky dumplings of delicate skin filled to the brim with meat, chives and tiny little vegetables too. 

To be honest I don't really know how to write about this dish (I haven't done my research into just how many hours they boil the pork bones or what other ingredients they place in the pot) but there's that rounded, comforting warmth whenever I take spoonfuls of the soup, especially on nice, rainy days. 

It's like a blanket that envelops you entirely. 

And it's so comforting, so assuring, so satisfying that I often wish we had room to order one bowl more. 

Tempura at Suntec City

Not gonna lie, this has to be one of the best places for tempura I've ever been. 

You know, it's funny how we often think we've experienced the bestest of the best when it comes to food, but then one day we find ourselves in a place discovering yet still another. 

I'd thought I'd already been eating the best of tempura. 

But then I had dinner here at Tempura Makino in Suntec City one evening, and I got pretty much blown away.

It wasn't because they were (exclusively) branded or expensive- none of that sort- they are in fact also a chain- but there's something about them, and their menu that interests me, and I'm sure, a good number of other patrons in their restaurants too.

The dishes we ordered that evening where you need same-day air-flown freshness, or require the skillful knife skills of a master but it did require a good control of the stove fire, a balanced dexterity when slapping the food into the tempura mixture, and a good wield of ladle.

One of the dishes we ordered this evening was soft shelled crab. 

And it was one of the largest ones I'd ever seen. 

Best part of this crab was that it didn't come served twisted in some awkward shape as some places- even popular ones- are wont to do. 

Instead it came looking like one full piece, as if it had been freshly caught, killed, dipped into the flour, deep fried and served. 

I must admit, it was great fun attempting to pinch off the different parts of the crab with my chopsticks.

Even the big ones didn't deter me. 

I just munched my way through them. 

-If there's one thing that does stick out for me about this meal, it is that their batter tastes better than any of the others I've previously had. 

No kidding, seriously. 

I didn't know that tempura batter could taste this good, like it had the right amount of chew (as in the thickness of the batter), it had the crunch, a little, like tempura bits, and best of all,  a taste of salty and savory with a very, very faint hint of sweet. 

You can't taste the sweet, literally, but there's definitely the salty and the savory. 

It didn't matter what it was you ordered. 

It might have been the vegetables. 

It might have been the chicken.

Or even the prawn. 

Whatever you ordered, they all would taste as great, and the same. 

I should know- 

We ordered a serving of chicken, as well as a donburi bowl.

The chicken surprised us- not just by the batter, but also the size. 

Maybe we have been too used to being offered skinny pieces of chicken breast meat, 

But theirs here was a filet of breast that was tender, soft, and, together with the batter, granted us a most wonderful combination of taste and texture of chicken breast as much as this usually bland poultry part can be.

Then of course there was the donburi bowl.

I wish I could tell you exactly what came in the bowl, but I'm afraid I wasn't paying sufficient attention, and so all I can tell you is that there were vegetables, there were prawns, and maybe another chicken or two. 

With the bowl being shared, I got most of the vegetables, as usual, and I loved them all. 

There was the pumpkin, there was the eggplant, then there was also, I think, seaweed or lettuce or cauliflower or something. 

I remember the latter (whatever it was) to be very crunchy. 

And I loved how the eggplant came sliced in a way that resembled that of a beautifully opened paper fan.

We all know that nothing beats a satisfying meal at the end of a workday, and I'm really glad I came to this one.

Now I know where I can go if I want delicious, affordable tempura, and with this meal at Tempura Makino, chances are I probably won't be making any orders of tempura next time at places beyond. 

They're good enough for me. 

Ichiho's Katsudon

It was a great meal that we had at Ichiho in Aperia Mall couple of months ago, so a happy girl I was when my friend suggested we go back for a meal there.

Now, you might be wondering what the big deal is about this place, like, it's not the only Japanese restaurant in town, it's not the only Japanese restaurant out of town, it's not uber popular nor highly recommended by food bloggers and influencers anything like that, so why the excitement?

Because, my dear friends, whilst Ichiho doesn't appear to have much in terms of pretty, glamorous recommendations, what they have, however, is a lot, a lot of Heart. 

I'm not referring to the aesthetics, the plating or the garnishing. 

I'm referring to the food. 

This is the Heart you'll find from the moment you step into the restaurant/diner/cafe, and it doesn't matter that you don't get all the warm lighting and comfortable seating that you find elsewhere.

I fell in love with their Miyazaki Pork Katsu Don the first time I came. 

And since then that's the one thing I want to have.

It don't matter to me if they have a whole host of other rice dishes like Wagyu Beef Steak Bara Kaisen Don, Buta Kakuni Don, Truffle Bara Kaisen Don, Salmon Ikura Don, or Aburi Salmon Mentai Bara Kaisen Don. 

Neither does it matter to me that they have interesting dishes like Gyuniku Udon, Tarabagani (King Crab) Chahan (Fried Rice), a huge variety of maki rolls and a huge variety of sushi.  

All I want to have (for me and me alone) is the Miyazaki Pork Katsu Don, which, I can tell you, is no small skinny ass poorly breaded undersized cutlet balancing miserably on top of your bowl, but a huge, thick, well-breaded, well-fried chonk of a pork cutlet sitting snugly in the middle of warm Japanese rice over which a generous bed of soft, mushy egg and a scattering of ingredients lie. 

I exaggerate not. 

Their Pork Katsu Don has to be one of the most heartening, and heartwarming rice bowls I've ever had thus far. 

Maybe it's the way it's prepared.

I don't know.

But one interesting thing about this dish is how the scrambled style egg simply seems to morph into the breaded cutlet itself.

Somehow that makes every single bite feel soft, mushy, full of flavor, and exceptionally tender. 

I've never needed to chew tediously nor exasperatedly at the katsu. There's no tough, dry meat to contend with. It's all tender with just the right amount of chew. 

What's more, all the flavors blend so well together.

My tongue feels the crunch of the breaded batter, I get the taste of the deep fried pork, and all inside my mouth there's the soft silkiness of the egg that wraps over everything I'm having. 

The gentle, embracing warmth is unbeatable. 

It was a lovely thing to have the entire bowl of Pork Katsu Don all to myself this evening.

But because we had already agreed to share, three slices of my pork cutlet went over to my friend whilst I got five very fresh, very cold slices of salmon sashimi from his cheerful looking Salmon Ikura Don. 

It might have seemed like a lot of my portion went over, but there was more than enough. 

There were two other dishes on the table. 

An appetizer of deep fried salmon skin served with tartare sauce, and five pieces of Ebi Tempura. 

Both of which, I have to say, were amazingly good. 

Never mind that my meal this evening was fried, fried, fried. 

I didn't care.

Not when the salmon skins were crispy, crunchy, so huge and with no greasy aftertaste. 

And not when the batter of the ebi was so smooth that I wish I could have just the batter tempura all on its own- never mind the prawn. 

Salmon @ Aburi-En

I had this just today.

And I think I am going to have it as often as I can. 

No doubt Aburi-En is more known for their grilled meats- they make no bones about it- it's all over their menu and in their promotional videos- but it's lovely to have an alternative of salmon sashimi atop a bowl of rice as well. 

Salmon sashimi has always been a particular favorite of mine, and there was a time in my life when at buffets I could down two (small) plates of them at one go. 

It's more moderate these days, thank God, but I love a nice, cold slice of salmon sashimi whenever I can, and better yet when it comes served with rice, along with a wedge of tamago. 

I don't know when it was that we started having salmon don here at Aburi-En, but we've grown to like it, especially during lunch time where it comes as a set meal complete with salad, soup, appetizer and dessert. 

Let's just say it's a much lighter meal compared to some of their other offerings, which, although are just as good, can sometimes be heavy on the tummy when you're not very hungry. 

Not saying that their meat donburis aren't good- they've got a solid enough feel, that's what it is, and I do love it when I'm able to share. 

But there are days where I don't feel like sharing my meal, and that's where this comes in. 

This is a bowl that I want to have all to myself, whether it be ala carte or as a lunch set. 

The portion's just right for me. 

It isn't always the case that I want to have a meal all to myself though.

There're times when it's a celebratory meal.

Like this day at Aburi En in Shaw Lido where, in celebration of a birthday, my friend and I decided that we would share. 

So we did, 

I was glad to share the salad, and the roasted sesame dressing.

I was also glad to share the miso soup and the jelly dessert that came with the smooth, cold slices of salmon sashimi.

And we had a plate of grilled chicken pieces served on a hotplate, nicely charred, with some sort of yuzu-drenched paste at the side. 

Plus a portion of beef tartare whose lightly fried batter covered seaweed we thoroughly enjoyed. 

Meals at the Table

It's the last day of June.

We've officially made it through half of this year.

Some people might find this year better than the last.

I, however, will say that I have not had the best time of it, and honestly, were it not for the presence of The Hedgehog and many, many other friends, I probably wouldn't have my wits together. 

Has it been a bad time altogether? 

No, not so. 

At least I'm trying not see it so. 

One of the things that I've been greatly blessed with during this season is the freedom to have wonderful, delicious, healthy meals around our dining table. 

Amongst some of the lovely meals I've had thus far in the first six months of the year include these. 

Yes, breakfasts are a thing in our little household. 

Much of the t it includes eggs, whether they be fried, done sunny side up, or scrambled. 

The breads however vary. 

Whatever bread we have on the plate usually depends on whatever (leftover) bread we hve in the fridge. 

Sometimes it's a slice of baguette that we tapaoed from somewhere.

Sometimes it's a piece of bun that probably came served as a set with a bowl of creamed soup but we couldn't finish it. 

And sometimes it's a pretty waffle with matcha powder scattered all over that didn't get eaten as a snack and so got brought back from somewhere.

Our breads aren't necessarily leftovers, of course. 

From time to time (whenever there's a good deal) we go over to the Maison Kayser bakery at the corner for warm, buttery croissants which we then heat up in the pan.

And then there're the fruits too. 

Most of the time it's cherry tomatoes, but on the rare occasion we have blueberries too. 

Breakfast isn't the only meal that we have around the table.

There're others too. 

Like this plate of wagyu beef cubes, and noodles which we probably had eaten at a restaurant and couldn't finish so brought it back.

Like this plate of pork strips (aka bacon) which we had with purple cabbage and a huge dollop of Greek yogurt, along with toasted wraps which we were too lazy to put inside and fold. 

You might see a lack of vegetables but we do have quite a bit of fruits, and then there's the butterhead lettuce which we once bought and so had it as a salad with strips of pork and mushrooms arranged here and there.