Foodie Paradise

Nasi Lemak at Sim Lim Square Food Court

Ratings: 3.0/5.0

This stall is owned by Chinese, so their Nasi Lemak is not as authentic and traditional as compared to those that are sold by the Malays, and they also sell a variety of other food besides the Nasi Lemak.

Basically, there’s nothing really fantastic about the Nasi Lemak at Sim Lim Square. However, it’s also another of my must-eat food when I’m around the area.

The first reason is because I love Nasi Lemak. However, Nasi Lemak is a really fattening food, especially since the rice is cooked with coconut milk, so I’ll try to avoid eating it as much as I can. However, for this Nasi Lemak stall, the food there is relatively not oily at all compared to most Nasi Lemak stalls out there. Another reason why I love eating at this stall is because of the huge variety and amount of ingredients that it served with the rice.

Nevertheless, there’s one thing that I don’t really like about the Nasi Lemak is that the chilli is a tat too sweet for my liking, and it’s not spicy enough for my palate.

Do try the Popiah that this stall also sells. I quite like the popiah there and occasionally, I’ll order it as my side-dish.

Link here for the previous recommendation on the minced pork noodles at Sim Lim Square.

Minced Pork Noodles at Sim Lim Square Food Court

Ratings: 4.5/5.0

Sim Lim Square is basically a place where you want to go if you want to look for cheap electronic products. But food?

If I ever list down the top 10 food that I love, minced pork noodles might make it to the top 10 (Haha, post inspiration here…). One of my favourite stalls for minced pork noodles is this stall at Sim Lim Square. I’ll usually pop by to have a bowl of noodles if I happened to be in that area. I used to love the minced pork noodles at Hong Lim Complex, but sadly, its quality has degenerated over the years.

A weird twisted reason why I love minced pork noodles so much is probably because it’s one of the “ta mee” (noodles without soup) in Singapore which contains the minimal number of fishballs. I do, for some weird twisted reason again, dislike fishballs, though I’ll usually “tolerate” them in the sense that I’ll still eat my fishballs provided they come in small numbers. I do love fish, and I do not have any phobia or dislike towards food that are round. I do love my sotong balls, meat balls etc. Thus it’s really hard to come out with a reason why I dislike fishballs. I guess it’s more of a psychological reason?

A bowl of minced pork noodles costs $3/$4, and an additional of $1 will be charged if you decided to have a bowl of dumpling (水饺) soup to go along with it. Personally, I don’t feel that there’s anything to rave about for the dumpling soup from that stall, so probably a dollar can be saved by not ordering the soup.

What I like most about this minced pork noodles is that the noodles is springy. I am pretty particular about noodles or “mee pok” as shown in the photo. With the proliferation of factory-made noodles in so many hawker stalls all over Singapore, most noodles have lost that “springy” feel in them, and they just don’t taste right or as good in comparison with the hand-made noodles. For some reason, there’s always a sweet, lovely taste lingering in my mouth every time I savour this bowl of noodles, and that’s the reason why I love this stall so much. =p

So, besides cheap electronic products, there are indeed still good food at Sim Lim Square.

Nasi Lemak at Sim Lim Square.

It had been stewed mushrooms for dinner for the past few days at my place. One reason is because “stewed mushroom” doesn’t make the whole kitchen so oily and sticky during its preparation, in comparison to preparing other Chinese dishes for dinner.

The other reason is because there are a huge variety of dishes that can be prepared with stewed mushrooms.

Firstly, stir-fried the mushrooms, and then stewed it together with oyster sauce, dark soy sauce, and light soy sauce for a few hours. After the mushrooms are stewed, you can add in any ingredients which you want into the pot of stewed mushrooms, for example vegetables, fish, or chicken.

Stewed mushrooms with Fish Head

Stewed Mushrooms with Mixed Vegetables

Then viola, a satisfying and delicious dish for dinner! =)

A few days ago, I was so bored with studying that I suddenly bounced up to my parents and told them that I’ll be cooking the dinner that night.

Personally, I think my Dad had this extreme look of horror on his face when I told him that. After my persistent asking, he gave some really unconvincing replies, “Yah, of course I dare to eat the food you cook.”

Basically, I’ve been learning how to cook since 4 years ago (not counting the home economics lessons I used to have during my secondary school days because those were a disaster. Luckily, home economics is not a graded subject in my school. =p). However, my attempts at learning how to cook had been a failure each time for the past four years. It’ll be an accomplishment for me the day I finally don’t end up throwing the fish into a wok of oil.

Thus, it’s pretty much understandable why my Dad had this extreme look of horror on his face. I guessed he must be either hoping that I didn’t burn down the kitchen that night or that dinner for that night would still be edible.

In the end, I was tasked with cooking the dish “Kang Kong with Chilli”. As I poured the oil in, followed by the chilli, I was slowly inching away from the wok. Somehow I always have this fear that the oil is going to sputter on me, even though each time this never happens and it will never happen unless I’m frying a fish. And I had a difficult time pouring the basket of Kang Kong in, and also to stir fry it. I was absolutely clumsy in the kitchen.

The end result…..tada!

Even though I’ll love to say that it’s the most delicious Kang Kong ever cooked simply because it was cooked by me, I got to be frank with myself.

There is an unwritten rule in my house that no salt is allowed to be added for any of the home cooked meals. Thus the Kang Kong didn’t look as delicious as those that we can usually eat outside because salt, besides giving the dish some extra flavour, also has the effect of making the dish look better. The Kang Kong had a dark green colour to it, meaning that I’d overcooked the dish. The only redeeming point about the dish was that the chilli was delicious. However, the chilli was actually made by my mum.

To have a plate of nicely cooked Kang Kong, it’s important that the Kang Kong is not overcooked (especially when it’s easy to overcook Kang Kong), no water to be added, and most importantly, great chilli which can cause sub-standard cooking to be taste reasonably okay (i.e. my dish).

Hmm…at least the dish that night was edible and I didn’t burn the kitchen down. =D

P.S. There’s a new category to my blog, i.e. “Home Sweet Home”. For this category, I’ll be starting to put up some of the food that my family prepared at home, and maybe recipes if my mum allows me to. One reason is because school has started, meaning I’ve lesser time to eat out, and also because there’re people who say that the home-cooked dishes photos that I’ve put up looks good. Muahaha…I’ll prefer to think it’s more of an ego thing on my part.

I’m usually not the most hardworking person when it comes to maintaining this blog of mine. I also realise that maintaining a food blog requires a certain amount of commitment and effort, and it’s totally not like some old blogs that I used to keep where I can just rant my head off.

I’m also very surprised by the compliments that I’ve received so far for this blog, and are still amazed by the increasing number of visitors that are visiting this site nowadays. Seriously, I actually gave this blog of mine a life span of three months. Now, I guessed this blog might be here to stay instead.

Usually, I’ll upload the photos for my upcoming blog entries first. When I finally get into the mood of writing, or when the sudden inspiration strikes, then I’ll update my blog. Thus to get some ideas on what are the upcoming entries on this blog, please click on my flickr badge at the sidebar of this blog, or access my flickr account. The photos are usually there first. The blog will only be updated when I finally snap out of my lazy mode and start typing.

Thanks.

Boon Tong Kee

401 Balestier Road

425 River Valley Road

Ratings: 4.5/5.0 (based more on the Balestier Branch)

I went to have my meal at River Valley Branch of “Boon Tong Kee” after watching “Charlie and the Chocolate Factory” at the nearby Great World City. “Boon Tong Kee” is one of the famous Hainanese Chicken Rice Stall in Singapore. This fact is clearly illustrated the moment you step into the stall, as photos of famous singers and actors (esp. the overseas ones from Hong Kong and Taiwan) who had patronised their stall are all displayed proudly on the walls.

Hainanese Chicken Rice is also the must-eat dish in Singapore. This is one of the local cuisine that’s recommended to all the foreigners who have ever stepped foot in Singapore, and it is also one of the most-loved local cuisine in Singapore. And this is also a dish that will be mentioned in the gossip news. For example, some Hong Kong or Taiwan starlets, despite how busy their schedule are, will still ask their nannies to get for them this delicious local dish that they had during their previous visits, or perhaps a certain female actress who will request for the skin of the chicken to be removed, only to be told that the skin of the chicken is the best part of the entire meal.

That was my first time eating at their River Valley Branch. Usually, I’ll have my chicken rice fix at my favourite “Boon Tong Kee” stall along Balestier Road.

I was pleasantly surprised upon stepping into the place. The stall reminded me of some small-scale Chinese restaurant in Hong Kong. This is greatly different the not air-conditioned and “coffee-shop-liked” environment of its Balestier Branch.

On the whole, it’s slightly more expensive to dine at the River Valley Branch of “Boon Tong Kee”, probably because of the more “restaurant-style” of the place. The thing that most amused me the most was when the waiter served us pyramidal-shaped chicken rice:

This is in contrast to the bowl and chopsticks that are used at their Balestier Road Branch.

Some other dishes that we ordered:

Kang Kong with cuttlefish

Fried Tofu

And definitely not forgetting the signature dish there:

Chicken

The chicken rice is the signature dish of “Boon Tong Kee. The chicken meat is very tender and succulent, and the skin of the chicken tastes absolutely sinful. The rice is very aromatic. The combination of the chicken and the rice is one reason why I love “Boon Tong Kee” so much. Basically, the rating that it got, 4.5 stars out of 5.0 stars, is awarded mostly due to its delectable chicken.

Personally, I don’t really like the food at the River Valley Branch as much as those that I usually have at the Balestier Branch of “Boon Tong Kee”. There was too much sweet sauce in the “Kang Kong with Cuttlefish” dish, and the chicken wasn’t as succulent as those that I usually had, and the portion seems smaller. Luckily, the fried Tofu tasted just as great, with its crispy outer layer and the soft and tender tofu in it that melts in your mouth on your first bite.

I didn’t like the atmosphere of the River Valley Branch of Boon Tong Kee. Somehow, I missed eating at the Balestier Road Branch, where I can eat my food with the usual bowl and chopsticks (in contrast to the fork and spoon used at the River Valley Branch). Everything just fits at the Balestier Branch, as I can just wear my shorts and t-shirt, sweat it out (no air con), and enjoy my favourite local cuisine, while the auntie serving the food continues to shout across the entire stall with her booming voice.

To give my favourite chicken rice place a proper rating, the food is actually rated according to what I usually had at the Balestier Branch. It’s still my favourite place to have chicken rice in Singapore after all.

Fish & Co
Website

Ratings: 4.0/5.0

I hate dining in the city area. Food court meals are usually lousy, and it’s the same fast food places and restaurants over and over again.

"Fish & Co." is one of the mid-range restaurants around the city area that I love to visit again and again without getting sick of it. It’s just like its tagline, "“one bite & you’re hooked!" I’m hooked to "Fish & Co".

When I first tried "Fish & Co", the fish and chips vaguely reminded me of those that I had in Australia. From that day onwards, I’m hooked. My favourite outlets of "Fish & Co." are the outlets at Wheelock Place (where the photos are taken) and the Glass House. On some nights, there’re bands playing at the Glass House but I always seem to miss it whenever I’m there. The Wheelock Place outlet has become my favourite "Fish & Co." outlet these days. Simply because besides the delicious food it has there, the view from the restaurant is lovely. Food always tastes better when it’s coupled with a great view and great atmosphere.

Compared to some other local restaurants or food chains that have sprung up almost the same period, "Fish & Co." is the only restaurant that makes me wants to go back to it again and again. Sometimes, the more outlets the restaurant have, the more the restaurant lost its magical touch that had made you fall in love with it at first. Somehow, "Fish & Co." is different regarding this aspect, and that is what makes this restaurant chain special.

When I first tried "Fish & Co." a few years back, the menu was a board and everything they had was listed in a booklet pasted on the board. There were many nice items on the menu, but I felt that the choice offered to me was limited. Since then, many new items have been added to their menu and I love its current menu now.

New York Fish and Chips

Mussels Penne with Garlic and Lemon Cream

One thing that I’m very particular about eating seafood is that it has to be fresh. No matter how the seafood is going to be prepared, may it be fried or smoked or steamed, as long as it’s fresh, it’s going to taste good. And that’s the reason why I like "Fish & Co." One item that I love there is the "Mussels Penne with Garlic and Lemon Cream". I love the creamy sauce that comes along with the pasta. It’s thick and delicious, and it doesn’t give me the sick feeling even after finishing the entire plate.

For the first time, I tried the desserts at "Fish and Co" last week. It’s yummy! It’s Ben & Jerry ice-cream, with coco pops, mini Oreos, and M&Ms. It’s the ultimate sinful combination. *drool* I’m tempted to try the other ice-cream combinations they had there, but I guess I’ll do it the next time instead. :-p

Updated: Fish and Co Part 2 

These are the reasons why sometimes I’ll rather stay at home than going out with friends during the weekend:

Crayfish with Chilli

Mei Cai Kou Rou

Glutinous Rice

Home-cooked food is the best food in the world, especially when I knew that my parents had been preparing these food for tonight’s dinner since Friday night. My Dad was the main chef, my mum was the “menu-planner”, while the rest of my extended family and I were just there to help to finish all the food.

These food may not be the most delicious ones that you can find, but each dish has been meticulously and painstakingly prepared. Everything is home-made, from the fried onions to the chilli. My mum had soaked the “mei cai” many times so that the final dish will not be too salty. She had started cooking the “mei cai kou rou” since last night so that the dish will have a stronger and tastier flavour today. The crayfish were fresh from the market, as my parents had to wake up earlier than usual to go get them.

Always, it’s the thoughts and efforts that enabled the best food in the world to be prepared.

To my parents: Thanks for those lovely food!