DePizza

The Nasi Lemak Pizza, a locally inspired, nasi lemak favor pizza. You can try this pizza at DePizza, which situated next to the Singapore River at Raffles Place. The restaurant is on the second floor facing the Singapore River.

The pizza comes with sambal paste as the sauce base of the thin crust pizza. So, it is a little bit spicy for some of the people. It topples with cucumber slices, some chicken meat, slices of an egg, and some anchovies.

According to a food blogger, the homemade sambal sauce was impressive, that is quite okay. The blogger mentions that “the fragrance of the pandan and coconut cream was also strong enough to cut through the denser cheese.” I did not entirely agree with it because I did not get the taste of having some coconut cream together with sambal paste. (Reference: https://sethlui.com/depizza-singapore-fusion-pizza-singapore/#ixzz661WzpCKA)

I am not sure whether the cheese has overtaken the pandan and coconut cream smell. Besides that, the waiter took very long to serve us the Nasi Lemak Pizza. I think they need to improve their services a lot.

We ordered the mushroom-based pizza that is most likely is a vegetarian Additional order is the truffle fries. The texture of the fries is quite hard, maybe it deep-fried too long. It did not taste good, and it was such a waste with truffle on top of the fries. Maybe, if you can find a pizza crust from the supermarket, you can do it yourself at home.

This experience made me recall the days when I was in Tasmania, where I bought the pizza dough and made my pizza. If I can find the thin pizza crust from the supermarket, I am sure I can try to make a pizza with my oven. It is because the ingredients used to make these pizza seem to be simple, just like the mushrooms pizza below. I quite like this pizza as compared to the Nasi Lemak pizza.

Address: 35A Boat Quay, Singapore 049824

Good Food in the Year 2019

As we just wrapped up the Year 2019, let me pick up my favourite top 5 food that I ate last year, and it worth the try. It goes without ordering as below:

Werner Oven, Joo Chiat. (Closed)

It is an authentic German cuisine recommended by an ex-colleague during one of the farewells last year. The location is a little bit harder to reach, but it worth the trip. I liked their pork knuckle and sausages. Basically, it is the meat platter below.

Easy Noodles Bar, Foch Road. (Closed)

Chicken Roulade, minced meat rolled inside a chicken breast, I think. Everything was meaty. It comes in two portions, nicely grilled, still tender, and delicious. Nikujaga is my favorite of all the dishes we ordered. Japanese beef stewed with vegetables, and the stock was sweet and tasty. According to Sethlui.com, they use grain-fed Angus beef, which marinated with shoulder, mirin, and sake. The meat was tender and easily melted in my mouth.

Man Man Japanese Unagi Restaurant, DUO.

Hitsumabushi regular set. Each live unagi is first skewered and grilled over a hot charcoal grill. After being charred for about 15 minutes, the eel is brushed with a secret house-made gravy made from ingredients such as soya sauce and brown sugar. The eel is then flame-broiled to retain its juiciness, while the flavours develop. Each portion features a bed of rice topped with thickly-sliced pieces of Japanese unagi. A small pitcher of dashi broth, a plate of pickles, and a plate of condiments containing strips of seaweed, chopped spring onion, and freshly grated wasabi came with the prized unagi donburi. I get to experience how to grate the Japanese horseradish myself. Too much work on it.

The Coconut Club, Ann Siang Rd.

The basic nasi lemak is superb. It gives half a chicken if you asked for breast meat, and I think it is the same goes to a drumstick. The sides are very generous too. You can compare this nasi lemak with those set A or B. It is 7x more expensive!!! And it is 7x more satisfied.

LeNu Taiwan Beef Noodle Restaurant, Bugis.

I tried it once at the Jurong branch and during that visit, I ordered the garoupa fish with perserved vegetables. I recommended other friends to try it at the Bugis branch and that was my second visit. She took the mala style while I chose pickled vegetable soup base for the noodle. The noodle texture is al-dente, ingredients are generous, hope they can improve the soup base a bit more, that would be great.

For next year, I hope I can explore more good and healthy food and share it with everyone. Happy New Year.

Favourite Hawkers Food in the Year 2019

I get to explore quite a bit of the hawker food this year and I spotted a few good ones that I always return to the stalls whenever I am around the area.

Juan Yi Handmade Noodle, Tampines Hub.

The stall locates in the Tampines Hub’s food court at level one. I liked their mee hoon kway because it was ‘hand-teared’ instead of machine-cut. This bowl of noodles comes with an egg, vegetables, meatballs, and some anchovies. Then, it served with fried garlic and fried onion. Their soup is quite tasty. Do try their handmade chili sauce, garlicky in away.

Cheng Mun Chee Kee Pig Organ Soup, Foch Road.

For the rainy day, I ordered the soupy lean meat, meatballs, and tofu soup with a bowl of rice from the Pig Organ Soup stall was a most fabulous treat. You can choose your ingredients, as many as you like. The porky soup mixed with so many different parts of a pig, making it very nutritious.

Thiam Kee Hainanese Chicken Rice, Changi Village Hawker Centre.

The wanton noodle comes with char siew, wanton dumplings in the soup, and some green vegetables. I must say this is a good one you should try if you want to eat wanton noodles when you are at Changi Village Hawker Centre. I have not tried their chicken rice yet.

Jin Hua Fish Soup, Hong Lim Food Court.

The best-sliced fish soup so far because of the soup based and the generous among of sliced fish. There is no additional cost for changing the noodles to yee mee or adding milk into the soup, that usually other stalls may charge extra 50 cents. I do not mind visiting the same stall twice a week.

Bai Nian Yong Tau Foo, People’s Park Food Court.

I pretty like to eat Yong Tau Foo because of the number of ingredients that I can pick up. Usually, it comes with six pieces. In People’s Park Food Court, the Yong Tau Foo sells differently. There are no selections except for the type of noodle, and I liked this stall because of the combination offered; it comes with ingredients stuffed with the fish paste and prawn paste.

Three Buns

After the first failed attempt to visit and try their burgers, finally, I made it earlier this month. Together with four other friends, we hit the place for dinner on a Friday night. The restaurant locates at the Robertson Quay, strategically situated near the Alkaff Bridge.

I did try to take a picture of the restaurant from the playground side; unfortunately, it blurred, and I decided not to upload it here. The ambiance at that evening was pretty cool when the wind blew. And that, I decided to have some iced drink to match the feel.

I ordered the Kool Herc Burger. According to the website, they use the Black Angus beef patty. The patty cooked at medium doneness and added with some unique sauces. Their sauces names are quite hard to pronounce (I did not know what the ingredients are). They added the cheese and pickles to complement the overall taste of the burger fully.

Three Buns’ food offerings reflect Chef Adam’s talent, love of high-quality meats and sauces, and years of research perfecting the perfect burger.

https://danielfooddiary.com/2018/11/27/threebuns/

We ordered a side dish called the Naughty Fries. It tasted like hot chilli and a special touch of bawang goreng (fried shallots). There were some other ingredients and sauces that I did not know what it is. Overall, the taste was good.

Address: 60 Robertson Quay, Singapore 238252.

Eminent Frog Porridge

Perhaps this is my first entry about frog porridge. In Singapore, frog porridge is quite famous among the Chinese. My friend recommended me to visit this restaurant situated at Geylang when I asked for a suggestion for a good location to have frog porridge as dinner. In Geylang, you can find a few different restaurants selling frog porridge too.

Usually, they sell in an odd number of frogs (so far, based on my experience in two other stalls). Two of us ordered two frogs, and we got one free. Next, we chose our favours for these frogs, one cooked with kong pao style (fried dried chili sauce) and herbal chicken essence. They added a bottle of chicken essence into the herbal soup. Guess, it made it pretty worth the price.

I quite liked the kong bao style because the sauce paired perfectly with the plain porridge. Usually, people will mix the sauce with the porridge. Of course, the porridge looked dark because of the sauce, but it tasted delicious and tasty. The soupy chicken essence style was my first time, and it is a good idea. But, the porridge did not go well with the chicken soup because of its strong herbal taste.

The plain porridge pot is quite significant for two persons. It would be great if a third person is joining us or take away the leftover for another day.

Address: 323 Geylang Rd, Singapore 389359.

Fu Lin Bar & Kitchen

Today’s lunch is a little further from the working place; we traveled to Telok Ayer to try the yong tau foo. My colleague says this yong tau foo is different than the normal ones in the food court because of their unique sauces. Since I have not eaten yong tau foo for quite sometimes, I suggested trying there.

The Fulin Bar and Kitchen at Telok Ayer is very crowded, and it is not easy to find a place for a large group. So, I would suggest you go with a small group. Soon, after we got our seats, we queued to get our meal. The lunch menu goes by the basic six pieces of yong tau foo; you can add rice or noodle, and you can have it with soup based or dry sauce.

For myself, I ordered six pieces of my favorite yong tau foo and added a bowl of noodles. The stall offers a single type of noodles, and I do not see other types of noodles available, or the cashier did not ask what types of noodles I want to order. Besides that, it seems like the default version is dry.

Most of the yong tau foo is fried stuff and a handful of vegetables. Below is what I have picked. Well, I cannot even recognized them now 🙂 Mainly, they are brinjal, bitter gourd, beancurd puff, etc. Then it topped with their special sauce.

The dry noodle uses the same special sauce, which contains some minced mushrooms and minced pork. The sauce is not salty, tasted just right, but it is starchy and slightly oily. It is not a good pairing when I have both fried food and starchy sauce.

Address: 127 Telok Ayer St, Singapore 068596.

Lai Wah Restaurant

Last Thursday, I went out for dinner at Lai Wah Restaurant. The restaurant located at Bendemeer Road. It was recommended by my friend to visit here for Cantonese cuisine. Together with two other ladies, we headed to the restaurant at 7pm after I received my freelance payment and completed the formality. 

We ordered three dishes and a plate of noodles to share. Two of the dishes were my favorite; the yam ring and pork ribs. We asked for the recommendations from the waitress. In my assumption, she simply suggested us to order the salted egg crispy squid. She added the salted egg crispy squids were delicious and unique. Well, I was not convinced, but we were fine to try it. Instead of going for white rice, we ordered one of their fried noodles that turned out to be fried hor fun with venison.

Overall, the dishes were just all right. It was not the best Cantonese cuisine so far. However, it able to maintain some of the traditional Cantonese dishes such as the yam ring, consider pretty good. The yam ring’s texture was a little hard, but the taste was quite close to those I tried in Kuala Lumpur, Malaysia. 

The pork rib is a common dish in Cantonese restaurants. Some restaurants try to suit some customers’ requirements and change the pork rib to pork chop with the same cooking style.

The fried hor fun with venison looked great on other people’s photos when I googled it from my mobile phone. Another waiter suggested us to try it because I mentioned that I wanted to try fried hor fun. When the waiter served the fried hor fun with venison, I felt a little disappointed. The fried hor fun flooded with starchy black sauce; it tasted normal. I will not be recommending it to you for trying.

Lastly, the salted egg crispy squid can give a miss too. 

My friend told me that this restaurant is an old brand in Singapore. The restaurant packed with people, especially during the Chinese New Year. I do wish to revisit the restaurant to try other dishes, some of my favorite Cantonese dishes. If you have tried it before this, do recommend some dishes that you will like me to try.

Address: Lai Wah Restaurant, Block 44 Bendemeer Road, Singapore.