Shrimp Roe Sushi

I had never had shrimp roe before, or if I had, I thought it was something else.

It was okay. It was a little fishy. I didn’t love it. Where was I? I was eating sushi at Genki Sushi in Orchard Central.

The little car delivers the food from atop a track. 

Eel was tasty, but sloppily served. 

Yellowtail, also known as hamachi. 

Horse mackerel, one of my favorites 


Fried oysters 

Chawanmushi, a savory egg custard full of shiitake mushrooms. I loved it. 

I like Genki Sushi, although they’re always out of sea urchin. 


Hazelnut Shrimp Roll (榛子虾卷)

Sometimes something on the menu sounds better than it is in reality. I love hazelnuts and I like shrimp. 

This huge fried roll appeared before me at this restaurant near Bugis, Xin Yuan Ji. I don’t think there was anything wrong with the execution, it is just the dish I didn’t love, a paste of shrimp and hazelnuts wrapped in tofu skin and deep-fried. 

Live and learn. 

The bean sprouts were tasty. I think I’ll return for the chicken. Soy sauce, chilies, basil leaves and fried garlic made for a delicious side dish. 

Kung Pao Chicken (宫保鸡丁)

It’s a real Chinese dish and to prove it, I have photographic evidence from 川味坊, Sichuan Square. (Thanks, Google Translate). 

The familiar ingredients were all there: diced chicken, peanuts, chilies and zucchini. This being a Sichuan restaurant, Sichuan peppers were present too. In small amounts I like them, but they can numb the taste buds. 

Bitter gourd can be good, say doused in sesame oil with salt. Bitter gourds with chilies was not to my liking. 

I was still hungry, so I ordered Sichuan sausage which came home with me and found itself in a few tasty sandwiches for lunch. 

Short Ribs on Vermicelli 

Last Sunday I went to Pasar Bella and tried this dish from the Vietnamese stall there, An An. 

The ribs had been deboned and served atop vermicelli with chilies, shredded pickled carrots, romaine lettuce, basil leaves, red cabbage and peanuts. Dressed with fish sauce, it was flavorful and delicious. The fried spring rolls were okay. 

The lemon slushie was tasty, but a little sweet. It would have been improved with a little lime juice. 

An An serves good food and I wil return, although I only have 58 days left in Singapore. 

Pork Belly Rice Bowl

There’s a new izakaya in Orchard Central, Ensakaba. 

It seemed as if they were pushing the rice bowls, so I had the pork rice bowl.

The pork belly was excellent! Marinated, grilled and perfectly sliced, the meat occupied space in the bowl with a soft-boiled egg and diced daikon. The pork was garnished with sesame seeds and finely chopped chives. The rice was moist and absorbed both the yolk and the pork drippings. 

First I was served an amuse-bouche of salmon chunks cooked in a broth and garnished with leeks.

The miso soup had some clams within. 

I had two grapefruit cocktails made with sochu which I enjoyed. 

Seafood Fried Rice (海鲜炒饭)

As Cantonese food was my entry to the wonderful world of Chinese cuisine, eating dishes like fried rice bring back memories of Chinese takeout brought home by my dad long ago. I remember my dad bringing home fried rice back in Queens, New York, when I was five years old. 

The seafood fried rice I had at Hongguo was nice and greasy, just how fried rice is supposed to be. In the rice were squid rings, shrimp and egg. Chilies made it pleasantly spicy. 

I also had cucumbers with garlic and green beans fried with minced pork. 

Hongguo is a decent restaurant. They serve good Cantonese cuisine for less money than Crystal Jade. 

Quarter Pounder With Cheese

It had been decades since I last had a quarter pounder with cheese. It’s like a Big Mac, but without the extra bun and the Thousand Island dressing. The beef didn’t taste as bad as I thought it would, but it was low-quality beef. 

I will admit, a mouthful of beef-like meat, orange cheese, ketchup and pickles is satisfying. 

I thought I might still be hungry so I ordered a Smokey Chicken Cutlet. The smokey flavor was completely artificial. It was so bad, I gagged on it. However, it wasn’t as bad as the artificial truffle flavor which KFC added to their cheese fries.