I had never had shrimp roe before, or if I had, I thought it was something else.
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.
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.
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.
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.
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.
I also had cucumbers with garlic and green beans fried with minced pork.
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.