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@buffetlicious
Sis bought this 24 pieces tin (S$23.50) of Almond Cake (杏仁饼) from Hong Kong’s Hang Heung (恆香老餅家) pop-up stall in Raffles City before their official opening of their first Singapore 🇸🇬 outlet at Ion Orchard in September. Their almond cookies 🍪 (not sure why they called it “cake”) are made from large-sized almonds to create that traditional taste and special hard-crunch texture that many die-hard fans love.
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Brought mum out for our weekend date to Northpoint City. Our normal routine is to dine first to avoid the evening peak hours dinner crowds then do grocery shopping afterward. We are seated at Song Fa Bak Kut Teh (松發肉骨茶) while I scanned the QR code on our table to load the Menu on my handphone. Since COVID-19 pandemic, a few years ago, more eateries have switched to online DIY ordering which I find convenient as I don’t have to get the staff’s attention to order.
Beside mum’s order of Pig’s Kidney Soup (猪腰汤) and my own Pork Ribs Soup (排骨肉骨茶), I also got two small bowls of You Tiao (油条) or fried dough fritter. The kidney soup is cooked ala minute as overcooking causes the kidney to toughen up. While the pork ribs require longer time on the stove to get them tender yet still retaining the soft bite and slightly chewy texture to the meat. The refillable soup 🍲 is peppery and garlicy which you drink, add into the rice or soak up with the crispy you tiao.
The Braised Pig’s Trotter (卤猪脚) I don’t order often as the soup dish and rice is enough for a meal. The chef did the work to separate the meat from the bone making it much easier to eat. Well flavoured with five-spice and dark soya sauce, the meat is so tender with more meat to skin/fat ratio. The braising gravy is not overly salty, packing the aromatics of spices and meat juices so by all means drizzle it onto the rice.
Today’s fish is Threadfin or in local dialect Ngoh Her (午鱼). I am not sure which type of threadfin 🐟 mum bought as our markets are selling Indian Threadfin (Leptomelanosoma indicum) and Fourfinger Threadfin (Eleutheronema tetradactylum). But I can tell you that they are expensive to buy due to their sweet, soft and flaky flesh. Mothers like to cook porridge with this fish 🐟 to feed their toddlers.
Here is a vegetable dish that mum don’t cook often enough. This Leek Stir-Fry (炒蒜苗/大蒜) mixed with prawn 🦐, pieces of boneless chicken and tomato 🍅 wedges. I like its mild, sweet flavour that becomes more mellow when cooked and goes well with the seafood and chicken. The steamed rice 🍚 is a mixture of purple and white grains.
Farmhouse’s limited-edition French Vanilla Flavoured Milk combines 100% Australian-sourced fresh milk with a rich, aromatic French vanilla profile. It offers a creamier, more decadent twist on classic vanilla. The Halal-certified drink 🥛 is available islandwide at major Singapore supermarkets for S$3.73 per 946ml. Now for the taste test. Hmm…, did someone forget to put the vanilla ice cream 🍨 back in the freezer? That is exactly how this milk test like, melted vanilla ice cream but still yummy. 😋
Topmost image courtesy of F&N Singapore.
My Lunch Box mum bought from Chong Pang during her trip there. She chose sweet & sour fish nuggets (糖醋鱼), stewed eggplant 🍆 and a piece of sweet & sour pork chop with sesame seeds to go with the fragrant jasmine rice. I like the fish nuggets 🐟 as they are still crispy even though coated with sauce.
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Boarded the free shuttle bus 🚌 to Sembawang Shopping Centre for our weekly makan (to dine/eat) and grocery shopping. We headed to the basement level and proceeded to Saizeriya (サイゼリヤ). Flipping through the menu and checking with mum on what she wants to eat, I scanned the QR code to load the ordering app. Mum took her usual choice of tried and tested spaghetti 🍝 while I went with a new dish. I also ordered a couple of side dishes to go with the main courses.
The kitchen is quick fast to serve, and all four dishes were on the table in less than ten minutes. Mum had the Black Pepper Chicken Spaghetti 🐓 🍝 (黑胡椒鸡肉意大利面) with cubes of grilled chicken and noodles in brown sauce and a sprinkling of black pepper. I had their new Aglio Olio Asparagus & Bacon 🍝 (芦笋培根香蒜意大利面) with sections of asparagus and bacon 🥓 in peperoncino sauce. A little light on the taste as there isn’t much sauce to coat the noodles with and the asparagus themselves didn’t have much seasoning to add to the enjoyment.
I simply adored the lightly charred Garlic Focaccia. The flat bread 🫓 is well flavoured with garlic butter 🧄🧈 and olive oil that it felt good just munching on it. I also love ordering the Fried Chicken Wings, they are so fragrant and juicy, even mum enjoyed it. Best of all, our dinner only added up to S$21 including the tax.
Brunch is a takeaway pack of Roasted Chicken Rice 🐓🍚 (烧鸡饭). Mum asked for the fried chicken drumstick 🍗. Yes, you heard it right, roasted chicken in Malaysia 🇲🇾 and Singapore 🇸🇬 typically referred to this type of fried chicken. There are also some sliced Taiwan Sausage (台湾香肠) and a Braised Egg 🥚 (卤蛋) garnished with cucumber 🥒 slices. Not shown but accompanying the takeaway is a pack of zesty and garlicy chilli sauce which is a must when having chicken rice.
For tonight dinner, mum bought Red Snapper fish 🐟 which she fried till the skin is crispy. The sambal chilli 🌶 paste you see next to the fish fillets is condiment from yesterday roasted duck dish. Mum cooked Cabbage Stir-Fry 🥬 with prawn 🦐, minced pork and this stuffed bean curd skin product she bought in the wet market.
Dinner is mum’s home-cooked meal of fried batang fish steak or Spanish Mackerel 🐟 and Bok Choy Stir-Fry 🥬 with pork slices. I like this firm flesh fish, but mum preferred red snappers. The Roasted Duck 🦆 (烧鸭) is leftovers from brunch along with a scoop of the umami and mild spicy sambal chilli 🌶 paste.
My youngest brother invited mum and me to join him and cousin for luncheon at Boeuf, located at the restored shophouse in Telok Ayer. Mum declined the offer, so I went downtown with my cousin to meet him. From the blue entrance, I would never suspect this place to be housing a modern bistro and bar. The inside is painted burgundy red with the lightings on the dim side which makes photography challenging.
Boeuf or ‘beef’ in French serves different breeds and cuts of beef 🥩 - from Grass Fed Australian Sirloin to Argentinian Aberdeen Black Angus to Miyazaki Wagyu from Japan. Beef 🥩 is featured prominently in many of the dishes with limited chicken and seafood items. Side dishes, however, are all vegetables like fries, gratin, mash, mushroom and garden greens. Since it is my first time here, I let my brother do the recommendation and ordering.
For starters, we had the Pan Seared Foie Gras (S$18) with a pinch of fleur de sel (flower of salt) on the side. It is a premium, hand-harvested sea salt 🧂 known for its delicate, flaky crystals that form on the surface of evaporating seawater. The French duck liver is incredibly rich, buttery, and smooth that melts on the tongue. The three dark dots are balsamic glaze that adds a complex blend of sweetness and tanginess. Paired with crisp greens and a small piece of toasted bread. Sinfully good!
Served on a long wooden plate, the BBQ Meat Platter (S$99) comprises 200g each of Argentinian Ribeye MB2, Australian Short Ribs and Australian Sirloin MB2. We also added 200g of IWATE F1 Wagyu Sirloin (S$39) to the above platter. It is accompanied by Blood Orange 🍊 Glazed BBQ Sauce, roasted capsicums 🫑 and garlic 🧄 cloves. A sprig of rosemary 🌿 rested against the stack of roasted beef. The doneness ranges from medium to medium rare with each cut of the meat offering their own fat marbling, beefiness and chewiness.
The Hand Cut Fries (S$9) is served with skin on and homemade mayonnaise on the side. The fries 🍟 are lightly seasoned with salt, and each stick is crispy on the outside and fluffy inside. The crispy potato 🥔 sticks are good on its own but levelled up in taste just by dipping them into the mayo.
This 200g of Sirloin (S$36) comes from Australian Black Angus MB2, 150 days grain fed cattle. The grilling is rather uneven, so you get medium to medium rare doneness. The sirloin 🥩 offers a robust, intense beefy flavour that is savoury and slightly leaner than fatty ribeye and short ribs we had in the meat platter. Served with roasted cloves of garlic 🧄 and a sprig of rosemary. 🌿
I love the Sauteed Mushrooms (S$9) topped with grated parmesan cheese 🧀 and parsley 🌿. These chunky fungi 🍄🟫 are juicy and bursting with flavours. I don’t mind just chomping down on the mushrooms, they are that good. 😋
To end the satisfying and sumptuous meal, we ordered desserts. The menu only has three selections; my cousin and I unanimously went for the Tiramisu (S$13). Originating in northeastern Italy, the name roughly translates to "pick me up" or "cheer me up," likely due to the caffeine and sugar content. Our sweet treats came with a generous dusting of cocoa 🍫 powder on the surface over the creamy mascarpone 🧀 and coffee-soaked ☕ ladyfingers at the bottom. It isn’t a bad dessert, but I do wish they flavoured it with a little of the alcohol since there are shelves of them at the bar. Maybe they are also catering it to children, I supposed.
A big thank you to my brother for the lunch treat. The food was incredible and I had such a wonderful afternoon.
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It is time to present you with our Economy Rice (菜饭) dinner. From the left, a Singapore creation, the Prawn Paste Chicken or Har Cheong Gai (虾酱鸡) is fried chicken in a batter with fermented shrimp paste. The fermented shrimp paste provides an intense, savoury depth that is often described as "stinky but delicious”. The next two dishes are stewed potato 🥔 slices and mushrooms 🍄🟫. As for mum, I selected fried fish 🐟 nuggets and meatballs with a side of hairy gourd 🥒 stir-fry to go with the rice.
Since sis already made breads for afternoon tea, we told mum not to make anything elaborate for dinner. So, she whipped up Char Siu Fried Rice (叉烧炒饭) using overnight cold rice. The char siu sauce dyed the rice reddish-brown and imparted a savoury sweet aftertaste. Mum also fried fish cakes to go with the fried rice.
Mum didn’t go to Chong Pang, so she went out to the nearby coffee shop to buy breakfast. As mum wants vegetarian food, I might as well buy from the same stall and save mum on the queuing up time. I had Vegetarian Rice (斋饭) with mock pork slices, creamy sweet pork ribs, spicy imitation squid and a piece of stewed bean curd. Somehow, I don’t enjoy the “pork slices”, the texture and/or flavours are not to my liking, so I asked mum not to buy this dish again. Mum got herself Fried Kway Teow (炒粿条) or flat rice noodles with double portions of mock char siu.
We always wait till Polar Puffs & Cakes is having promotion for their pastries before buying. We get to select any three pastries for S$6, at a saving of S$3. Mum took the Chicken Pie 🥧 while I was left with the Apple Lattice 🍎 and Otah Puff. Otak-otak is a Southeast Asian fish cake made of ground fish 🐟 mixed with spices and wrapped in banana leaf parcels.
A takeaway pack of Braised Duck Rice (卤鸭饭) all the way from Chong Pang courtesy of mum’s trip to the market. She requested for a drumstick 🍗 which the seller deboned but left a section of the bone to let you know which part of the duck it came from. Also in the box, Braised Egg & Bean Curd (卤蛋/卤豆腐) over braised savoury rice garnished with sliced cucumbers 🥒 and a scoop of umami sambal chilli 🌶️ paste.
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Mum seldom cooks this Sauteed Pig’s Liver (炒猪肝) with tomato 🍅 and spring onion as it is high in cholesterol. But when cooked properly, it has a tender yet dense, creamy texture which is nice on the palate. Next up, two steaks of Pan-Fried Spanish Mackerel or batang 🐟 with a fillet of salmon. Lastly, Pea Shoot Stir-Fry 🌿 (炒豆苗) with prawns🦐, tomato 🍅 and preserved salted radish bits in oyster sauce.
Tonight’s dishes for dinner are this Spicy Spanish Mackerel & Prawn. Mum cooked the batang steaks 🐟 and prawns 🦐 with our own blend of chilli 🌶️ and other spices. The other being boiled Pork Belly 🐖 which is sliced up and drizzled with light soya sauce.