London: Smack Lobster Roll

This is the first post in the overseas trip series to Iceland and London.

So I’ve just come back from a 3 week trip to Iceland and London. In a way, it was meant to be a celebration trip of sorts – end of Part B exams and heading back to the working world proper in the new year. More so, a group of us were eager to chase the Northern lights in Iceland and I was also eager to catch up with a friend who had recently moved to London.

And so, when the trip planning first start taking shape a few month ago, one of the first few things on my mind was where to eat in both countries. Indeed, quite a bit of research went into where and what to eat in these two countries.  Continue reading

Janice Wong Singapore

To celebrate my birthday, I requested to check out Janice Wong’s newly opened restaurant at the National Museum. E and J kindly acquiesced. We visited the place on a Saturday evening. We were expecting it to be full, but surprisingly, empty tables were quite noticeable. Most of the customers seemed to be foreigners.  Continue reading

Tsuta Singapore

It took me a while to garner my thoughts on Tsuta and its forray into Singapore. I happened to be in Tokyo last year when news about Tsuta gaining its first michelin star spread around Tokyo. I was at a friend’s place when she pointed me to the article and suggested we visit the place the following day. Readily I agreed. The next day, however, she sent me a message of the latest online article of how queues were tremendously long  (i.e. may not be so worth it to go after all). I guess the locals are quite ambivalent about the michelin guide. If Tsuta was not available, there were always other ramen places just as good. Continue reading

Hong Xing handmade Fishball / Meatball noodle

Recently, I’ve been visiting Hong Lim Food Centre a lot. I think that it is quite the treasure trove for good food in Singapore. Maxwell? Hmmm…. I’m really not sure about that one.

In any case, B works really nearby and told me about this fishball noodle shop which was really good. The next time I went down, I told M that I wanted to eat at that stall.  Continue reading

Sanpoutei Ramen

Another ramen restaurant?

Gosh, how many different types of ramen can one have? Many types apparently and the variations keep growing. With so many different types of ramen concepts around, I’ve come to identify ramen establishments by their unique dish. Like I would go to RamenPlay if I wanted to have chilled ramen (their Hiyashi Chuka Ramen is one of my favourites); or Marutama for their chicken soup ramen.  Continue reading

Famous Sungei Road Trishaw Laksa

“Laksa without laksa leaves is just curry noodles”

I laughed when M made this remark to me. Then, the more I thought about it… was there a possibility that there might be some truth to this statement?

A generic statement to describe laksa is “coconut based curry soup”. Yes, there are variations, depending on the ingredients and the ratio of coconut milk used. However, if there was a unique ingredient that was used, yes, laksa leaves would be it. Continue reading