Dinner on my first night in Singapore was at Putien, a Fujian-Heng Hua restuarant in Marine Parade. I'm not familiar with Fujian cuisine and found it similar to Cantonese cuisine.
Thin belly pork slices with a garlic soy sauce. The pork slices were so thin that it was hard to tell whether it was pork or imitation meat. This was too delicate a dish for me.
This is one of Putien's best dishes, tender spinach in a rich sauce of three types of eggs: century egg, salted duck's egg and chicken egg. I'm not sure about this version of 3-egg spinach which though very tasty and flavorful was too rich compared to the common version where the sauce is lighter and clearer. The spinach was also slightly bitter.
Oh chien or baby oysters omelette is one of the greasiest but yummiest dishes you must feast on in Singapore or Kuala Lumpur. This deep-fried version is dry and boring.
I've always disliked Singapore lor mee, noodles in a thick soup but Putien's version changed my mind, the soup rich and tast! y and th e noodles just the right texture.
This dish of sweet and sour fish was perfect, the sauce just nice and the fish delicious, superfine and fresh.
I love taro, and one of my dining companion commented that taro is a ladies' favorite and I think he's right. The or nee (taro paste) was lacking in taro flavor. Ditto too the sweet pumpkin soup but the yummy coconut ice cream made up for it. This is one dessert I will make soon because I have a couple of very ripe pumpkins on my fence.
This was AF's breakfast the next morning at a stall behind a mall in Katong. I've noticed that char siew in Singapore is always lean and dyed orange-red, like the char siew in Kuching. Very repulsive to me.
I didn't try B's noodles with stewed chicken feet and mushrooms because I was saving my stomach for my first bowl of Singapore laksa in nearly 3 years.
The cockles were big and raw, the noodles el dente and even though the soup was too thin and lacking in deep flavor, I walked away very contented.
Maybe because it was my first day in Singapore but the economy buffet dishes looked better than those in KK.
I was in Singapore to meet up with Tina but our schedules didn't allow us to spend much time together so Tina suggested that I go to her mom's apartment for lunch.
I've never cooked mee siam so it's always a treat to eat it.
Tina's mom's nyonya-style mee siam is a more sour and lighter than the mee siam I've eaten.Delicious.
A bottle of home-made salted fish, nyonya-style. Reminds me of mango chutney, only this was better. I'll have to get my brother to bring this for me.
Thin belly pork slices with a garlic soy sauce. The pork slices were so thin that it was hard to tell whether it was pork or imitation meat. This was too delicate a dish for me.
This is one of Putien's best dishes, tender spinach in a rich sauce of three types of eggs: century egg, salted duck's egg and chicken egg. I'm not sure about this version of 3-egg spinach which though very tasty and flavorful was too rich compared to the common version where the sauce is lighter and clearer. The spinach was also slightly bitter.
Oh chien or baby oysters omelette is one of the greasiest but yummiest dishes you must feast on in Singapore or Kuala Lumpur. This deep-fried version is dry and boring.
I've always disliked Singapore lor mee, noodles in a thick soup but Putien's version changed my mind, the soup rich and tast! y and th e noodles just the right texture.
This dish of sweet and sour fish was perfect, the sauce just nice and the fish delicious, superfine and fresh.
I love taro, and one of my dining companion commented that taro is a ladies' favorite and I think he's right. The or nee (taro paste) was lacking in taro flavor. Ditto too the sweet pumpkin soup but the yummy coconut ice cream made up for it. This is one dessert I will make soon because I have a couple of very ripe pumpkins on my fence.
This was AF's breakfast the next morning at a stall behind a mall in Katong. I've noticed that char siew in Singapore is always lean and dyed orange-red, like the char siew in Kuching. Very repulsive to me.
I didn't try B's noodles with stewed chicken feet and mushrooms because I was saving my stomach for my first bowl of Singapore laksa in nearly 3 years.
The cockles were big and raw, the noodles el dente and even though the soup was too thin and lacking in deep flavor, I walked away very contented.
Maybe because it was my first day in Singapore but the economy buffet dishes looked better than those in KK.
I was in Singapore to meet up with Tina but our schedules didn't allow us to spend much time together so Tina suggested that I go to her mom's apartment for lunch.
I've never cooked mee siam so it's always a treat to eat it.
Tina's mom's nyonya-style mee siam is a more sour and lighter than the mee siam I've eaten.Delicious.
A bottle of home-made salted fish, nyonya-style. Reminds me of mango chutney, only this was better. I'll have to get my brother to bring this for me.
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