Friday, 26 December 2014

Singapore Breakfast, Lunch and Dinner BLD Picks #1

I am often asked to suggest where to eat in Singapore and JB (Johor Bahru). Johor Kaki's archive has grown a little bloated and readers ask for some help in sifting through the pile.

I am listening ;-D

So, I've come up with occasional BLD quick picks to narrow the options a little, to make deciding a little easier.

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The BLD quick picks have no particular theme, just whatever flavour of the month that catches my fancy for the moment ;-D  You know, the way many of us decide at a restaurant or food centre.

Here it is, the first of Johor Kaki's occasional BLD quick picks. More quick BLD picks coming up ;-D

(Note: Clicking the photo takes you to the full details of the respective eatery.)

Breakfast

Yap Kee Wanton Mee 葉记全蛋云吞面

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Yap Kee Wanton Mee | Holland Drive Food Centre, 44 Holland Drive, #02-04 | 6:30am to 2:00pm

Slender blonde angel hair whole egg noodles, tender yet has a core that resists slightly before breaking softly to the bite. Old school blended sauce of soy, oil and lard that barely coats the noodles, allowing us to taste the noodle's egginess along with the sauce's savouriness and aroma.

Ru Ji Kitchen Handmade Fish Ball 如记小厨

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Ru Ji Kitchen | 44 Holland Dr, Holland Drive Food Centre | Hours: 6:30am to 1:00pm (Closed Monday)

Ru Ji hand makes their ping pong size fish balls that are tender capsules of delicate Yellow Tail fish flavours and aromas. Eaten with broad egg noodles or mee pok 面薄 which the boss expertly cooks by flash boiling to impart that just right, still alive texture to the noodles. (Yes, I believe that there is such a thing as dead noodles, tortured by slow boiling and murdered by drowning.)

Lunch

Yan Ji Wei Wei Seafood Soup 炎记威威食品

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Yan Ji Wei Wei Food Stall | Blk 4A #02-11 Woodlands Centre Road Food Centre | Hours: 11:00am to 4:00pm (Closed Mondays)

Large fresh prawns, small cakes of tender pork mince, snow white nuggets of dory in a savoury broth. The seafood soup is round bodied, rich, deep, layered, and balanced with juicy sweet tart tomatoes. There are crayfish and pomfret fish options which I found equally delicious. Widely copied in all corners of the island, this stall in Singapore's far north is where it all started.

Lau Ah Tee Bak Kut Teh 老亚弟肉骨茶

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Lau Ah Tee Bak Kut Teh | Blk 34, Whampoa West, #01-67 | Hours: 7:00am to 3:00pm

Old school bak kut teh or literally "meat bone tea" prepared in the classic Teochew style with just prime pork rib, garlic halves, pepper and water. Just the right natural flavour in the meaty firmness and tenderness of the pork and fat.

Dinner

Liang Kee Teochew Restaurant 亮记餐馆

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Liang Kee Teochew Restaurant | Blk 34, Whampoa West, #01-27 | Hours: 11.30am to 2pm, 6pm to 10pm

Liang Kee serves many excellent Teochew classics but do call ahead at (+65) 62977789 to reserve your Teochew Double Shell Cold Crab. It's a steamed moulting crab served chilled and the coveted part is the soft shell emerging from under the hard outer shell. The texture is similar to but a little stiffer than salted egg white, and the flavour is briny and naturally sweet.

Serenity Spanish Bar & Restaurant

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Serenity Spanish Bar & Restaurant | 391 Orchard Road, #05-32 Ngee Ann City Takashimaya Shopping Centre | Hours: 11.30am to 10pm

Serenity serves many Spanish signatures like paellas and sangrias but I suggest also booking a Spanish Suckling Pig at (+65) 62359989. The golden brown skin is paper thin and crackly crisp reminding me of that caramelised sugar crust on a creme brulee. (I exaggerate but you get the idea ;-p ). The flesh is tender, fine and moist like roast chicken. The fibres are deeply infused with finely balanced savoury and naturally sweet porcine flavours.

Carpe Diem (Seize the day).

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I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is the same as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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