My brother-in-law will be on bus duty during Chinese New Year so my wife decided to have dinner with him a week early.
What a feast we had though simple.
First dish – Fried prawn deep in marmite
Next dish is stir fried Broccoli with mushrooms and razor clams..
Steamed pomfret in soya sauce and spring onions..
Fried flatten spring rolls..
and finally.. Red and white carrot soup
There is a new Thai cafe, Nakhon Kitchen, on Bedok North Avenue 3 that serves authentic yet affordable Thai food and is becoming a sleeper hit among residents in the area.
Nakhon Kitchen started business in early January and long queues are forming over dinner time and during the weekend.
The dishes are quite affordable with the more popular dishes like the Tom Yam soup cost around SGD6. Most Thai restaurants would charge double.
Also there is no GST or service charge and this place offer ice cold plain water.
I usually go the clear Tom Yum seafood but today decided to have a taste of the coconut milk Tom Yam.
The coconut milk used isn’t too strong so you still can linger on the taste of the lemongrass which is classic Tom Yum.
When you put a spoonful in your mouth, your taste buds will immediately feel the two different and distinct flavour of lemongrass and coconut.
The seafood option serves with two medium prawns plus a few cuttlefish and fish bits.
The next dish we tried was the Thai garlic fried chicken. Unfortunately, this was quite a disappointment as we couldn’t taste garlic as described by the name of the dish.
Still the chicken was well cooked and the bite size chunks is also enough to fill you for a meal.
Pineapple rice is a popular dish among the customers. It looks good for 2 but with the other dishes, 1 would do.
My recommendation is to use this dish as a main course to your rice rather as the rice itself. Mix it with white rice and you get a good meal out of this dish.
This is Thai style Kang Kong which is little on the belachan as compared to Singapore style samble belachan Kang Kong.
Looks oily, but there was no tinge of oil felt when we ate it though.
Don’t forget the condiments. The sambal balachan is a blast and a good mix with your dish and rice.
The cost of the dishes above? Only SGD24 without GST or service charge! White rice is at SGD1 a plate.
I would give the place a 4 plates of rice out of 5 and with the dishes served, I won’t be surprised if you down four plates of rice too.
The family were returning to Singapore and we thought of having dinner at Terminal 3 before leaving for home.
We chanced upon DianXaoEr restaurant and decided on the Healthy Set option where the dishes were served with less salt.
Too bad we went late as they ran out of their main specialty – their famous roast duck. We substituted it with drunken mushrooms.
The first dish, Chinese Spinach in Superior Stock, was served with a generous serving of wolfberries and spinach set. Just as the menu said, it didn’t taste that salty either.
The fish slices in the second dish, Old Style Steamed Fish Slices, were neither too thick to thin. The sliced ginger added to the taste of the dish.
The third dish, Drunken Mushrooms, was served with a variety of mushrooms. It felt like mocked drunken duck.
The final dish was the GuiLing Herbal Jelly which was black clear you could see your own reflection at the right angle.
I give DinXiaoEr 4 out of 5 for the food but 2 out of 5 for service. The staff was rushing to close the shop as the clock struck 10. They were also quite slow on the orders as it took awhile for them to be served.
The GuiLing Herbal Jelly only came like asking the staff three times before it was served.
(Photo: A different Martabak across the Causeway)
I am in Malaysia, KL, taking a week off before the New Year starts. On Christmas Day, I went out with my in-laws relatives to Putrajaya – The Government Capital of Malaysia to do some fun photo shoot and we came across a pasar malam
A Pasar Malam is a make shift market place that takes place on an occasional basis. You can find food stalls, vegetable stalls and others.
The food stalls were the main attraction of these pasar malams and they show you the unique Malaysia delicacies in full colour and smell.
The photo above is a shot of Martabaks in the making. Martabak is made of dough marinated in ghee with filled with stuffing made of vegetable or meat. The one above was soaked in thick egg yolk with a nice serving of vegetable mix.
And the best thing was it only cost RM2 per piece which is about SGD0.80. Most Martabak in Singapore comes with meat filling and they cost about SGD3.00 to SGD5.00 per piece.
(The making of Martabak..)
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