I finally tried McDonald’s Nasi Lemak burger. Having heard great things about this localised burger I had great expectations for it. How would this burger hold its own against a person who wants to hate it simply because it is missing the main component, the nasi? Can bun surpass rice?
Jalan Besar. The place to get stainless steel screws and bolts, fencing material, real gardening stuff with real workman boots. And then there are the little cafes and boutique hotels that are popping up.
There’s a hotel out there called Kam Leng Hotel. Refurbished from old shophouses, it also houses a tiny eatery called Suprette.
Rahim Muslim Food, is located in a coffeeshop just near the Ang Mo Kio Polyclinic. For some time now, they’ve received praise for their Mee Rebus and I felt it was time to see what it was all about.
I have not written about my recent eats, simply because I’ve not been inspired to write about any of them. And the last thing I thought would kick start another post is fish and chips.
What’s my ideal fish and chips? A non-breaded batter. Crisp outside. Succulent fish inside. Crisp chips.
Not too hard right?
There are not many exceptional experiences one can talk about when one eats at a fast food restaurant.
There is that basic requirement that the food tastes consistent. A large food chain like McDonald’s fails every day from outlet to outlet. You’ve tasted it before. Fries that have been left out too long, too cold, too soggy. A McSpicy with shredded lettuce all over the burger box rather than in the burger. A burger that has sat too long in the warmer and just doesn’t taste good any longer.
But there are times when you do find a gem. That one such day was on the 19th of August at the Subway at The Verge.
After a disappointing meal at Fat Boys, I visited Burger Shack with rather low expectations.
And those expectations sunk even lower when I saw this sign:
To say I’m not a fan of the ice creams of Island Creamery, is an understatement. However, burgers should be judged on their own merit, and not on their parentage.
How can anyone who loves burgers not be intrigued by a name like Fat Boys? It holds great hope for those of us who want a real burger. Surely boys who don’t mind being called fat have to know their burgers?
Does Singapore now have a place, where we can find a good beefy burger, done right and priced affordably? Continue reading “Fat Boys – Setting a low burger bar”
This being the 15th and last day of the Lunar New Year, I thought it’d be good to talk about the wonderful dish of Yu Sheng, Yee Sang, Lo Hei, or whatever else you may call it.
To me, it’s always been a special treat to have the dish, best described as a raw fish salad, that has significantly more salad than raw fish. So much such that the fish is hardly discernable, unless it is not absolutely fresh.
Traditionally, Yu Sheng is not eaten till the 7th day of new year. So you could only have it 8 days out of 365 days. How special was that? Continue reading “Lunar New Year Yu Sheng dish”
When I see root beer offered on a menu in Singapore, I always ask, “Is it served with ice?”
I already know the answer, but still I ask, in the hope that someone will give me the right answer, and I can have the pleasure of enjoying a root beer at a cafe.
A long time ago, when A&W could still be found on our sunny shores, they showed us the right way to have root beer – in a frosted mug, no ice – until they decided they weren’t a family restaurant, but a fast food chain and went with disposable cups.
Why is it so important that root beer is served in a frosted glass without ice? Continue reading “Enjoy root beer the right way”