The Hungry Bunny's Reviews
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Jian Bo Shui Kueh arguably serves up one of the best, if not the best chwee kuehs around, a steamed rice cake topped with diced preserved radish (chye poh) and chilli sauce. The Chwee Kueh ($2.50 for 10 pieces) here well deserves its reputation, the plainess of the soft rice cakes was balanced out by the saltiness of the chye poh, with sweetish, dried shrimp-based sambal belachan adding spice and flavour.
There's usually a very long queue but it moves very fast as well. This is one queue I don't usually mind joining
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We ordered the 2-Piece Set Meal ($7.40) served with a regular side dish and soft drink. I got the Spicy Chicken, (both thigh meat because I'm really not a fan of breast meat). The meat was juicy, succulent, moist and tender. Even if the portions have shrunk, the chicken here is still notably better and bigger than KFC's miserly portions. But The Colonel has one thing Popeyes doesn't. The "secret recipe" original flavour marinade. Popeyes' chicken skin is crispy and flavourful, but it just can't beat the "11 herbs and spices" used in The Colonel's "secret recipe".
Popeyes' Mashed Potatoes with Cajun Gravy (regular) is one of the best around in the fast food business. The potatoes are very ho-hum, nothing to praise about (I suspect it's the instant-mix type). But the gravy is really yummy. It's mildly spiced, rich, thick and luscious. I can taste paprika, cayenne, thyme and parsley in the gravy, herbs often used in Cajun cooking
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We made reservations for 8.30pm in the air-conditioned area at the Defu Lane branch. We got there at 8.20pm, and they informed us that the only available tables were in the non-air conditioned area. We're not too fussy, so we obliged. After taking our orders, it was a ONE AND A QUARTER HOUR WAIT before the food arrived. We were only there at 8.30pm, which is arguably past the dinner peak hour, many diners had left (there were quite a number of empty tables) and yet it took MORE THAN AN HOUR for the food to arrive. It was a normal Saturday night with the usual Saturday dinner crowd, it wasn't during the CNY period or any special occasion which resulted in an unexpected load. The restaurant has been around for ages, so there is no good reason why they do not have the capacity to serve such a normal Saturday dinner crowd. Such a horrendously long wait bordered on physical abuse. The manager (who took our order) should have informed us prior to taking our order that there was a waiting time of more than an hour. I hate it when people waste my time, I hate queues, I hate waiting, and that's one and a quarter of an hour of my life that I'm never seeing again.
The funny thing about this seafood establishment is that the star dishes were not their seafood dishes, although they are arguably somewhat seafood-based. Ironically, it's those dishes (ee-fu noodles and homemade beancurd) that stood out, which I could probably have ordered at their Paradise Inn and/or Taste Paradise outlets (which are a lot more centralised than this far-flung industrial factory location).
1) Chili Crabs ($40 per kg), which was sweetish, eggy and starchy. This wasn't very spicy, and it wasn't spectacular
2) Fried Buns ($0.50 per bun), which wasn't fresh out of the fryer. It wasn't crispy or hot enough, most likely because it had been standing in the open for a while.
3) Black Pepper Crabs ($40 per kg), which was garlicky, slightly sweet and deceptively spicy. This was better than the Chili Crabs but definitely not the best I've tried
4) Steamed Star Grouper Hkg-Style ($7 per 100g). This was fresh and firm. The light soy steaming sauce complemented the delicate sweetness of the fish. We learnt that grouper has a firmer texture compared to seabass and marble goby, so it's probably better deep-fried rather than steamed.
5) Homemade Beancurd with Seafood in Claypot ($12 for a small portion), which was a stellar dish. The beancurd was impossibly smooth and delicate, the oyster-sauce based gravy was lusciously rich and the seafood (diced prawns and sea cucumber) was plentiful.
6) Ee-Fu Noodles with Crabmeat ($10 for a small portion), which was equally amazing. The smooth noodles were braised with a flavourful rich stock, and the egg-drop and shredded fresh crabmeat gravy was perfection. The best ee-fu noodles I've ever tried, hands down.
Read more about it at http://thehungrybunnie.blogspot.com
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Ichiban Boshi is owned by the same people who run the Kuriya group of restaurants so you're assured of a certain standard in the quality of their food. Ichiban Boshi is similar to Sushi Tei in terms of price points and customer base. However, Sushi Tei's traditional sushi is better in terms of quality and they generally serve fresher sashimi (raw fish). Whereas Ichiban Boshi shines in modern and unusual takes on sushi (they use pork floss and turkey bacon in their sushi), and cooked food.Just stay away from the raw fish here.
We ordered:
1) Crispy Spicy Tuna Mayo ($2.10), the sushi version of a tuna sandwich. One of my faves.
2) Aburi Maguro ($2.10), with seared tuna, garlic mayo, sesame seed, spring onion and chili powder. This was a big mistake, the tuna was stale, bland and sinewy.
3) Fried Salmon Skin ($2.10) Ichiban Boshi's version is better than Sushi Tei, mostly because it's crispier and skinnier.
4) Mini Chasoba ($2.10), green tea buckwheat noodles served chilled, which was already dunked into the dashi sauce. This was refreshing enough but a little limp. Still, the small portion made it palatable.
5) Ten Don ($13.90), Japanese rice bowl with assorted tempura carrots, lotus root and prawns. This was satisfyingly good. The rice was nicely drizzled with just enough sweet teriyaki sauce, the tempura was crispy and plentiful.
6) Enoki Kinoko Yanagawa ($7.90), assorted mushrooms with egg in dashi stock. I love mushrooms, so obviously I had to get this. This was really really yummy. Shitake, enoki, shimeiji and oyster mushrooms in a light soy-based stock, topped with scrambled egg, this was luscious and heavenly.
7) Bacon Maki ($2.10), with cereal turkey bacon, egg crepe and shrimp roe. We asked them to hold off the mayo. This is an example of how Ichiban Boshi's sushi stands out with their unconventional fillings. It was served fresh and hot, and really yummy as well.
8) Unagi Shiitake Maki ($2.10), with chili padi, eel, shiitake and teriyaki sauce. This was also a winner.
Read more abt it at http://thehungrybunnie.blogspot.com/2010/03/ichiban-boshi-japanese-restaurant.html
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Clarke Quay has a $15 Set Lunch Promotion for a fair number of its restaurants and free parking from 12pm to 3pm to drum up more business during lunchtime.
We got:
1) Shoyu Ramen ($14): it's a 1-for-1 promotion. I paired it with the Nitamago (boiled seasoned egg) and Buta Karuni (stewed pork belly). The egg wasn't the half-runny type that I love so much, and it had that stale grey ring around the yolk. But, the soy seasoning had permeated the egg throughly, so the soy flavour came through every bite. I liked the thick slab of stewed pork belly, it was delectable and decadently fatty
2) Soft Shell Crab: to supplement my ramen. Although a tad oily, the fresh, albeit skinny, crab was fried to a nice crisp.
3) Salmon Teriyaki Bento Box ($15), which included salmon and tuna sashimi, gyoza (fried dumpling), pickles, and an egg salad. The salmon teriyaki was moist and sweet. The sashimi was fresh and fleshy (tongue-twister, this one!). The perfectly done Japanese short-grained rice was soft, sticky and fragrant. The gyoza, while meaty and robust, was a little spicy.
4) Ebi Tempura ($12), which was surprisingly well done. The batter was light, the prawn was juicy and sweet, and the frying oil was very hot, so the prawn was amazingly crispy.
Read more abt it at http://thehungrybunnie.blogspot.com
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