NOT 'GRAZING' ON THE GOOD, THE BAD AND THE UGLY IN SINGAPORE
This is yet another 'Not Grazing' photo-essay. I am not yet ready to flow with the juices of prose in a real 'Grazing' review.
A few months back, we landed in Singapore and a kind friend drove us around on food expeditions whilst we were getting our bearings and visiting our 'sweet baby girl' in doggy quarantine daily. We were distracted by other personal life issues at the same time, so recollections are poor and hazy.
Chef Eric Chua outside his family restaurant in the heartlands of Singapore
Eric's father had started the family cafe/restaurant in a Housing Development Board (HDB) block decades ago. Recently, Eric renovated the place and put in air-condtioning but it still serves good family fare. It was dark and I don't know where it is. Singapore WFEDders please send answers on a postcard!
I like the refurbished floor - don't you? Reminds me of the phrase 'Evolution', an apt description of modern Teochew cuisine don'tcha know?
Chillies, Boiled Peanuts, Hard Tofu and Chili Sambal Paste
Honey Glazed Ribs
Saute of Scallops and Asparagus with Shredded Prawns
Braised Tofu, Crab and Straw Mushrooms
Steamed Flatfish on bed of Mushrooms, Salted Vegetables and Coriander
Note the artful camouflage of leaves that I used to cover the head from Mrs MTF
Oh-nee 'lite': This is a lighter variation of the Teochew stodgy yam dessert with gingko nuts, lotus seeds in glutinous syrup. Traditional versions call for lard (yes - that's pig fat to you) and trust me, that is cholesterol city and Lipitor Lover's Delight.
Just because you eat in the 'heartlands' does not mean a lower quality; these are Chef Chua's food competition medals.
The Golden Buffalo sums it up!
We stagger off to a roadside durian stall for the real dessert.
I was not sure whether to place this in the GOOD or UGLY section
There are many varieties and the aroma, colour, taste and mouth-feel are as varied for durians as they are for bananas or apples.
This one was bitter-sweet creamy with 'alcoholic' overtones.
This one was highly aromatic and floral with sweet raisin cookie dough notes.
Starter Selection at 'Taste Paradise' in Mosque Street
This $56 recommendation (that's the starter price only) was the most pretentious, tasting failure that I have ever had in my corpulent WFED life.
You can tell it was bad; I stopped taking pictures and never wrote the Review!
The face that only a mother could love...........
.........and Chinese diners, I suppose.
MTF (Still Not Grazing....yet!)
Photos and what minimal Text there is, are copyright Melvyn Teillol-Foo, 2006.
All rights reserved.