Bedrock: Steak - It's much more than just the piece of meat

USDA Prime Black Angus tenderloin 200g over a Mequite Wood fire $48++

When I was Seventeen, I walked into Cairnhill steakhouse with Rockett Girl and since then, every steak that I ate was compared with that Gold Standard. I paid $30 for the steak dinner that night, a price which, over twenty years ago was quite a lot of money. (even more so since I was drawing a paltry $130 per month while serving NS) It probably was not a USDA Prime Aged Beef and it was definitely not Wagyu, but it was one tasty steak. (I think the company must have made a big difference as well)

Now that I think about it, my Gold Standard is probably wrong from the start. After all, how can I base my expectation of Steak on a Hainanese steakhouse? Surely the Gold Standard should be Peter Luger's or something like that. But you know, I have eaten at Morton's and Ruth Chris, both reknown steakhouses in the US, but each time I came away feeling that the steak could be much better. I think that the Hainanese Steakhouses must have added something a little extra which makes the steak more tasty. Or perhaps I just like my steak in a particular style.


The 1.7kg Tomahawk. Feeds 4 - 6 $340++

The reason I say this is because conventional wisdom has it that Dry Aged Beef is far superior in taste than the normal beef. I too was led to expecting that when I get to taste Dry Aged Beef, I would have eventually found my holy grail. Over the last 2 months, I have had the privilege of tasting Aged Beef on several occasions and each time the level of enjoyment was different.

The one I truly enjoyed was my experience at Mamou. I had the opportunity to eat a 600g USDA Prime Dry Aged Ribeye with bone in as well as half of my lady colleague's USDA Prime Ribeye. I enjoyed both. The normal steak was juicier but the dry aged was more tender and a little more flavourful. But if you asked me, I would have been quite happy with the normal steak rather than paying twice the price for Dry Aged. On other occasions, including this one, I have come away with the words of the U2 song in my mind. "I still haven't found what I was looking for".


Chef Isaac holding a piece of Mesquite Wood

Based on this, I surmise that even though a steak in its most basic form is simply a cooked piece of meat, there are many factors which will affect your level of enjoyment. It is whether the cattle was grass fed or grain fed, whether it is from Australia or US. Whether the meat was dry aged or wet aged, broiled, flambe, or grill over wood or charcoal. Whether it was left to rest after grilling or served immediately and whether it is served on a plain plate or a sizzling hotplate.

So Dry Aging the meat is only a part, albeit, a significant part of the whole puzzle and certainly not the be all and end all of a great steak. I guess that is why I enjoyed it on certain occasions but found that it was not worth the extra $$$ on others. So the taste I am looking for has a lot to do with how the steak is cooked and not just what it was before hitting the grill.


Slivers of Jamon Iberico being prepared for the plate

If you like the idea of eating a thick piece of steak in a cosy, woody steakhouse, then Bedrock would be just the place for you. The place reminded me of a typical US steakhouse complete with wood panels with brand new shiny iron nails. They even have wooden lockers for people to keep their own bottles of whiskey!

If you are looking for something really special, you won't be dissappointed when you are greeted not by a handshake but by a hoof-shake when you enter the restaurant. That hoof belonged to a hapless black iberian pig who lived a good life feeding on Acorns in Spain before it died three years ago. Now, the other leg is probably half way round the world but this particular left leg has found itself in a Steakhouse in Singapore, greeting guests as they shuffle to their seats.

For $45 a serving, you can now taste what is regarded as the finest ham in the world. Now, there is Jamon (Ham) Iberico and then there is Jamon Iberico Bellota (Acorn). For the latter, only the finest pigs are selected to feed in the Oak Forests in Spain to fatten them up for the sacrifice. Restaurant owner Keith tells me that the leg of ham belonged to such a pig. So this is supposed to be the real deal. For more of the interesting story behind Jamon Iberico Bellota click here.

This ham is very nice. It is a bit chewy but the chewing releases the sweet nutty aroma which lingers at the back of the palate. This is my first time tasting this ham so I can't really tell you how good it is compared to what you eat in Spain but logically, the process of transporting the ham to Singapore shouldn't affect the taste so much right?4.5/5

I recently had dinner with fashionfoodie who told me that Jamon Iberico Bellota is supposed to just melt in your mouth rather than being chewy, so I am not sure what happened. Perhaps you can let us know of your own experience with this ham?


Whiskey Trout Salad $18++

They have several appertizers besides the Jamon Iberico which I would highly recommend. The first is the Bedrock smoked tomato soup $12++ which Rockett Girl loves. Chef Isaac uses apple wood to smoke Roma Tomatoes first before making it into a smoky flavourful tomato soup. This is excellent. 4.5/5

The other dish I would highly recommend is their Whisky Trout Salad which is made from Pacific trout which they cure in-house. The secret to the curing process is the addition of good old Whiskey which gives it a very nice smoked flavour. 4.25/5


USDA Prime Dry Aged Striploin $65 for 200g, $110 for 400g

If you have been following the blog, you would know that I have been waiting for USDA Prime Dry Aged Beef to hit our local food scene for a long time. I had the 400g USDA Prime Dry Aged Striploin which was excellent for its tenderness. However, as I have alluded to at the beginning of this post, the flavour of the meat was not quite what I was expecting and the steak just wasn't as juicy and charred as I would have liked. But I think it might just be that I like my steak a certain style or perhaps Dry Aged just is just not what I expect it to be. Personally, the final verdict on Dry Aged beef is still pending. The next time, I am specifically asking for my steak to be extra well charred. 4/5

Conclusion

If you are looking for a casual laid back place to eat a thick char grilled steak, then look no further than Bedrock. If you are not fussed about Dry Aged Beef, their Bedrock Pepper Steak $55++ is quite a good deal. Their sides are big enough for two persons and in particular, I would recommend the truffled mash 4.5/5 which I really enjoyed. If you have a big group, then you can opt to go for the tomahawk. I don't know what it tastes like, but just imagine what your other friends will say when they see the photo of your steak!

Special for ieatishootipost readers

Just mention ieatishootipost and get a 10% discount. Guys to look for are Kevin and Eric.

Bedrock Bar and Grill
96 Somerset Road
#01-05 Pan Pacific Serviced Suites
Tel: 6238 0054
Lunch: 12pm - 2.30pm
Dinner: 6.30pm - 11pm
(Closed on Sunday)
This was an invited review

Foong Kee: Some say the Char Siew here is the best

It's been a while since my last post on Foong Kee. The last time I was here to review the wanton mee which is number 1 with quite a number of people, including the writer for Sunday Plus. However, I gave it only a 4.25/5 because I felt that apart from the Char Siew, the rest of the dish was good but not outstanding.



In the two years since the post, people have been writing in to express their support for the Char Siew. Most people agree that the highlight of the stall is really the Roast Meats rather than the Wanton Mee. So with that in mind, I went down with Taukwa and Liverpool to see just how good the Char Siew really was.

Well, I have to say the Char Siew was very nice. They do like to use the fattier cut of pork so the Char Siew was juicy. I think it would have tasted even better when it just came out of the oven. We had it in the afternoon, so the Char Siew was cold already. I give it a 4.25/5. I think that if it was eaten hot out of the oven it might even be a 4.5/5. But for us three, we all agree that the gold standard for Char Siew is still Fatty Cheong's.



I found the Sio Bak nice but not exceptional. Bit dry, but then again I have to qualify that it was eaten during tea time. 4/5

Conclusion

Yes, Foong Kee has definitely got the best Char Siew in a Wonton Mee. The Char Siew is very good and certainly worth a try.

Foong Kee Coffee Shop
6 Keong Saik road
96953632
Open 11am to 8pm
Closed on Sundays and Public Holidays

Balut:: Would you give anything at least a try?

This was my very first visit to the Philippines and I went there with plans to eat two things. One was the steak at Mamou and the other was to eat Balut.

In case you don't know, Balut is the famous or should I say infamous Filipino delicacy which is basically a 16 day old unhatched duck egg which is served hard boiled. They tell me that in the Philippines, it is the favourite among men and is usually eaten with beer. And, as with many of these wierd and wonderful dishes, the Filipinos believe it to be an aphrodisiac. Perhaps the government would want to explore how to bring Balut into Singapore to see if it would boost our population growth.

Needless to say, most of us would be quite disgusted just with the thought of eating an undeveloped embryo. Before eating this, I was wondering if it was going to be chewy, whether the bones are going to be crunchy and whether the feathers are going to be a bit fibrous.

The way to eat Balut is to crack open the top of the shell and drink the soup first. It tasted quite ok, just like chicken soup. Then after you drink the soup, you are supposed to put the whole egg in the mouth and just eat it like that. A Filipino passerby was demonstrating this to me and he tells me that it is best to eat Balut in the dark because you really don't need to see what you are eating.

OK the moment of truth. The thing tasted like a whole egg yolk and you really can't differentiate the embryo from the rest. It was just all mushy. It took me a while to swallow the whole thing but I managed to do it eventually with the help of some sweetened drink. OK, I did it. Don't need to do it again.



Besides 16 day old eggs, they also sell day old chicks which they deep fry till crispy. I did not try this one because I was just pleased I finished my Balut. But I can imagine that it would taste a little better. I think at the end of the day, we have all been conditioned to eat certain foods and some foods are just taboo. To us century eggs are delicious but others might find eating eggs marinated in horse urine a little hard to swallow.



Well, there you have it. Been there, ate that. I like to believe that I would give any food at least a try. How about you all? Would you give anything at least a try? What was the most disgusting thing you have eaten?

The Udders Extreme Ice Cream Encounter Session

Due to overwhelming response, we have closed registration for this event. If you like to be on the waiting list, you can still write in. Sorry folks.

Registration for the Extreme Ice Cream Encounter is now opened!

Rather than doing just an ice cream buffet, Chief Milkman, David, will introduce to us the basics of Ice Cream making and also the trials and tribulations of making each of the Ice Cream flavours. So during the event you will get to appreciate the stories behind some of the signature ice creams and of course get to taste the myriad of ice cream flavours.

We have also concocted a very special surprise flavour for the session. There is a reason that I call this the "Extreme" Ice Cream Encounter because we are experimenting with flavours which are on the brink of being sadistic. So get ready to have your hairs stand on end.

Here are the registration details:

Venue: Udders (Kilat Outlet)
Address: 17 Lorong Kilat, #01-08 Kilat Court, Singapore 598139
Date: 6 Sep 2009 (Sunday)
Time: 2pm to 4pm
Limit to 4 pax per registrant

To register, please write to ieatishootipost@gmail.com
Subject: Udders
Body: Name, Nickname, HP no., No. of pax
Organizer for the event: Holybro

Now, just a word about your email. We do appreciate your greetings. However, in gmail, we can actually capture all the information we need without opening your email if the details are on the first line of the text. So please put all the pertinent info on the first line and the rest of the email following it. Thanks!

If you like to be sent an invite for the next makan session, do join our facebook group by clicking here.

Sayang Nasi Padang: Simple Satisfaction

This next post is for those who enjoy a simple meal in a simple setting that is simply shiok.

This little shop located in the 2nd floor of Orchard Plaza will bring you back to a earlier simpler age. Ok, ok, some of you might be wondering what I am doing at Orchard Plaza. Well, I was there to meet up with a tour agency about the possibility of organizing a food tour to Malaysia. And I was there during lunch time. So please don't get any ideas. But you know, just like Geylang, these sort of unsavoury places do tend to have pretty savoury food.



This sort of Nasi Padang suit people like myself who don't really like the ultra spicy food. That is to say that my tongue has not been seasoned till its like old leather unlike those who love to torture themselves with chilli padi. Yes, it is a fact that eating really hot chilli is a soft form of masochism where one is subjected first ot intolerable pain so that it would induce the release of endorphins which bring relief and pleasure. Its like undergoing a 48 hour fast so that you can really enjoy a 4000 calorie A5 grade Wagyu steak -- well sort of.

OK, I am circum-bushing (beating around the bush) so let's get to the point I am trying to make. This Nasi Padang is run by a Chinese family, so the curries are spicy but not hot. The dishes are cooked by an indonesian lady, so they are authentic, but they tone down the chilli so you get flavour without too much heat. I know this may not please some, but for me it is just nice.

I was actually here to eat the Ayam Korma but unfortunately, they did not have it that day. So I ended up eating the Rendang. Three different Rendangs as a matter of fact. The chicken, beef and mutton. All were good. I particularly liked the Beef Rendang. It had a nice citrussy fragrance which is due to the use of lemon grass and tumeric leaves. 4.25/5



The fritters were good but nothing to shout. They add a nice contrast to the curry very much like You Char Kuay with Tau Suan. 3.5/5

Conclusion

It's simple, straightforward but strangely satisfying. This is not something you would climb up the mountaintop to tell the world about, but I really had a nice meal there and won't mind going back again to check out the Ayam Korma.

Sayang Food Corner

150 Orchard Road, Orchard Plaza

#02-12

Ph: 67380991

Middle Road Pork Ribs Prawn Mee: Its Pork over Prawns

If you are looking for a interesting twist to the usual prawn mee, then this is it.

SCS Butter has been telling me about this unique stall for a while now. Basically this is a Prawn Mee where the emphasis is more on the pork than the prawn. As you know, most Prawn noodle places sell Prawn Noodles where the pork ribs are thrown in because they are also used to cook the soup. With this place, the Pig takes Pole Position and the Prawns are a Pathetic Passerby.



BUT, this is not Bak Kut Teh either. The taste is somewhat like Prawn Mee but it is not really. It is simply Pork Ribs Prawn Mee as is stated by their signboard.

The soup is robust and quite tasty but I am sort of unable to compare it with any other prawn noodles since it is so unique. I quite like it but not enough to want to eat it again soon. 4/5

Conclusion

You might like to try this if you are looking for a new taste. It is quite good, but for me I think I still prefer to have more of that that savoury prawn flavour in my Prawn Mee Soup.

Middle Road Pork Ribs Prawn Mee
16, Sam Leong Road
Singapore 207907
8am to 2pm
Closed Mondays
62924870

Mamou: Please won't you open a branch here?

Dry Aged USDA Prime Ribeye Steak with Bone 600g S$87.50

I can just imagine the first time the cavemen discovered that meat tastes better after roasting it over an open fire. It must have been something like this steak. Charred on the outside, medium rare on the inside. Tender and oh so juicy. There's nothing like a charred steak to bring out the caveman in you. "Captain Cavemaaaaaannn!".

Ahem, sorry, but I get excited about steaks.

When PChong told me that one of the best steaks he has had ever was actually in Manila, I couldn't help but sit up and listen. Afterall, the man has eaten at the best steakhouses around the world including Peter Luger's in New York. So the man should know what he is talking about. He was there again just two weeks before my conference in Manila and reserved seats for me at the restaurant.


USDA Prime Ribeye 400g

A great steak always starts with the meat itself and at Mamou, they use only USDA Prime grade Angus Beef. Only two percent of all the beef in the US are graded "Prime", so this is the best US beef you can get. The photo shows their 400g USDA Prime Ribeye which costs P1680 ($S52.50). But what I had was even more special. Mine was the Dry Aged USDA Prime Angus Ribeye with bone in, which is a 600g steak which costs P2800 (S$87.50). The dry aging process increases the cost of the meat primarily because of the wastage.

Dry aging is the process where the meat is left to hang for a period of time so that some decomposition of the meat starts. The aging process tenderizes the meat and increases its flavour. Protein that undergoes decomposition releases free glutamates (natural MSG) which increases its savoury flavour. This is why we have fish sauce, soy sauce, worchestershire sauce (Anchovies)and miso paste which are all proteins which have undergone some fermentation ie they are all sources of free glutamates. This was the traditional way cultures from all round the world flavour their food before some smart Japanese Scientist came up with Aji-no-moto.

Anyway, after the beef is aged, the outside of the whole block of meat would become grey and yucky, and this has to be trimmed off, which is why it is so much more expensive. The good news is that soon you will be seeing aged beef in Singapore as meat suppliers like Indoguna have started to age their beef here. Astons has also hinted that they will be serving USDA Prime Aged Beef soon.


Flambe over a hot cast iron skillet

The second part of the equation is of course, the cooking process. Once you get your hands on the very best US beef, you still need to know how to cook it properly. Over at Mamou, they flambe their steak over a hot cast iron griddle for a good few minutes before putting the meat in the broiler. The kitchen has a perpetual fire going on and is quite a sight!


Slicing the beef ala Peter Luger style

After broiling, the meat is then sliced before final charring in the Salamander (Grill). By this stage, a lot of the fats have actually melted and so the steak is swimming in a pool of its own oil. For the health conscious, this would be a complete turn off. For the steak lover, this is a sight to behold. Of course, you can choose not to eat the oil simply by tilting the plate slightly to drain the oil.



This is definitely the best steak I have eaten in a long long while. The meat is tender and the beef flavour is rich and robust. The steak had just the right amount of charring which gave the meat a nice smoky aroma. What can I say except "I wish somebody would just do this in Singapore!" 4.75/5



This stall has no connections with Peter Luger except for the fact that the chef owner has modelled her steak after the famous New York Steakhouse. Unlike Peter Luger whose signature steak is the Porterhouse (aka T bone Steak), over at Mamou they have the ribeye with bone. The ribeye is my favourite cut of beef, so I was quite happy with it.



Conclusion

Mamou is not fine dining. Like Peter Luger's it is a place where people go for a really good steak. The setting might be a bit too casual for such a fine piece of meat but at the end of the day, I don't think any Caveman would complain so long as he gets his piece of meat perfectly charred! So, do you know of anywhere in Singapore that has a steak like this?

Here's the link to PChong's blog post.

Mamou
Serendra, Fort Bonifacio
856-3569
0917-8162668

Zento Makan Session

Many thanks to everyone who turned up for the Zento Makan Session!

Thanks also to Taukwa who helped with the organization and to Dyana and Chef Wibisono for hosting us!

As you can see from the photos, our participants all had quite a few novel and unique dishes to try. I think for most people, the soy wrap was quite new and the Wagyu Roll was a favourite amongst our kakis.

For those who did not manage to make it our makan session, no worries. Dyana has specially arranged for an ieat Degustation Menu for $48 per head (min 4 pax). So now you can make your own arrangments to come at a more convenient time to taste the food. Please ring up first and make reservations.

There are currently several promos at Zento. Monday nights are Free Flow Draft Beer nights and Tuesday nights are Ladies night. There are also Family Specials on weekends. For details do check out their website at www.zento.com.sg.

A5 Kagoshima Wagyu Tasting Session at Astons Prime

Photos and slideshow by Cactuskit - thanks bro!

Many thanks to everyone who turned up for the A5 Wagyu session! This time round we had a 100% turnout which is excellent!

I think it is fair to say that everyone felt that the beef was great value. However, those who were not accustomed to eating such a well marbled piece of meat did comment that it was a little too much. Some beefeaters on the other hand felt that 200g was too small and wanted a 400g steak instead! Many said that the beef was a slice of heaven, but a few said that they had expected it to be more heavenly. I could give you a whole list of comments but I think I should leave it and let our tasters tell you all about their experience!

For those who missed out on the session, I have spoken to Aston and he is quite happy to extend a special ieatishootipost price of $118.80 for the same A5 Wagyu 200g steak. All you have to do is to print out this post and present it to the waiter before ordering. You will need to print out one post for every steak that you want to order. (Centrepoint management requires this)

We are in the midst of planning our Steak Appreciation workshop where we are going to invite a butcher to teach us about the different parts of the cattle accompanied by a tasting session. If you would like to come for that session, make sure that you are in our facebook group. That way, I can send you an invite once registrations open.

Remember to eat in moderation and if you have a cholesterol problem, please check with your doctor before eating this kind of food. (Sometimes doctor say also no point. My patient turned up today despite me telling him to control his diet!)

Astons Prime
Centrepoint #03-45/46/47

Charlie's Peranakan Food: Charlie goes beyond Peranakan

This Stall is Closed

Advertorial

Kuah Rawon $15

Charlie's the kind of chef I like. Straightforward, no nonsense, self confident to the point of being almost smug. Well, I don't like the smug part but I do respect people who are like bulldozers when it comes to their food. You know, that "Mohd Ali, I am the greatest" kind of attitude that says "I only eat my own food because everywhere else just does not seem to cut it". I have known a few of these kind of guys and their food are always quite special. Remember our friend Jason from Ya Kwang? He's kinda like that. No, actually he is very much like that. Too bad he had already migrated to Perth. I guess that over there, he can say even more that he only really enjoys his own food since there is less competition around.


Checking what else is around to eat on the Garmin Asus G60

Anyway, I wouldn't have met Charlie if Holybro hadn't had insisted that we went there for lunch. If you know Holybro, he is like a bluewhale who just goes everywhere with his mouth wide open, sampling everything and screening out what is good. This big guy really eats a lot of good food. I think he has probably eaten more than I have even though he is only half my age.

With the help of the Garmin G60 GPS smartphone, getting to Charlie's was quite straightforward. But the G60 does more than just get you there. With a touch of the screen, I managed to find all the restaurants that were in the vicinity. Another click and you can view the address and contact number, click on the contact number and you can call immediately to make a booking. So I guess this is one of the advantages of having a GPS with phone capabilities. Aside from restaurants, there are also directories of other places of interest that is nearby, like ATMs, petrol stations and even of your friends if they are also carrying a Garmin Asus GPS enabled device.

This is exactly the sort of device that Mrs Woods needs to get so that she can pinpoint exactly where the Tiger is. How it works is that when the Tiger SMSes his wife to tell her that he is practising hard at the driving range, the GPS coordinates are also sent along with the SMS so that she can confirm that he is indeed at the driving range and not somewhere else. OK enough of that.....


Ayam Buah Keluak $12

Charlie's Peranakan Restaurant is a misnomer, a carry over from the good old days when Charlie was actually only cooking Peranakan food at his hawker stall in Bukit Merah. That was where he became quite famous for his authentic Peranakan cuisine, earning him the accolade of Best Hawker of 1981. Nowadays, he is still churning out his Peranakan dishes but he also does whatever other dishes that takes his fancy. So, aside from the classic Peranakan favourites, he also cooks Indonesian dishes like the Kuah Rawon.

In my last post on Hajjah Mona Nasi Padang, I made mention about the Nasi Rawon. It did not really thrill me that much then. So I was keen to see just how good Charlie's version of it was. He tells me that he specially learnt it from his Culinary Master (Mistress), an Indonesian lady who runs a Warung in Surabaya.

The Kuah Rawon really is something that you should try if you haven't eaten it before. Classically, this dish is made from Beef fat and Buah Keluak, but knowing that Singaporeans are much more health conscious nowadays, Charlie has modified his recipe by using Beef Shin which is stewed till the tendons just melt in your mouth. Although it looks a lot like Ayam Buah Keluak, the taste of Kuah Rawon is very different. It is earthy and smoky but it isn't as tangy as Ayam Buah Keluak nor is it overly spicy. It is the kind of dish that makes you want to eat more rice which is why I like it. 4.5/5

Charlie's version of the Ayam Buah Keluak is great for those who love their gravy to be chock full of the potentially poisonous kernal of the Buah Keluak. Unlike a lot of his contemporaries, Charlie gives no excuses about putting lots of the nut into his dishe. Other people I have talked to always complain about how difficult it is to crack the nut which is why they charge so much for it. Charlie on the other hand just gets it done without giving excuses.

I would have enjoyed the dish more if it wasn't as tangy BUT I was told that there are some customers who actually request for more Assam (tamarind) in their gravy. So you can't really please everyone. The gravy, as I have already mentioned is wonderful as it has lots of ground up Buah Keluak. Charlie's version of Ayam Buah Keluak is the one where the kernals are first removed and fried with prawns and minced pork before being stuffed back into the shells. Just the way I like it. 4.25/5


Ngor Hiang $10

Charlie serves up pretty big portions. His dishes are enough for around 2 to 3 persons to share. Even the Ngor Hiang is pretty big, at least they are the biggest Ngor Hiang I have come across. I found the filling to be good but nothing mindblowing. However, the skin of the Ngor Hiang is quite special as he uses pork mesentary. For those not familiar with pig anatomy, the mesentary is that transparent membrane that wraps around the intestines. We teochews call it "Peng Seh". It is not as common to see people using this nowadays which is a shame because the mesentary adds a nice savoury flavour to the Ngoh Hiang as well as a thin and crispy crunch which beancurd skin can't really achieve. 4/5

Conclusion

This is my kind of place. The food is cooked with stubborn passion and Charlie just can't be bothered with your feedback. If you don't like the way he cooks it, then it is because YOU don't know how to eat. The restaurant might not be around for much longer as the Charlie is planning to retire after his lease runs out. He tells me that he is planning to do a pilgrimage to Surabaya to seek after Culinary Nirvana from his Si Mu (Lady Guruess)

BTW, remember that the Live Navigation challenge is on this Saturday so it is still not too late to sign up. I will be getting my whole family involved in this treasure hunt around the island and the kids are quite excited about it. You can also get details and sign up from their facebook page.

Charlie's Peranakan Food
205 East Coast Road
Signapore 428904
63448824

Chey Sua Carrot Cake: Wondering what the fuss is about

Whenever you ask around about where the best carrot cake is, invariably someone will mention Chey Sua. In fact, by the way people talk about it in our forum, this stall's reputation is almost legendary.

My taste for carrot cake has also been undergoing some evolution. As a kid, I used to like the black one which is cut up into small little pieces and fried with an extra shot of black sauce. In fact, I still used to prefer black over white until quite recently. Now I find myself moving away from the Dark Side to embrace the white carrot cake.

Actually both types of carrot cake have their own merit. But the reason that I am leaning towards the white version is because it is a little more sophisticated than the black version. With the black version, most of the taste is in the sweet black sauce and the texture is not really an issue. But with the white version, the taste profile is more complex. You have the taste of the Chye Poh, the carrot cake itself and eggs which have their distinctive flavours. Then you have the contrast in texture between the crispy eggs and the soft carrot cake.



The contrast in texture is what Chey Sua does very well. And they do this by basically frying one side to a crisp while leaving the other side only lightly fried. So texture wise, this is a very nice carrot cake to savour.



However, I felt that the flavour of the dish lacked a bit of ooommph that day. Judging from the rave reviews from the forummers, this should have been something to behold. 4.25/5

Like many good carrot cake stalls, Chey Sua still makes their own carrot cake. In particular they steam theirs in small aluminium bowls which they claim are forty years old! One look and you can be easily convinced that they are forty years old. The stall was first started by the current owner's mother who passed on the skills to the daughter. According to her, it is still fried the same way that her mother use to fry.

Conclusion

A good carrot cake which I know has a loyal following. But I just can't help but wonder if I caught them on a bad day. I am sure there are many fans of this stall, so do let me know if their quality varies from day to day.

Chey Sua Carrot Cake
Toa Payoh Block 127 Food Centre
#02-30
Open 6am till 1pm
Closed Mondays

Eng Kee Chicken Wings: Wings, Wings and more Wings

It just goes to show that you don't really need a lot of variety in order to be popular. All you really need is one item that everybody likes. In the case of Eng Kee, they just happen to chance upon a fried chicken wing recipe that people would line up even at 3pm in the afternoon to eat.

Now, when it comes to Chicken Wings, you can't really go wrong if you use fresh chicken and you eat it piping hot. The best thing about a piping hot fresh chicken wing is when you bite into it, all this chicken juices flow out which is just slightly sticky, carrying with it the flavour of all the seasoning. The contrast of the crispy hot skin with the juicy flesh and a nice chilli sauce is one of the most enjoyable things to eat and you can easily down a few at a go.

Well, Eng Kee's Chicken Wings are exactly like that. The seasoning is not very sophisticated, maybe just soy sauce, msg, salt and pepper. I certainly could not make out any strong spices in it, so aside from it being fresh and piping hot, I could not explain why there should be such a long queue for this except for the fact that they are the only ones which is freshly fried at this time of the day. 4.25/5



Actually, the style of fried chicken wings that I really enjoy are the ones that are served with Malay style Nasi Lemak. Again, it is not overly seasoned, but I really do enjoy the tumeric in the seasoning. Eaten with their sweet sambal tumis, its one of the reasons I head all the way to Changi Village food centre for.

Another style of fried chicken wings I really enjoy are Har Cheong Gai (Prawn Paste Chicken). Unfortunately, these are only found at Cze Char places like the one I blogged about recently at Siang Hee. The best Har Cheong Gai uses only the mid-wings of the chicken and the flavour is fantastic, especially when the juices come oozing out when you bite into it. I sometimes wish that someone would just set up a stall to sell Har Cheong Chicken Wings. That would be nice wouldn't it?

Conclusion

This stall simply sells bee hoon with fried chicken wings which goes to show that you just have to have one popular item in order to "make it". Sometimes it pays to be the master of one, rather than to be a jack of all trades.

Eng Kee
117 Commonwealth Drive
#01-711
Mon to Sat
12pm to 10pm

ieat and Makan Kakis on Buzzing Cashier!

Don't forget to watch Buzzing Cashier on Monday, 10 August, Channel 8 at 8pm.

I will be appearing as one of the judges and 30 makan kakis from the facebook group will also be making an appearance!

Update: 11 Aug 2009

Here is one snippet of the program:



For those who want to watch the whole program, here is the link.

A5 Kagoshima Wagyu Tasting Session: Registration now open!

You all have probably seen Aston's writeup on the newspapers last Monday. He is known as the guy who offers premium steaks for a really good price. Well now I have news for steak lovers!

Astons is now selling A5 grade Japanese Kagoshima Wagyu beef steak. I ate this in Tokyo and my steak was $195 for a 270g steak. For me it was something I had been looking forward to eating all my life. In the Japanese grading system A5 is the top grade which means the beef is very very marbled.

Well, now Astons tells me he is selling this top grade Japanese steak. His normal price is $128.80 for 200g. But just for ieatishootipost members, he is selling it on that day for $100 flat.

A $100 lunch is certainly not for everyone. But if, like me, you have always wanted to eat this holy grail of beef steaks, then this is probably the cheapest deal you are going to get.

Venue: Astons Prime Centrepoint 3rd floor
Date: 13 Aug (Thurs)
Time: 1300 hrs
No. available reserved seats: 40
Seats available for walk-ins: 20

To register please write to
ieatishootipost@gmail.com
Subject: Astons
First Line: Name, Nick, HP, No. of pax.

For this makan session, everyone will pay their own bill at the end of the session.

If you register and confirm a place, please make sure you come. There is a growing list of people who have sign up and not turn up without apology. They are now at the bottom of the priority list. Sorry, for not being nice about it. But I have to speak up for the nice people amongst us.

If you would like to be the first to know of any makan sessions, please join the facebook group.

Siang Hee Restaurant: Ah Yoke's got some new recipes!

Fragrant Prawns. Price starts from $12

Remember the feisty lady from Siang Hee who has a passion for creating new dishes? Well, she has been at it again and when I went back to eat at her stall, she was enthusiatically telling me about her latest endeavours. I really like this lady because she is so passionate about her food and loves to experiment with new flavours. I think we like birds of a feather, blog together.

Anyway, I just like to tell you about this new dish which she calls fragrant prawns (美味虾). I don't think you can get a flavour like this in any Cze Char restaurant or even at home. It's a bit spicy, a bit sweet, a bit savoury and when you taste it, I guarantee it would make you think of something that you had eaten before when you were a kid. It took me a while to figure it out, but I realised that it tasted like curry chicken flavoured Twistees! Oh yes, you can imagine how addictive these prawns can be! 4.5/5


Har Cheong Gai: Price starts from $8

Ah Yoke has also been improving on her Har Cheong Gai recipe. I am so encouraged to see that there are some hawkers who are continually trying to improve on their recipes. Far too often, most hawkers just keep doing what they do even if their business is not great. But not this hawker, it seems that she is always thinking of new ways of improving her dishes everyday.

For her new Har Cheong Gai recipe, she changed her Prawn Paste to a brand from Hong Kong. She also tells me that in order to get the flavour deep into the bit between the two bones, she marinates the wings over two days. Lastly, she uses seven different flours to make the batter so that it comes out thin yet super crispy.

Her Har Cheong Gai is very enjoyable and you can order a plate and just sit in front of the TV and finish it all. Crisp on the outside, juicy on the inside with that slightly sticky juice oozing all over and of course the taste of prawn paste that is evident but not overpowering. If only all chicken wings could taste like this! 4.5/5


Luo Han Guo Pork Ribs: Prices start at $8

Cactuskit visited Ah Yoke a few months back and suggested to her the idea of Luo Han Guo Pork Ribs and so she started experimenting with this new flavour. I quite like it but can't really taste the Luo Han Guo. Since it is my first time tasting this dish, I can only say that it is good and definitely worth eating. But I can't say if it is the best Luo Han Guo pork ribs around. I suspect that it should have more of that Luo Han Guo taste though. 4/5


Crispy Prawn Rolls: Price from $8

Now if you think the menu is beginning to look like the Cze Char version of Old Chang Kee, I don't blame you. Ah Yoke seems to excel in the deep frying department and so all her new dishes seem to be deep fried. I guess a lady who can use seven different flours for her Har Cheong Gai must really be a deep fry expert.

But this last dish was a bit too jialak for me. The Crispy Prawn roll is prawns wrapped in bean curd skin and fried with a light and puffy batter. It was really crispy but for me it was one fry too many. It would have been nice if it was the only deep fried dish. But nice nonetheless. 3.75/5

Conclusion

Ah Yoke tells me that she has created at least 10 different new dishes over the last few months. Judging from the few that I have eaten, I would say that this is one of the most innovative Cze Char places around. So if you are looking for new Cze Char dishes to eat, this is the place to go!

Ieatishootipost readers note:

When you visit the stall, just mention that you are a blog reader and she will take care of you.*

*It is important to mention to stall owners that you actually come to their stalls because of the blog because after the first few customers, they will begin to realise just how many readers we have and start to treat us all a little special. It really makes it much easier to then approach the stall owner to organize a makan session. So everyone please play your part ok?

Siang Hee Restaurant
Blk 89 Zion Road
#01-137
S160089
11am to 10.30pm
Closed once every 3 weeks on Tuesdays
97364067 Ah Yoke