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  1. #1666
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    Lo Mai Kai (糯米鸡) or Chicken Glutinous Rice is a classic dim sum dish served during yum cha (Cantonese for “drink tea”). Also known as going for dim sum, is the Cantonese tradition of brunch involving Chinese tea and dim sum. The practice is popular in Cantonese-speaking regions, including Guangdong, Guangxi, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Chinese communities.

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  2. #1667
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    Today’s Fluffy Cream Roll Uji Matcha (宇治抹茶) is from patisserie Châteraisé. This cake roll (S$2.20) is made with lavish amounts of sophisticated Uji matcha with its distinctive mild flavor and natural sweetness. The moist matcha sponge cake has a fluffy and soft texture and is filled with matcha fresh cream and homemade coarse sweet red bean paste made with adzuki from Tokachi, Hokkaido.



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  3. #1668
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    Nasi Briyani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. This dish is especially popular throughout the Indian subcontinent as well as in Southeast Asia where there are Indian or Muslim populations. The Basmati rice or long gained rice is flavoured with spices and usually comes with a meat protein like chicken, goat, beef, lamb, prawn, or fish together with vegetables or eggs. The Malay caterer in my office’s canteen cooks this Mutton Briyani (S$3.50) every Friday and even the Japanese expats love the dish.

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  4. #1669
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    Yong Tau Foo (酿豆腐) is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, Taiwan, and Thailand, and in cities where there are large Hakka, Teochew and Hokkien populations.

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  5. #1670
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    Had to make a trip to the local bank last Saturday while sis brought mum to the polyclinic for her routine medical checkup. Ended up they finished their task while I was still stuck in the queue at the bank. Since mum wanted to eat at her favourite noodle place, we went back to LeNu Chef Wai’s Noodle Bar (樂牛私房面家). Rather than bore you with the same dishes, me and my sis picked different items except mum. It’s a no-brainer to add S$3 for a drink and side dish so here is our Seasoned Bamboo Shoot (味付笋片) and Chilled Black Fungus with Minced Garlic (清爽黑云耳) with hot Green Tea and Apple Black Tea.





    Sis went for Garoupa with Pickled Vegetable Noodle (酸菜石斑鱼煨面) with cubes of boneless fish meat in a milky broth. Tried a spoonful of the soup and it was rich and hearty without the fishiness though sis complained about the saltiness maybe due to the added pickled vegetable.



    My Pork Wanton in Chilli Vinaigrette Dry Noodle (抄手拌面) wasn’t to my likely. Firstly, the black vinegar they used wasn’t what I am accustomed, leaving a strange aftertaste in the mouth. Secondly, the pork filling in the wantons were too finely minced so they lack texture and bite.



    Mum’s bowl of Braised Beef Tendon Dry Noodle (红烧牛筋干捞面) seems much more substantial, even she herself said so. Typically I don’t really noticed the bean sprouts but that day the amount was more obvious.


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  6. #1671
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    Topped up S$3.70 for the Ice Lemon Tea and Tomato Soup. For the main course, I picked the Mixed Grill Platter (S$17.90) from Hot Tomato revamped menu. The platter came with one Lamb T-Bone, a thick cut of Pork Chop, crispy Chicken Fillet, Chipolata, grilled half tomato accompanied with Chimichurri, Barbecue Sauce and house made Black Pepper Sauce. All these on top of their signature Spaghetti Aglio Olio and a bowl of salad.



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  7. #1672
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    Brother dropped by and passed us a box of Chicken Pies from Polar Café. The pies were still warm and filled with tender chicken chunks with diced button mushrooms and mixed vegetables.



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  8. #1673
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    Today’s Lunch bought from economy rice stall which is a food stall commonly found in hawker centres, street vendors or food courts in Singapore, Malaysia and Thailand. Economy rice stalls typically consist of a glass case containing anywhere from 10-15 troughs of cooked food, including meat, vegetables, eggs and tofu dishes. Customers select any combination of these dishes, which are served accompanied by a portion of steamed white rice.

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  9. #1674
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    Wasn’t feeling too well so I went for a light meal at One Sushi (一口寿司) in Yishun Town Square. Watching plate after plate scroll by in front of me on the conveyor belt until this Uni Gunkan came into sight. Quickly grabbed it off the belt for a more detail inspection just to be sure it is real sea urchin or to be more precisely, sea urchin’s gonads. As one can see, this is no top quality uni which can cost from more than S$10 apiece. Here, a plate of two sushi cost just S$1 and that equal to just 50 cents apiece!!! What’s more surprising is that it tasted very decent, even better than some from the higher end restaurants. Presentation wise, it is more like sea urchin paste compared to the whole lobe of uni used in more expensive outlets.





    Other favourites of mine are the Ikura Gunkan with the umami popping seasoned salmon roes and the flavourful Unagi Sushi.




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  10. #1675
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    Let me introduce you to Fluffy Cream Roll Japanese Peach (白桃瑞士卷) from patisserie Châteraisé. Unlike the Swiss rolls you can buy from any neighbourhood bakery, this one had a much higher “cream-to-cake ratio”. The confectioner’s custard is flavoured with white peach with actual pieces of syrup soaked fruit embedded within. All these rolled in-between a fluffy and soft pink sponge cake that tasted so peachy just like the real thing. If a single slice (S$2.20) is not enough to satisfy, there is a whole cake option at S$17.



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  11. #1676
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    Lunch is a braised chicken drumstick and steamed egg custard rice packed from mum’s daily commute to Chong Pang market.

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  12. #1677
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    This Pork & Shrimp Dumplings Soup is from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家), a chain of hawker stalls specialising in selling Roasted Duck, Roasted Pork, Char Siew and noodles. I love the coarsely minced pork with the crunchy pieces of shrimp in a flavourful soup.

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  13. #1678
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    Mum taking a rest on weekends so it’s pizza for dinner. Ordered two regular pizzas for S$22 plus a choice of free side. Very Beefy married cabanossi sausages and ground beef with a hint of onion.



    BBQ Chunky Chic comes spicy chicken & pineapple chunks and onion, baked on a sweet and smoky BBQ sauce. I went with Chicken Pop for the free side.




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  14. #1679
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    Colleague introduced Common Chefs Bistro to me long ago but I never found the time to dine there until today. Instructing mum not to buy me breakfast or brunch depending on when she comes back from her marketing trip, I made my way there.



    Common Chefs Bistro
    8 Jalan Legundi
    #01-13
    Singapore 759274
    Tel: 6659 1208

    Opening Hours
    Tue to Fri: 12pm - 10pm
    Sat & Sun: 11:30am - 10:30pm
    Closed On Mondays

    Decors at Common Chefs is rustic and warmly lit with wooden accents for the furnishings. The earthy ambience is good for lazing around over a cuppa or two. On the walls are pictures of appetizing food but you will not find any of them in the menu. Upon sitting down, you are presented with the Menu and told to order at the counter though they will serve the food and drink to your table.






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  15. #1680
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    Started off with a cup of Matcha Latte (S$5) served in a matching green colour cup and saucer. This is my first time having matcha beverage done this way but I fell in love with it on the first sip.



    Feeling wealthy today, so I ordered the Rich Man Burger (S$16) which is only available on weekends. Chorizo patty, smoked cheddar, sautéed mushrooms, caramelized onions and scrambled eggs with truffle mayo sauce between two buttered brioche buns and a side of tater tots. Also at the side is a jar of melted cheddar sauce to drizzle over the burger.



    The patty is made from the spicy pork filling of Chorizo sausage minus the casing. It is a tad salty on its own but when paired with the rest of the ingredients in the burger, it worked beautifully though I couldn’t detected any hint of spiciness. Do pour over that jar of cheddar sauce; all of it! Gave the dish a creamy savoury flavour. Good dipping too for the tater tots or grated, deep-fried potato.




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