buffetlicious

[buffetlicious]

Yeah, mum love noodles so we are back at Sarawak Kolo Mee located in Koufu (口福) Food Court at Sun Plaza. No prize for guessing which bowl belongs to mum. She had the Crispy Chicken Kolo Mee (香酥鸡排哥罗面) with no added chilli sauce. The sliced pieces of breaded deep-fried chicken cutlet covered the curly noodles at the bottom with those sinfully yummy fried pork lard at the side. Dry style noodles dish in Singapore is always paired with a bowl of soup.

For my Mushroom Chicken Feet Noodle (香菇鸡脚面), I loaded it with fried pork lard and a scoop of the chilli paste. A pair of fried and then braised chicken feet, braised mushrooms and mince pork over the springy kolo mee. Some people might balk at eating chicken legs, also known as phoenix claws (凤爪) if that sound better to you. But if prepared and cooked properly, they are such a delicacy. Very commonly eaten in China and Asian countries, even dim sum places around the world offered it on the menu.

[buffetlicious]

This Family size Chicken Pie (S$33.80) is from Chicken Pie Kitchen. See the six humps on the pastry? There are formed by layering the pastry over six hard-boiled egg (half an egg each) so you know where to slice the pie up. Filled with flavourful softened potato, carrot, peas and chunky chicken cubes in flaky pie crust. We have been buying it since before he sold off the (old) company and established this new business years later. The price has inflated from S$19.90 to the current S$33.80 unfortunately.

[buffetlicious]

The pop-up Ji Xiang Ang Ku Kueh (吉祥红龟粿) stall in Sun Plaza never fails to attract us with their colourful range of kuehs. Mum picked up some Peanut Ang Ku Kuehs (front row) and Sweet Bean Ang Ku Kuehs (back row). These traditional glutinous rice snacks are sticky and soft, packed with fillings. Best eaten on the day of purchase or keep it in the fridge then steam it.

Me, I am intrigued by these blue and white lumps of glutinous rice snacks. The inside is filled with gula melaka sweetened desiccated coconut. I couldn’t find any information on it but the nearest I came across is Pulut Inti (Steamed Glutinous Rice with Coconut Topping). Taste wise, it is comparable but lose out on the banana leaf fragrance as it uses paper wrappers.

This Labubu doll craze is taking the whole world by storm. Even Ji Xiang Ang Ku Kueh is coming out with a set of seven Labubu Ang Ku Kuehs (S$60) with a choice of peanut, sweet bean or mixture of the two fillings. If you just want to buy one piece, it will cost you S$10.

Selected images courtesy of Ji Xiang Ang Ku Kueh.

[buffetlicious]

Was on the way back from an appointment and stopped by Country Brot in Northpoint City to buy breads. The upscale bakery is a brand operated by Four Leaves Bakery and feature more selections than others under the management. Every now and then, the bakery comes up with new products like this Melty Cheese Focaccia (S$2.50). The slightly chewy ring of focaccia bread is filled with melted cheese (Swiss or Gouda?) and topped with more caramelized shredded cheese. Unlike the savoury sweet Soft Cheese Trio, this one is a salty cheesy bread which is nice in its own way.

[buffetlicious]

Colleagues informed me that KFC Singapore is having a 1 for 1 promotion for Zinger Meal (S$8.30). The set meal comes with French Fries and an empty paper cup which I filled with Fanta Grape. The last time I had the zinger burger, the fried chicken patty was bone dry but not this time. As for the fries, I still preferred the one from McDonald’s.

Topmost image courtesy of KFC Singapore.

[buffetlicious]

Bought this Hotplate Saba Fish & Chicken (S$7.50 + S$0.30 container) from Koufu (口福) Food Court in Sun Plaza. Obviously, they are not giving, nor do I want to bring home the heavy hotplate so it was packed into bento box. If you eat it on the spot, it will be served on a sizzling hotplate with rice in a bowl plus spicy anchovies and kimchi in a condiment saucer.

[buffetlicious]

Bought these two bags of Lay’s Extra Barbecue and Hot Chilli Squid flavour wavy potato chips. If you asked me what about the “Extra Barbecue” taste in there. Well, it tasted just like the normal smoky BBQ flavoured chips, nothing extra. Tearing open the Hot Chilli Squid chips, I can smell the umami flavours of the squid, coupled with the spicy profile when I bite into the potato chips. Between these two flavours, I preferred the latter for the flavours of the sea.

[buffetlicious]

Pardon the messy bowl of Pork & Shrimp Dumplings Noodles (水饺面) from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家). I have to dig out the dry style mee kia or thin yellow noodles from underneath all the dumplings. After this photo was taken, I mixed up the sambal chilli paste with the noodles and tucked in on the juicy dumplings and leafy chye sim.

[buffetlicious]

Sis bought two packs of Pork Cutlet Fried Rice (猪扒蛋炒饭) from King of Fried Rice located in the coffee shop near my new place. It is quite a bit cheaper than Feng Food’s version while the taste is about on par with a slight nod to the latter for the less greasy pork chop.

[buffetlicious]

A S$7.30 bowl of BBQ Beef Bento (烧烤牛肉饭) with a poached egg and rice for lunch. The beef slices are stir-fried with onions and there are some corn kernels and kimchi underneath it. Now, all you need is a spoon and/or a pair of chopsticks to dig in.

[buffetlicious]

Leftover braised pork belly from last night with two new dishes of cabbage & chicken stir-fry and a pan-fried section of a Largehead Hairtail (Trichiurus lepturus) or 白带鱼. The flesh of the fish is sweet and tender with crispy skin, just nice to go with the purple and white rice mixture.

[buffetlicious]

We dine out most weekends since mum like to visit the local supermarket for some grocery shopping. As per the usual, I will check out Nine Fresh (九鲜) to see what promotion they have for the current month. They have brought back the Lychee Red Tea Ai-Yu Jelly promotion plus new Tang Yuan (汤圆) selections.

I took Lychee Tea Ai-Yu A (荔枝红茶爱玉冻) which comes with lychee tea ai-yu, konjac jelly, black pearl and taro balls. Somehow my tastebuds think the lychee tea ai-yu tasted more floral than the actual fruit. Mum’s Fruity Ai-Yu Jelly (水果晶球爱玉冻) has aloe vera pearl jelly, mango pearl jelly, konjac jelly, milk ball and taro balls. Plus, I asked for sweetened red beans to be added so the price is S$3.80 + S$0.70.

Topmost image courtesy of Nine Fresh.

[buffetlicious]

Home-cooked Spicy Red Snapper with Bamboo Shoots using our own blend of chilli and spices mix. The other dish is five-spice and dark soya sauce Braised Pork Belly with Shiitake Mushrooms to go with the mixture of steamed purple and white rice.

[buffetlicious]

There is still some time left before the shuttle bus arrives to take us home. Stopped at PrimaDéli (百得利) to buy a made on the spot waffle pancake. I chose the Chocolate Hazelnut Waffle (S$2.40) which tasted just like Nutella hazelnut cocoa spread.

[buffetlicious]

Back to Saizeriya (サイゼリヤ) for our budget Italian dinner. That perfect poached egg in the menu is what attracted me to order the Bismark Pizza (S$7.90). Beside the gooey egg yolk, it had plenty of spinach, bacon and stringy mixed cheese over a crispy dough base.

Mum had only one selection from the menu, the same tried and tested (by her) Black Pepper Chicken Spaghetti (S$5.90). Come with noodles and grilled chicken cubes tossed in black pepper sauce.

[buffetlicious]

This is the usual combination of Roasted Chicken (烧鸡) and Roasted Pork (烧肉) with flavoured rice that mum bought from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) during her daily morning trip to the market. The roasted (actually fried) chicken is a deboned drumstick paired with crispy skinned pork belly.

[buffetlicious]

This Singapore Fried Noodles (星洲米粉) from the tze char (煮炒) is for mum. Basically, a rice vermicelli noodles stir-fried with shrimps, char siu, eggs, bean sprouts and cabbages with a lime to add some acidity and citrus fragrant.

I am a rice person so Economy Rice (菜饭) is my go-to option. Got some stewed potato slices, egg tofu with a piece of steamed fish fillet. I love my fish simply steamed with a drizzle of shallot and ginger oil for added fragrant.