Posts tagged ‘Sightseeing’

Jan 5

Harbourside at The InterContinental

Update: I re-visted in July 2012 and the buffet is still awesome and pretty much the same, minus the price (it's closer to $100 now) but you don't need a whole rundown. Instead, I have a newer set of photos.

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Ok, I just dubbed StraitsKitchen the most awesome buffet in the universe. That title is now taken. Maybe The InterContinental hosts the most Decadent buffet in the universe. Yes, $80 (approximate, based on the current exchange rate) is crazy but you could recoup that in champagne, lobster and foie gras, alone.

I made sure to take advantage of the free flowing bubbly (Moet & Chandon, no generic sparkling wine). I'm stereotyping but I can say with great certainty that the majority of the clientele drank no more than two glasses; it's not a big drinking culture plus that whole "Asian flush" thing. But the waiter will refill as long as you keep downing them, though after the fourth or fifth glass (hey, flutes are small) they do ask before automatically topping off.

Plate one: half lobster (people were seriously grabbing like two whole lobsters at a time-I was very restrained), salmon mousse, scallop of some sort, a circle of foie gras topped with a thin square of dark chocolate and assorted cold seafood.

I enjoyed the chilled seafood station. The middle shelf was filled with lobsters just minutes before.

Plate two: in the back is seared foie gras with a apple chutney (they are obsessed with foie gras everywhere and way generous with it), jamon Iberico (there was a carving station with three different Spanish hoof-on, whole leg hams), peking duck, "surf and turf," a toast with steak, mushroom and lobster claw meat and shrimp tempura.

Plate three: more lobster, shrimp, squid and dried scallop dish.

I also got some sashimi with this round. Tuna, and maybe mackerel. I forget since this was almost a month ago.

Peking duck "action station" with dim sum, soup and assorted self-serve warm dishes in the background.

Plate four: peking duck redux, cashews, a different Spanish ham and French cheese, one was Comte.

I didn't really capture the sheer volume of goodies in the dessert section. As you will note, they had both white and milk chocolate fountains.

Plate five: aqua green macaron, random cake, dinosaur egg-looking goodie, lemon coconut pastry, lime tart and cheesecake in the center. While picking at our sweets, we were kindly informed by our server that the buffet would be closing in ten minutes so we should make a quick final run. 3pm already? I have no idea how three hours passed so quickly.

I probably only sampled 15% of what was on offer. I don't like filling up on pastas or heavy meaty dishes. And I never eat congee, yogurt or granola at breakfast buffets because it just doesn't seem worth it. Oh, or d.i.y. Caesar salad, which seems very popular at Asian buffets.

It wasn't until we left that we realized the jazzy lite music serenading us all morning was actually being played by humans.

Harbourside at The InterContinental * 70 Mody Rd., Hong Kong

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Jan 4

Robuchon a Galera

The first-ever Hong Kong and Macau Michelin guide was released the very week we were in those two places. It’s not as if I was going to rearrange my plans based on this new intel. As it turned out we already had reservations at two two-stars: Yung Kee and Hutong, and more felicitously, Robuchon a Galera, one of only two three-stars in the book (Lung King Heen, whose chef is profiled in this weekend’s Times is the other).

Do you think they’d doll up an entryway at a Parisian Robuchon in this manner? I did appreciate how seriously the Chinese took Christmas.

Anyone who knows anything about this oddly placed Robuchon in the gloriously overwrought, Liberache-style Hotel Lisboa knows that lunch is a staggering bargain. $200+ shark’s fin and abalone chef’s menus would be lost on me. The set lunch provides a sample of what the kitchen is capable of in five courses for a more palatable HK$ 538 ($69). Fewer courses are available for $42 and $54 but why limit yourself? We wanted the full appetizer, soup, fish, meat and dessert experience.

We also wanted the mildy seedy Hotel Lisboa experience, if only for one night, to soak in the ambience…and carcinogens. I would call bullshit on the Times’ currently popular third-hand smoke article, if it weren’t for the headache and chest pain-inducing properties of our room’s ashtray aroma. And then our first-hand smoking (I rarely smoke anymore, though just like not abiding dietary restrictions on vacation I also enjoy a cigarette or two when out of town) only upped the ante. My disappointment at not encountering any of the fabled Russian hookers hooker lingering in the lobbies and casinos was almost mitigated by the bedside wooden console that controlled the lights and played AM radio-quality Chinese stations.

The wine list was crazy. The hefty tome was bereft of bottles under three digits. No one around us even had alcoholic beverages, though. As we discovered on numerous dining occasions, Asians aren’t big drinkers. Even in casinos everyone sipped hot tea rather than booze. With Robuchon doing like the locals would’ve been a wise move. Two cocktails and two glasses of champagne nearly jacked our bill an extra $100 (and I naively said lunch would be my treat).

Apple granita amuse. Yes, that’s dry ice-induced smoke beneath the plate. Very dramatic.

Robuchon a galera foie gras & marinated mushrooms

Lightly smoked foie gras on top of marinated mushrooms with virgin olive oil. Though the thinly sliced fungus takes up more visual room than the curls of liver, the creamy foie gras, with yes, a hint of smoke, was the dominant ingredient.

Robuchon a galera japanese egg yolk ravioli

Japanese egg yolk in herb ravioli, watercress and warm sea urchin in its own juice. This was not my appetizer, but I’m including alternating photos for variety’s sake.

Crab bisque spicy with Espelette pepper under aniseed emulsion. We both chose this saline soup and like pouring the smooth bisque over the foam ourselves. The crab meat-encrusted crackers were a nice accompaniment. I’m not sure what to make of the little blue gem on the tray, however.

Robuchon a galera seafood in coral broth

Scallop, squid and shrimp in coral broth and flavored with basil. I do not know what they mean by coral. You don’t actually cook with those sea polyps, do you? I just realized that I chose two creamy seafood courses in a row. I can’t help liking that rich, delicate combination. Last night I had $16 lobster ravioli at Carrabba’s, which tasted like what you’d expect from an Italian chain restaurant. The truly amazing thing about this three-star seafood medley is that it only cost $14, technically.

Robuchon a galera sea bass wtih beet jus

Back of sea bass on crispy skin with braised fennel and beetroot jus.

Robuchon a galera lamb rack with oriental fragrance

Roasted lamb rack with oriental fragrance, with samosas medley and coriander pesto. This was actually a lot of food, not tiny portions. Normally, I can power through a tasting menu but this lamb was so unctuous and rich that I had to pass off a number of slices to James (no, I can’t just leave food on the plate). What they call “Oriental fragrance” is Indian spicing: garam masala, coriander and cumin. The mini samosas were filled with a cheese-spinach blend. The off-white blob on the left is the famous impossibly buttery Robuchon potatoes that James has tried recreating at home. He ordered the beef because it came with potatoes and he thought he would get these. Instead, our server came over with a big dish of them and doled out a small spoonful on my plate while he received a different style of potato, altogether.

Braised “Wagyu” beef cheek, aromatic pepper with Dauphine-style creamed potatoes. Despite coming in an individual cast iron crock like the mashed potatoes did in Vegas, these were more like scalloped potatoes. James described the meat as tasting like Salisbury steak. The horror. I think he meant the soft texture, which I would call closer to pot roast. That’s what a cheek is like.

Then came the big decision: dessert or cheese? I’d been savoried to death and we had been eyeballing the dessert trolley all afternoon.

I chose baba au rhum, caramel ice cream and a profiterole tower.

I knew there was an insane Willy Wonka-esque candy trolley in addition to the regular dessert cart and started fretting when I didn’t see it being rolled around. It was James who anxiously asked, “Isn’t there a candy trolley, too?” “Yes, it’s coming,” reassured our waitress, laughing a bit. We didn’t want to get short-changed on sugar. It didn’t go to every table, though, which made me wonder if you did have to ask for it. Or perhaps others had already had their fill and didn’t bother.

We shared marshmallows, nougat and a lollipop. The choices were so overwhelming that when it came down to it I didn’t know what to pick.

I thought the padded purse stool was the most unnecessary but appreciated amenity until I discovered the cache of plastic-wrapped hairbrushes offered in the bathroom. I had to grab one because how often do you get a free hairbrush? Now that's a souvenir. At least I didn’t stuff bread into my purse.

Robuchon a Galera * Hotel Lisboa, 3/F, Av. da Amizade, Macau

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Jan 4

Maxwell Food Centre

Due to head colds and bronchitis, neither of us was up for lots of sweaty outdoor dining even though that's what Singapore's famous for. But we had to make at least one hawker stop since eating only in air conditioned spaces would be negligent.
Maxwell Centre is a good standby, easily accessible in Chinatown, with a large selection of well organized stalls. The only problem, a non-problem really, is that even small sizes tend to be hearty so my plans to sample like crazy always get squashed after a dish or two.

I've never eaten real bak kuh teh before (though I made my own version to try and reverse the ill effects suffered by an idiotic attempt at master cleansing) and remembered two women eating bowls of the pork rib tea three years ago, last time I was at Maxwell Centre. I made a mental note to try it if I ever returned. Plus, bah kuh teh is meant to be restorative, filled with lots of medicinal herbs (uh, and fatty meat) so it seemed like perfect sick person food.
I was pleased to note that my version using a mix I bought in Kuala Lumpur really wasn't far off at all. The deep amber colored broth smelled like a Chinese pharmacy (I know, because we patronized a few looking for homeopathic sore throat cures before giving up and visiting a hospital clinic. We now have tons of pink Eu Yan Sang cough relief packets in the medicine cabinet).

The substantial hunks of bone-in pork proved difficult to handle with chopsticks and I'm fairly adept. I was making a splashy mess until I gave up and used my fingers.
One should review individual stalls rather than a hawker center as a whole but I couldn't deduce the names of every stand. This was the bah kuh teh shop, #01-89. The world's biggest bowl of bah kuh teh was cooked in Malaysia a few months ago, and the pictures actually provoked a rare audible chortle from me. There's something so very Asian about such food follies.

James thought he ordered mee goring or something similar from an Indian-Muslim stall but ended up with roti john. I'd always wondered what the strange minced lamb sandwich was like. I still don't know because I didn't taste any. The sweet and sour sauce, kind of like an orange au jus, freaked me out a little.

Round two for me was carrot cake, black (as opposed to white, which was also available and equally popular) from sweet soy sauce and stir-fried with egg and scallions in what I'm pretty sure is lard. It's like char kway teow but with cubes of grated radish and rice flour instead of noodles. No one thinks carrot cake is healthy, but the sweet, starchy and oily combination is irresistible.

Obviously, this isn't American-style carrot cake, but radish, you know, the type used in turnip cakes. Carrot? Radish? Turnip? It's so confusing. Once again, I couldn't determine the name of this stall.
James ordered chicken curry noodles from Hock Hai (Hong Lim), a stand with a name and lots of press clippings. To me, this is laksa. In fact, it's just like the first laksa I ever had, the one that started my obsession. In the mid-'90s my favorite lunch spot, Taste of Bali, was run by Filipinos and made a laska with chicken. Given the cultural mishmash and that Portland, Oregon isn't exactly a Singaporean hotbed, I didn't think it was necessarily authentic but I loved it. And the owners actually noticed my absence when I moved to NYC, asking my friend what happened to his "jolly companion." I hope jolly wasn't a euphemism for fat.
Over the years, I've realized that laksa in all its regional guises, doesn't generally contain chicken but shrimp or fish instead. Well, Sarawak laksa uses poultry so now I'm just confused. Apparently, chicken laksa is just called curry noodles even though to me it's the same thing (cue the angry corrective commenters). Ok, the potatoes aren't laksa-like at all but the fried bean curd strips and fish cake are. This was coconut milky and had that appropriate throat-tickling amount of spice. I was way too full to eat more than a few spoonfuls of this, unfortunately. (12/2/08)

Dec 31

Alhambra Padang Satay

threeshovel I’m trying not to talk about illness any more but one fascinating (well, if you’re like me and find malls enlightening) part of being told by a doctor to not spend time outdoors due to the heat and humidity aggravating your bronchitis, is that in Singapore you don’t have to spend much time in open air. You can walk for what feels like miles through malls connected to each other by passageways, underground tunnels and sky bridges.

Our goal was to get from Suntec City to Gluttons Bay at the Esplanade with as little outdoor exposure as possible. And with the exception of a single outdoor walkway and escalator, we accomplished this. The major problem, we were both aware of, is that Gluttons Bay is outdoors and that was a no go. It sounds like I’m being melodramatic but James literally couldn’t walk more than 10 feet outdoors without starting to wheeze and gasp for air. Frankly, it was a little irksome for a tropical vacation but I have a hard time mustering sympathy for sick people, which is probably why karma caught up and sickened me the following week. Satay probably isn’t worth your health but whatever, it had to be done. The plan was to grab food to go and catch a cab immediately, which was a touch unrealistic since there always seems to be woefully long taxi stand lines in Singapore. No street hailing allowed.

Along the way we found a Carl’s Jr. Not having any on the East Coast, James felt compelled to get two humongous Super Star with Cheeses for the road (neither of us allowed a little illness to hamper our vacation eating). One for later that night and one for the flight to Hong Kong the next day (when I was seriously hurling the entire plane ride–let’s just say that that monster burger inches from me didn’t help matters). The burger in the pic looks pathetic and squashed, but that has more to do with my photography.

Some may deride Makansutra’s Gluttons Bay as an overpriced marketing gimmick. I don’t know who specifically, not me, maybe I’ve been in NYC too long because I automatically assume people will have a problem with everything. The concept is a collection of hawkers in one spot that was organized by a popular food site. It would be like having a Chowhound-created Porkers Pier at South Street Seaport or some such.

We weren’t even hungry because we’d already eaten Indonesian food, prata and had two enormous cheeseburgers in a bag. But I’d made a fuss about coming so we had to get something, something small and snacky from Alhambra Padang Satay. Except James ended up getting suckered into some too-large combo deal with 20 sticks of mixed lamb, beef and chicken.

Real satay is tiny, thankfully, no tough meat slabs awkwardly threaded onto a skewer. Three bites per stick. We were given enough sauce, in dangerous Asian-style plastic bags, to practically fill a sink. And most important to me, the accompaniments: lontong, pressed rice cubes, and chunky slices of cucumber and shallots. You could tell the lontong was made traditionally, steamed in banana leaves, because the curved edges had a pale green hue.

I think I made myself sick eating so much rice dipped in peanut sauce. I ate a bunch for breakfast before heading to the airport and I do wonder if that had some impact on the intestinal issues that plagued me that entire day. But no, I won’t put the blame on the poor satay.

Ah, it appears that Gluttons Bay is having a holiday promotion through Jan 1, 2009. I’m amused by the promise of “cool December” weather for dining when I was just there a few weeks ago and temperatures approached 90 degrees. Wow, eight hawker courses, “Rose Shandy, Roast Turkey with Fruit Chutney, a stinging BBQ stingray, Crispy Cereal Prawns and let’s not forget the Satay, White Fried Carrot Cake, Banana Tempura with Kaya sauce and a cool coconutty Chendol” for S$ 89 per couple. That’s $31 each (sure, spendy for Singapore) and you can BYOB. Now, I could get into that kind of New Year’s Eve festivity. I’d rather sit at home this evening than spend $100+ per person for the mediocre food and drink that’s the norm on December 31st in NYC. I’m officially old.

Alhambra Padang Satay at Gluttons Bay * 01-15 Esplanade Mall, Singapore

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Dec 31

BreadTalk

Before there was Food Republic there was BreadTalk (same company). I don’t have that many food obsessions but I can definitely count pick-a-mix sweet and savory bakery goods as one of them. I am so obsessed that I have given semi-serious thought to how I could come up with a New York interpretation. Sure, we have Fay Da, Taipan Bakery, Café Zaiya and their ilk thriving in Asian-heavy neighborhoods but what about a more universal equivalent that would appeal to Americans?

I was looking at BreadTalk’s franchising program. You need $500,000 and they only have locations in Asia and the Middle East. Not so doable, and it’s not like they have any name recognition in the U.S. anyway. I’d be better off starting from scratch—not that I have even a sliver of business sense. Maybe if I had one of those The Apprentice type personalities.

Bacon floss bun. I’ve mentioned floss already. It’s essentially finely shredded jerky and you find it in buns, mini egg rolls and sometimes in stir-fries. Crispy, salty and good.

I didn’t find nachos to all that pervasive in Singapore, so a nacho cheese bun was a little odd. Yet nothing can beat the nacho cheese-drizzled Cinnabon I once spied in the Petronas Towers.

Obunma sums up why I like BreadTalk. They are not afraid of novelty and current events. Obama was also used as a marketing gimmick for Hip Diner USA.

There’s a lot of Hawaiian combos in S.E. Asia. Finally, a place where I don’t have to hide my love for ham and pineapple.

Ok, this frankfurter craziness is not from BreadTalk but an upscale grocery chain, city’super, in Harbour City. Hong Kong malls are so chichi with their Prada, D&G, Versace, Vivienne Westwood and the like (maybe the Monchichi shop negates that). There’s nothing upscale about a weiner wrapped in a tortilla, though. I also picked up a classier camembert walnut bun.

BreadTalk * various locations, Singapore & Hong Kong

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Dec 29

Toast Box & Ya Kun

1/2 The first meal I ever ate in Asia was kaya toast and soft boiled eggs at the original, air condition-less, non-mall Killiney Kopitiam way back in 2003.

I've since eaten a fair amount of kaya toast (I went through a phase here where I'd make my own version with kaya and peanut butter) and every time I fret a bit over the quarter-inch thick layer of butter. Never mind the sugar and fat in the coconut jam. White bread slathered with rich sweetness doesn't do much for me, but there's something about the crunchy warmth of toasted bread that melds everything together perfectly.

Before heading to our hotel, we stopped at Toast Box in Changi Airport. I always throw people off because I drink my coffee black. That's neither the standard kopi (coffee with evaporated milk and sugar) or kopi-o (coffee with sugar).

I also tried a bowl of not-as-wretched-as-it-looks mee siam at the Changi Toast Box on our way to Hong Kong.

At Ya Kun in Bugis Junction shopping center, we had the full combo complete with soft boiled egg. I mixed a little too much soy sauce in, I'm afraid. Dipping sweet toast into a salty eggy soup sounds odd but it works.

Toast Box & Ya Kun * various locations, Singapore

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Dec 29

La Pampa

1/2 There always comes a point during a vacation when I want non-local food (all right, we already had German). Initially, I thought of FINDS (Finland, Iceland, Norway, Denmark, Sweden, amusingly enough) but they were closed for a private Finnish Independence Day party. What were the odds?

Earlier, we had been eyeballing La Pampa, which was directly across the street from the tiny Korean sports bar/fried chicken joint we were having a beer earlier. It was still closed around 6pm even though every place else in the neighborhood was already hopping. We suspected they were just being Argentine and conducted business on a later schedule.

That proved true. We came back a little later and the cozy, ok, cramped, little restaurant was packed, all prime tables reserved. We squeezed into an awkward two-seater near the door and wondered if the food would be even remotely authentic. The tiny room contained the most Americans (as well as Spanish speakers, all three of them, four including the owner) I had encountered in two weeks.

I was reassured by the presence of sweetbreads, blood sausage, provoleta, milanesas and even Don Pedro for dessert. We probably didn't need an appetizer but wanted to try an empanada. No complaints about the ham and cheese.

There wasn't a lot of variety in cuts of beef, just bife de chorizo and bife de lomo. The rest of the mains consisted of meat skewers, chicken and strange for an Argentine restaurant, cod and salmon. I chose the smallest bife de chorizo, 250 grams, which sadly meat absolutely nothing to me because I have no concept of metrics. I was just hoping it wasn't prohibitively massive. But for HK$ 198 (about $25) I figured it would be substantial, and it was. I ate room temperature leftovers for breakfast the next day.

One thing I was curious about is where beef in Hong Kong might come from. Do they have farms in the region? It seemed like Australian beef was popular in the city. I only just now read that La Pampa's beef is imported from Argentina, which answers my question. I was going to say that the steak definitely didn't taste American, not corn fed, but also not nearly as tender and flavorful as what I had in Buenos Aires. The meat was a little tough and flat tasting, though not disappointingly so.

There were only a couple of quirks. One, the corn on the cob on the side. That felt strangely American not South American. And ketchup and two mustards as the default condiments brought with the steaks. We asked for chimichurri and were promptly brought a trio of vinegar-based sauces. Nice.

La Pampa * 32 Staunton St., Hong Kong

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Dec 29

King Ludwig Beerhall

While I love Asian mall food, I also have a fascination with pockets of moderately upscale Western food. Clarke Quay in Singapore is overpriced and kind of obnoxious, plus I don't find sitting outdoors in 90 weather to be luxurious. Sure, I'll eat a bowl of laska in stifling humidity, but not a three-course meal with wine. They do have a Hooters, though.

Knutsford Terrace in Kowloon, however, kind of charmed me despite its veering toward tackiness. The collection of restaurants, including fare such as Spanish tapas, Russian I'm-not-sure-what, French bistro and Australian steak, is built onto a steep hill and painted in sunny pastels to evoke a Mediterranean plaza.

We had to pay a visit, especially since it wasn't too far of a trudge from our hotel. Hong Kong is very walkable and the mild winter weather (you barely needed a light jacket) was energizing instead of the island's usual life-draining climate. It was hard to make up our minds where to stop and it's hard to focus when you're being constantly touted Sixth Street style. I was thinking tapas because I was curious about what cured meats and cheeses they would have, though I was also kind of wowed by Bahama Mama's and Que Pasa not so much for a potentially amazing meal but to see how Chinese might interpret Latin fare.

Then I remembered reading about a German beerhall and that was that. Even though we originally were looking for snacks not a full on meal, the siren song of the massive pork knuckle was too powerful ignore. But we couldn't find the restaurant anywhere. It turns out that King Ludwig is a chain affiliated with the same parent company, King Parrot, the Chinese B.R. Guest, as many of the Knutsford Terrace restaurants but wasn't on the premises. Even better, it was directly across the street from our hotel via an underground footpath. We hotfooted it back quickly as it was getting late for a Sunday.

The upstairs section was surprisingly full, and no, not with expats, but predominately Asian patrons, possibly tourists but definitely not horrible Westerners who can't bear to eat local food. These multi-culti restaurants are really geared towards Hong Kongers and I had no problem justifying bratwurst over lap cheong for a night. We were seated on the less populated main level near the long wooden tables, semi-open kitchen and stage, yes, stage. I had been surprised the entire vacation how Christmas decoration crazy they were in S.E. Asia, and King Ludwig's was no exception. I wouldn't have imagined anything less from a pseudo-German establishment.

And it wouldn't be Hong Kong without a live Filipino band (it's a known fact that they are the showmen of the continent). This group appeared to be made up of three sisters and a middle aged dude on a keyboard, for all I know he was their father. James was the only one in the entire restaurant who clapped after sassy renditions of Bette Davis Eyes, Daniel, and We Are Family.

So, pork knuckle was a must. That would've been plenty for the two of us, combined with a pint of house brew. But James also ordered a spicy sausage that turned out to be an unusually long chile-flecked hot dog. I didn't sample any because frankfurters always give me a stomachache and I'd already suffered enough intestinal trauma that week.

You wouldn't think there was much affinity between German and Asian food but compared to Filipino lechon there is middle ground with the pork knuckle. I've also had a version in Hunan restaurants. And interestingly, we were sitting next to a Pinoy family who yep, had the meaty dish on their table. It was certainly large enough to feed a small group. And our santa hat-clad waitress even carved it tableside for us.

Our neighbors seemed surprised that we also ordered the pork knuckle and kept ogling us, which weirded out James because he's a grump and has childhood issues. When he was a kid Filipino relatives made a fuss over him liking rice, "oh, look he eats rice" like only Filipinos eat rice, when duh, the entire world enjoys the grain. This was similar to what appeared to be going on here, like only Filipinos eat pork knuckle and how could we know about it. Personally, I don't care who wants to claim what food. Like I said, issues.

(Speaking of the Philippines, at some point during this trip James mentioned possibly visiting Manila on business during 2009 because his company had acquired another in that city, and that maybe I could tag along and we'd schedule a side excursion to Thailand to make up for our disappointing vacation. When I brought this up later, he pretended like he hadn't said it so I am repeating it here so that it becomes public record. I've always wanted to go to the Philippines and just to be a pain he's vowed to never set foot in the country. We'll see.)

The pork was all I had hoped for, the right balance of crisp skin to fatty bits and juicy meat. Even the potatoes were winsome; I'm pretty sure because they were deep-fried. Why not Bavarian treats in the tropics?

Strange solo alfresco table.

King Ludwig Beerhall * 32, KCR East TST Station, Hong Kong

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Dec 28

MOS Burger

I’ve said it before but I’m no burger aficionado, either I like one or I don’t. MOS was more important to me for the foreign chain unavailable in the U.S. factor. It’s the type of place that will randomly show up in NYC some day and there will be guaranteed lines out the door.

Maybe I should’ve gone for one of the burgers that replaces the bun with rice patties but I was lured by the Spicy MOS Cheeseburger.

Initially, I freaked when I mistook the melty white cheese for mayonnaise (you never know with those Japanese). The spice comes from a mild sienna-hued sauce full of minced onion. There’s kind of a lot happening on this burger–look at that massive tomato slice–so much so that the meat barely registered. I’m just not a burger purist, I guess because it didn’t bother me.

It should be noted that this was very slow fast food. We waited about 15 minutes before having our food brought out (I do appreciate that fast food chains, Carl’s Jr. too, bring your order to you. They are also very obsessive about clearing tables and removing any loose napkins, fry bags and the like while you are still sitting). I don’t know if that’s part of the MOS concept or simply how things were done at Ngee Ann City in Singapore.

MOS Burger * Ngee Ann City, 391B Orchard Rd., Singapore

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Dec 28

StraitsKitchen

1/2 If Food Republic, a glorified food court, nearly made me crap myself with glee, then StraitsKitchen…um, I don’t like where this metaphor is going. Let’s just say that it is the most awesome buffet in the universe. Eating in malls and hotels isn’t shameful in Singapore and I must admit that the Hyatt knows what they’re doing. In Beijing, we tried Made in China, a similar concept that served Northern Chinese dishes. StraitsKitchen also brings local fare under one roof, and presents everything slickly yet with remarkable authenticity.

Different styles of food, including Indian, Malay, soups, Chinese roasted meats and chicken rice, desserts, tropical fruits and juices, and more, were featured at individual stations.

I only regret that 9pm reservations were the only time we could finagle same day. They have two seatings and the first was fully booked. The problem being that we eat way too slow and leisurely to cram enough food into an hour and a half. I felt half-frantic the whole time, wanting to sample as many things as possible without filling up (after my super power fantasy of being able to speak and understand all languages in the world, my number one grotesque desire would be to eat and never get full or absorb the calories). Just because I like to order lots of food doesn’t mean I can actually eat it all.

My first interaction pissed me off but I quickly got over it. I walked up to the popiah station where the guy spreads out the crepe batter and makes the roll custom for you from scratch and as I was waiting a clueless Australian woman walked up and asked a million questions about what these were, then decided she wanted one so he started making ours at the same time. But then she made a fuss about not eating shrimp and not liking spice and next thing I knew he had made our two rolls exactly the same. Not all white women hate shrimp and chiles. The New Yorker in me would’ve made him re-make mine but I’m not a total bitch, and time was wasting. Instead, I brought it back to the table, sulked and unhappily picked at the half-assed popiah not made my way.

No time for tears, though. I moved on quickly to Hainanese chicken rice. I couldn’t fill up on all that rice, nice and chicken brothy as it was. I didn’t think I was going to have time to fit in this Singaporean classic during my week in town so I was happy for this quickie.

James picked out some Indian food for us to share. That’s fish head curry on the left and I think tandoori chicken, biryani and something orange on the right. Bok choy and char kway teow are hiding in the background.

Malay, my favorite. James is not so crazy about the belachan-based cuisine but I can’t get enough of the strong flavors. One of the things I appreciated about this restaurant was not dumbing down or simplifying and the offering of appropriate condiments. This plate includes beef rendang, sayur lodeh (vegetables in coconut curry), kari ayam (chicken curry) and sambal prawn.

The Malay station, conveniently located closest to our table, had those tiny olive-sized limes, numerous sambals, a pineapple-cucumber achar, and more that I’m forgetting. I think that wooden bucket that looks to be filled with rocks actually contains buah keluak, a toxic nut used in Peranakan cooking. Yep, definitely going for authenticity and atmospherics.

Moving on to Singapore with chile crab and the necessary fried mantou. Also, a few sticks of satay.

My capacity was dwindling but James brought over a bowl of super lemak laksa and I couldn’t let it go uneaten. I think he went a little wild with the garnishes.

A melting pot of desserts. I’m a freak who doesn’t like fruit even fresh beautiful tropical fruit, so just the foreign sweets for me. I had a hard time narrowing it down to just these five. Clockwise from far left: Indonesian lapis legit, Nonya ang koo, Hong Kong egg tart, Nonya kueh dadar (my favorite—I love the color green and hate that any American dessert that color is minty. I prefer my green goodies flavored with pandan) and Chinese peanut pancake.

StraitsKitchen * Grand Hyatt, 10 Scotts Rd., Singapore

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