tesss

This was a random visit to Mui Kee just to see if the queues have become more forgiving, turns out, the bewitching hour could be after 9pm. This was taken at 930pm on a weekday no less. Hailing from Hong Kong, this hawker stall turned swanky outlet is a collaboration with the Les Amis group and while operations are maintained differently, there is an entirely new menu for the local stall. Parrot Fish Belly Congee is one of the dishes that fall in the wok hei category. Watery congee with a thick wok hei fragrance, it is no doubt how this already wins fans with the first whiff. We topped up for sliced parrot fish slices too. Tasty and wholesome but heavy on MSG. I'm not sure if these splurges are going to be common affairs but just once and I am already tempted to check out the HongKong counterpart. Be prepared for a bill amounting to almost $20 with taxes for this extra premium bowl. Mui Kee Shaw Centre, 1 Scotts Road, #01-12

~Invited Session~ Chengdu Restaurant has launched a series of Autumn and Winter cold and hot dishes - so no better time to return I guess! DSC_5483 Ice Ball with Whelk ($24.80) arrived in grandeur with the full works of dry ice effect and the waitress quipped we could continue with the effects if we liked and proceeded to douse it with water. These carved ice balls are works of art though I am wondering what happens to them after every order. Needling out the whelk is therapy amidst the stack of pickled green chillies. I love the crunchy yet slippery texture of it! DSC_5450 Cold Sliced Pig Trotters with Noodles and Spicy Dip ($16.80) DSC_5464 As usual I wish they had more spice than they presented. Coated with a layer of chilli oil and fragrant sesame seeds, this chilled number makes an appetizing starter. DSC_5454 Homemade Pickled Radish ( $9.80) These pickles are not to be belittled, laced with a certain mouthwatering spici

I can never get enough of Ki-sho. August, especially, being a month for sea urchin became the single most attractive month to visit in the entire year. Of course there are other seasonal specialties but sea urchin has such a haul on me, I am just...sold.   Chef Kazu brought in Aka uni for this period and how precious is every bite. I only wanted to try that and the meal would be complete. We were presented with his little book of sea urchin education, where the types of uni are sourced from and served at his restaurant. With his recent travels back to Japan, Chef brought back a different experience with minor touches along the way. Tea in particular is something new. Meet the King of Green Tea - the cost of a down payment of a car in Singapore in a bottle. If anyone is interested, they retail locally too! We were presented with welcome tea. Pickles, I missed you! So much. Everytime I remind myself to pace my appetite for these appetizers, I over eat. Chef Kazu prepping our second cours