Stuck In a Jam: Bangkok Jam

For those who regularly check out my blog (are there?), it is quite easy to notice that my favorite food can be summed up into three cuisines: the artful Japanese cooking, good old American comfort food, and finally, spicy and exciting Thai.

Yet, among those three, whenever I want a quick satisfying meal, Thai food is usually the default choice.  It is simple, inexpensive, yet utterly delicious.  Thus, it comes as no surprise that Thai restaurants are nearly ubiquitous in shopping malls and food districts.  Although, it is quite difficult to find the authentic shops that preserve the orthodox Thai flavor. 

Street side cafe vibe.

Beyond the food it offers, Bangkok Jam strives to recreate the vibe of street side joints in Bangkok.  I have never been to Bangkok itself, thus I couldn't judge on their effort.  Yet, the cleverly thought out layout and decors, including mock voltage lines, electric posts, and sign boards written in Thai, all contributes to a near authentic aura. 

Take out the air-conditioning and bright lighting of the mall, and one would feel instantly transported to the streets of Bangkok.  The place is Instagram-worthy, but I was hoping the food would also stand out.  All too often in Singapore, the taste of Thai is mellowed down in an effort to suit the less tolerant palate.

The menu was straightforward, staying true to what a typical Thai restaurant offers.  We therefore opted to stick to our favorite choices.  I was particularly craving for spring rolls on that day, so we kick-started our meal as such.

Porpiah Tod (Deep Fried Spring Rolls, SGD 8.50, approx. PHP 290, +7% GST and 10% service charge)

The spring rolls were perfectly executed with crisp outer skin and warm filling.  Packed inside with a hodge-podge of carrots, greens, and bean sprouts, it was reminiscent of our own lumpia toge which I was already sorely missing.  The sweet chili dip was too tame though, as it would have paired well with a slightly spicier sauce.  Nonetheless, it was a good way to whet the appetite.

My only complaint was that the rolls were quite small compared to what I was used to back home.  Although there were 8 pieces served, I would have preferred larger rolls.  The main courses arrived soon as I gushed with expectant delight.

Soft Shell Crab in Mellow Yellow Curry (SGD 16.50, approx. PHP 570, +7% GST and 10% service charge)

I wanted to compare Bangkok Jam's version with that of Thai Express, so we ordered the Soft Shell Crab again.  When the plate arrived, it was a bit disconcerting as it looked like a sorry mess.  The curry sauce was haphazardly poured onto the deep-fried crab, whose form you could hardly make out.

This is one crusty crab.

We modified our order but asking for a spicier kick, hence the abundant green and red finger chilies above.  The yellow curry sauce itself had a tangy taste on its own, and it was zestier than what we had in Thai Express.  The scrambled egg though was a bit distracting as it stood out wallowing in the sauce instead of blending in smoothly.  The crab, though, was a heavenly treat.  Perfectly deep fried to a crunch, it took no effort to crack the shell and consume everything thoroughly.  The meat was succulent and sweet, and the curry sauce complemented it well.  The portion was quite adequate enough to satiate our hunger.

Massaman Neua (Thai Massaman Curry with New Zealand Beef, SGD 14.50, approx. PHP 500, +7% GST and 10% service charge)

I had a growing fondness for Massaman Curry, so it was an easy pick for me.  When my plate arrived, it was a bit deflating.  The serving size seemed puny, with a small metal bowl and a few sad portions of pickled cauliflower.

Beefy goodness.

But the dish more than made up for its sorry appearance.  The sauce was thick and nutty, leaning more to the sweeter side that I really preferred.  Despite the small container, they managed to pack large chunks of beef within.  The meat was tender and easy to pry away.  What I loved where the sinewy and fatty streaks that boosted the flavor further.  Extra rice please!

My only rant was that the sauce was too little.  I don't usually drench my rice in sauce, but this was one exception.  It was highly addicting, pregnant with flavor, and paired well with a cup of rice.  

In fact, my general complaint with Bangkok Jam was the smaller serving size compared to Thai Express.  Also, service was quite slow despite dining at an off-peak hour.  I even had to get a pitcher of water myself from the nearby table after waving my hand helplessly for a few times at the waiter.

Still, taste-wise, Bangkok Jam mostly hits the right spots and is comparable to the more popular Thai Express.  Further, they offer fried spring rolls which aren't available with the latter.  That alone gave it the upper edge for me, since I really like pairing spring rolls with almost anything.  In essence, this was one jam I didn't mind getting stuck in.

Jones

Bangkok Jam

Plaza Singapura

68 Orchard Road

#03-85

Singapore

www.bangkokjam.com.sg

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Finding Italian on the Island: Spageddies

Aside from our own local cuisine, a typical Filipino has only a handful of favorites: Chinese, Japanese, American, and yes, Italian.  Strange that the aforementioned are historically our colonizers, except for the latter.  Truth be told, the common pinoy finds comfort over a slice of soggy, reheated Hawaiian flavored pizza, or the "Filipinized" sweetened spaghetti bolognese from our most lovable big red bee.  Not authentically Italian, but still conceptually so.

As if imprinted in my genes, I found myself craving for pizza or pasta in this sunny island-nation.  I wanted a little more than the hawker Western stall cheap imitation, but my finances shied away from hotel-grade Italian restaurants.  Then I stumbled upon Spageddies, marketing itself as "unmistakably" Italian.

Stereotypically Italian?

A casual dining spot that originated from the US, Spageddies appeared authentic, albeit stereotypical.  The choice of red and green motifs decorating the interiors almost painted the Italian national flag.  Were they trying too hard?  Or was this the real thing?

Nevertheless, despite their nearly inconspicuous location in Orchard Central, the restaurant had quite a cozy corner.  Tall glass panels illuminated the interiors with natural light while providing a stunning view of the boulevard below.  A good spot for a late lunch, definitely.

The menu was straightforward.  None of the fancy fusion inventions nor any local adaptations.  Definitely a plus point for a shop striving to be authentic.  All the appetizers looked appealing, so we got the ball rolling by ordering their triple sampler, the Primo Combo.

Primo Combo, SGD 14.50 (approx. PHP 500, +7% GST and 10% service charge)

Composed of a trio of deep fried goodies, the Primo Combo was an ample way to whet the appetite.  The mozzarella sticks were crisp on the outside.  The cheese itself was tad too firm, as I would have preferred it to be gooey and stringy. Still, it tasted real and true, and not your refrigerated ready-to-cook sticks you can easily buy from the local grocer.

The other components were a little hit-and-miss.  The calamari was correctly fried, retaining the sweetness and tenderness of the squid rings.  However, the batter seemed a little salty and over-seasoned.  The soft-shell crab was a welcome member to the trio, but was similarly over-seasoned and a tad too briny.  Still, the tangy tartar sauce and neapolitan dip saved the day, blanching the saltiness in their own distinct flavors.  

Pirate Andy Pasta, SGD 18.90 (approx. PHP 650, +7% GST and 10% service charge)

I was truly hoping the pasta dishes would not disappoint. At first glance, the Pirate Andy Pasta seemed up to the task.  With a catchy name and boasting of the bounty of the sea, this relatively new item on the menu boasted the triple threat of squid, prawns, and clams.

Bountiful harvest of the sea.

Drizzled in the healthy goodness of olive oil, the noodles were perfectly executed, al dente, as they usually quip.  The seafood was in abundance, nearly smothering the noodles itself.  The squid was firm but not chewy, while the shrimps were small yet sweet and juicy.  I had hoped there were more clams, offering a briny taste in contrast to the herbal mix of flavors of the olive oil and cherry tomatoes.  We requested for a more red peppers to spice up the dish, but we still needed to season it with dried chili flakes to take it up another notch.

Like a tenacious buccaneer, the Pirate Andy Pasta captured our hearts and did not disappoint.  I was eagerly anticipating my next pasta dish, the more traditional Lasagna.

Lasagna, SGD 14.50 (approx. PHP 500, +7 GST and 10% service charge)

Draped in messy melted cheese, the lasagna brought memories of childhood when Mom used to bake her own.  I hoped it had the same homey goodness, although the size was far smaller than what mother prepared long time ago.

Nonetheless, this layered pasta dish burst with flavor with each bite.  The lasagna was pregnant with ricotta cheese within, while the meat sauce was cloying with the light zest of fresh tomatoes.  Still, I would have preferred more ground meat inside to add more body and toughness to this dish.  Also, the sauce seemed to run out when I was down to my last few morsels.

Unmistakably good enough.

Despite coming off as stereotypical at first impression, Spageddies does not fail to deliver.  Even if it does not impress in a mind-blowing manner, neither does it disappoint.  For a casual diner, Spageddies manages to step up a notch.  Serving pasta in immaculate white plates, prompt and quick attentive service, all the little things to make their restaurant feel like a fine dining experience.

Prices are also quite reasonable, although the appetizer seemed too few for the price tag.  Overall, Spageddies Italian Kitchen is a reasonable mid-level option for those who don't want to shell out too much for good, true-tasting Italian pasta.  A charming Italian find on the island.

Jones

Spageddies Italian Kitchen

181 Orchard Road

#04-01, Orchard Central

Singapore

https://www.facebook.com/spageddies

www.spageddies.com.sg

 

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Quick Thai Escape: Thai Express

Singapore is truly a mish-mash of various cultures and cuisines.  Unlike Filipino cuisine which has seamlessly merged the different flavors of our colonizers, each race here has managed to retain its distinct taste. Nevertheless, one unifying tie that binds the dominant cultures in Singapore is their common love for anything spicy.  As such, it is relatively easy to find a good Thai food outlet whether it be a humble hawker stall or a sprawling five star restaurant.

Nearly ubiquitous around the maze of malls in Singapore is a Thai food spot that catches ones' attention with its large bright red signage promising to deliver a quick good meal. Often full during dinner time, the snaking queue kindled our longing for that Thai flavor and our curiosity pushed us to try it out.

On the inside, the restaurant seemed unpretentious.  Although a few decorations seemed trying hard to add an authentic Thai vibe, the look and feel remained as if this was a quick-serve, almost fast food type of joint.  Nevertheless, we let their food speak for itself.  The menu book was large and colorful, adeptly highlighting their best-sellers and cautiously warning which dishes had a hotness alert.  Of course, the latter caught our eye!

With two small chili icons next to its listing on the menu, I bravely picked the Khao Neua Phat Krapow.  A name that long should pack a punch, I hope.

Khao Neua Phat Krapow (Rice with Stir-Fried Spicy Minced Beef with Thai Basil, SGD 12.60, +7% GST and 10% service charge)

The dish looked messy and sloppy, almost failing in presentation.  Still, the tell-tale signs of chopped red and green chilies was an exciting omen.  I took my first bite and felt nothing.  However, with each successive portion, I noticed the heat building up.  They hit the right level of spiciness spot-on.

Red alert: red chilies!

But the dish was not just all about spice.  Swimming in a tangy, slightly sweet sauce, the flavor penetrated each strip of beef, combining an other-worldly mix of tastes.  The meat itself was generously portioned, not the paper-thin strips you often encounter in fast-food beef bowls.  A cup of white jasmine rice was the perfect companion for each spicy bite.  Another cup would definitely not hurt.

Wanting to go seafood for the next dishes, we picked a peculiar, almost out-of-place item on the list.  Having tried a number of Thai restaurants back home, it was queer to find such a dish on their menu.  But apparently it was quite popular, so we gave it a go. 

Poo Phat Pong Kari (Rice with Soft Shell Crab, Egg, and Onion Curry, SGD 12.90, +7% GST and 10% service charge)

The soft shell crab was a sight to behold.  Nestled on a bed of fresh green lettuce, the crab sat proudly like a king.  Adorning its crown was the aromatic yellow-brown curry sauce and a sprinkling of chopped onions.  A royal dish fit for a king.

But one must see beyond its appearance.  At first bite, the exterior was soft but retained its crunchy texture, proof that much attention was given to the frying process.  The crab meat was briny and fresh, the juices dripping with each bite.  The curry sauce was difficult to comprehend, yet wonderfully cloying.  It was a mix of saltiness from the scrambled egg, and the piquant taste of the secret spices of the curry.  It meshed well with the crab's own saline taste.  No wonder they often run out of this popular item.

No trip to a Thai restaurant would be complete without sampling their version of the famous, often over-interpreted Tom Yum soup.  An all-time favorite and easy pick, we chose the all-seafood version for this trip.

Tom Yum Talay (Tom Yum Seafood Soup, SGD 9.50, +7% GST and 10% service charge)

I wasn't having high expectations for this version, with its tamer appearance at first glance.  The serving size was barely enough for two persons, and it seemed they scrimped on the contents.  I could make out a few pieces of shrimps and some morsels of squid; other than that, it was all liquid the rest of the way.

Hooray I found one!

Despite its puny size, the shrimp was juicy, firm, and fresh.  The chopped pieces of squid was sweet and not chewy.  Still, the broth was quite subdued and mellow.  The sourness was just right, but the spicy level was almost childish.  And this was even when we requested for it to be on the hotter side.  Nevertheless, their version did not fail but did not impress too much either.  I've had more unforgettable experiences with that Thai hawker stall in Maxwell.  

On another visit to Thai Express (Kaffir and Lyme, a variant joint by the same group), another dish caught my fancy.  This time, I was craving for beef curry and sought to try out the Massaman Beef Curry.

Massaman Beef Curry, SGD 14.90 (+7% GST and +10% service charge)

Upon first glance, one would be misled to think this is just your ordinary Indian curry.  Apparently, Massaman style curry indeed had both Malay and Indian influences, and then subsequently adapted as the Thai's own.  Looking beyond the debate regarding its origins, the dish easily became one of my most-loved.

Three meaty mounds of beef were nearly submerged the fragrant brownish-orange curry sauce.  The sauce had a nutty, slightly sweet taste, and a consistency with just the right thickness.  The spice level was executed well, not overpowering, yet not too tame either.  But the beef took center stage.  The meat was fork-tender and flavorful on its own, with the flavors of the curry sauce penetrating every sinew.  The serving size was big enough such that I had to take home the rest.  And it even tasted better the next day after i reheated it. Served with Thai-style pancakes, I opted for a bowl of rice and never regretted it. 

Thai Express, supposedly, is a locally crafted brand.  But it has managed to capture the unique Thai taste and lent its own Singaporean twist to each dish.  Not expecting too much from a casual sit-down restaurant, service was quite okay and prompt.  Still, it was annoying that they charge you for asking for house water, considering most of the dishes are spicy and you will inevitably need to douse the flames.  

Nevertheless, the prices are quite commensurate with the size of the portions.  Their best-sellers hit all the right notes and proved their popularity.  Although there may be some inconsistencies among branches.  In the end, Thai Express is more than just  a quick fix: it's a quick escape to authenticity in the culinary melting pot of Singapore.

Jones

Thai Express

VivoCity

1 HarbourFront Walk

#B2-30

Singapore

Kaffir & Lime (by Thai Express)

Paragon

290 Orchard Road

#B1-45/45, The Paragon

Singapore

http://thaiexpress.com.sg

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Yabu: The Lord of Katsu

So goes the saying, if you can't beat them, join them.  Not so long ago, I spotted this new Japanese restaurant within the deep bowels of SM Megamall.  It was fresh, seemed upbeat, and truly Japanese with its minimalist interiors.  There were a few diners inside, while there was no line out front.  One of the receptionists was eagerly chirping about their menu to some curious passers-by and hungry onlookers.  I shrugged off my encounter that day.  Barely a few weeks later, I glimpsed upon the same shop, and lo and behold, there was a long queue outside.  This went on for the next few days I managed to drop by Megamall, and I soon looked at the long lines disdainfully, thinking, "I would never stupidly fall in line for that darn restaurant".  Just because it was a restaurant that SOLELY served katsu dishes.  I figured this shop won't last, because it was too specialized.

I don't hate katsu, but I'm rather not fond of it.  Those breadcrumbs frequently were too spiky and sharp that eating them was more often than not, a painful experience.  Compounding my general dislike of katsu was that it was sadly degraded and demoted by fast food joints, such that the dish had lost its sanctity.  Of course, I was madly in love with the beef Gyudon, and I would rather have a tempura than a porcupine katsu.  But those long lines soon fueled my curiosity, leading me to investigate on-line.  Needless to say, those food blogs glorified this restaurant exclusively devoted to katsu alone.  I finally surrendered to temptation and joined the bandwagon.

If there was a kami (god) of katsu, this was it.

But those terribly long queues were consistently discouraging, until Yabu, the House of Katsu, finally opened another branch in the brand spanking new Robinson's Magnolia.  It didn't suffer the long lines (yet), so on an appropriate night, I picked this spot.  It carried over the same basic theme of their flagship store: wooden finishings and tables, bright lights, and large panels with black-and-white manga cartoons.  Yet soon I would learn that all the pomp and pageantry were in their delectable meals.

Tales of Yabu

A tall order.

The menu book was large and clumsy, likely to enhance the description of their dishes.  But it was commendably presented, with large colorful pictures and flowery tales of each item.  I had browsed some blogs long before, so I knew what to order.  It had to be the best of the best, just to see if Yabu was worth the hype.

As we waited for our orders, I began preparing their signature dipping sauce.  A testament to Yabu's dedication to detail, each mortar seemed made of a wooden branch, while the grinder was grooved to facilitate the disintegration of the sesame seeds.  There was a ceramic pot filled with their secret sauce.  Just fixing up this sole condiment was akin to the tea ceremony, intricate and refined.

Prepping the sauce. Not with lemonade or tea, of course.

In eager anticipation, my excitement was building up as I ground the seeds and poured the sauce.  When our orders arrived, I almost humbly bowed in adoration.  Both were masterpieces.

Kurobuta Pork Set (90g), P515 (+10% service charge)

The Kurobuta, or the Black Berkshire pig, is hailed as the piggiest of all pigs.  Why?  Well it's all in the meat.  This rosu cut was shaved off the bad-ass of all pigs, consisted of nearly an inch thick of succulent meat, and deep-fried to a perfection.  Perfection because the breading did not graze my palate.  It was crisp, yet thin enough just to teasingly hide the goodness inside.  The meat was plump, with a cloying layer of luscious fat.  With each bite, the juice dripped slowly from each piece.  The katsu sauce uplifted the flavor even more.  Each set was served with an unlimited amount of cabbage and rice, a piping hot bowl of miso soup, and a few slices of fresh fruits to seal the deal.  All these were arranged in precise order, with a neat-looking grill to allow the excess oil to drip slowly away.  I ordered the 90 gram option, yet it was more than enough to satisfy my cravings.  Those with bigger appetites can select the heftier 120 gram for just an additional 60 bucks.  Now I know why people line up for this. 

Soft Shell Crab Set, P480 (+10% service charge)

Everything here in Yabu is practically coated with panko (Japanese breadcrumbs).  A relatively new addition to their wide-ranging menu was the soft-shell crab.  These delectable crabs had recently shed their old shells, so that their new shells were softer and easier to digest.  Too bad for them, very fortunate for us.  These babies were fresh and oozing with juices, as if they had just imbibed all the bounty of the sea.  The breading was crunchy, with the meat falling apart with each bite.  You could practically consume everything, shell and all.  Nothing wasted.  Maybe just you, after consuming these heavy meals.  The set comes with the generic cabbage and rice, the perfect partner for such a pleasant experience.

Right from the start, Yabu is not simply a restaurant.  It is an experience.  A dive into another world were katsu is king.  In here, you don't just bite and swallow in fifteen minutes.  You don't just eat, you internalize.  Heck, with those price tags, you're entitled to slowly ruminate for more than hour.  Still, the cost is worth it, simply because there is no other joint that serves this dish with such grandeur.  The only gripe I could think of was the size of the crab, which I hoped would be larger for that price tag.

Nevertheless, Yabu has set the standard, and a pretty high one at that.  With the stiff competition soon invading our shores (Saboten, here I come!), Yabu remains atop its lofty pedestal because it has pioneered the katsu craze here.  With branches spreading all around our islands, nothing appears to end the dominance of the Lord of all Katsu.

Yabu: The House of Katsu

Ground Floor, Robinson's Magnolia

Aurora Boulevard corner Dona M. Hemady Avenue

Valencia, Quezon City

http://www.yabu.ph

https://www.facebook.com/yabuhouseofkatsu

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