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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Sushi Tei: More Than Just Sushi

This long overdue post was borne out of my insatiable craving for Japanese food.  Finally getting some downtime, I browsed through my laptop's pictures folder and realized I hadn't posted this yet.  Amazingly, I had only sampled one Japanese restaurant here in Singapore after all these months.

It's not that there is a paucity of good quality Jap joints here.  In fact, the locals are quite crazy over Japanese food, especially sushi.  So, the long queue I often see just outside ANY branch of this restaurant was of little surprise.  Still, I was curious to taste what they had to offer, having been craving good old comforting Japanese food I so thoroughly missed.

Sushi Tei seemed an obvious favorite among locals.  Luckily, we went to the Vivo City branch early to avoid the long queue.  Nestled on the second floor and fronting the harbor, the place was large and brightly lit.  Bamboo fixtures adorned the facade and the interiors, recreating an authentic, oriental feel.  Naturally, a whole section was devoted to an open kitchen featuring fresh sushi and sashimi being prepared by their chefs.  We picked a cozy spot overlooking the harbor, hoping to catch a glimpse of the sunset.

The menu was expansive, which was a delightful surprise.  Sushi Tei was a full board Japanese restaurant, offering Jap treats from appetizers down to bento boxes.  It wasn't just about the raw stuff.  We weren't in the mood for gobbling sashimi, and we missed real tempura.  Those quick fried ebi in hawker courts were simply just too cheap imitations.

Choosing our orders was therefore easy.  Nevertheless, it was hard not to compare the prices with those back home.  We stuck to our all-time favorites, just to get an idea how Japanese food fares in Singapore.

Ebikko Tempura Maki, SGD 6.20 (approx. PHP 220), +10% service charge

To start off, we picked a non-raw maki.  The Ebikko Tempura Maki was a scene-stealer, with the prawn tails jutting out from two of the rolls.  It was a nice visual treat, but noticeably the two rolls holding up the fins appeared to crumble easily.  It was a portent of things to come.

As I proceeded with my first bite, the whole thing came apart easily.  It was reflective of the skill and manner of how they prepared this dish.  The sticky rice wasn't holding up, the salmon roe falling off easily.  It was a shame, since the prawn was quite good, tasting plump and fresh.  The tempura breading remained crunchy though, saving this dish from a crumbly end.  To be honest, I've had better back home, for a much lesser price tag.

Ebi Tempura, 5 pcs, SGD 10.60 (approx. PHP 380), +10% service charge

As if we weren't getting enough of ebi, we still ordered for actual prawn tempura.  The five piece collection was reasonably sized and priced.  However, it still paled in comparison to what Kenji Tei and Jozu Kin boasted of.  But this was definitely better than the average ebi tempura in food courts.

Crunchy goodness.

Taking cue from its maki cousin, the breading was crunchy but not too thick.  It was fried perfectly, leaving very little traces of oiliness.  The average sized prawns within were fresh and juicy, a bit briny but complemented well by the ever reliable tempura sauce.  Satisfying, yet a bit falling short in terms of value for money.

This poor fella saved the day.

The highlight of the meal though, was snagged by another all-time fave.  As I've previously mentioned, I often believe there are a few dishes that define the quality of a Japanese restaurant.  One of that, of course, is the tempura.  The other is how well they deliver on their salmon teriyaki.

Salmon Teriyaki, SGD 12.80 (approx. PHP 460), +10% service charge

This sizable chunk of fresh salmon arrived at our table, its fragrance slowly wafting upwardly. The scent of grilled seafood was really enticing.  The outer skin was charred beautifully, contrasting with the freshness of the salmon meat it wrapped within.

The flesh was flaky but not dry.  The teriyaki glaze was sweet yet not overpowering, coating the salmon lightly and infusing deep into the meat itself.  Despite a rather hefty price tag, the dish was worth it, and conjured memories of the salmon teriyaki from the now defunct Origami restaurant back in Greenbelt, Makati.

Sushi Tei's other dishes should receive more attention, especially the salmon teriyaki.  They offer more than just the usual sushi and sashimi, for which the locals go gaga over.  I'm quite sure there are other hidden gems on their menu just waiting to be discovered.  

Overall, my first experience of Japanese cuisine in Singapore was okay but not mind-blowing. Sushi Tei appeared to cater to the mid-level crowd, and for the price, it seemed reasonable for the locals but not for foreigners like me who couldn't avoid comparing stuff back home. Nevertheless, a testament to Sushi Tei's success and popularity are the long queues and numerous other branches all over the island.  I could find myself back in Sushi Tei, but I would rather try out some other joints.  Although that salmon might be enough temptation.

Jones

Sushi Tei

1 Harbourfront Walk

#02-152/153, Vivo City

Singapore

https://www.facebook.com/SushiTei.Singapore

www.sushitei.com

  

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Time Has Come: Tim Ho Wan

Dim sum shops are dime a dozen in any place with Chinese heritage, be it Binondo in the Philippines or Little China here in Singapore.  No dumpling has ever been bastardized as the lowly siomai or shew mai, whatever it's called in wherever part of the world.  From the dirty stainless steel steaming racks of cart vendors back home, to the sweltering stalls of hawkers here, the formula remains similar and simple.  Dim sum is a quick way to get your fill of hearty, homey good food.

Despite its ubiquitous nature, it is always a refreshing news to learn about dim sum joints that seek to up the ante, aiming to re-establish the dim sum on its lofty status.  I'm not talking about the run-of-the-mill Chinese restaurants back home.  (Don't get me wrong, I love getting my quick chicken feet and pork spare ribs fix at Luk Yuen or Mongkok Dimsum).  I'm harping about the famous dim sum dedicated restaurant soon to hit our beloved Philippine shores.  It's one Chinese invasion that we would rather have.

Coming soon: An invasion of bite-sized proportions.

Even if this is a long overdue blog post, I knew it was timely to talk about it, a mere days before it formally launches.  I was fortunate enough to sample it here in Singapore, and here's hoping that the taste remains consistent once it opens in our own country.  Waiting outside among the queue seats, poring over the accolades was intimidating yet reassuring at the same time.  Tim Ho Wan was like the reigning MVP of dim sum.  But was it all hype?  Was it just the nonsensical whims of some socialite critic?

The trophy cabinet.

The place was quite neat and simple. No scary dragon fixtures, no burnt incense smell, no enchanting aura.  The place was all about the dim sum, as I spied them humbly housed among the wooden circular racks.  Even less dissuading was their straightforward menu, flashed basically on a paper that doubles as your place mat.  A bit disconcerting, yes, perhaps giving it a fast-food feel.  But wait until you sample their offerings, all for a reasonable price.

No, you can't put your dim sum on the paper. Those aren't fries.

Our gracious host that day knew exactly what to order first.  After all, it's the first impression that lasts.  But, browsing through their paper menu, it seemed that the choices were limited, compared to our familiar restaurants back home.  Was it quality over quantity?

The three little pigs. Or kings. Whatever.

These three unassuming buns were the first to arrive.  They looked so mundane, so unappealing.  They reminded me of those sweet buns I used to eat from Julie's bakeshop.  

Baked Bun with BBQ Pork, SGD 4.50 (approx. PHP 160)

Everyone was famished at this time, so I also quickly grabbed a piece and bit into it.  Time stopped.  Emotions rushed as the flavors gushed forth.  The bun itself was warm and soft, yet maintaining a slight crusty texture, the top and bottom baked perfectly.  There was a hint of sweetness in the bread, an inviting clue to what lies inside.

Heaven in a bun.

Inside was a wonderful mix of minced pork cooked tenderly and bursting with a tantalizing mix of savory and sweet flavors.  Munching through each bun was an adventure of textures, one goes from crisp, to soft, to melt-in-your-mouth soft as you reach the pork simmered lovingly in their secret barbecue sauce.  Needless to say, I had three pieces on my own and would have had more, if I didn't order any rice.  Clearly, this truly was the dish that made their name.

Chicken, Sausage, and Mushroom Rice, SGD 6.00 (approx. PHP 200)

It seems irrational to order rice at a dim sum joint, but don't we Filipinos love to pair siomai with rice?  Still, it soon became a stupid decision, if only that the rice stuffed me too much, too soon, with all the dim sum dishes that were soon to arrive.  However, the Chicken, Sausage, and Mushroom Rice (a name so long, I wish they'd come up with a shorter one) did not disappoint.

A heavy serving.

Filled to the brim with chunks of smooth and tender chicken, with pieces of Chinese sausage (chorizo to us), and large portions of mushroom - the dish was epic.  Drizzled with sweet tangy sauce, there was a play of both taste and texture.  The salty and gritty chorizo, the smooth and sweet chicken, and the gutty and herbal taste of mushrooms all synced in harmony.  If there were no other dim sum dishes, this dish was already the meal itself.

Beancurd Skin Roll with Shrimp, SGD 5.50 (approx. PHP 200)

Every Pinoy loves lumpia or spring roll, whether it be the veggie version (toge or beansprouts) or shanghai style (ground pork).  But what about this, a seafood version stuffed generously with plump shrimps?  The deep fried wrap was perfectly executed, and inside was a warm serving of shrimp and carrots, among other stuff.  Dip it into the chili, and your day is made.

Steamed Beancurd Skin Roll with Pork and Shrimp, SGD 4.00 (approx. PHP 145)

Curiously, they also serve a steamed version, with pork included.  Obviously, this caters to those who love to have it messy and dripping in their face.  Green jokes aside, this dish was equally enticing and filling, as the scent and the flavor of the sweet and tangy sauce circulated within the wooden dim sum containers.  (What do they call those anyway?)

Prawn Dumpling, SGD 5.50 (approx. PHP 200)

A common sight in most Chinese restaurants, the prawn dumpling of Tim Ho Wan stood out simply because it was all prawn.  No fillers here, it's just prawn draped so lightly by the thin wrapper.  Fresh and plump prawns oozing with succulence.  A dip in the chili or soy sauce is the perfect complement.

Pork Dumpling with Shrimp, SGD 5.00 (approx. PHP 180)

What's a dim sum trip without pork siomai?  These dumplings were leveled up as they were stuffed with small shrimps.  Once again, Tim Ho Wan doesn't scrimp on ingredients.  The dumplings were fat with pork and shrimp filling, it was like biting on a meatball.  With wrapper.  The juices dripped with each bite, the texture firm and inviting.  The highest evolution a siomai could ever be.

Steamed Spinach Dumpling with Shrimp, SGD 3.80 (approx. PHP 138)

Don't we just love shrimp? But this time, we had it embraced with some spinach for a good healthy measure.  These steamed dumplings were at par in taste, but it still was not too popular, maybe just because of the spinach.  Nevertheless, a good choice for those watching their cholesterol levels.

My personal favorite in dim sum shops, the pork spare ribs were so tempting as it swam in its savory oily goodness.  The mere sight of the chopped chili on top kept my heart racing, as I grabbed my first bite.

Pork Rib with Black Bean Sauce, SGD 4.20 (approx. PHP 150)

The flavor was locked in as it steamed in its own juices.  The meat was tender and melting, even the bones and cartilaginous parts were subdued.  Immersed in black bean sauce and chili oil, Tim Ho Wan's version was a cut above the rest.  It would have been perfect sitting atop a mound of white rice.

It was now clear why Tim Ho Wan deserves heaping praises and even longer queues.  The humble dim sum was elevated to star status.  Never has a lowly bun been worshiped like a golden idol.  I figured I could finish 10 pork buns in one sitting.  Despite its intimidating accolades, prices are surprisingly reasonable.  

Soon enough, more Filipinos will be mesmerized with these adorable dim sum offerings, as Tim Ho Wan is set to open on May 20th at the SM Mega Fashion Hall.  So let my blog whet your appetite and wet your imagination for the meantime.  Still, I hope prices in the Philippine stores would be competitive and the food quality consistent.  Let me know soon once you guys have tried it out.

Jones

Tim Ho Wan Restaurant

68 Orchard Road, #01-29A

Plaza Singapura

Singapore

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Hot Tomato: Hot Ticket For Your Budget

There are days when the good old char siew pork or laksa just can't make my day.  There are days when I stare blankly into space and dream of the sinewy tender morsels of Snackaroo steak swimming in that sinful mushroom gravy.  There are days when I long for real, badass, high protein, high cholesterol meat.  Thankfully, this was a day that deserved such gluttony.

Pardon the late post, but on my special day (my birthday, of course!), we scooted over to a locally run joint that caught my eye when I passed by one of their branches in Bedok Mall.  Plastered over one poster was the tempting and salivating sight of steak, with a promise that it was the best cheap steak around these places.  I was hooked instantly, and there was no better day to try it out than on my day, when I gave myself the freedom to splurge on calories and cholesterol.

Red hot.

We picked the branch in 313 Somerset since on a weekday, it was quieter, hidden within the mall's basement bowels, away from the maddening shopping crowd.  Having scouted the menu before, we knew there was an ongoing promotion during off-peak hours: 20% off each main course during weekdays from 3 to 5:30 PM.  That alone was a steal.

Hot Tomato offers straightforward Western food, no strange east-west fusion, no weird sounding names.  All these at a price tag that would shame any Western food court stall.  Curious and craving for the true taste of grilled steak, we both picked meats for our main course.  No holds barred.

Perfect time: no crowds, 20% discount.

The place was practically deserted at around 3PM, with a couple of tables occupied by customers finishing off their orders.  Cozy round couches resembling plump sliced tomatoes seemed the perfect spot for dates or groups of friends, while several tables were just simple and neat, obviously for those just wanting to eat and run.  We settled for the tomato couches (how I call it), and wasted no time ordering.  It was past 3PM and we were clearly starving!

We upgraded one of the main course for just an additional SGD 2.90 to score on their soup of the day, garlic bread, and a drink.  The garlic bread looked so shabby and shameful, I didn't post a picture of it.  Clearly not worth the added bucks.  Still, the soup looked promising when it arrived.

Fresh Tomato Basil Soup, SGD 4.50 (solo, +7% GST and 10% service charge, approx. P160)

Of course, Hot Tomato just had to offer tomato soup on its menu.  This warm and filling concoction was tasty and heartwarming.  The goodness of fresh tomatoes gushed forth with each slurp.  They just got it all right with the soup bearing their name.  It was an auspicious start to our meal.

Just Fries With A PInch of Pepper, SGD 3.90 (+7% GST and 10% service charge, approx. P140)

No kick starter would be complete without the standard fries on the side, but this version was quite above standard.  Despite its humble name, these were real potato fries cooked to a crisp.  Although a tad under-seasoned (a pinch of pepper probably isn't enough, eh?), there was nothing a dash of tomato ketchup with Tabasco couldn't fix.  The serving size was worth the price, but still, I've had better fries some place else.  

But, the limelight was to be shared by our two meaty main courses.  Choice cuts of meat paired elegantly with pasta for the obligatory carbs.

Lamb Chop and Bratwurst Sausage, SGD 12.90 (+7% GST and 10% service charge, approx. P460)

Apparently tired of the erratic taste of hawker lamb chops, she tried Hot Tomato's version this time.  All of their grilled meats came with spaghetti aglio olio (sadly, there is no other choice), and a small side of fresh greens.

Where's the sausage?

Resting lusciously on the bed of spaghetti was two large slabs of lamb chops glistening in its greasy glory.  They were beautifully charred on the outside, the distinct aroma of fire grill wafting upwards from the plate.  The meat was tender and oozing with flavor, although we would have preferred it to be a tad more well-done.  There was a generous sliver of fat on each chop, cloying and toying with our senses.

There you are!

Not to be outdone, the bratwurst was seared on its sides yet exuded the juicy and peppery goodness of sausage.  It was huge, by the way, and paired with two large chops, we couldn't finish it off.  All these meaty pleasures paired well with their signature pepper sauce, proudly home-made.  I would have preferred mushroom gravy, but the pepper sauce was addicting!  

The spaghetti, on the other hand, was a stark contrast to the near perfect execution of the meat.  It was bland, to say the least, and perhaps smothering it underneath all that meat was a pretty smart idea, so as to let the flavor of the lamb and sausage drip and mix with the pasta.  Nevertheless, it would be better if the pasta stood on its own.  

Rib Eye Steak, SGD 14.50 (+7% GST and 10% service charge, approx. P518)

Hot Tomato offered only limited cuts of beef, so I picked the rib eye, which they promised to be tender all the way.  And they made no mistake about it.

With the tell-tale criss-cross charred markings on the surface, this huge slab of beefy goodness occupied almost the whole plate, eclipsing the sad spaghetti underneath.  Again, the salivating aroma of charcoal grill rose from my plate, beckoning me to begin slicing through it.

Somebody stop me!

With very little traces of fat, you're quite sure to get all your money's worth for every gram of meat.  I ordered mine medium well, and it was perfectly executed.  The exterior was grilled to a smokey taste, while the meat within remained juicy and tender.  Still, some parts seemed under-seasoned, but the signature pepper sauce remedied that easily.  

Just the way I like it.

Although I ventured to believe the steak would have been better with mushroom gravy (just like Snackaroo), the pepper sauce was quite a revelation.  The serving was also huge and nearly overpowered me, but I was able to finish it off after an extra effort!

Fresh Lime Juice, SGD 2.50 (+7% GST and 10% service charge, approx. P90)

With the upgraded meal came a choice of drink, and the fresh lime juice was just typical and ordinary, but able to quench away all that peppery taste and greasy flavor.

Hot Tomato's attractive menu and even more attractive prices explains why it is such a hit among the younger crowd in Singapore.  With steak grilled the way it should be, it offers locals the true Western flavor, without damaging the wallet too much.  The 20% Happy Hour promotion seems a smart choice, but considering the added 17% from GST and service charge, you actually just get 3% off.  But choosing the off-peak time saves you the hassle of queuing up (and lines do become long here), so the 3% off seems okay.

Still, some aspects of their menu need some polishing.  Perhaps some more flexibility with their steak and pasta pairings would help, or an even more smashing idea is letting diners choose their side dishes.  One thing for sure though, they got their steaks right.  The flavor of their rib-eye reminded me of Borgo Cafe's Butcher Steak back home, and that alone will keep me coming back.  So despite some misses, Hot Tomato remains the easy choice for those craving for a quick steak fix without burning the budget.

Jones

Hot Tomato

313 @ Somerset

313 Orchard Road, 

#B3-35/36

Singapore

http://www.hottomato.com.sg/

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