Grilled squid from FYR Cycene Ond Drinc. Massively addictive and flavourful (I don’t know what those salty, crispy toppings are but they disintegrated in my mouth far too quickly), and so deeply, deeply smoky that the dish should come with a warning label and a hotline for quitting. 4/5 This…
Stir-fried squid with runny salted egg from Gin Khao. Truly one of the best salted egg yolk items I have ever tasted. Instead of slathering the soft and chewy squid with aggressively-flavoured thick, pasty salted egg yolk goo as most others would do, the approach here was to leave the salted…
Customised mezzanine set at Museo ($44), consisting of any four of the eight mezzanines available. It was quite an interesting experience having share-sized portions of zi char-style fare in a classy, laid-back and cosy setting. Hits and misses, but maybe I didn’t order the best mezzanines? 4/5 (aggregate score) Picasso’s…
Stir-fried squid with chillies, green peppercorns and basil at Long Chim. The sauce was thick, salty, and sharply spicy – the kind of life partner every rice grain dreams of meeting, someday. The marquee name almost feels like a supporting actor here but is itself commendable for its crunchiness, although…
Aglio olio with prawns, mushrooms and squid from The Wicked Garlic. These are my comments from my virgin experience a year ago: “Amazingly wok hei prawns, and wickedly value for money. It’s the PSLE top student of aglio olios seriously, why it doesn’t have its own Brands Essence of Chicken…
Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very daring and post-modern undercut hairstyle, with squid instead of raw fish slices. Each mouthful unveils a new facet of the dish, and you will run the gamut of sweet, nutty, crunchy, tart, crumbly and chewy…
Zuppa di Mare – seafood soup concocted with prawn, clam, mussel and squid in spicy tomato sauce, white wine and basil leaves. Thick, rich and comforting. The soup tasted like a ménage a trois between canned sardine gravy, chilli and tomato, so steamy and explicit that the clams were left…