Ayam Penyat Ria: Smashed Chicken in Town

Ayam Penyat, which means "Smashed Fried Chicken", is a famous Indonesian dish consisting Fried Chicken (Smashed to make it softer), cucumber,  Sambal Chili and tempeh. I first got introduced to this dish when I was in NUS, where there was a pretty famous stall in the Engineering Faculty Canteen and the top level of The Deck. Now that I have graduated, I hardly have a chance to eat Ayam Penyat outside. So when Dawn mentioned she missed the Ayam Penyat there, I thought a trip into Lucky Plaza would prove to be more convenient and equally good.

Within Lucky Plaza, there are more than 3 different restaurants specializing in Ayam Penyat, so making a decision could be tricky. Dawn did some research (through blog and review sites) and we decided on Ayam Penyat Ria. When we reached the restaurant, the queue outside hinted that we may have made the right choice. A little advice: Don't be put off by the queue outside, the turnover rate for this place is really quick, so just be a little patient and it will be your turn real quick.

The Food

Obviously, we ordered the Ayam Penyat. There are two elements to this dish (actually three if you count the rice) - the Smashed Chicken and the Chili. The chicken (as mentioned) is usually smashed to make it softer. In this case, the chicken is indeed soft, juicy and easy to eat - easily my favorite feature of this dish.  The Chili looks really innocent, but packs a punch when you mix it with your rice/chicken. If you got a decent tolerance for spicy-ness, this goes great with the chicken and rice. The only complain I have for this dish is the size of the chicken. For some reason, our chicken was pretty small (compared to surrounding tables). Maybe we just drew the wrong end of the stick.

Our shared dish was the Tahu Telor - fried "Tahu" with omelette. As I'm not a fan (actually to the point of dislike) of Tahu, I won't put in my review of this dish. According to Dawn, the Tahu Telor here is only average at best. The fried egg was not very fragrant as well. The best part of the dish was the sauce, but they didn't give enough of it.

The Keropok here deserves special mention. Sometimes, the crackers you get have been out for long and have lost their crisp. Not for here. Despite being into the last 1/2 hour of service, their crackers are still crispy and tasted fresh. I wouldn't mind another plate if it didn't cost $1.60 for a mere few piecees.

We ordered the Iced Chendol and "Happy Soda" (which actually is Fizzy Bandung) to quench our thirst. I actually like the fizzy bandung but once again, the portions could have been much bigger.

The Price

The food here is definitely a considerable cheaper "restaurant" option as compared to the restaurants in town. However, due to its location (there is always a "town premium" when eating in Orchard), it is actually pretty pricey. Here's the breakdown - Ayam Penyat ($7.40), Tahu Telor ($6.10), Chendol Ice ($3.60), Fizzy Bandung ($2.30) and Keropok ($1.60). We paid around $15 pax for the meal.

Overall, the food here is pretty decent and given the crowd, seems like a popular choice. My complains include the less-than-satisfying portions and the fast-food style ordering (it was a hassle if you want to add on small orders after ordering). The food came really quickly so you can expect a fast turnover rate for the consumers. Given the number of choices within Lucky Plaza, I can't help but feel that there are better options out there. So I probably have to try the others (here and all over Singapore) before putting down any judgement. For now, I think it's a "worth-a-try" standard.

Ayam Penyat Ria
Lucky Plaza #01-45/46/47, Orchard Road
Tel: 6235  6390
11 am - 9 pm
Every Day Open

Shaw Towers: Ah Loy Thai

Ah Loy Thai has always been one of those places that I always walk by and tell myself "I've gotta come here sometime". Most of these "places" usually end up folding before the "sometime" arrives and I have to live with the regret of procrastination (or the believing of the illusion of permanence). Fortunately, I managed to eat at Ah Loy Thai before anything happened to it.

The place itself is easy to find (just opposite Tom's Palette Ice Cream), simple and spacious. It is usually known to be very crowded during weekends but during week days (I was there on a Monday evening), it is actually pretty easy to get a seat.

The Food

For every first visit to any Thai restaurants, there are 3 standard dishes that I would definitely order - Chai Yen (aka Thai Ice Tea), Salad (Mango, Papaya or Glass Noodles) and Tom Yum Soup. My "alternative" dishes (ie Main dishes) will be Phad Thai or Green Curry.

So here's the lowdown on the "compulsory" dishes.

Usually (in Thailand especially), the Thai Iced Tea has to be stirred, allowing the ice to slightly melt, before drinking. This is due to the fact that the Thai Iced Tea is usually very concentrated and will be too sweet for immediate consumption (unless you have a very sweet tooth). This would explain the generous portions of ice in the drink.

The Thai Iced Tea here is already "adjusted" to the post-stirring taste and is fit for immediate consumption. So at first gulp, the drink will be refreshing and well balanced. However, after the ice melted, it will pretty much dilute the drink into (given the amount of ice) almost a bland tasting iced water. My advice - order it in the middle of the meal.

We ordered the Glass Noodles Salad. The dish was pretty disappointing. On the bright side, there was a pretty generous portion of noodles and prawns, making a decent meal for people on a diet (or with really small appetite). However, it lacked the "kick" usually provided by the sour-y taste of the salad or the spicy-ness found inside.

My take on their Tom Yum Soup is pretty much the same as the salad. It was neither too spicy nor too sour (lacking the kick), yet it gave us a pretty generous portion of prawns and mushrooms. If you like something on a moderate taste scale, the salad and tom yum soup here will be good for you.

Now, for the rest of the dishes

The Phad Thai here is actually pretty good. Although it leaned towards the blend side (to some it might taste "healthier"), add a little bit of Nam Pla (Fish Sauce) and chill powder and you are good to go. What I love most about this dish is the little fried omelette pieces. It's a pity they don't have an entire omelette dish in their menu.

We decided to order the Fried Kai Lan (Spicy) and Fried Basil Leaves with Pork. Definitely not their forte. The vegetables were a little too hard for my liking. However the sauce is quite good and goes well with the pork.

This dish might look unimpressive at first, but it's better than it looks. The rice is actually quite flavorful and coupled with the omelette pieces, raisins and prawns, it makes a wonderful dish. The portions is pretty big, so you might want to share if you are a small eater.

Price

For a Thai restaurant, the price is pretty reasonable (slightly cheaper than Golden Mile). Our Tom Yam soup (that fed 2) was $8.50, Phad Thai and Pineapple Rice was $7 and the Vegetables were $5.50 and $6.80. Thai Iced Tea was $2.20 per cup. The total bill came up to around $23 pax. On top of that, the portions were pretty good (for the rice and noodles), so sharing is definitely an option.

Overall, the Thai food here is what I called "adjusted" Thai food. The tastes (especially the spicy-ness) have been toned down by quite a bit to fit the tourists' and local tastebuds. It certainly lacked the kick that Thai food in Golden Mile have to offer, but it is still  tasty and flavorful and does not fail in its authenticity. Good Thai food!

100 Beach Road

#01-39/40 Shaw Towers

Tel: 9165 1543

Birthday Celebration at CUT, by Wolfgang Puck

It was Andre's (Dawn's brother) 22nd Birthday and the family decided to head to a restaurant with his favorite cuisine - a Steakhouse! And when it comes to steak, CUT by Wolfgang Puck is one of the obvious to-go-to choices in Singapore. For those who have no idea who this legendary chef is, here's a little background:

Wolfgang Puck is an Austrian celebrity chef and restauranteur who has more than 13 fine dining restaurant names under his belt. Amongst all these, the Steakhouse CUT is one of the most famous names can be found in Beverly Hills, Las Vegas, London and of course... Singapore. Some of his accolades include the two Michelin Stars and James Beard Foundation award for his Spago Beverly Hills in 2008 & 2009 and an Emmy Award in 2002. For fans of the popular reality show Hell's Kitchen, you probably can remember him as one of the guest judge for the Final 2 Challenge. 

Entering CUT

Personally, I have only been to one other fine-dining Steakhouse - Morton's. So obviously, I have only one other point of comparison. BTW, please forgive me for the lousy quality photos, I forgot to bring my camera on that day and had to rely on my iPhone (NOT iPhone 5).

Drinks To Start

First, let's take a look at the decor. The layout of the entire place is pretty simple - just like how a fine dining restaurant should look like. The lighting is dim, the tables are placed in a neat fashion (though it was a little cramp) and the decor is minimalistic yet exquisite. This place no doubt has the right ambience for a fine dining experience.

Simple Decor Does The Trick

Next is Service. No matter the place or the food, as long as the service is not up to mark, it can severely mar the fine dining experience of the patrons. For CUT, the service staff is still quite inexperienced and there's still room for improvement. This is not to say that the service was bad - the staff was friendly, helpful and prompt. However, they could do more with in depth knowledge of the food/wine and could take more initiative in attending the patrons' needs (before they ask). Basically they were good, but not excellent.

Love The Wine Collection

Now to the main highlight - the Food. Given that we were afraid of over-ordering, we settled for two appetizers and two sides, together with our individual (Dawn and her parents shared a steak) steak.

The appetizers were Hokkaido Scallop “Carpaccio,” Shaved Myoga, Wasabi-Kosho Ponzu and the American Blue Crab and Shrimp “Louis,” Spicy Tomato-Horseradish. 

Mac & Cheese and Sautéed Broccolini came as sides. 

Dawn and her parents shared the Wagyu Rib Eye (For 2), Andre ordered the Australian Angus Bone in Ribeye Steak and, Priscilla and I ordered the USDA PRIME Ribeye each.

Hokkaido Scallop “Carpaccio,” Shaved Myoga, Wasabi-Kosho Ponzu

The Hokkaido Scallop was to die for. The pieces of raw scallops were fresh and sliced perfectly. On top of that, the spicy Wasabi-Kosho Ponzu sauce goes perfectly with the scallops (though they were perfectly fine without any sauce) as the tangy ponzu taste brings the best out of the scallops. Lovely!

American Blue Crab and Shrimp “Louis,” Spicy Tomato-Horseradish

After the fabulous scallops, this dish paled in comparison. But that doesn't mean its a bad dish. They were generous with the Blue Crab meat, the sauce blended well with the meat and the dish was tasty overall. It probably won't blow your mind away but still a good start to the meal.

USDA PRIME Ribeye with Mac & Cheese

Here's the highlight of the day - USDA PRIME Ribeye with our sides of Pasta & Broccolini. First, I would like to point out why Ribeye is my favorite cut of steak. Compared to most cuts, the ribeye is one of the fattest portion of the cow. The key feature of this cut is the marbling of that fats and the juiciness of the meat. Because of its fat-to-meat ratio and the nature of the cut, the meat is really tender and often have it's "juiciness" locked inside the meat, which basically "flows" out the moment you cut and eat it. This cut of meat is usually best serve medium-rare or medium - cooked enough for the fats to marble but not too much in order to maintain its juice. 

My Medium-Rare Steak

So obviously, to judge this steak, one has to look at two factors (besides the temperature of the meat) - the juice and marbled fats. I would say CUT scores full marks in both factors. The fatty portions marbled so well that it simply melted in my mouth. The meat was juicy and tender, much to my liking. The steak here were all grilled on hardwood and charcoal before finishing in the oven and this gave it a nice "woody charred" taste which makes the steak even more flavorful. I ended up finishing my steak without even touching the mustard sauce that they provided.

P.S. I took a bite of Dawn's Wagyu Steak. The taste and texture was so much better than the USDA PRIME. The Wagyu is simply in a league of its own.

Oooooooohhh Lala

Comparing the steak here with the ones at Morton's, I would give the edge to CUT. The steak at Morton's is bigger in size (considering size to price ratio) but in terms of flavor, CUT beat Morton's hands down. The charred outer layer gives it a much tasty flavor which puts one over the other. The quality of beef is obviously the same and, for service and decor, both restaurants would probably go neck to neck.

Menu For Us

After the excellent main course, we ordered a few desserts to share. The restaurant was also kind enough to give us a complimentary plate of ice cream for the Birthday Boy. The dessert themselves were also remarkable and we cleared the plates in quicktime despite being stuffed by the main course. 

Their Special Seasonal Pineapple with Rum Dessert

Valrhona Chocolate Souffle, Crème Fraiche Cream, Hazelnut Praline, Nutella Ice Cream    

Warm Pear Crumble, Cinnamon Oat Streusel, Ginger Ice Cream

Overall, it was a fantastic gastronomical experience for us. The ambience was nice, the service was good and the food is out of this world (though the price is equally 'out of this world'). I would admit that it is really very pricey even given such quality of food. However, places like this still isn't a commonplace in Singapore and is certainly an experience worth trying at least once. An experience (note: it's not just a meal, it's an experience) here will definitely bring a fresh perspective on food & dining, and worth the occasion splurge. I am certainly looking forward to my next gastronomical experience!

Thank you Uncle Deryl and Aunty Joyce for this fabulous experience. And Happy Birthday Andre!

Dunman Food Center: Dragon City Claypot Frog Porridge & Lau Hong Ser Rojak

Every time someone asks for a recommendation for Frog Leg Porridge, the first thing that comes to mind is Geylang. The only variation is about which Lorong to go where the actual stall is. Now, thanks to the recommendation by my friend Cecilia, I have a alternative - in fact, it's a better alternative.

Dunman Food Center

 The one bad thing about this place is the accessibility of the food center (or rather the lack thereof). The nearest MRT station from here is Eunos Station and for those who drive, parking is a nightmare.  Nevertheless, we made it there after parking further down Joo Chiat Road.

DragonCity Claypot Frog

The place is pretty small so it isn't really hard to find the stall. For those who still need directions - just head up to the second level and its the stall at the corner near the railings. As there were only two of us, we ordered 3 Frogs and 1 pot of porridge.

Porridge

First up - the Porridge. Served in a claypot, the porridge was smooth and the portions were pretty generous. Some might find that the porridge is a little too blend but I think it's just right when combined with the salty black sauce from the frog leg pot. I'm not a fan of porridge but this is one pot that I'll come back for more.

Dried Chilli Frog Legs

Next came the frog legs. First thing that hit me - the pot is really huge! The ones in Geylang usually comes in much smaller (but slightly deeper) pots that makes it harder to "navigate around". Another major difference from some of the stalls in Geylang (the not-so-good-ones), the frogs inside are big and very fleshy. This frogs are definitely bigger than usual, making them more value for money.

Tender meat

Even though the meat on these frogs are much more chunky, they are cooked perfectly to become soft and tender - which basically differentiates frog meat from any other meat. Even the harder-to-eat parts like the ribs is easy to eat as it comes of the bone easily. Kudos to the chef!

Porridge and Frog

The last element for this entire dish is the sauce for the frogs. Most places would go heavy on either the saltiness or spiciness but here, there is a good blend of spice and salt. So basically you won't go away with extreme thirst or with a numb tongue and burning lips. The sauce is still too salty to be eaten on its own but when put together with the porridge, it pretty much evens everything out, giving you a good blend of taste. 

Enjoying the pot

Besides the Frog Leg Porridge, we ordered some sides to go along. This included the Popiah and the Rojak (which was reviewed by ieatishootipost)

Popiah

The $1.30 Popiah was so-so. There was a generous serving of Bangkuang. However, that made the skin really wet and the entire thing fell apart when we tried to "kiap" it with our chopsticks. 

Termed as "The Undisputed Champion?" by Mr Leslie Tay of ieatishootipost blog, this Rojak is definitely one of the best Rojak that I have eaten in Singapore. So what makes it so good?

Lau Hong Ser Rojak

Firstly, the entire plate is NOT drenched in sauce. I admit I love the rojak peanut sauce but more often than not, some stalls simply spam the sauce and drowns all the taste and texture of the ingredients. The sauce was perfect as it wasn't too wet yet it managed to cover all the ingredients.

Next, the You Tiaos were crispy when the food came to us. The sauce did nothing to dampen the texture so you get a crispy texture together with the tasty peanut sauce. I can't ask for a more perfect combination.

Lastly, the ingredients tasted fresh (despite it being late at night) and the portion was pretty generous. The plate you see above is $3 and took more than 20 minutes to come. So be prepared to wait for a bit especially during busier periods.

All in all, this place is (IMO) a better alternative to similar selections found in Geylang. Did I mention that its $18 for 3 frogs? I'll definitely will be back here for more.

Dunman Food Center
271 Onan Road 
Open till late

Claypot Bak Kut Teh in Geylang

The Leong Kee Bah Kut Teh, which came all the way from Klang, is located on Geylang Road and is one of the few Singapore places that serves its meat in a claypot. I decided to head down there to satisfy my Bah Kut Teh cravings after all my examinations are over.

There was a huge variety of food to choose from - almost every part of the pig is part of the menu and other than rice, there is other carbohydrates (like vermicelli or mee sue) that you can choose. Since I was alone, I decided to order the Bah Kut Teh and the salted vegetables.

For any Bah Kut Teh, the two most important components of this dish is the soup and the meat (anything else they put in there is secondary). The soup plays an integral role in blending all the taste of the ingredients that is placed inside - it gives the dish its character. It can be peppery or herbal in nature but its the other ingredients and the skills of the cook that gives each soup (and the dish) its unique character. For this Bah Kut Teh, there is an overwhelming "vegetable" taste within the soup. This is in no small part due to the Tau Kee that they put inside when boiling the soup. Usually there is a large portion of Tau Kee inside the soup but I told them not to include that in my portion. Other than the strong "vegetable" taste, this soup is not as herbal-tasting as its counterparts in Malaysia. It lacks the "strength" that other herbal-type Bah Kut Teh offers (maybe its the extra vegetables that affects the taste).

My Bah Kut Teh with vegetables swimming around

The second most important component of this dish is the meat (for obvious reasons). The meat is a huge positive in this dish. Firstly, the portions are generous. My pot had a hefty five chunks of meat and they weren't very small individually. The meat itself weren't hard and came off the bone easily. On top of that, they were very "meaty" meaning that it was 90% meat and just 10% bone. Bravo for the meat!

Good chunky meat

The salted vegetables was a disappointment. It was cooked with quite a bit of chili (spicy haters beware) and it really showed in the taste. Besides the spiciness, the dish was blend and cold when it came to me. This is not something that I am likely to try again.

Salted Vegetables

One other thing I have to mention is a little incident that I have with one of the stall's server. When my food came, I asked the server for a plate of dark soy sauce without the chili on top. The server simply pointed to the table with all the sauces and told me take it myself (he had dirtied my chopstick and still gave it to me like nothing happened). I was alone and had my valuables on the table so I wasn't willing to leave them unattended to get the sauce. It really ticked me off when he insisted I do it myself especially after I mentioned about my valuables. Luckily the uncle (who I think is the owner) stepped in offer to do it himself. I was very pleased and felt really appreciative when he stepped in and "saved the day". Personally, top-notched service like in a hotel or restaurant is definitely not expected, but simple tasks like this can easily make customers enjoy their experience there. Full marks to the owner for saving the day!

My table

Overall, this Bah Kut Teh is different from the usual peppery ones in Singapore and definitely worth a try. My slight dislike for the soup could possibly be down to the aversion for Tau Kee, so do not take my judgement as the entire story and try it yourself. The salted vegetable may be something that can be avoided. From my other visits, I would recommend the mixed organs soup and pigs trotters, both of each are pretty decent and worth a try.

Name: Leong Kee (Klang) Bak Kut Teh
Address: 251 Geylang Road (Beside Geylang Lor 11)
Opening Hours: 11.15 a.m. - 10 p.m.
Cost: $ ($6.50 for Bah Kut Teh and Salted Vegetables)

Ratings
Food Quality: 65/100
Service: 55/100
Value for Money: 75/100
Overall: 65/100