Yup! still soft shell shrimp.
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prd x ototo
typhoon shelter shrimp
excellent as before
corn cream puff, cookie crust and sweet corn cream filling; vanilla cream puff
these were fine but compared with the passion fruit and meringue cream puff it wasn’t even close. I was craving the brightness and acid from the passion fruit to balance out the sweetness.
vanilla purin
essentially a creme caramel that was flawless executed
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On Friday I had the typhoon shrimp and BBQ plate w neck and riblets. This was my first BBQ plate, delicious, agree with all the previous descriptions. Noodles and veg (choy sum?) paired really well.
I liked the shrimp, but I would describe what I got as delicate rather than punchy. The breadcrumbs were very complex, but the salt and chili were restrained, tasting like many little points of flavor. The texture was also delicate, crunchy but in an extremely yielding way, like the head, legs and tails were ready to join the breadcrumbs, shattering into smaller and smaller pieces as you chewed. The crumbs and shells served to envelop the shrimp, flavor- and texture-wise. The shrimp were perfect in the car, and they were actually still pretty crispy when I got home (at least at the head and tail ends).
I’ve got so much breadcrumbs. I’m gonna try putting it over a fish filet for pan frying and dousing it with some hot oil.
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Too bad about your chiles being restrained! I like it aggressive with chiles/garlic! Celebration dinners over the years in SGV I would ask my mom if they can add more!
Maybe one day Chef can do his take on Singapore Chilli sauce. Wonder why this has not really caught kn here in the US? Mmm garlic, chiles, ginger, KETCHUP
I am a sauce whore though
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As far as I know there are few Singaporean expats, there seem to be even fewer people who are knowledgeable about Singaporean cuisine. I’ve personally never had it and have only been to Singapore once for a day (but I am aching to go again).
I do have a Singaporean chef friend though, maybe he’ll share his recipe with me.
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Ditto.
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Me, too!
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@Sgee “WTH is Singapore chili sauce?”
Native Singaporean: “No idea. Could be chilli crab sauce…”
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Haha that’s what I meant!
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Too bad I wasn’t a food geek when Starry Kitchen had chilli crab on the menu
You didn’t miss much with that one.
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Do you know why they started serving it without the bone?
.
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Ahh, if that is the case, then I’m inclined to delete my post. Carry on everyone. Let’s check back in with the pork chop bun once they can get bone-in chops again. This is good to know.
Lots of specials for the weekend. Too much to choose from 
https://www.instagram.com/p/CGGSxvlhuLh/?igshid=1adpecfwoaxmm
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Downhill alert, don’t go here anymore.
/s
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this was a tasty ass chicken. uncovered and ate this right away to preserve the crispness. meat was juicy and moist, fat nicely rendered, and the skin had a slight crisp to it. if I had to complain it could have been a bit crispier, but overall it was very good.
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apologies for the skin not being as crispy as it should have been. As soon as it comes off from the wok after oil blanching the skin is quite amazingly crispy but the problem is that not serving it right away is a losing battle no matter what. Not sure if there is a better way to ensure it arrives at optimal texture except maybe have the customer wait upon arrival to fry it.
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