I went to Bangkok Jam with some students last week for lunch. The lunch menu had ceased to exist. Everything else was kind of expensive for lunch, so I had this bowl of noodles, called boat noodles for some reason explained on the menu.
Rice noodles, pork meatballs, bean sprouts and lime juice- it would cost $2 in Thailand, but $10 here.
I ordered it dry and the sweet and tangy broth was served on the side.
Don’t expect fast service here at lunch.
I had this last Sunday at the Taiwanese noodle stall after I had recovered from a bad flu.
In that bowl of wonderful broth was a soft boiled egg, hand made noodles, fried anchovies, bok choy, fried leeks and chilies. It was magically restorative! I also had some cold steamed peanuts. That was a wonderful lunch. I never had anything like this when I lived in Taiwan, so I must not have gone to the right place.
This stall (part of a chain) is up on the fourth floor of 313 Somerset, in the Food Republic.
In Singapore a dry soup has the broth served separately.
I see Kotsujiru Nabe almost every day as it is located in Bugis Junction where I buy groceries at Cold Storage and work out at California Fitness.
It’s not bad at all and the broth is excellent. The noodles were dressed in soy sauce and the dumplings were light, being filled with chicken meat.
I think I ate this last Sunday. I went to Com Nam because I had seen that they had changed their menu.
The soup was sour and slightly sweet, like birds’ nest soup. In the soup was squid, prawns, fish cake and pork belly. The rice noodles were a little soggy and I didn’t eat them. Overall, it was okay, but I wouldn’t order it again.
The mango salad was good. There were bits of beef jerky in the salad, along with typical dried shrimp and chilies.
I had the lime soda, which is always good.
This was the only bad meal I’ve ever had at Nam Nam Noodle Bar and it was bad.
Upon the recommendation of a student I tried this dish. The broth was spicy and okay, but the beef was all boiled fat and gristle. I know some cultures like such offal, but I don’t. I picked out the fish cakes and the bean sprouts and left the rest.
I went to lunch with two colleagues and two students who were returning to Korea. So we the Korean restaurant, Manna in Basement Two of Plaza Singapura.
I wanted to order something different, as much as I love bibimbap. So I ordered this dish of cold noodles, slices of cucumber and cold pork and a hard-boiled egg on top. The broth was comprised of vinegar and some sesame oil, I believe.
I added more vinegar. I liked it and it was light. The kim chi and other fixings were tasty too.
It’s not very authentic, I know. I’m talking about Thai Express. But I had a craving for Thai food last Wednesday and I was too hungry to make it to Golden Mile. I couldn’t even think straight.
I thought laksa was a Peranakan dish, yet here was green laksa on the menu. I was surprised to read:
The origin of the name laksa is unclear. One theory traces it back to the Hindi word lakhsha, which is in turn derived from Sanskritlaksh (Devanagari: लक्ष) meaning “one hundred thousand” (lakh), referring to the vermicelli noodles used in the dish. It has also been suggested that “laksa” may derive from the Chinese word 辣沙 (Cantonese: [làːt.sáː]), meaning “spicy sand” due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory is that the name comes from the similar sounding word “dirty” in Hokkien due to its appearance.
Laksa is also known in Thailand as Lasae (Thai: ละแซ) or Laso (Thai: ละซอ)
An enormous crustacean of some sort, not the small crayfish I know and love, sat, split in two, in the middle of the bowl.
The sauce was spicy and savory. There might have been MSG present.
It took a lot of work to get the meat out of the shell. They should have done that in the kitchen.
The meat was good, but there was only about a big spoonful of it.
The prawn toast was mediocre and greasy.
I think I’m done with Thai Express.