Veal Chops

I remember passing by Reposo many years ago on the way to Saint Andrew’s Church along Kalayaan and the Makati municipio farther down the road, driving past a row of restaurants and establishments that include the familiar white structure that is Budji Layug’s shop.  Fastforward to the present: the street is now called Nicanor Garcia, Budji now shares billing with Royal Pineda and there are newer shops and offices along the row but a lot of the restaurants have either moved or are now gone.  One of the holdovers has a familiar name but the façade looks new to my eyes.

L'Incontro Interiors

L’Incontro used to be housed in a wood structure with a prominent al fresco area adorned with whimsical accents.  Getting an invite in the mail from L’Incontro, I stumble onto a white structure that’s undeniably more conducive to formal dining.  The place has a new owner, a new look as well as a new outlook but according to Tina Pamintuan, the affable chef who took over the reins from the previous Italian owner, Gino Martinel, L’Incontro is now a decade old.  In restaurant years, a decade can be more like 50 years as the increasingly fickle tastes of diners and the widening array of choices often make restaurants an “open this year, close next year” business.  10 years of staying in the business is certainly no mean feat.

Changing hands is also a defining moment for this Italian restaurant.  Will the changes disappoint loyal diners?  On the other hand, will keeping the all-time favorites drive away the new ones?  Only a taste test can provide the clues and your Happyfoodies are only too happy to oblige.

Preparing the Risotto Flambee

Lagal[og] says: I can’t exactly recall my previous dining experience at L’Incontro as it was a business meal ages ago.  All I can remember was the whimsical décor which is a contrast to the spacious, air conditioned dining area at present.  Tina says it was inspired by an Italian farmhouse.  I like the relaxed ambiance along with the minimalist furnishings and the chandelier made from intertwining tree branches.

Ironwulf says: “It’s an Italian farmhouse” Tina says.  Well, if farmhouses look like this I would like to live in one. But definitely from movies I’ve seen, the visible beam supports of the high ceiling do evoke that farm house feel.  At eye level, one can see the elegant furnishing complemented by the warm and soft lighting. I like the cool temperature and I must commend on the choice of music too which ranges from chill-out lounge to Dirty Vegas.

Crème di Squash e Burro

Lagal[og] says: It’s easy to get lost when you partake of a nine course menu but I must say that even if I interchanged the order of the Aperitif and Antipasto, the Crème di Squash e Burro (Squash Soup) was a good way to get started.  The soup was full-bodied with a smooth texture and served with the light and sparkling Zonin Prosecco.

Rissoto Flambee

Ironwulf says: It was entertaining to watch how the Rissoto Flambee was done over the large Parmeggiano-Reggano Cheese wheel. It was much more a delight to taste the thick rice grains smothered with the rich cheesy flavor, a nice fruity sourness added by the sun dried tomatoes and the pleasurable mix of light minty flavor lent by a few bits of fresh sage.

Crespella ata Funghi en Tartufo

Lagal[og] says: For our starters, we had the Crespella ata Funghi en Tartufo (Crepe of Funghi Porcini Mushroom), a medley of crepe with ham and cheese with a light, creamy truffle sauce.  It came with the Camelot Chardonnay which really complemented the sauce as well as the light saltiness of the ham.

Veal Chops

Ironwulf says: With a natural liking for mushroom dishes, it was easy to like the Crespella ata Funghi en Tartufo. The crepe has that soft yet light explosion of flavors I enjoyed with every bite.  But for me, the Veal Chops stole the show with its tastefully grilled yet tender slices of red meat. I could distinctly taste the spices which give it flavor. It’s also worth mentioning that the potato side dish was also very good.

L'Incontro Salmon with Spinach

Lagal[og] says: For our Secondi, we had the Veal Chop served on a chopping board lavished with crispy whole potatoes.  The veal was, as expected, very tender and cooked just right; the real pleasant surprise was the Contorno of herbed Rosemary potatoes which were crispy and flavorful but not oily at all.  The matching red wine, Pinot Noir Estancia Monterrey County, provided a crisp counterpoint to the red meat.  I almost ignored the accompanying Onion Gratin as I like eating my meat dishes sans any sauce but I was glad I tasted it as the caramelized onion was superb.

Panna cotta

Ironwulf says: The Salmon with Mashed Potatoes was real flaky. I like the spinach flavor of the full-bodied mashed potatoes. And not to forget, its buttery creaminess.

Lagal[og] says: Full or not, we had to cap our lunch with dessert and with the Formaggio e Fruitta (Four Kinds of Cheeses and Fruits) which gave us plenty of tasty cheeses and sweet treats to choose from.  I gravitated towards the White Cheesecake more than the Blanco Chocolate, Tiramisu and Panacotta, the subtle saltiness melding well with the fruit wine that was served with the dessert.  I must say that all that wine this early in the day was going to my head so the espresso that came with the Amaretto-laced Affogato was really welcome.

White Chocolate Cheesecake

Ironwulf says: It was pure eye candy seeing different types of desserts served on a marble slab.  The Panacotta was really soft and instantly melts in your mouth. The different types of cheese also have interesting flavors from the strong sourness to the  natural cheese goodness sans the sweetness.  My favorite among the sweet treats was the White Chocolate Cheesecake; it has the right sweetness, flavor and texture that I really enjoyed.

Affogato

L’Incontro
207 Nicanor Garcia St., Makati City
Tel. 899.0635 • email: Lincontromanila@gmail.com

Roasted Crispy Skin of Suckling Pig on Crepe

Just hearing the name of this widely cultivated flower calls to mind adjectives like exquisite, delicate and versatile. It is a flower of many attributes beyond its beautiful form.  To have a restaurant bearing its name means having big shoes to fill. Good thing that Jasmine Restaurant found at New World Hotel lived up to its name, serving some of the finest Cantonese Cuisine in the metro.

Jasmine Restaurant Interiors

The interior is very Chinese with its choice of red and gold as well as Oriental architecture. The large tables evenly spaced apart, high ceiling and bright lighting made me feel comfortable inside. The dining ware is also very elegant.

Black Truffles Pan-fried Foie Gras wit XO Sauce

The arrival of the Black Truffles Pan-Fried Foie Gras with XO Sauce made me cringe since I both like and hate this dish. I love its creaminess but I can’t somehow stand how ducks are treated to prepare this fare.  The elegantly plated dish was yearning for a bit more oomph. It was mildly flavored and I think I’ve tasted better ones. But the truffles and XO Sauce on the plate yielded interesting flavors. I leaned towards the chili nuances of the sauce.

Roasted Crispy Skin of Suckling Pig (P990+)

I was surprised to see a large plate serving of the Roasted Crispy Skin of Suckling Pig on Crepe. They were neatly cut into rectangular bite sized servings. Now this one delivered a delightful crunch with skin so crispy and flavorful, it can stand alone without any sauce. It’s definitely one of the tastiest suckling pigs I’ve ever had.  No surprise, it was an instant favorite on the table.

Flower Mushroom Soup with Fish Maw (P660)

The wonderful aroma of Double Boiled Flower Mushroom Soup with Supreme Fish Maw (fish bladder) rose up from the soup as I opened the lid of the bowl. The broth was really flavorful yet light in consistency. The maw was soft and easy to chew on.

Live Boston Lobster wok-fried with Cheese and E-Fu Noodles

I really like how they served the huge Live Boston Lobster Wok-fried with Cheese and E-Fu Noodles. The lobster shells were again cut evenly into squares along with the meat which made partaking of the goodies less of a struggle. The lobster meat was really creamy and delicious, making it very ideal to pair with the firm noodles.

Shredded Beef Tenderloin (P825+)

Another standout favorite for me was the Wok-Fried Shredded Beef Tenderloin with Scallions in Port Wine Sauce. It must be the tenderest beef I’ve ever tasted. Its consistency is already bordering on the texture of tofu but it’s unquestionably cow meat with its juicy beef flavor.

Stewed Rice with Assorted Meat and Abalone Sauce (P140+)

On the side was the elegantly presented Stewed Rice with Assorted Meat and Abalone Sauce wrapped in Lotus Leaf. I only had a couple of spoonfuls since I’m already starting to get full but I thought it was really good. I chewed on a few vegetables from the Lotus Root with Celery and mixed vegetables just to freshen up my palate and found the natural crunch of the greens quite good.

Sea Mantis "Harbor Style" (P280/100g)

I immediately caught sight of the Wok-Fried Sea Mantis “Harbor Style” loaded with Dried Chili, Black Beans and Crispy Garlic on Top. I was a bit excited to try it since it reminded me of some of my favorite Szechuan dishes while I was in Chengdu which were loaded with chili. I took a piece and wondered if I should eat the skin as well. I removed the head and chewed through the crispy skin. It was milder than I expected but it was a nice tummy filler.

Chilled Orange Jelly (P300+)

For dessert, I thought the Chilled Orange Jelly served in Whole Orange was something I was able to try before in Unit 8 Café but it was totally different on the inside. Here at Jasmine, they packed the inside with a rich concentrate of oranges. I heard they packed in six oranges per serving and done this without actually using jelly. It was a real surprise and I enjoyed it so much. It’s so fruity and refreshing that I would certainly visit Jasmine for this dessert alone.

Glutinous Dumpling (P160 per order of 2pcs)

The last dessert served was Glutinous Dumpling stuffed with Chocolate and Tossed with Fine Peanuts. It looks so nice seeing it on the plate. It was a bit heavy but the chocolate filling was very rich. If my tummy were not as filled, I would have eaten more.

Jasmine Restaurant
2 Level New World Hotel, Esperanza St. cor. Makati Ave.
Makati City, Metro ManilaPhilippines
(02) 811-6888 loc. 3338

Macanese Seafood Rice

“This is where we take our special guests” Joao tells us. Of course we felt honored hearing that statement. If one wants to treat guests to try great-tasting Macanese food, Ristorante Litoral would be the best place to go. Chinese influences may have a big part in Macau cuisine being close to the country, but being under Portuguese rule for years, it’s inevitable not to fuse the better of two influences into one distinct cuisine – Macanese. It’s Portuguese Cuisine using the best of the local ingredients found in Macau.

Chamussa (MOP 80)

We were led to a private dining area inside the restaurant. The interiors may probably be what one may see inside a Portuguese establishment in Portugal, warm and inviting. On our table, we were served a bread basket. The bread was warm with a thin, crisp outer layer that crumbled effortlessly as I broke it in two. The smell of freshly-baked bread wafted through the air. I took a bite and found the inside soft and really good. And this was just the start.

Vinagrete Squid (MOP 80)

The Chamussa (Curry Beef Cakes) were among the starters served. I enjoyed its beefy flavor with a hint of spiciness from the curry sauce. Then there’s Croquette de Carne (Meat Rolls) which was good but not a standout.

African Chicken (MOP 180)

The Vinagrete de Lulas (Squid in Vinegar) has an interesting light flavor and texture. The Pipis A Litoral (Chicken Giblets) reminds me a lot of our local menudo but this one is a stew of chicken giblets. The stew was good but I don’t eat that much internal organs so I passed on this one after the first tasting.

Baked Fish (MOP 148)

Then, the main entrees came in. The Galinha Africana (African Chicken) was a favorite on the table with its spicy skin and flavorful roasted meat. The Baked Fish wrapped in foil was okay.

Curry Shrimp with Crab Meat (MOP 158)

Another favorite was the Curry Shrimp with Crab Meat, it’s too bad it was served in a small bowl as I liked the light but flavorful dish. The said dish is especially good when paired with the Macanese Seafood Rice, but it’s so good that it can stand on its own as a meal. But don’t go calling this seafood rice “Paella” lest you want to see some Portuguese knot their eyebrows.

Chocolate Mousse

The restaurant owners was ever so gracious to let us try almost half of the desserts on their list and that’s a long list. The ones that lent sweet lasting impressions were the Coconut Milk Custard, Egg Pudding, Mango Pudding and of course the Chocolate Mousse.

Ristorante Litoral
Rua do Almirante Sergio, 261-A, Macau
Tel +853.289.67878

Horizon's Champagne Glazed Cold Smoked Salmon

It was a stark contrast from our last meal in Macau. As soon as we enter the 3rd level of Crown Tower within City of Dreams, we knew we’ll be treated to a luxurious dining experience this time around. We were at Horizons, a restaurant known for its grilled steaks and seafood.

Horizons Restaurant Interiors

The restaurant has very spacious interiors with a modern design. There are elegant fixtures, low tables, cool atmosphere and a nice view of the Cotai Skyline. The eating utensils and unconventional but neatly shaped glasses add a taste of sophistication to the dining experience.

Bread loaf and sticks

We started off with a set of bread served on a neatly folded cloth. It was a nice and different presentation from the usual bread baskets. The bread sticks were crunchy and really good. I was expecting to eat a few sticks to stave my hunger but I find myself nibbling on a few in between dishes.

Smoked Salmon (HKD 98)

The Champagne Glazed Cold Smoked Salmon as starter was served like a piece of art on a plate where the artist brushed in a couple of colors here in there with zen like strokes. The whole plate was a playground of flavors — from the fruity beet root puree, to the slight saltiness of the ikura roe with caviar or the tangy cucumber capers salsa in combination with the soft smoked flavor yet a tad salty salmon.

Kabucha Veloute (HKD 128)

Next was the “Kabucha” Veloute with Herbs Crusted Hokkaido Scallop. It’s basically a Japanese Pumpkin Soup but this one has really intense flavor and creaminess. The scallop swimming in the soup was really delicious with a hint of herb spices. I can say it was a standout favorite among the meals.

Prime Tenderloin (HKD 208)

Then there was the USDA Prime Tenderloin served with buttered vegetables and potato puree. I’m a steak person and was looking forward to this. The steak was presented well and it was real tender but with a slight crisp on the outside.  I didn’t find the steak as flavorful or even juicy as I wanted though. I guess that’s why the different kind of salts and mustards are there for so I could season the steak to my liking.

Vanilla Cream Brulee (HKD 68)

For dessert we had a Tahitian Vanilla Cream Brulee. We were expecting to be served the chocolate on the menu but this was a welcome change as we got curious of the berries on top of the thin caramel crust. The brulee was equally good and I had fun breaking into the crispy caramel top. It was my first time to try a gooseberry and I enjoyed is tingling sourness.

Overall, it was a great dining experience and the nice thing about it is that the price, while not cheap, is not too expensive either.

Horizons
Level 3, Crown Towers,
City of Dreams, Estrada Do istmo, Macau
+853.8868.6681

No Problem Sutukil Restaurant Fresh Catch

One of the indelible impressions that going around Cebu City left me is that Cebuanos simply love to eat. I’ve visited this so-called Queen City of the South every year for the last four or so years and seeing new eating places coming up just amazes me. The last time around was for another work assignment when we went around and saw signages on lampposts advertising either lechon (roast pig) and pochero, a kind of beef soup.

Hmmm, our group didn’t have have the opportunity to try Cebu’s version of the pochero but we got to sample delicious fare here and there, some more worth remembering than the others. We’re really just scratching the surface of the Cebu foodscape here but what the heck, it’s my modest contribution to the online literature extolling the flavors of the city’s food offerings and celebrating the Cebuanos’ love affair with food.

No Problem Sutukil Restaurant's Scallops in Lemon-Butter Sauce

Sutokil? No Problem!

Oh, you probably knew where the tongue-in-cheek name came from — Sugba (grilled), Tinowa (stewed in sour soup base), Kilaw (cooked not with heat but vinegar or lime juice) — so I wouldn’t dwell on it. We arrived at No Problem Restaurant to eat a very late lunch at 4:30pm due to a rather hectic itinerary but I, personally, wouldn’t want to miss this chance. No Problem is no frills, with a dining area that sits on stilts over a mangrove area. There’s cheap plastic covering the long wooden tables and the creaking wooden floor oftentimes yield sea roaches but remember that you came here for the food.

It’s hard to believe this restaurant is over two decades old but I guess the come-ons of unpretentious preparation, freshly-cooked flavors and low prices are time-tested alternatives to the pomp and frills of the restaurants that has come and gone during those years. We chose from the array of fresh fishes and seafood at the entrance and feasted on Shrimps in Sweet and Sour Sauce (P375/kilo), Lapu-lapu in Soy Sauce(red grouper) and Grilled Scallops in Lemon-Butter Sauce (P320/kilo) while our loquacious servers regaled us with tales of love found and love lost.  Hmm, the way we were eating the past days, it seemed we in turn have tales of pounds found and pounds we must lose.

Rico's Cebu Lechon

Lechon!  Lechon!

This is the birthplace of the famed Lechon Bisaya so it’s understandable that the locals I’ve spoken to were hard-pressed to say which lechon (roasted pig) is the best.  Our group heard of Rico’s in Talamban and knew we had to put this to the taste/test.  We had to wait for over an hour as Mang Rico’s young hands roasted a pig to a wonderful crisp.  As usual, the skin is very much coveted but I must say the laman (meat) was fully cooked and flavorful owing to the stuffing — a motley mix of tanglad (lemongrass), other kinds of leaves, salt and seasoning, the composition of which is a guarded family secret.  Certainly not everyday fare but a very worthwhile indulgence (Prices from P2,500-P5,000 depending on size of the pig).

From streetwise to swanky.

I wish we could have come on a different night to Abaca in Punta Engaño Road in Mactan so I could have taken even a shot of the glorious food as it was dark when we got there. But even so, I feel it’s worth a mention here. It’s not-for-nothing that it’s one of the latest, must-eat-here places in Cebu, the good food is personally prepared by Jason Hyatt who has worked with Wolfgang Puck. His pizzas are paper-thin (the way I like them). Why, even his salads are laced with his plump and fruity heritage tomatoes.  The dining area overlooks a view of the private jetty and the sea, lit with candles and wall scones which makes the place ideal for convivial dining with friends or romantic dates. One of the benefits of going on a business trip is foregoing paying a hefty bill which costs upwards of P1,600 per head for a full course meal.

Formo Sweet and Spicy Potato Crisps

Crisp Delight.

I’m not a party-goer but going on an after-dinner trip to Formo in Banilad is worth it even just for the taste of the Sweet and Spicy Home-made Potato Crisps.  Thinly-sliced and delicately-flavored, they go well with the Mojitos (available in 5 fruity flavors) or in my case, the ever-reliable iced tea.  There’s also the original salted variant but I prefer the sweet and spicy one.

Cafe Georg! Tiramisu

After a filling day, a sweet ending.

A sweet way to cap the day will be at Cafe Georg, also in Banilad, or its smaller but no less cozy store, Oh Georg! at the Ayala Center.  They have a wide selection of desserts but don’t forget the Tiramisu — it’s certainly worth the trip to Banilad even if you happen to be based in Mactan. Go ahead, order one or two dessert item to go along with your java.

No Problem Restaurant
Mactan Island • (6332) 495.8101

Rico’s Lechon
Hiway 77, Talamban • (6332) 344.0119; (0971) 407.2033

Abaca
Punta Engaño, Mactan Island • (6332) 495.8546

Formo
Banilad Town Centre (6332)420.7070

Cafe Georg
G/F MILD Bldg., Banilad • (6332) 234.0887

Oh Georg!
Level 1, Ayala Center • (6332) 233.4735

La Cocina Lamb Shank

We’re already 10 years into the new millennium but stepping into the foyer of La Cocina de Tita Moning, I can’t help but feel like I’ve left the 21st century at the doorstep and slipped back to another era.  The gleam of the afternoon sun and chandelier reflects off the polished hardwood floor.  Old paintings and photos hang all over the walls.  The air conditioning was on but I seem to smell (or imagine smelling) a faint musty odor in the air, reminiscent of the redolence of old houses. I pass by the souvenir/pasalubong shop immediately past the sliding doors and save for the air conditioners and big refrigerators, I can easily mistake the decade for the 1930s, not the 2000s.

La Cocina de Tita Moning Sala

I went up the hardwood stairs in anticipation of more nostalgia.  While waiting for the food to be prepared, I lingered over at the main living room where a big chandelier shone brightly, putting everything into bold relief – the small piano in the corner, the big painting on one wall, the bank of old photographs on the other walls, the ornate design of the big chairs, the plump pillows, the books on the table, even the grains of the hardwood floor.

La Cocina de Tita Moning Table Setting

From the sala, I can see the main dining hall with a long table for families surrounded by several small ones.  The warm lighting adds to the time-warped atmosphere.  The same can be said of the table setting – the embroidered table cloth, the antique dinner plates, the kubyertos along with the solihiya chairs.   Save for the air conditioning and the compact stereo system playing un-intrusive music, the whole scene feels like I was ready to dine back to the 30s.

Up the stairs at La Cocina

I came mid-afternoon for a photo assignment for a magazine.  All the other guests have left so I had the privilege of alone time, soaking the ambience of the place and the layers of nostalgic atmosphere brought by the years.  I must say that I was already full before I even tasted the food.  At a time when new eating places are cropping up, there’s something about this real ancestral mansion that offers something that can’t be manufactured, fabricated or replicated.  Maybe, it’s the  sense of place. Or maybe, a sense of history that only the years can stew and offer to the diner.

La Cocina Tarragon and Basil Pili Pesto Pasta

It didn’t take long after taking a seat when I caught a whiff of pesto in the air.  Shortly, the affable Monet goes out of the kitchen with the Tarragon and Basil Pili Pesto Pasta.  The use of pili in lieu of pine nuts was a nice touch while the addition of tarragon lends an aromatic anise-like smell to the sauce; the better to relish this favorite pasta dish.

The Lamb Shank came not too long after.  I’m not a big fan of lamb but I must say that from the smell alone, I knew I can’t resist partaking of this dish.  The lamb was stewed  until it was meat-falling-off-the-bones-tender and served on a bed of mashed potato.  The sauce lends a really savory flavor to the dish but I must note that the lamb was prepared very well, with no “fishy” flavor whatsoever.  The two dishes will suffice for the average appetite; however, since I’m on an assignment, I must save some room for the Paella Valenciana (lucky me, indeed).

La Cocina Paella Valenciana

I’ve tasted my fair share of paellas but the one at Tita Moning was really a revelation.  The rice was cooked just right, the use of olive oil was restrained so as not to make the dish oily with the medley of rich flavors of the chorizo, prawns, sausages, pork, chicken and saffron revealing itself with each spoonful.  I got a taste of this dish previously, on a walking tour with renowned Manila guide, Ivan Man Dy, and he swears it’s the best paella he’s ever tasted.  I wholeheartedly (or wholetummily?) agree.

La Cocina de Tita Moning Canonigo

For dessert, Monet first brought out the Bread and Butter Pudding.  Just a small serving was enough to wash away all the heavy flavors of the previous dishes even though the syrupy concoction was pleasantly not overly sweet, the buttery caramel taste merrily mingling with the soft bread.  Next came the Canonigo which was not surprising as the predominantly Spanish fare begs for this light dessert, meringue flavored with custard and caramel, then lavished with strawberry slices and peach balls.

La Cocina de Tita Moning Bread & Butter Pudding

It was already late afternoon when I finished my very satisfying meal, hardly touching the wine served with the dishes but feeling inebriated, nay intoxicated, by the dining experience – the ambiance of an art deco house still standing after 80 years and the glorious taste of food prepared the way it was done nearly a century ago lingering in my head.  I stepped out into the sunset, pat the friendly Labrador by the gate and pat my tummy in contentment as I hesitantly return to the modern world outside.

La Cocina de Tita Moning serves lunch and dinner strictly by reservation. Reservation should be made at least 24 hours prior to dining.  Booking for a minimum of 2 persons and maximum of 50 persons accepted. There’s a choice of Classic La Cocina, Filipino and Tasting Menus.  Ala carte dining is allowed subject to availability of ingredients and discretion of the kitchen staff.  Credit cards are accepted.

La Cocina de Tita Moning
315 San Rafael Street, San Miguel District, Manila
Tel. Nos. 632.7342146, 632.7342141
Mobile: (overseas): +63917.5383490; (Manila)  0917.5315203 • Email address : talktous@lacocinadetitamoning.com

Singapore Chinatown Food Street

Chinese cuisine has always been one of my favorites. I remember Mapo Tofu being one of my favorite Chinese dishes in a local restaurant. When I went to Chengdu China and ate at Chen’s Mapo Tofu where the dish actually originated, I realized that the Mapo Tofu here is worlds apart from the original one. Since then, I haven’t tasted anything close to it or any of the Sichuan dishes I tried in Chengdu. That is, until I went back to Singapore’s Chinatown Food Street and found some restaurants that offer something close to what I remembered.

Hometown Restaurant Facade

It’s always a delight to walk through Smith Street also known as the Food Street in Singapore’s Chinatown. While there are many restaurants here, we zeroed in on a restaurant called Hometown. Their exterior is something I would regularly just pass by and the small interiors are simple though clean. Despite its basic setup, people rave about the Sichuan food here.

Mapo Tofu (SG$ 8)

And yes, we did order Chengdu’s staple dish, the Mapo Tofu. And it was so good that it seems to have brought me back to Chengdu for the moment. It has the right sweetness and almost jaw-numbing spiciness I liked. The tofu blocks were cut in the right size and there were whole Sichuan peppers which I tried to avoid as one bite would surely numb my taste buds. But there is that certain kick in flavor missing compared to the one in Chengdu though this has to be the closest I can get to the taste I’ve come to like.

Sichuan Spicy Chicken

Then, there’s the Sichuan Spicy Chicken with chunks of chicken clumped together with bits of chili pepper. You really have to dig through to get right into the chicken. It was spicy good but not as flavorful as the ones in Sichuan. I guess that’s because they deboned the chicken here to make it a lot easier to eat.  In Sichuan, the chicken is cooked, bones and all, since the meat closer to the bones is tastier. This one is still good though.

Satay (SG$ 6/ 10 sticks)

Aside from Hometown’s Sichuan dishes, there are Singapore favorites as well at Food Street. Everyone loves satay in Singapore. We ordered a meal costing only SG$ 6 for 10 sticks of Satay with Peanut Sauce at City Satay. We made sure we had beef, chicken and lamb in the mix. They were all flavorful and tender though I prefer the beef which I find tastier even sans the peanut sauce.

Peanut Soup (SG$ 2)

For a semblance of dessert, we had peanut soup from the Ah Balling Peanut Soup stall. For SG$ 2, I got a hot bowl of peanut soup with five types of filled rice balls — Peanut, Green Tea, Sesame, Red Bean and Yam. This dessert is best served hot as you let the rice balls melt on your tongue and let the filling ooze. My favorite of course is the peanut followed by the sesame. For dessert, it’s quite heavy but offers good value for the money.

Hometown Restaurant
No 25-25A Smith Street (Food Street), Singapore

City Satay
Stall #2 Smith Street

Ah Balling Peanut Soup
Stall #3 Smith Street (There are other branches across Singapore)