Toast Box Breakfast

I was too lazy to cook breakfast this morning and I want to have something delicious and different so headed to Toast Box. There were the regular morning people that I see often. The toast box has a relaxing and clean atmosphere, white interiors, tables and chairs are all white. I’m not much of a breakfast person but this time I want something heavy and good because lunch will be late due to scheduled meetings at work within the day. I ordered their meat floss thick toast, milk tea and two half boiled eggs. The toast has 2 toothpicks sticking on two opposite corners, the half boiled eggs are so creamy and velvety but if you’re not a fan of runny egg yolks this is not for you. I ate my toast with my hands because that’s the way to eat it. The meat floss goes well with the toast. I dipped my toast to the half boiled egg with a little soy sauce, it tasted heaven. The gooey goodness of the yolk and the soy sauce really blended well. I broke the soft boiled eggs in the bowl, its looks gross but it’s delicious. This is the breakfast of champions.

Wok Inn Fish n’ Chips

I haven’t had fish n’ chips for a while. There are restaurants offering fish an’ chips but it cost a little more. Serving size is well big by regular standards but what if you’re craving for an order of fish n’chips and you don’t have enough money for a restaurant chippy? No worries, Wok Inn Fish n’ Chips is the answer. A crispy, delicious order of fish n’ chips for $6.00 with Malt vinegar and a bottle of beer will complete the caper. Stall owner Mr. Michael Molina told me he left to the UK in his teens and worked in a chippy shop for 9 years. He then moved on to be a cabby in London and opened a Chinese restaurant in Greece called Wok Inn. He said that he want Singaporeans to have an authentic British fish and chips at an affordable price. As far as I’m concerned he succeeded in doing that. You can have with ketchup or tartar sauce but if you want to have the authentic taste, the stall has ample supplies of Heinz vinegar to get that crispy sourly goodness of their fish and chips. Wok Inn fish and chips are best paired with an ice cold bottle of Guiness. Get it at Tao Payoh Lor 4, Blk 95.

Ice Kachang

Desserts are not given much attention in some food blogs, I don’t know why. For that reson, I decided to feature a local Singapore dessert enjoyed by many especially during summer. Ice kachang is a mountain of ice in a bowl with sweet jellies, sweet beans and fruits poured with colorful syrups. I like my ice kachang with sweet jackfruit and sago for that extra bite and sweetness. I headed down to Chinatown and went to Mei Heong Yuen, considered as the place serving the best ice kachang in Singapore. The place was packed; I waited for a few minutes to be seated. I ordered the mango strawberry duo and must tell you this dessert looks gorgeous. The 10 minute wait to get a table earlier was all worth it. The yellow color of the mango syrup and the red strawberry syrup dripping from the top of the ice is mesmerizing. There are bits of mango and strawberries at the side of the plate, sweet indeed. The ice they use here is finer than the traditional ice shavings used in regular kachangs. The ice are like thin pencil shavings which gave it a more velvety and smooth consistency. The first few spoons of the dessert gave me brain freeze because I’m afraid that if I ate too slowly, the ice will melt before I finish the dessert. I don’t want to eat a sweet yellow and red liquid out of a plate you know but the ice held its form until I finished the dessert.

 

If you want to taste and eat the best ice kachang in Singapore, go to Mei Heong Yuen located at 67 Temple St., Chinatown.

Curry Laksa

Laksa is one of the most popular dishes in Singapore. It is a spicy noodle soup popular with the locals. There are two types of laksa “Curry laksa” and “assam laksa”. This dish is usually served during lunchtime and the common ingredients are rice vermicelli or laksa noodles, coconut milk, curry or assam soupbase. Most versions of curry laksa use fish sticks or fish balls, tofu, shrimps and cockles. There are three variants of curry laksa – “laksa lemak” is made with thick coconut gravy, “Laksam” is made with flat white rice flour noodles and white gravy of coconut milk and fish broth and “Katong laksa” with the noodles cut into smaller pieces and can be eaten with a spoon.

I have tried both type of laksa, curry and assam laksa. I will give my feedbacks on curry laksa on today’s post and assam laksa on my next blog entry. My fiancé and I went for the Zhen Shan Mei Claypot laksa in Alexandra Village. Many people have been raving about this place and I can see why. Their laksa is one heavyweight and cholesterol laden of soup goodness served in a clay pot. Hot, thick, orange and a little spicy gravy, with a few pieces of unpeeled prawns, bits of eggs and fish balls and squid. The gravy or broteh is rich, the noodles is cooked just right. Everything is just right except that you may need to check your cholesterol level or run to burn out this coconut and curry goodness. If your cholesterol level is low then a bowl of their laksa is one cure for you. We were able to finish the whole bowl and we’ve agreed to have another serving of this laksa after a month or 2.