Sushi Tei (Thomson Plaza)

23 04 2010

This post shall be short, sweet and mainly pictorial. The memoirs of S’s birthday treat to us…  

Teriyaki Steak with Garlic($12++) done medium rare.

Salmon Mentaiyaki aka Deep Fried Salmon topped with Cod Roe. I must have been allergic to it since it made my hands and mouth “itchy” and I kept reaching out for more.

Unagi Kabayaki($14++)

Salmon Don($7++)

An upgrade from the regular Chirashi, the Irodori Chirashi($18++) came with premium mixed sashimi(Salmon, Tuna, Tuna Belly, Yellowtail, Sweet Shrimp and Squid). It’s good value in terms of variety but sadly the Sashimi(with the exception of the Salmon) wasn’t that fresh.

Bon Appetit!





TEL: +65 6457 6678

Meng Kitchen

4 04 2010

To the old non-foodie me at least, Bak Chor Mee was seen as uninspiring and tasting roughly the same everywhere (but that’s before I had the Bedok Blk 85 ones yummzz). It’s  just a meagre bowl of mince meat and noodles after all, isn’t it? However recently, several of my friends, all denizens of the Thomson area, swore in unison by Meng Kitchen’s Bak Chor Mee as the best BCM in Singapore. By their account, it is so good that paying visits to Meng Kitchen 2-3 times a week(which they do) is fully justified. This really piqued the foodie’s curiosity in me and thus a visit to Meng Kitchen was in the works.

From what I hear, the BCM here used to cost only $2.50 but in line with rising food costs, it is now priced at $3.50 though they now throw in a single prawn. What I find great about Meng Kitchen’s BCM is that they are generous with their ingredients(meatball, sliced pork, prawn, liver, mushroom and a heap of bak chor), the oodles of noodles are springy and nicely mixed with a dash of vinegar and chili. I would prefer the liver a little less cooked though(with that light pinkish tinge) and the Bak Chor a little more fatty though but that’s would be bordering on perfection. In any case, I was pretty contented with the BCM here. By the way, Meng Kitchen is open 24-hours which is great for night owls and hungry clubbers.

I did a light sampling of the other zi char style dishes served here but they were pretty forgettable in my humble opinion. The Braised Pig Trotters($5) was too tough and dry with a weak dilute soy base while the Deep Fried Dumplings($3) was rather mediore, what I used to get in my school canteen.

The BCM at Meng Kitchen is definitely more than decent (unlike the lacklustre side dishes) and I left the place a satisfied customer but it’s not great enough to leave me hankering for it with restless nights. Perhaps I should introduce my friends to Bedok Blk 85 or make them accompany me to Seng Kee Bak Chor Mee on Changi Road which I’m going to try out myself after hearing it’s also one of the best in Singapore.

Bon Appetit!





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