Lion City [On The Road: Singapore]

That's like putting your whole mouth right in the dip!

From now on, when you take a chip just take one dip and end it 

Timmy (Seinfeld episode “The Implant”) 

Singapore is an island country formed by 63 islands. I had the chance to visit the country thanks to my job. Once a fishing village today Singapore is a cosmopolitan city, with an amazing skyline, vibrant nightlife, and diverse cultures. 

Merlion

Sadly I didn’t have enough time to do a proper sightseeing, so I only can comment on shopping in the Orchard, the huge Singapore Flyer, walk the three quays (Robertson, Clark, and Boat) along the Singapore River to look for a bite or maybe some drinks, wander around Merlion Park and enjoy the lights and skyline of Marina Bay at night. On the other hand I got a better glimpse of their culinary scene. 

Seafood time

So let’s talk about food, as I got the chance to try a couple of the local specialities. 

The Japanese Ramen chain 

I visited Ippudo in one of my first stays, the chain originated in Hakata Japan and now with restaurants in 9 countries. The place is a noisy, I sat in the bar in front of the open kitchen and the chefs screamed every move they made. Plates and spoons as décor. I opened with a Shrimp bun, nice the bun was fluffy, shrimp nicely battered, lettuce gave texture and crunchiness, and the mayo hold it together. Finally, I had to try the Ramen pork belly, broth was pretty nice, noodles gave depth, pork belly finely sliced, overall great flavours. 

Ipuddo

Ramen

Shrimp bun

Ippudo

T: +65 6235 2797

Ramen Bar

Area: Orchard

Singapore
Twitter: ippudosg

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The Hainanese at the Hawker Centre 

Hawker Centres are opened air food courts originated in the 50s nearby housing areas or transport hubs selling inexpensive food. I ended in Maxwell Food Centre thanks to Anthony Bourdain, specifically looking for Tian Tian stall to get their Hainanese Chicken Rise. Bad news for me the stall was closed, but as I was over there I had to try it, so I look around and ended a couple stalls away in Tong Fong Fatt.

Tong Fong Fatt

Maxwell Hawker Centre

The Chicken Rise is a quite simple dish but laborious one, boneless pieces of chicken, white rice pre-fried in chicken fat and cooked with chicken broth, soy sauce, chilli and ginger. As a side a bowl of the chicken broth. The technique to create the dish is explained in Bourdain’s episode, but basically first you boil the chicken until it is cooked, then immediately soak it into cold water to stop the cooking process and ensure the chicken is tender, and you easily can separate the meat from the skin, keeping a layer of fat. 

Chicken

Hainanese Chicken Rice

Chicken rice was really tasty, I don’t have any other to compare but it’s a nice and cheap meal I would recommend to try if you’re in Singapore. 

Chicken time

Tong Fong Fatt
Chinese cuisine
Area: Redhill
Singapore

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The Chilli Crab 

One thing I was obsessed was with the Chilli Crab, yes the highlight of Singapore culinary creations. I checked where were the best places to have it, and what type of crab I had to order. Wandering around you can see the many options you have Alaskan, Australian, Sri Lankan, King Crab, Snow Crab, and so on. I ended in Long Beach and got the traditional chilli crab and the restaurant specialty the black pepper crab. Both with Sri Lankan crabs following Bourdain’s recommendation. It was by far the best thing I ate, the chilli crab with the tomato and chilli notes, a mix between mild spicy notes and sweetness. Toasted buns were at hand so you can dip and double dip the amazing sauce. The black pepper one, a bit bolder on the spiciness, but overall lighter as there is no sauce. Great food, crab and beer a combination from heaven.

Chilli Crab time

Chilli Crab

Black Pepper Crab

Long Beach
T: +65 5323 2222
Seafood
Area: Dempsey Hill
Singapore
Twitter: longbeachseafd

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BAO and more Street Food Fetivals [Street Food]

Hey, come on! Let's go! I thought we were going to take a steam

Cosmo Kramer (Seinfeld episode “The Outing”) 

The street food festival frenzy keeps its pace. Every week you have at least two festivals, Feast, Realfood, Street Feast, Kerb, Burger Mondays, and so on. I just wonder when we are going to saturate of all this, just less than a year ago there was one every quarter now we seem to get into the top of the trend, but who really knows it might just be the beginning. 

Gizzi's full in action

One of this is Street Feast, based in East London, they have a weekly night market on Fridays and a noon to 10pm on Saturdays. One of their main attractions is Ben Spalding’s Stripped Back every Friday, and some quite notorious events that go against our waistlines such as Taco Wars, Gizzi’s Barn Party, Gin Stock, Rib Stock, etc. 

Bao

John Salt

I went to Gizzi’s Barn Party with only one objective to finally try BAO’s steam buns. Everyone is talking about them, highly marks, one of the new additions to the street food frenzy for sure, even though they are active since 2012. Their menu is based on small eats or Xiao Chi, and the specialty is the traditional Taiwanese street food snack Gua Bao (steamed pork bun). How could I resist I die for pork buns, have tracked them since I lost my steamed bun virginity with Momofuku in NYC. 

Finally

They had two specials that day beef skirt and cumin lamb ribs, so guess what I had one of each. The steamed bun was great. The beef skirt was marinated on shacha sauce, nice balance, with all the trimmings, coriander, peanut powder, and home pickles. The lambs were amazing, tender, perfectly cooked, and the touch of cumin was spot on. 

Bun time

Ribs

Anatomy of a Bun

To end the day I also tried the Salt Yard Group burger. The group just in case you don’t know are the owners of Opera Tavern. The burger was great, wonderful flavours, the patty from Basque beef with chorizo and carefully smoked. Really nice. 

Salt Yard Burger

My humble suggestion don’t miss BAO, you will need to track them down through their site or twitter as they keep moving. Regarding the food market explosion I just love it, I have to come back to Street Feast to try Ben's menu.

BAO

Taiwanese Cuisine / Street Food

Approx Damage: £7pp

Twitter: bao_london

Street Feast

T: 078 1169 0012

Street Food Market

Area: Dalston

Borough: Hackney

Twitter: StreatFeastLDN

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Bun Mobile [On The Road: Brisbane]

During my stay in Brisvegas I read about this van that serves steamed buns during lunch and changed their location every day. So to find The Bun Mobile you need to follow them on Facebook, twitter, or at the Where the Truck At website that locates different food trucks across Australia. 

The Bun Mobile

The kitchen is under directions of chef Harold Fleming. The vision gourmet style affordable street food made with local ingredients. The buns are Momofuku style, and you know how much I love David Chang’s restaurants in NYC. The menu is simple only three different steamed buns, a twice-cooked pork, a char grilled teriyaki chicken, and slow cooked Wagyu beef. Also there is a daily special to give a bit of a twist. 

The Menu

The Bun

I found the van in the water front park of Fortitude Valley. Got the special lamb with Haloumi and the Wagyu beef. Both were superb great flavour, street food at its best. The Wagyu one was exceptional, tender, perfectly cooked, shitake mushroom, butter lettuce, red dragon sauce, perfection. The special, nice as well, the grilled haloumi, slow cooked lamb, an olive tapenade that was to die for, and a touch of rosemary infused jus.

Lamb Special

Wagyu Bun

Highly recommended, I love them so much I was tempted to try the other two.

The van reminds me the Seinfeld episode ”The Junk Mail” 

Jerry: I don't want a van

Elaine: Well, just tell him you want the SAAB

Jerry: You don't understand. This is Fragile Frankie Merman. When we were in
camp, if you upset him, he'd run out to the woods, dig a hole, and sit in it

Elaine: Well, I have an idea. Keep the van, and get a bumper sticker that
says, if this vans a-rocking, don't come a-knocking

Jerry: Always helpful

The Bun Mobile

T: +61 4 0142 0922

Street Food / Steamed Buns

Approx Damage: AU$10pp

Brisbane

Twitter: TheBunMobile

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Opera Kitchen [On The Road: Sydney]

It was my first time in Sydney so I had to do the classic sightseeing, when we arrived into the Opera House, Gian recommended to do a stop there to grab a bite and have a beer with the amazing view. Opera Kitchen is popular for tourists visiting the landmark, and locals going after work for a drink. 

Opera Kitchen

The place is like an al fresco food court with amazing view. You have to choose between, sushi and sashimi from Kenji, Vietnamese from Misschu, John Susman’s seafood place Cloudy Bay Fish Co, Justin North’s new burger concept Charlie & Co, and finally again Justin North’s French bakery Becasse Bakery. 

The view

My final choice was Vietnamese, Nga Chu AKA Nahji established Misschu as a catering company in2005, hand made finger food, basically a fine fast food option. Saw the menu and went for a bbq pork char sui steamed bun, deep fried prawn and crabnet spring roles, and finally scallops and prawn steamed dumplings. 

Misschu menu

The food was quite good regarding they are in a touristic location and quality might be highly affected by that, spring roles were fine, not the best ones I have tried, but good enough, nice flavour, the chilli sauce and hot spices sauce was excellent and played well with the rolls, the bun was well executed, puffy, the pork was good and the juices moist the bun, and finally the steamed dumplings were quite good. 

Bun

Dumplings

Spring rolls

Food ok, the spot is perfect, the view terrific, it’s the perfect place to go with a group of friends to have a chat and some drinks. 

Vietnam reminds me the Seinfeld episode “The Burning” 

Student: So, what seems to be bothering you today, Mr. Kramer? 

Kramer: Well, I guess it started about twenty years ago when I got back from Vietnam, and this was the

only friend I had left 

Mickey: Hey! That's my cirrhosis! He's stealing my cirrhosis! You want to be sick? I'll make you sick

Misschu

T: +61 4 5009 9888
Vietnamese cuisine
Approx Damage: AU$30pp
Area: CBD
Sydney
Twitter: misschutuckshop

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Pork Steamed Bun in Chinatown

I saw this review from Young & Foodish about a pork bun in Chinatown that I needed to try. Probably I have passed the place 100 times and never even though to stop and give it a try. A small stall, usually hectic with patrons waiting for their steamed buns, the name is unreadable for me as it’s in Chinese, but the stall is operated by the Yang Guang Supermarket which is beside in the corner of Newport Court. 

The busy stall

The options, seamed buns, spring rolls, rice dumplings, and pancakes, I think the expensive thing they sell is about 3 quid. But the recommendation and the objective was simple a steamed pork bun with a total damage of 1.5 quid, no I’m not joking that’s the price. 

Almost Ready

Steamed bun time

The bun is really nice, the pork inside is full of flavour, and adding a drizzle of Sriacha and soya sauce is heavenly, street food at its best.

Ready to rock

Hot and soya

This kind of hidden treasures around town is what make me love London more as time goes by… I have to thank Daniel for the discovery and sharing… 

Chinese reminds me the Seinfeld episode “The Chinese Restaurant” 

George: Excuse me, I'm expecting a call, Costanza? 

Bruce: Yeah, I just got a call. I yell Cartwright! Cartwright!, just like that. Nobody came up, I hang up 

George: Well, was it for Costanza or… 

Bruce: Yes, yes, that's it. Nobody answered 

George: Well was it a woman? 

Bruce: Yeah, yeah. I tell her you not here, she said curse word, I hang up

Yang Guang Supermarket

T: +44 208 494 9222

Chinese Cuisine / Street Food

Approx Damage: £5pp

Area: Chinatown

Borough: City of Westminster

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Street Food War in Austin

I went to Austin for a couple weekends to see the night out of 6th street, try as they say keep Austin weird and my biggest surprise was the huge movement of street food, vans, wagons, cars, stalls, trailers, just name it they have it. The trick here is that these chef took it to the next level, really tasty sophisticated offers, at a low price all around you that will temp you to eat your way across town trailer to trailer as Anthony Bourdain said in his show “No Reservation”. 

Austin

Somewhere in South Congress

The Phantom Menace: Odd Duck 

This place took my heart as soon as I saw their menu, pork belly slider, YES! The place is open from Tuesday to Saturday for dinner only from 5:30pm to 10:00pm. Chef Bryce Gilmore is in charge to take you on a mystic food journey, to show case local ingredients and take the Farm to Market concept to his home town. 

Odd Duck 

The Trailer 

Mexican Coke 

I went for the pork belly slider with onions, peppers, and paprika aioli which was superb, brilliant, perfectly balance with the universe. As a second I got the goat cheese grits with duck egg and mushrooms, oh my god! It was awesome, I want more of this I could have been eating all night it was perfect, sadly I had to move on as there are so many food trailers that Odd Duck Farm To Trailer couldn’t be the only one hope Obi Wan. 

Pork Belly 

Goat Cheese 

Goat Cheese

The Odd Duck Farm to Trailer
T: +1 512 565 4149
Street Food
Neighbourhood: Bouldin Creek
Austin
Twitter: oddduckfrm2trlr

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The Attack of the Clones: Gordough’s 

My second called was a couple steps beside Odd Duck, I decided to try the Gordough’s big, fat, donuts. This is the true sweet and sour, you can get the sweetest donut and add let’s say grilled bananas with cream cheese, or how about bacon and maple syrup, or habanero peppers jelly with cream cheese. 

Big, Fat, Menu

Donutmobile

Yes odd combinations full of flavour and the names are to die for, the Mother Cluncker, how about Porkey’s or the Flying Pig, or even Naughty & Nice, well I went for the Mother Cluncker fried chicken strips with honey butter, yes! Awesome! Nice flavour I’m not a sweet tooth kind of guy but just love it. 

Mother Cluncker

Gordough's
T: +1 512 607 6568
Street Food
Neighbourhood: Bouldin Creek
Austin
Twitter: gourdough

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The Revenge of the Sith: East Side King 

My third and last stop was East Side King three places, three menus, three awesome offers, and two chefs Paul Qui and Moto Utsanomiya. I went for the one in the Liberty, a pub in the east side of town where the beer garden is actually a Food Trailer Garden, it’s like crossing to another dimension, reminded me a little the beer gardens in Berlin, but not pretzels, in this time you will have awesome buns. 

The East Side Trailer 

Liberty

I went for beef tongue and guess what yeah I’m predictable pork belly again. The roasted belly one with hoisin sauce, cucumber, kimchee and green onion. The roasted tongue one with home made peanut butter curry, basil, cilantro, mint, onion, and jalapeno. Both in a steamed buns, it was excellent, amazing flavours, these Asian/Japanese fusion and spices will make you want more. My favourite definitely the beef tongue, as they say it’s so good, make your eye roll back. 

Steamed Buns

Beef Tongue

East Side King
T: +1 512 422 5884
Street Food
Neighbourhood: East Austin
Austin
Twitter: EastSideKingATX

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Here you go only three of I not sure how many food trucks but probably thousands, and next time Tony yes I will also eat my way across town and end in a corner with my mouth full of kimchi and mustard stained fingers, hopefully you will able to tell me what the hell happened. 

Hope not in this corner

Street food reminds me the Seinfeld episode “The Cigar Store Indian” where the gang every time they pass through Queensboro Plaza station they want to get out the train buy a gyro and get in just in time to continue their journey.

Jerry: What's the matter? 

Elaine: What do you think is the matter? I've been assigned to work on Kramer's coffee table book. 

Jerry: It is a good idea, Elaine. 

Tannoy: Next stop, Queensboro Plaza. 

Jerry: You want a gyro? 

Elaine: I don't think so.