Not just curries at Curry Box By Tim

I have always wanted to try Curry Box by Tim but from the reviews the curry seems to be very spicy which is why I havent tried it yet, but it is nice that they have rice rolls as an option to pair with curry which is different from rice or bread.

Finally went because I found out there were other non curry options and they had my favourite braised vegetables in red beancurd which can be paired with baguette slices as well.

When I got there, it was empty and there was no one at the counter.

Luckily they opened a few minutes later so I didn’t have to try this other place nearby.
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Braised vegetables, fungus and glass noodles in fermented red beancurd:


As expected, it was nice but it was watery so I treated it as a strong vegetable soup.

The vegetables were too soft and the baguette slices were too brown and hard for my liking.


★☆★☆★☆★☆★☆★☆★☆★☆
Next time I will try the curry tofu with rice rolls.

Still good at Chuan Xi Restaurant

Since my last visit, the restaurant has changed and the restaurant is like a casual canteen.

Some of the dishes were different so tried the new ones and soup.
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Large soup:

This was an earthy soup loaded with mushrooms.

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Blueberry mountain yam:


The mountain yam slices were crisp with a sweet blueberry sauce and a hint of freshly chopped mint leaves.
★☆★☆★☆★☆★☆★☆★☆★☆
Fragrant sichuan pepper prawns:

The prawns were springy and tasty in a delicious Sichuan pepper sauce but again there was mint in it.
They used to have Sichuan button mushrooms but now they only do the prawn version.
I hope they bring it back because it was a tasty dish.
★☆★☆★☆★☆★☆★☆★☆★☆
Vegetables in wolfberry soup:

This was a non spicy dish which was light and soothing.
★☆★☆★☆★☆★☆★☆★☆★☆
Pork belly in garlic sauce:

Didn't try this because I don't eat fatty pork!
★☆★☆★☆★☆★☆★☆★☆★☆
Spicy mantis prawns:

This was as good as the last visit, the springy mantis prawns had a dry spiciness.
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Lamb in red broth:

The lamb was quite spicy, but then as you ate, everything was spicy so it was hard to tell what was the spiciest.
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Spicy water frog:

This was my favourite because the frog had a texture like chicken that was silky yet spicy.
It was good there were pieces of cucumber to help sooth the spiciness.
★☆★☆★☆★☆★☆★☆★☆★☆
Peach tree gum in soy milk:


For dessert, we had peach tree gum which is sap/resin that oozes from a peach tree.
It doesn't have any taste but it has a crisp jelly texture.
★☆★☆★☆★☆★☆★☆★☆★☆

Honeylicious honey bee cake at Maxim's Cake Shop

Maxim’s have launched a sweet honey cake for the summer.
There are two cakes in the series, a honey cake and a honey mousse cake.


Both are pretty in appearance but the the bee hive is cuter.



It is a cute bee hive shaped cake with a layer of honey kanten jelly on top garnished with a chocolate honey stick and two chocolate bees.


Made with Blue Hills Leatherwood Honey which was awarded gold in 2014 by Royal Hobart Fine Food Awards.
The cake is covered in honey mousse, with runny honey, a layer of lemon jelly with apple pieces, a soft layer of cake and chocolate cake in the middle.
The poster claims that honey will flow out when you slice it from the centre.

I found it quite a challenge cutting this cake because there is a hard white chocolate thing that holds the honey which is hard to cut hence the honey does not really flow out when you cut it.

Here’s how it looked after I sliced it (The honey didn't quite flow out!).


Although the honey in the middle didn't quite reach the desired effect, the cake was really nice, the fluffy layers of cake with sweet lemon jelly and pieces of apple paired together nicely with the fragrant honey infused mousse.

Kee Wah's coconut rolls

Thanks to a friend for getting me these crispy rolls.

They were moreish and crispy with a light coconut taste that was not too sweet.

Tasteless at 大頭佛城隍廟

Went here for the scrambled egg with prawns and vegetable rice because the picture looked good.



When it came, it did look good with a decent egg smell and fluffy texture but unfortunately, it was totally tasteless that I had to add sauces to it.
On the bright side, I would recommend it to people on a low sodium intake!
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The bill: $40

Caribbean curry at Café De Coral

There was not much on offer for lunch so I went for the vegetarian curry which was called Carribeanian Style veggie curry with rice.

I wonder if the spelling was deliberate because it was in Chinese it is mixed bean curry.

In the box I found some green beans and pineapples, the pineapples were obviously going to be there because pineapples are associated with anything tropical like Hawaii and the Caribbean.

Anyway, there was a good mix of chickpeas and kidney beans but the curry was too salty and not authentic Caribbean. 

My first zongzi in 2015

It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.
I dread this time of the year because of the hot summer to come.
Anyway, Kee Wah have come up with a variety of dumplings and they even a dumpling with a touch of Taiwanese flare.



Zongzis are eaten hot so you have to steam them but as I don't have a steamer, I put them in the microwave and they still tasted good, but I had to put a piece of wet paper hand towel on top to keep the dumpling from drying out.

Here were the ones I tried
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Betty’s xo sauce rice dumpling with pork belly:



Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
★☆★☆★☆★☆★☆★☆★☆
Chinese ham and supreme dried scallop rice dumpling with two yolks:


The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!

Ham and Egg yolk:

Whole chestnut:

Whole dried scallop:

The second egg yolk:

I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness.
★☆★☆★☆★☆★☆★☆★☆
Fresh meat and preserved sausage zongzi:


It was loaded with a huge shittake musrhoom and slices of preserved sausage which gave the overall zongzi a sweet and savoury taste.
★☆★☆★☆★☆★☆★☆★☆
Walnut and date zongzi:

This was a sweet one which was filled with thick sweet walnut and date paste, and the glutinous rice was firm and chewy.


★☆★☆★☆★☆★☆★☆★☆