#Opinion by Charles Wu & Oths｜"Expectedly, once the Biden administration dramatically changes the current policy course toward China, it would soon become the target of criticisms... questioning his ability to safeguard US leadership."

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Seasonal Sashimi platter. The #鰆の藁焼き was expectedly a highlight, but the dipping sauce for the Goma Saba #ゴマ鯖 was almost perfect. Glad I am back to my hometown, not just Tokyo ! 🥰🥰

Check out this "Strangers" video feature by B-Sides & Badlands!
"The music video is expectedly entrancing. Helmed by Kiri T and Endy Chow JauGwokYin, quite the talented musician in his own right, the visual distorts fact and fiction, utilizing a vibrant color palette and starburst-like filters. “This is about my perspective of inebriation, meeting/interacting with someone when you are under influence, and coming out of it when you are sober; unsure of whats real and whats not, confused,” she says."
http://bit.ly/2nDKnki

For this episode, we headed back to No Signboard Seafood, this time at the Esplanade, to demolish a $1000 Seafood Mee Goreng Challenge! As a belated birthday treat, Sean has again offered to pay for my meal at No Signboard Seafood, this time only allowing Mee Goreng. Naturally, we loaded up the Mee Goreng with the most delectable toppings that No Signboard Seafood has to offer to push the cost to over $1000, making it possibly the most expensive plate of Mee Goreng ever!

No Signboard Seafood specialises in Chinese cuisine, with a focus on seafood, especially the world-famous Chilli Crab. This particular outlet at Esplanade is unique in that it has some Western cuisine available like Boston Lobster Scrambled Eggs with Caviar and pasta dishes. We had to go with Mee Goreng, which is a Malay-style fried noodle dish with a flexible bunch of proteins and vegetables added, tossed in a sweet and spicy sauce.

For my challenge, I ordered 10 servings of Mee Goreng, 3 Whole Boston Lobsters, a bunch of Scallops, 2 Wagyu Steaks and a large ball of Caviar. The staff masterfully plated this feast onto my giant plate, forming a beautiful array. The mee goreng was sweeter and less spicy than most mee gorengs you would find in Singapore, loaded with tofu and shrimp. It was delicious enough to eat on its own and had a deep wok hei aroma to it. The lobsters were plump and juicy, with the tail meat coming off the shell with almost no resistance. They were expectedly sweet and tender, being freshly cooked from the live lobster tanks on-site.

The scallops were stir-fried in XO sauce, pairing the naturally sweet scallops with the strong umami flavour of the sauce, while the steaks were cooked to medium-rare perfection and rich with a deep “beefy” flavour. Finally, the caviar was a surprising addition to mee goreng, usually eaten on its own or on toast with its rich salty flavour. However, it went exceedingly well with the mee goreng as each sweet and savoury bite of the mee goreng was met with pops of salty explosions, complementing one another rather spectacularly.

This meal was so good that I could hardly call it a challenge and I thankfully enjoyed my birthday dinner. No Signboard Seafood also offers a host of other Chinese-Singaporean cuisine, including crabs cooked in a multitude of ways and many fish options. Do check out No Signboard Seafood for their excellent take on Mee Goreng and their classic dishes!

Visit No Signboard Seafood at:
8 Raffles Avenue
#01-14 16 Esplanade
Singapore 039802

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5 Purvis Street, #01-03, Singapore
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Mee Rebus is a Southeast Asian noodle dish made with yellow noodles and a bunch of sides drenched in a thick brown gravy. The gravy is slightly sweet and spicy, usually made with shallots, lemongrass and galangal among other Asian-style aromatics, resulting in a deep and complex sauce. Standard toppings include hard-boiled eggs, bergedil (potato cake) and sliced chillies.

At Rahim Muslim Food, a specialist Mee Rebus stall that is currently manned by a 3rd generation chef, they offer a decades-long refined Mee Rebus affordably priced at $4-$6 depending on your choice of toppings. They uniquely ladle peanut sauce, which is commonly served with Satay, over your plate of Mee Rebus.

For my challenge, I ordered 7 portions of noodles, together with bergedil, sliced green chillies, poached chicken, hard-boiled eggs, fresh limes, bean sprouts and shredded lime leaves. These were all drenched in the 2 different sauces and topped with cilantro. Mee Rebus usually does not disappoint, but Rahim Muslim Food elevated themselves with their take on gravy and the addition of satay sauce. The gravy was thickened well, supposedly through the use of potatoes, and had sweet, savoury and spicy notes that were brightened by the limes. The peanut sauce was expectedly very nutty and had pleasant crunchy bits of peanuts throughout. Mixing the sauces together added an additional nutty dimension to the flavour profile that was surprisingly delicious.

This was a straightforward challenge and part of my ongoing effort to promote local food with a rich heritage. If you have a craving for Mee Rebus, you will not go wrong with Rahim Muslim Food’s take on this local dish.

Visit Rahim Muslim Food at:

Chong Boon Market #01-01
Block 453A Ang Mo Kio Ave 10
Singapore 56045

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