Kiasu

Friday, October 23, 2009 - My dads Char Kway Teow (essentially fried noodles) was superb. What's in it? There are probably too many bits and bobs to list them all here but my favourite bits were the generous amounts of Chinese sausage and the little nuggets of fried pork fat interspersed within the noodles, releasing individual explosions of flavour...I am torn by Kiasu. Some of the food was sublime whilst some of it was a horror show. And the service, don't even get me started on that. It was slow and we had to ask them for various missing dishes, numerous times. I know it was busy but that shouldn't be an excuse.

Friday, September 11, 2009 - The default option was boiled egg, but you can ask for it to be sunny side up and a huge dollop of belacan - the chilli shrimp paste which is the crux of this dish - and what a great paste! It is completely saturated, oily, sweet, sour and spicy, it is a faithful version. The greasy bird is seasoned like a true Malaysian fried chicken, a little more savoury and spicier than the usual Colonel Sanders recipe. The anchovies are spot on, but for some reason, the rice was chicken stock infused - the type which usually comes with Hainanese Chicken Rice - instead of a fragrant coconut rice. It was delicious though, so no complaints there.