Joe's Thai Kitchen

Joe's Kitchen, for some inexplicable reason, is hugely popular. It's purportedly a favourite lunch-time haunt of many in the Alexandra hinterland, and it packs in a full house every lunch/dinner-time, but I don't get it. Granted, it's cheap, but the food is insipid and ingredients less than sparkling fresh.  

The Panang Curry Chicken ($11.90) was creamy but lacking in oomph. The chicken, while succulent, had a hint of artificial tenderizer that the curry failed to mask.

The Tom Yum Nam Kone Seafood ($7.50) was dreadful. The soup was adequately sour but lacking in a heaty spice to balance out the sour notes. The prawns were tasteless, the squid was overcooked and the mackerel slices were awfully fishy.

The Deep Fried Garlic Pork ($11.90) passed muster, tender meat and those fried garlic bits were very yummy.

A Chinese-cze char dish, the Hotplate Seafood Beancurd ($12.90) was decent, but skip the squid and fish.

The only worthwhile dish, the Phad Thai ($6.50) was well-balanced and punchy, the noodles imbued with a lovely smoky char from the wok.



Joe's Thai Kitchen
Blk 125 Bukit Merah Lane 1
#01-182
Tel: 6270 8484
Open daily from 11am to 3pm for lunch; 5pm to 10pm for dinner
Website: joesthaikitchen.com

Comments

Post a Comment

Popular posts from this blog

ABC Brickworks Food Centre

Image
싱가포르에 호커 센터 중에서 에이비씨 브릭워케 호커 센터를 우리가 제일 좋아해요. 실제로 싱가포르에서 가장 크고 유명한 호커 센터 중 하나예요. 가끔 외국인 여행자들이 이 호커 센터에서 식사하고 관광도 해요.  호커 음식은 내가 우리 나라 싱가포르에서 제일 사랑하는 것이에요. 호커 푸드는 내 컴포트 푸드여서 내 마음에 들어와요. 음식도 싸고 맛있고 종류도 많아요. 해외여행 가면 그리운 음식이 호커푸드인데 싱가포르에 돌아와서 가장 먼저 먹는 음식이 박초미예요.  박초미은 아마도 내가 제일 좋아하는 호커푸드예요. 나는 식초맛을 좋아하고 버섯볶음이 제일 맛있고 용기가 제일 맛있어요.   =========================   ABC Brickworks is one of the more well-known, and beloved, hawker centres in SG. The fact that tourists can sometimes be seen traipsing down the rows of neon-lit stalls is testament to its fame.  We hit up ABC a couple times a month, at least; the hawker centre is central enough that satisfying a local food craving here doesn't require an hour+-long round trip (unlike with Fengshan Bedok); there's ample enough lots that parking doesn't require the patience of a saint (unlike with Serangoon Gardens); seats are plentiful enough that large groups are able to find a table fairly easily, and ...
Read more

Janggut Laksa vs 328 Katong Laksa, Queensway Shopping Centre

Image
Queensway Shopping Centre , where locals flock to for all things sports and optical-related, is also known for good laksa. There are 2 laksa stalls, within a stone's throw of each other, both claiming to serve up the best. Both tout to be affiliates of world-famous Katong ones, and the accolades, writeups and publicity plastered all the utilitarian facades will attest to the fierce competition. Seating at both eateries is cramped and constrained, so dining is really a touch-and-go affair. Both are manned by efficient, if a little curt, bevy of staff, and so turnover is high. Good news for the 5-minute-on-average long line of diners waiting their turn. The menu is similarly limited, with laksa being the primary dish of choice, and its fixins' like otah and lime juice as regular side orders. Curry chicken, Chinese-style, is also a popular option. Janggut Laksa  The Laksa ($3.50 for small) here was disappointingly lackluster. It was insipid, and the milk had obviously cur...
Read more

Braised Ee-Fu Noodles with Truffle Oil

Image
Truffle oil/salt/paste is like the perfect LBD. It goes with EVERYTHING, hides a multitude of sins, and immediately luxes up anything. My bottle of truffle oil is the secret arsenal in my pantry; a light drizzle makes any dish look like haute cuisine and totally disguises the fact that I'm just a humble home cook. Although truffle oil is a typically western condiment, it translates amazingly well to Asian dishes as well, and this is my recipe for braised ee-fu noodles jazzed up by the liberal use of truffle oil. Ingredients 2 cloves garlic, minced (put this through a garlic press) 200gm ee fu noodles 400gm white button mushrooms, cleaned with a damp kitchen towel and sliced (you can use shimeiji, Portobello or cremini mushrooms) 1 cup stock (chicken or mushroom) Braising Sauce (mix in a bowl and set aside) 3 tbsp. Light soy 1 tbsp. Dark soy 2 tbsp. Oyster sauce 1 tbsp. Sesame oil 1 tbsp. Hua Tiao Wine 1 tsp Sugar OR you can use the shortcut by ...
Read more