C-Jade HK Cafe, Bugis+

One afternoon, the colleagues and I headed to Bugis for lunch, and thought we’d try something different. We would usually just head straight to Ramen Champion in Bugis+ where we could all choose whatever type of ramen we liked, whichever was available anyway. This day, we had wanted to go to this place that sells Taiwanese street food, or something like that, but as we were walking past we saw that the eatery was completely devoid of customers, so instead of giving it the benefit of doubt we chose to walk on, until we reached the end of the level where C-Jade HK Cafe was. C-Jade, I presume, is meant to be some attempt at modernising the Crystal Jade name because I don’t see how abbreviating it this way makes it any easier to read. There are less syllables to read yes, but it really does not make much difference.

The items do look rather nice on the menu, to be honest, and we saw some people having the mini steamboats which looked rather appetising too. But I am typically a boring eater, and when it comes to HK cafes, my usual choice would be noodles, and to be exact, fried/dry instant noodles. It is odd, that I don’t even eat instant noodles at home these days, but I would order instant noodles when I am out. I am not opposed to it, or it is not because I don’t like it but it is just that I don’t normally eat much at home, and if I am actually at home for lunch/dinner, it would be food that my mother has cooked.

I liked the fried instant noodles at the Xin Wang Hong Kong Cafe, and also the Indian versions at the various prata stores around, so since they have this on the menu, it was an easy choice for me.

20121122-085440.jpg

I was quite disappointed when my food was served, because just by looking at it, I could already see that there is a difference from what I usually have. They have somehow drenched the noodles inĀ an overkill (to me at least) of a gooey sauce, maybe it’s oyster sauce, Hoi Sin sauce, or whatever, I cannot remember now, but it just made the whole plate of noodles soggy, and made eating difficult. The sogginess also affected, in a bad way, how the noodles tasted. The fried egg was done pretty ok, a sunny-side up egg with its yolk still in liquid form, so that was a compensating factor because I don’t like sunny-side ups that have a solidified yolk. Because the sauce was also spread over the luncheon meat, it also made it soggy, and that’s not how I like fried luncheon meat. Diced luncheon meat stir-fried with potatoes in tomato sauce sits well with me even though they are both fried and then fried in sauce, but fried luncheon meat soaked in some gooey sauce is not nice.

Being in a Hong Kong cafe of sorts, I wouldn’t miss out the HK Milk Tea of course. Nothing spectacular but it wasn’t bad. I like the HK version of milk tea because it is not sweet and is generally much stronger than our teh-c (kosong), the closest comparison that I can think of. The one I had here had the tannic taste of tea but it lacked in the fragrance of the milk. So maybe the next time we go to Bugis+ I should stick to having ramen instead, and save HK cafe food for Hong Kong, or Xin Wang that is closer to home.

20121122-085545.jpg