Paragon Shopping Mall L4. Cafe & Meal Muji

On a rainy Saturday afternoon, carpark is usually full on weekends in Paragon. Unfortunately, this mall does not allow motorcycles to park in the carpark.

Recently open on Level 4, where Sony used to be, the new tenant Muji opened a cafe inside its store. There are hot and cold deli where customers can choose to make their own combo which comes with 2 buns. Beverages sold separately and they have some interesting ones.

When I visited the cafe at about 3pm, I wanted to choose the Baked Bak Kut Teh with Honey Glaze but was told it will only be ready by 6pm. Feeling puzzled why there was no indications about such delay or absence of certain food items, I felt a bit lost as I did not know what I want to replace the choice with. Feeling flustered, I took Hokkaido Croquette, Black Vinegar sweet and sour pork, vegetables omelette and hijiki salad combo at $16.90. I added a pot of "Sunset Tea" which taste like mild oolong tea at $3.90.

Croquette is creamy but does not break up which is good. Sweet sour pork is nicely glazed, the way Japanese would usually do it and how I expect it from them. Omelette has plentiful of surprises from chunks of pumpkins to bits of asparagus and broccoli. Hijiki salad has a mild citrus dressing and I could find a variety of seaweeds, mesclun, small radish slices. The buns were warmed up but a bit chewy, I rather pa for a dollar for the rice. My group also ordered a plate of Butter Chicken Curry Rice at $14. It was not spicy for me and mostly contains chicken breast meat. It is done the Japanese curry way and does not have overwhelming buttery taste.

For desserts, we had the roasted tea pudding at $5.40. The pudding is soft and wobbly, freshly made better than compared to Tampopo at Liang Court. The dressing was roasted tea caramel which compliments the pudding very well. The rice cracker on top is very rich with sesame and seaweed, the way I like it as I am fond of sesame.

I would come back for another combo, and look forward to try the Bak Kut Teh.

Note, I saw the Butter Chicken Curry Rice was sold out by 3pm on Saturday? Those who want to try it maybe have to come early to try it!

32 Upper Cross Street. Chiew Kee Noodle House

Lunch was a bus ride to upper cross street. Lingwei introduced me the infamous chicken noodles. Gossips/ myths/ legend said the nearby similar eatery selling similar food is owned by someone whom was in the same business as Chiew Kee, but for some reasons they fell out. Anyway, business is thriving for them, queues during lunch can be snaking like long. Luckily we got there in time. Interestingly, they only sell one type of chicken, soy sauce braised chicken.

I ordered a chicken back noodles at $7, he ordered chicken back hor fun at $7. Waiter recommended us meat dumpling soup and vege in oyster sauce which we declined.

I say the chicken is tender and soy sauce chicken is marinated and skillfully cook. Not over salty or tasteless. Noodles texture is chewy and and taste good with really fresh spring onions. Portions of meat given is well worth $7, although I would appreciate lesser portions at appropriate cheaper price. 

Ventilation was not perfect, my office attire is filled with food, but can't expect much at the price. Mostly tables are shared amongst customers having meals there, what can I say, it looks like old timer small business.

I would return and taste it again, but I like to try their competitor also to find out if the taste differs.

Operating hours unknown to me, but I'm sure the Internet has more answers to that. By the way, their competitor was closed during Friday lunch which seems odd.

NEX Shopping Mall B2. Pie Face

Right from Sydney, pie face simply a nice meal on its own. The top of the pie has a emoticon face depending on the choice of filling you choose.

For me, I took the stack up pie, where scoops of mashed potatoes are put on top of the pie (covering the face) and a spoon of mashed peas topped it off.

My meal is completed at $9 (original $7, +$2 for a cuppa Gryphon tea).

The classic minced beef is a good choice, since Aussies pies mostly have minced or chunky beef. The pie is tasty with the stack and I would definitely go back to pie face again.