After repeatedly hearing me gush over Spize’s murtabak, hubby R couldn’t resist anymore and
told ordered me to take him there. He decided to try the murtabak with mutton filling instead of the chicken.
The mutton keema (minced goat meat) filling is the dry kind, compared to the “wetter” chicken filling. It isn’t as spicy. Together with sweet chopped onions and egg, the mutton murtabak is delicious in a different style, though my personal preference is still the chicken masalah murtabak. It’s worthy to note that the dough skin is as fabulous as on my first visit — light, crispy, not oily, and beautifully golden brown.
To go with the food, we had the iced limau (S$1.50 each), or “calamansi” drinks. Calamansi are local limes, similar to key limes, and are often used in seasoning food and making beverages.
This time, I was in the mood for something non-spicy, and the picture of the Chinese-style hotplate crispy noodles looked enticing enough for me to order it.
Alas, it looked better than it tasted. The noodles were unbelievably salty. And what’s with the broccoli and carrot? The saving graces were the two king prawns and squid that were fresh and not overcooked.
Still, I applaud Spize’s attempt to provide a varied menu catering to different tastes. For authentic local Chinese food, go to the the other Chinese eateries along the same stretch of shops.
Spize The Makan Place
409 River Valley Road
Tel: (65) 6734 9194
Opening hours: 6 p.m. to 6 a.m.