It is sad that PJ SSTwo Mall is closing down as it meant this
restaurant will have to go down with it. Luckily, there are other branches, just not in the PJ vicinity =\
Roast meat platter. To date, I've never had terrible
siu yuk when dining in air-conditioned Chinese restaurants. The
char siew also rarely fails in similar settings. Is it because they charge you a limb compared to the usual Chinese stalls, hence the quality is guaranteed?
These had a nice ratio of fat versus lean meat. The
char siew was a bit on the fatty side but it just lends a nice juiciness with its caramelized skin. Melts in the mouth. Almost.
What's a CNY dinner minus
lou sang? Just another dinner then. Apparently, Malaysia was the pioneer when it comes to tossing a bunch of ingredients together while uttering auspicious phrases e.g. good health, abundance wealth, prosperous
waistline business, expanding family. Yet, the Singaporeans are laying claim to that (among others). To be honest, does it really matter who did it first? I suppose it's like who popped your wife's cherry (if not you). End of the day, you still get to call her your wife and nobody else is having her (me hopes for your sake).
The
yee sang was pretty good. The ingredients were fresh and sauce wasn't too sweet. Either that or I am really starting to like the dish in general.
Smoked chicken. Any chicken dish in a Chinese restaurant which wasn't steamed would rank slightly higher in my books. It is rare to get a good steamed version so it would be better to prepare it in a different manner. At least not so boring?
These were a little salty and maybe tad bit dry but still delicious.
Stir fried lotus root with cloud ear
fungus and celery. A nice departure from the usual soggy, (sometimes) slimy leafy greens, I like the crunch in this dish. Simple but homely.
Braised homemade tofu with veggie. The tofu is a good blend of Japanese egg tofu with bits of shrimp to give it a slightly harder texture. Meanwhile the shreds of seaweed on the outside gives it a slight green taste. You can con the kids to eat more fiber with this.
Fried pig trotter in Thai sweet chilli sauce. In recent years, the Chinese has been jumping on the whole trotter business. I think the Germans brought the fried (albeit) dry version first onto Malaysian shores before everyone else started to cook up their own version. Oh, except for the Muslims. And Indians. Ok, so maybe it's just the Chinese then.
Although deep fried, the meat was rather succulent, thanks to the tendons. And of course, fat. It is hard to say that you are on a diet and eat this. But, that is really what I am =D
Steamed fish. Any fresh fish is always a winner. The fish was very fleshy that we had some trouble to finish it. For someone who usually skips steamed fish, I found this was somewhat acceptable. Not very fishy tasting. That's not a blonde moment. Just that some fish tend to have that fishy taste.
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