have not gone back to sumiya for a while, forgot how good the bara chirashi don set was for the price.
today i went with a good friend to sumiya for lunch at 12.50pm on 30.10.2015. ^^ after that we walked over to orchard cineleisure to watch the movie “the martian”. 🙂
sumiya was crowded.
full house on a weekday lunchtime. so better book! 🙂
we ordered 2 “mixed bara kaisen don” set @ S$18.80 ea. we asked for sushi rice (there is a note on the menu to say the default is normal rice but you can ask for sushi rice with no charge).
it came with appetizer, salad, pickles, chawanmushi, miso soup & dessert.
japanese tea was also foc. we had 1 cold & 1 hot green tea. 🙂
chawanmushi was by the way thing. the appetizer, miso soup, pickles as well, but i guess still good to have. 🙂
salad was great.
& the mochi dessert was quite excellent! 🙂 the mochi dough was soft & perfect mochi texture.
there was another layer of tasty cream inside the bean paste.
restaurant is on the rooftop & we were seated by the window, so there was view as well.
most importantly, the chirashi don was very good. usually bara chirashi don uses small diced sashimi from leftover bits. this one here has larger cubes & the sashimi was really fresh & sweet. there was no expensive sashimi of course, just salmon, maguro & kajiki, with lots of ikura & tobiko, & avogado.
& the sushi rice was great too!
cannot ask more for a S$18.80 chirashi don set.
did 15 teochew muay dishes for my friends on 28.10.2015. ^^
gave me immense thrill & satisfaction.
teochew muay dishes are supposed to be cheap food (indeed mostly cheap ingredients). but most teochew muay are not cheap, mostly overcharged for quite poor quality food.
recently my friends & i had been trying out 2 excellent teochew muay places that are truly “cheap & good”
i like both places. ^^
anyway i got inspired to try out teochew muay dishes.
for this lunch i put out 15 teochew muay dishes + 1 banoffee (banana toffee) cake.
the few new dishes included stewed cabbage, stir-fried egg plants, spicy black beans bitter gourd, spicy bean sauce sting ray. all these dishes i recently practiced once or twice. the dish that i did for the first time today was the spicy black beans minced pork. & it was pretty good leh! 🙂
a friend brought his famous” sio bak烧肉. i did not put out all as we had a lot of dishes, so i was enjoying the remaining very much afterwards. it was really good – the texture & flavours were just “oomph”, though today the crispy skin was not his usual standard.
my most popular dish was the #1 stir-fried manila clams with curry leaves!
everyone loved this, so no. 1 hands down! 🙂
this is a variation of the hk steamed style. i think light soy sauce is excellent for steaming fish, very pleasant taste. anyway i did a variation using tsuyu, mirin & olive oil.
fish was so fresh of course, and fine tasting texture, and the sauce was just awesome!
the #5 teochew chilled mullet was as good as any of the teochew muay stalls or bakuteh stalls that sell chilled mullet (like lau ah tee).
one differentiation was that i steamed with the scales on, so that the skin came out easily with the scales, whereas many of the teochew muay stalls here steamed w/o the scales & that makes it difficult to tear the skin when it is chilled.
the #6 teochew chilled sotong texture today was superb! & so sweet.
especially when taken with the condiments. 🙂
the #2 pig head jelly 猪头冻 today was awesome, my best so far! absolutely good restaurant standard. ^^
the braising sauce jelly was so tasting, the clear light colour with fat removed was just perfect, and the texture of the pig’s heat meat was perfect too, great bite! well nearly the standard of chui huay lim!
the braising sauce was so flavourful (i will post another recipe update later), and the meat texture were just incredible, tender yet crunchy with nice bite.
and it is also one of my perennial favourites.
they all liked the light soft yet not watery texture, and the taste too.
and this was my very first #10 spicy black beans minced pork. 🙂
taste was good. look wise a bit drier & not as oily & reddish as the one at shi le yuan. i will try out a bit more to see which is the best way.
i cooked this #11 spicy bean sauce sting ray with salted veg recently for my family dinner on 24.10.2015, so this the second time.
i think colours, flavours wise was pretty ok, but not among the most popular dishes for my friends.
the #12 spicy black beans bittergourd i think was really very good standard. 🙂
tasty, very slight bitter taste enhanced by the slight salty & spicy black bean sauce.
& my friends all loved the #13 stewed cabbage! ^^
it was so sweet & tasty with the reduced stock & still crunchy not overcooked.
the #14 sitr-fried egg plants was a tasty dish, but not so wow for me.
somehow not the ye shanghai style i was trying to achieve. 🙂
must try again see how they do this.
still congee was very good, very tasty & smooth. 🙂
and of course we ended with a nice cake.
actually friends bought a cake also, so we had 2 cakes. 🙂
very nice cake, not too sweet, nice biscuit base, bananas & light whipped cream.
we all had a wonderful lunch & a swell time together among old friends! ^^
this feels almost like a joke..lol.^^
the kind of feeling where we felt not shiok enough, no point ordering more food, might as well go tapao char kuay teow from adam road food centre. 🙂
but we were not about to wait 45mins for it. so adam road would have ot do. anyway youngest daughter prefers adam road.
it was pretty good. nice wok hae, tasty.
we ordered 2 packets, each S$3 plus S$1 extra cockles.
but cockles were so tiny, have to put on glasses to find them. still likes hai kee’s better la!
we were celebrating a family occasion on 26.10.2015, not sure why we ended up at chotto matte.
they have uob 15% discount & dbs 1 for 1 main course for dinner & lunch (limited to only 1 free main course for each table).
we were there at blair road about 7pm, but i could not find any parking, & ended up parking at the hdb carpark next to everton park. my daughter & her friend came later but managed to park along the blair road itself near chotto matte.
restuarant was tiny. most of the recent reviews on hungrygowhere were poor, but mostly about the service. we had a chat with the male server & his attitude was actually quite good & helpful enough, but i think limited training & knowledge about the menu & the discount practice. ok la i guess.
wife liked the sake after trying 1 carafe from a new bottle they opened. we told them we would take the whole bottle if we liked it, so we did. 🙂
we ordered the grilled wagyu, grilled kurobuta, onsen egg wagyu don, mentaiko pasta, chirashi don & a salmon maki.
we were expecting to try out some decent food first, and then order more.
but was disappointed enough to tapao 2 packets of char kuay teow from adam road food centre afterwards. no kidding…lol… sigh! 😦
the grilled wagyu. can’t exactly say it was bad, but it’s mediocre maybe S$18 or S$22 ok, not S$38.
of course that’s just my opinion. haha! 🙂
the grilled kurobuta. i think it was a disaster! you just cannot serve such a dish in a restaurant. i wouldn’t order this for S$12 la!
it was dry, hard? i mean any normal pork would be a lot better than this in taste & texture, no need kurobuta!
if foc’s is 9 or 10, chotto matte’s would be 1?? not sure 1 even if it is worse than normal pork.
the onsen egg wagyu don. ok lah, i guess it was more of the same as the grilled wagyu main. so same ok standard, just ex.
the sushi rice though was quite poor here.
mentaiko pasta. my wife & daughter quite ok with this, though it was a tiny portion for S$18.
& the chirashi don? this is not a S$45 chirashi don. this is a S$25 chirashi don
must say though that the sashimi were all fresh, sweet & good. the sushi rice was not! there was 1 piece of chutoro, 2 good hotate, maguro, kampachi, kajiki etc.
c/w mikuni’s chirashi don, also S$45 after 50% feed at raffles discounts. well nothing to compare.
or with kuriya’s S$62 chirashi sushi gozen set. what’s there to compare right?
the salmon maki was pretty ok.
anyhow, after the few signature dishes that failed badly, we did not want to add any order.
the bill came to S$290 (including a S$95 bottle sake) after dbs 1 main course discounts. so less that it would be close to S$180nett for 5pax. may not be expensive on per pax basis but we did not order that much food & the standard was really poor for the price.
we went to adam road food centre afterwards & tapao 2 packets char kuay teow! 🙂
never come back again for me!
- 54 BLAIR ROAD, #01-01
- +65 6222 8846
- +65 6222 8845
(Last order for lunch at 2pm)
we decided to take chinese since the next day we are having japanese at chotto matte.
& we did not want to have outdoor zi char becos of the unhealthy haze, so we went to xin cuisine again on 25.10.2015. 🙂
we had a very nice lie tong 例汤 the last time here. this time they had the chinese liang teh base 凉茶, so we decided to try couple other soup.
the seafood sweet & sour soup 酸辣汤 – S$9 was very good standard, fragrant & also lots of seafood ingredients.
i would say a very good soup except this kind of gluey soup & just a bit sweet (though it was ok for this type of soup) for me not really my preference.
this soup actually had lots of lobster bits. the soup itself (ie the stock base) was also very tasty, but again the gluey texture not my favourite.
at S$18 i am not sure i would order it again, the lie tong 例汤 or the seafood sweet & sour soup 酸辣汤, at S$9 made a lot more sense. 🙂
this tea infused duck is a must-have at xin cuisine.
the duck was so flavourful, you could smell the aroma of the tea fragrance when the dish was served & on the table. 🙂
we ordered 1/2 duck for 2pax. it was a large portion but we still finished everything. 🙂
wife did not want too much carb items so we ordered just 1 loster noodles to share.
i must say this was extremely good, very tasty, both lobster & noodles were good.
i must definitely order this again the next visit.
we had the dried mustard vegetable with small cabbage 梅菜烹娃娃菜 – S$18 again.
this was really an excellent dish. the 梅菜was so flavourful.
i must really try to do a 梅菜 dish at home. in fact today when i was in sheng shiong i bought 1 packet of the dried 梅菜.
we shared 1 dessert.
wife didn’t quite like it.
for me it was perfectly ok. lime sorbet was great, so was the aloe vera jelly, very refreshing. i do agree with my wife that the couple dessert we took at tunglok signature were better.
for the dinner, we only spent S$67 after 50% amex palate discounts for 2pax.
it was really an excellent meal for that price. ^^
had lunch with a friend at itacho ion orchard today on 23.10.2015. ^^
we were there at 1.15pm, hardly any queue & friend already seated at a table when i arrived.
this friend is quite active in charity work. she is receiving some award from the msf minister this evening.
i came here couple times when it just opened, must be like 4 years back? never been since, so no prior record on my blog.
i ordered the chirashi don for myself, S$14.90. 🙂
there were 2 amaebi, 2 tamago, 2 salmon,, 2 hotate, 1 hamachi, 1 tai, 1 kajiki, 1 ika & 1 saba. total 13 pieces.
quite decent really at S$14.90. hotate was very good. so was the amaebi. tamago & salmon were pretty good. only the tai was tough. sushi rice was not good. i made better tasting sushi rice.
there were promotion items like the salmon sushi for S$0.40, but 1 person could only order 1 piece.
so i ordered the salmon sushi with mentaiko for $0.60.
my friend had the unajyu oyakodon. it looked ok.
she said it was good. 🙂
& she ordered some fatty salmon.
it looked good, but for S$5.10 it was not great.
lunch was S$41.65 for 2pax.
quite doable but nothing great.
only 2 of us for dinner.
helper prepared some prawns & asked me to cook. it’s my usual dry wok prawns style – recipe here.
prawns were very fresh, so very bouncy, good bite & sweet. 🙂
this method of cooking is like baking the prawns in the shells, very flavourful becos of both the bbq charred flavours & the aroma of the fish sauce in a very hot pan.
helper did a nice sambal kang kong. 🙂
sambal was nicely done.
a bit better to reduce it more to get more intense flavours.
it was a nice, easy, quick dinner. with just a little rice.
had a great lunch with wife at the white rabbit on 21.10.2015. ^^
wife was meeting a close friend and had tea first & was waiting for me to join lunch.
the uob 1 for 1 promotion is until 31.10.2015. it is really good value = an excellent 3-course lunch at S$42 for 2. 🙂
the wagyu carpaccio with truffle cream was really good. so i ordered that again. 🙂
basically both of us shared all the dishes – appetizer, mains etc. 🙂
carpaccio was really good, & just superb taken with the truffle cream.
wife ordered the seared bay scallop.
it was competent, but by comparison with the wagyu carpaccio, a rather mediocre dish. scallops were small. the white veloute was ok.
i used IQF (individual quick freeze) scallops but my scallops were much larger, double the size. actually i think mine was much better.
the alaskan king crab tagliatelle with pork broth & konbu was good.
pasta was al dente & broth was very tasty. it’s the kind of good restaurant pasta. not my most preferred pasta but something different from what i do at home. a great dish. 🙂
i thought the 36hr beef short rib was really excellent! i think awesome is the oft used word! ^^
the beef was really tender, flavourful. i think maybe i will try to make this at home. 🙂
like the fresh fruits. there was a grapeful shaved ice. very refreshing combination. 🙂
chocolate was a good match i guess, but i could do without.
the chocolate fondant was kind of below expectation for me. no much lava at all.
overall, i think it was really a superb value quality 3-course set lunch at S$21pax after uob 1 for 1.
at the full price, it was actually ok quality but nothing special, so not something i would be much wowed bu.
of course les amis doesn’t have this now, but the point is that is it is S$42pax then i would be looking around first none too anxious to try it.
we were at mei ling market & food centre & had the S$13 song fish head hk steamed 港蒸松鱼头 at hong man ji delights 鴻满记小吃.
& also pig trotters & pig liver & kidney soup (below).
i was looking around for ice kacang. the sing heng dessert stall was a bit hidden but i found it anyway. 🙂
at S$1.40 it’s probably the cheapest ice kacang in singapore. 🙂
the one i usually goes to is at adam road food centre. that is S$2, the usual price charged in most food centres.
i was thinking maybe they have a thing or 2 to learn from adam road when the lady hardly added any evaporated milk. it’s like just a trickle whereas adam road pour like 20ml…lol.. onto the ice kacang.
surprisingly though, it was very good, even though i still prefer more evaporated milk. haha!
& that’s why i decided to record this. a good ice kacang.
to add to our song fish head hk steamed 港蒸松鱼头 lunch, we ordered pig liver & kidney soup & pig trotters from the stall selling them together with bakuteh & kueh chap. the stall proprietress is a vietnamese.
the soup was tasty, so maybe the bakuteh would be good. i won’t really want to try because the pig trotters was really bad & i lose confidence on the stall.
the pig liver & kidney were so so. i had much better ones….
the pig trotters i think was a disaster!
the braising sauce was tasteless. how could it be tasteless?
when i saw it, the colour & look were all wrong. maybe the taste & texture would be ok, but they were not, downright bad!
there was no gelatine texture & bite.
definitely a stall i will not try again.
was with my sis & b-i-l this morning & originally we drove to alexandra village to take the song fish head. but even at 11am the carparks were completely full & many cars were waiting.
we turned back out at bukit merah & queensway to go to hong kong street chun kee 香港街珍记 at commonwealth crescent, but decided to drop in at mei ling market & food centre to try out the stalls on 20.10.2015.
since we wanted song fish head, we picked the zi char stall at the hawker centre, hong man ji delights 鴻满记小吃.
the song fish head hk steamed 港蒸松鱼头 was S$13. they also served the black bean sauce fish head but sis decided to take hong kong steamed. it would be S$18 at alexandra village & at hong kong street chun kee 香港街珍记 at commonwealth crescent.
the song fish head hk steamed 港蒸松鱼头 was good, as good as the established places, not sure if the fish head was smaller?
stir-fry kailan was also very good, anyway better than i expected.
good wok hae, tasty! S$6 for a small portion.
this stall actually quite good food for the price. becos we wanted to try the pig trotters etc from another stall we did not order other dishes.
not sure i will come specially for the zi char. but if i do, i don’t mind to try their other dishes. 🙂
daughter wanted to buy dinner for family + close family friends at ban leong wah hoe to celebrate an occasion. we went there for a 7pax dinner on 18.10.2015. ^^
i looked up hungrygowhere & openrice. the latest 7 reviews in hungrygowhere 2015 & 2014 were all bad. mostly about the bad service but also about lousy food & non transparency. only a single good review going back to mar2014 on hungrygowhere. for openrice it’s going back to 2013.
i noticed also the absence of pricing in the menu. i think that is quite an unacceptable practice today in zi char, restaurant or hawker centre, haha! so that’s why so many comments about non transparency.
we found the service ok actually, no nasty lady boss. service was ok & kind of expected for a zi char place.
but the place was quite crowded, so people were coming. youngest daughter managed to find street parking on the next street from casuarina road.
food though was quite poor. quite below the standards of the usual zi char places like –
butter prawns was poor. quite dry. maybe should have ordered cereal prawns instead. the breadcrumbs were the tasty bits so that said much about the prawns.
ok i guess. the sauce was quite tasty like any chilli crab, not spicy at all (i prefer spicy!)
crabs were good though, firm & meaty! ^^
this crab made me appreciate my friend alan’s homecooked crabs even more. his chilli crab sauce had more intense & lingering crustaceans flavours whereas this sauce was mostly sauce just some crab taste.
alan’s crabs themselves though were not as good, not so “solid”. it could be that the sauce flavours were more intense because he used a lot of crabs (6 crabs!).
anyway ban leong wah hoe’s chilli crab sauce was still nice, and great with the toasted “mantou” buns.
prawn past chicken or har jeon gai was tasty, nice flavours.
but the breading was not great, hard & crusty. actually our friend (my daughter’s guests for the evening) does a much better fried chicken, and so does my helper.
dou miao was mediocre, i think quite poor. i can do a better fried dish with more wok hae anytime.
the tofu dish was almost not edible, hopeless dish! chunky roasted pork (& a quite bad roast pork to boot!). not sure how to comment on this.
basically quite poor for zi char.
mee sua with quails eggs was supposed to be a singature dish??
it was ok, edible, but i won’t even say competent.
2 crabs were S$120. not cheap but i supposed ok. dinner for 7pax was S$222 or thereabout, so like S$32pax..
i guess sometimes it depends on whether we order the correct dishes. still, based on this quite poor experience, this is a place where i have no interest to try again.
after the very enjoyable 9pax lunch at ye shanghai recently, i am planning to do a teochew muay lunch for my friends. ^^
i can already make several nice dishes –
i just need to try out some vegetable dishes, & also the spicy sting ray dish (which is dependent on the supply of fresh sting ray at sheng shiong on the day!)
for today, as i saw some manila clams when in sheng shiong, i bought about 550g. 🙂
it was easy to make-
i fry 1 cut chilli padi, sliced ginger (2cm piece) and 1 stalk of curry leaves (discard the stem) in oil in a pan till fragrant
turn on high fire & place manila clams in the pan, stir-fry & cover. add 1 tbsp oyster sauce, 1tbsp corn flour, 1-2 tsp (to taste) fish sauce mixed with 1/2cup water
cover & reduce till shells open up, just few minutes
when done just right, manila clams is plump & juicy & tasty, the curry leaves giving them excellent distinct flavours. i love the curry leaves. 🙂
the spicy tau jeon sting ray was my first attempt. very tasty with the salted vegetables & spicy bean sauce.
they turned out pretty good-
soak 1/2 packet of salted vegetables & cut into thin slices
fry 1/2 cut chilli padi, 1.5 tbsp spicy bean paste & sliced ginger till fragrant
add sting ray (500g diced) to wok & stir-fry to coat the flavourful sauce
add 1.5cup chicken (or vegetable stock), cover & reduce (about 10mins)
it is important to reduce the sauce to make the flavours intense & the sting ray very tasty. 🙂
the spicy black beans bittergourd also my first-
cut the bittergourd into 1/2′ by 2″ pieces & soak in water for 4hrs (i added 1 tsp salt). rinse thoroughly in slow running water to remove some of the bitterness
add 2 cloves chopped garlic, 1/2 cut chilli padi & 1tbsp spicy black bean sauce & stir-fry till fragrant
add bitter gourd & stir-fry to coat it with the tasty sauce
add 1.5cups stock, cover & reduce
the bitter gourd turned out to be very tasty, excellent dish among the 4 other dishes (the manila clams were superb!)
i did about the same for the other 2 dishes – stewed cabbage & stewed egg plant. basically add cut chilli padi, chopped garlic & fry, then add the vegetables, oyster sauce, fish sauce or light soy sauce, then add stock, cover & reduce.
they were both very tasty, though nothing special.
the egg plant was my second try. this time i did not add tomato sauce.
maybe i will try tsuyu to replace light soy sauce.
each dish takes about 10-15mins, so i did all 5 in about 1hr.
not too difficult & very enjoyable dinner with wife & daughter.
organiser of this month’s RI G20 dinner selected whampoa keng fishhead steamboat. ^^
it’s a place i wanted to try but never did. it seems it was the same with the organiser as he was overseas when a group of friends went & sent him nice photos. i told him 1 of the pluses of G20 was we get try places we somehow didn’t get to go ourselves.
3 of us decided to go early for a cuppa at the wheeler’s yard. i took flat white. strong coffee with very smooth frothed milk. i liked it.
great ambience & lovely coffee (apparently food not so good & the cakes looked unappealing)
i went early at 5.45pm & managed to get free parking on the road on jalan ampas next to the tai pei old people’s home. 🙂
after our cuppa, we drove over to whampoa keng fishhead steamboat. i parked at ah hood gardens (HDB) along ah hood road (lots of parking) & got to the restaurant before 7pm.
restaurant was plastered with photos of the owner, his wives & staff & the more famous patrons. 🙂
our friend the organiser ordered a S$288set for 10, and changed some dishes.
the signature braised pig trotters replaced the salted egg sotong.
excellent call! this pig trotters lagi shiok! the best of texture not overly soft & mushy & tender meat falling of the bones. my friend liked the star anise flavours. for me that was just slightly over.
the best undeniably was the fish head steamboat. my friend ordered the red garoupa.
this really a supremely good tasting fishhead steamboat! ^^
the murky soup was such intense goodness. 🙂
& the refills were also not just water or light tasting soup, but almost the same intense stock. i guess the same stock minus the additional taste from the steamboat content.
not sure if it was just the head or a whole fish but it came with lots of meat too.
i think i must go round trying out fishhead steamboat liao! 🙂
the stir-fried brocoli with scallops in XO sauce was a pretty nice dish. there was a good serving of scallops.
& there was also something that tasted like the cheaper canned shellfish. a friend thought it was gluten but i felt that the texture was shellfish. not sure.
my friend changed the prawns in the set to their signature salted egg prawns.
it was a good competent dish, looked nice & tasted good too.
i guess it was nothing special just a standard dish in any zi char or restaurant.
we had a tofu dish. it was apparently a seafood sauce & the tofu was made by blending egg with silken tofu, or so according to other reviewers.
didn’t leave an impression with me.
the pork ribs with deep-fried cod strips was another signature dish.
it was competent but like any 排骨王, it’s a passable dish not my favourite.
the crispy boneless chicken 金龙鸡 was another signature dish.
a friend thought it was too processed. i totally agree! i think i like the “not favourite” pork ribs better than this.
crispy skin was there, but the sweet, moist, flavourful taste of a roast chicken was gone!
we had too many dishes liao so did not get to try their 2 other signature dishes – the prawn paste chicken & the hae chor (teochew ngoh hiang). apparently those were quite good.
the no. 11 friend is a lacto vegetarian (dairy no egg). he could only joined after 8.30pm.
my friend ordered a tofu dish (we didn’t know it was egg tofu).
plus a shanghai green.
anyway he did not take much & we ended up finishing off the egg tofu & the greens.
the dinner was S$33pax, a little more expensive than the usual zi char stalls like-
but quite fair price for the food (i would say better food, maybe except for kok sen), especially the alluring fishhead steamboat!^^
bakuteh is like a dish anyone can make anytime. ^^
there are innumerable bakuteh spices in the supermarts.
i use the cheapest ilc brand S$1.50 for 20g spices packet.
this suited the 600g pork ribs i was cooking. for 1kg i use the larger 30g packet.
this time though i am just using frozen spanish baby ribs from QBFood. 🙂
for the preparation-
- add a bulb garlic & the spice packet (20g) to 1.5l water & boil
- cut defrosted baby ribs (about 600g)
- scald with boiling water to remove scum
- clean pork ribs under running cold water & add to pot
- boil on low fire for 40mins (50mins or longer if you prefer meat falling off the bones)
- & voila!
at 40mins or so, meat should come easily of the bone.
personally i prefer the meat texture to be firm with some bite, rather than completely soft & falling off the bones.
also unless you finish all in one go, you may reheat the bakuteh 1 or more times, so i prefer the ribs not to be overly cooked & soft.
& btw, the soup was just delicious!
i did not add any salt, fish sauce & light soy sauce as it was salty enough for me. also no need to add pepper seeds. it is already peppery & just right, not overly!
but they were still very good, and with the excellent tasting soup, this home brewed bakuteh was as good as most bakuteh outside except the few very good ones.
one of my friend regularly brings bakuteh spices to cook while traveling overseas. it is easy to get ribs from the supermart & do up a delectable soupy comfort food goodness at a rented airbnb apartment. 🙂
this may not be exactly fine gourmet, but with a bit of plating, it looks good enough to be served as a course meal. for me anyway haha!
had a lovely 6-course set menu at min jiang on 13.10.2015.^^
price was ok, as the food turned out pretty good. we had 5pax. 🙂
there were fe customers at lunch.
we skipped tea (normal chinese tea S$3pax no harm to have if need), just had complimentary water.
the edamame was nice.
they charged S$1pax so that was ok.
we selected 醉鸡，咸蛋虾，蒜泥白肉 from the choice of appetizers.
actually it was a friend’s belated birthday, but since she was w/o her reading glasses (haha!), i read out for her veto… 🙂
drunken chicken very good standard.
i think 1 friend said the prawn was very good. this a common item in chinese restaurants, i did not find it particularly special.
the 蒜泥白肉 minced garlic pork was good i guess, but i didn’t find it special too.
the crabmeat fishmaw soup 蟹肉花胶羹 was excellent! really tasty soup.
it was a good serving, though the 花胶was not a whole piece but chopped up.
the key to a good soup is the stock base, and this one was par excellence!
the tea camphor duck was also very flavourful.
excellent duck, though the wrap was so-so.
skin was so crispy & flavourful. and the duck was very tender & moist. one of the best!
the sea perch was also excellent! ^^
texture & taste almost like cod.
we wanted to order some 锅巴dish. the server recommended this popular dried scallop seafood stonepot rice so we had that instead.
it was good! very flavourful & chokeful of ingredients.
the mango sago杨支甘露 was refreshing, good dessert to have though it was just average.
our birthday girl makes a better one actually. haha!
overall, a very good set. the ingredients may not be a good as some of the special promotion set at majestic or tunglok or at xin cuisine, but the cooking was very fine & delivered great tasting dishes.
the only horrendous thing was that i paid S$22.50 for parking & my friend S$20, no carpark redemption. never ever going to park at goodwood park!
many dishes like braised belly pork etc, salted fish minced pork 咸鱼饼, chilled fish (eg mullet) i can already make.
was thinking to recreate other dishes like the spicy stir-fry eggplants, stir-fry bittergourd, & the chilli sting ray dishes.
for this evening on 12.10.2015, i tried the spicy stir-fry eggplants.
the process is similar to what i did for the wafu 和风 braised eggplant, only the sauce is different-
- cut 2 eggplants in halves, sliced diagonally then cut each halves into 4 pieces.
- fry cut chilli padi, sliced ginger, minced garlic in oil in pan, add the cut eggplants
- add 1 tbsp oyster sauce 1/2tbsp tomato sauce & 1 tsp fish sauce & 1cup water, add to pan, cover & reduce.
& that’s all there is to it, about 10 to 15mins.
the texture was perfect.
the diagonal cuts also allowed the eggplants to absorb the sauce fully & well infused.
the sauce though was not quite the flavour i was looking for. i will drop the tomato sauce the next time. maybe use light soy sauce with oyster sauce.
anyway need to experiment to get nearer the taste of the excellent egg plants we had at ye shanghai. 🙂
alan (my very good friend’s brother) & his wife invited us over for homecooked dinner on 9.10.2015.
we had 10pax.
after eating at “why eat har” many times liao, we all agreed that it is undisputably among the top 3 in singapore, and it all depends on one’s personal preference which is the most preferred.
alan’s talents are NOT limited to prawn noodles of course & this evening he was going to showcase his famous crabs! 🙂
for this evening we started with some salad prepared by alan’s wife. excellent salad with crunchy apples & grapes, very light myonnaise & honey. unfortunately my friend forgot to take a photo. he was busy mopping up the salad bowl after we had finished makan. 🙂
there were fried buns provided, perfect to soak up the very tasty chilli crab sauce! i had more than one! haha! 🙂
the chilli crab sauce had clear intense crab flavours, yet very smooth, delightful & lingering. alan & his wife said it was slightly dilute but actually we all liked it that way.
the crab was not very “solid” i guess that depended on the day/timing. the body & the pincers were sweet & tasty.
the drunken chicken* was good too. the 绍兴酒 was mild & fragrant, a very good flavouring to the sweet chicken. alan’s partner was saying alan’s roast chicken was even better, so we said we would all have to try that, surely, if it was better than this drunken chicken.
alan told me that the difference in his preparation for 白斩鸡 was that he did not add garlic.
& i liked the salted fish minced pork咸鱼饼** a lot so i ate quite a bit.
it was different from the style we made at home. he minced the pork himself & had the fat in a bit chunky to give the bite. this style is the genuine one we get to eat at the good zi char stalls.
there was also teochew steamed red garoupa with salted vege & sour plum & sliced belly pork.
fish was sweet & tasty though the fish was in halves as the steaming dish was too small. i like both the teochew style & also the hong kong steamed style, liking the latter a bit more. 🙂
fried vege was simple dish but good.
& my friend did his fruit number, not bad at all! haha! 🙂
we forgot to eat the grapes another friend, our default grape supplier, brought.
& alan’s wife made a refreshing mango sago dessert.
i brought my tiramisu. i added double the usual dosage of brandy (60ml instead of the usual 30ml). my friend loved it!
actually alan’s wife, myself & my wife thought the liquor was a bit much & nicer if a bit lesser. 🙂
*my own drunken chicken not as good though i made a really awesome chicken rice chicken 白斩鸡. principally becos i used a very cheap S$1.80 绍兴酒..hehe..& my wine marinade is still experimental & need some tasting & improvement.
& i was telling my friends it’s time i start cooking crab!
but alan was right. no matter how tasty the shellfish flavours offered by prawns heads & shells, they were not quite the same as using crab itself. 🙂