Good S$13.80nett Teochew Muay Buffet @ Gimtim on 9May2016

teochew muay buffet dishes

teochew muay buffet dishes

friend bought 3pax lunch at gimtim at amk ave 4 on 9.5.2016. ^^

this was a follow-up of our last makan at toa payoh lor 8 food centre on 30.4.2016.

i have been to 2 other gimtim group restaurants & they were pretty good-

sweet potato porridge

sweet potato porridge

they have a S$13.80 nett teochew muay weekdays buffet lunch.

buffet turned out better than i expected. 🙂

setting & dishes were humble, but the taste was quite good.

braised chicken

braised chicken

chicken was good, tender & sauce tasty.

braised duck wings

braised duck wings

duck wings so so, can skip.

mui choy 梅菜

mui choy 梅菜

mui choy 梅菜 was good, not salty, nice flavour.

kiam chai咸菜

kiam chai咸菜

kiam chai咸菜 also good, not salty, & sweet.

egg plant

egg plant

egg plant boleh da…

chicken feet

chicken feet

chicken feet was good. friend went to get a second helping.

ter kar (pig trotters)

ter kar (pig trotters)

ter kar (pig trotters) nice gummy texture & tasty. people took most of it i managed to get some odds & ends.

tau kee

tau kee

tau kee average competent.

pork & cauliflower

pork & cauliflower

pork & cauliflower simple, ok.

tofu fungus chinese cabbage

tofu fungus chinese cabbage

egg tofu quite well done. with wood fungus & chinese cabbage, sweet.

braised pig heat meat & tofu

braised pig heat meat & tofu

strange they did not have kong bak. friend only picked up pig head meat, tofu & egg. they were good. 🙂

braised pig ears

braised pig ears

there was a refill, but only pig ears. good too. 🙂

ikan selar

ikan selar

the i think ikan selar? was good. people took the tails so only left heads.

i will try to cook this dish myself.

sides

sides

i enjoyed all these little sides – fermented beancurd, peanut ikan bilis, olive vegetable, haebeehiam & radish pickles.

all memory foods from childhood la….

pulut hitam

pulut hitam

had some fruit (papaya) + pulut hitam.

i don’t mind this place. can come back some time again with my sis.

c.h.e.f andy

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GIMTIM

Address : Blk 157, Ang Mo Kio Avenue 4 #01-546 Singapore 560157
Hotline : 6459 7766 (Reservation is needed on Saturday and Sunday)
Fax : 6458 0467
Email : amk157@gimtim.com.sg
Business Hour : Monday – Friday (Lunch 11.30am – 2.30pm / Dinner 6.00pm – 10.30pm)
Saturday, Sunday, Public Holiday (Lunch 11.00am – 2.30pm / Dinner 6.00pm – 10.30pm)

 

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12-course Homecooked Dinner for 9pax on 15Jul2014

#1 cured salmon

#1 cured salmon

an update for memories.

did a 12-course chinese dinner for friends on 15.7.2014. what’s notable this time were 3 new dishes – salted egg prawns,  steamed japanese seabass 小黄鱼 & seafood fried rice. dishes all good, except lava cake was disaster as lava cake though taste was good (for a brownie…haha..). 🙂

#2 steamed oyster with light soy sauce & olive oil

#2 steamed oyster with light soy sauce & olive oil

#1 cured salmon & #2 steamed oysters were quite new dishes too, served for the first time during my recent lake como, cinque terre, milan grand tour tasting menu for RI friends on 2.7.2014.

the very fresh salmon fillet was bought on the day itself & brined in salt & sugar solution for 4 hours. nice colour & tasty.

the large oysters were IQF (individual quick frozen) from sheng shiong just S$11.95 for 1 kg pack, steamed with 2 teaspoon light soy sauce, 2 tablespoon olive oil, sliced ginger & chilli padi for 2 minutes.

#3 poached kampong chicken

#3 poached kampong chicken

#3 poached kampong chicken was quite sweet & tasty. this time though the chicken tasted a bit gamey. i used kampong chicken from sheng shiong for the first time couple weeks back. no gamey taste then.

#4 盐水鸭 spicy dry brined duck

#4 盐水鸭 spicy dry brined duck

#4 盐水鸭 was dry brined with sichuan spicy chilli sauce, sugar & various spices for 48hrs, simmered for 15minutes & poached for 1/2 hour. it was tender & tasty. i liked it. 🙂

#5 蒜泥白肉 sichuan spicy garlic pork belly

#5 蒜泥白肉 sichuan spicy garlic pork belly

#5 蒜泥白肉 sichuan spicy chilli sauce

#5 蒜泥白肉 sichuan spicy chilli sauce

#5 蒜泥白肉 – the pork belly was done 5hrs using the crockpot braising method starting cold & on low, so the very slow braise from slow rising temperature produced a very tender belly pork, thinly sliced & drizzled with the mildly sweet sichuan spicy sauce, which was key in this preparation. this was a crowd favourite. 🙂

#6 miso lamb

#6 miso lamb

#6 miso lamb was the best i did, better than the last 2 times & w/o the gamey taste. 3 day miso marinade & 5hrs in 90degC oven. many liked this. 🙂

#7 shorthand buddha jump over the wall

#7 shorthand buddha jump over the wall

#7  the poor man’s buddha jumps over the wall was another favourite. this time (also last 11pax dinner on 14.6.2014) was the best. it had very tender pig trotters & belly pork, thick mushrooms & limpets. 🙂

#8 salted egg prawns

#8 salted egg prawns

#8 salted egg prawns. was quite excited doing this for very first time. prawns was deep-fried. paste was done using salted duck egg york, curry leaves & milk. prawns were very fresh but less crispy as it was done at 4pm like 4hrs before serving & set aside with paste added on in pan before serving. too much milk, paste not viscous enough & salted egg flavour was too dilute. will improve next time. 🙂

#9 steamed japnese seabass 小黄鱼

#9 steamed japanese seabass 小黄鱼

#9 steamed japanese seabass – another first time dish, basically repeating the steamed oysters method on the fish, using light soy sauce, olive oil, sliced ginger , orange peel & chilli padi. quite successful this one, fish very fresh & tasty w/o fishy taste (even though the fish was frozen for more than 1 month in freezer). 🙂

#10 fermented bean curd romaine lettuce

#10 fermented bean curd romaine lettuce

#10 romaine lettuce was good as usual. 🙂

#11 seafood fried rice

#11 seafood fried rice

imperial treasure lamian xiaolongbao seafood fried rice

crystal jade lamian xiaolongbao seafood fried rice

#11 seafood fried rice was another new dish, and it turned out to be a crowd favourite also. 🙂

buttered prawns & sotong were done separately. the key was again the sichuan spicy chilli sauce. rice was also pre- fried & set aside. when serving, rice was returned to pan then seafood added, heat & served. 🙂

no comparison with the real thing of course – seafood fried rice from crystal jade lamian xiaolongbao! haha. 🙂

tofu cheese cake

tofu cheese cake

#12 tofu cheese cake was good as usual. 🙂

chocolate lava cake

chocolate lava cake

lava cake was outright bad though even if the taste of the “brownie” it became was good. 😦

not much lava leh, even though i followed the same timing as my much earlier efforts (checked back the records, last time was on 28.8.2014) which were mostly good ones much also had a few failures then.

mango flan

mango flan

friends brought a very nice mango flan, small seeded lychees & strawberries. 🙂

a very fun evening get-together! 🙂

c.h.e.f andy