assam fish head

I was among a privileged group to be invited for a peranakan feast at a friend’s house on 7.6.2013. 🙂

scrumptious peranakan feast

last year this same friend did an incredible teochew spread complete with all the dips like ‘kek you’桔油, seng ni chor 蒜泥醋(minced garlic vinegar) & also buay jeun 梅酱 etc. this time round it was a peranakan feast like no others…haha. 🙂

there were assam fish head, babi ponteh, gado gado, chap chye, bawan kepiting, ayam buah keluar, itek sio, ngoh hiang, incredibly delicious penang laksa, and apom berkuah. 🙂

The assam fish head (top photo) was totally awesome. one of my friends parked herself right in front of the dish..haha. 🙂

I will never attempt this gado gado. just look at the effort – 4 vegetables, egg, tau kua, potatoes, peanut sauce. I feel exhausted just counting them..eating them was quite ok though. haha. 🙂

chap chye

ngoh hiang

the chap chye was very good, but regrettably got to keep space for every other super good dishes leh..same with the ngoh hiang…

I had 3 rounds before I started on the penang laksa. some fellas had 5 rounds, but of course he had to work on a phone conference while the rest of us were feasting so he deserved to be rewarded. 🙂

itek sio

itek sio was a new dish according to my “michelin star” chef friend. it’s very tasty taken with the sauce…well he could keep adding new dishes if they all tasted like that. 🙂

bawan kepeting

ayam buah keluar

the bawan kepiting was a very tasty soup..the only dish I had not dived into was the ayam buah keluar, but then a few friends said the buah keluar was really good..I didn’t remember liking this but I tried anyway, scooping out the soft flesh from the nut..it was good indeed though I am unlikely to crave this.

babi ponteh

this one I could not resist, had 3 helpings with pick of collagen rich pieces. 🙂

regrettably I did not take picture of the penang laksa. I was never keen on penang laksa as I preferred the lemak laksa with cockles to the sour version, but this one was really delicious & flavourful, not too sour & lots of fish.

apom berkuah

& we had an awesome dessert too -apom berkuah. and some more, we got to ta pao back nonya bak chang & kee chang with kaya, more of the apom berkuah & penang laksa. 🙂

later I was chatting with another friend on Facebook. and I observed that a mark of a true chef=perfection ie no small miss in every dish. I had many  “homegourmet” (not to be taken seriously we just say all these for fun) dinners myself, and I would have 1 or 2 misses in some dishes. and in all honesty what we had was better than most good peranakan restaurants – so michelin star it was for me. 🙂

c.h.e.f andy