Okay, this is one of the most interesting and unique things I’ve heard in a long time. There’s an 8 flavor xiao long bao course at Paradise Dynasty which includes premium fillings like black truffle and foie gras.
I couldn’t wait to try it when I first heard about the concept. I headed down to ION Orchard in Singapore yesterday with Lainey to meet up with Michelle and Ben just for this.
Paradise Dynasty claims to have the world’s first 8 flavored xiao long bao and you have to eat it in order. The restaurant is famous for it – the open kitchen is filled with cooks preparing it and a lot of patrons order this specialty.
The 8 different fillings are:
1. Original
2. Garlic
3. Ginseng
4. Foie Gras
5. Black Truffle
6. Cheesy
7. Crab Roe
8. Szechuan
…and you have to eat it in order to have the optimal experience. 😀
The set costs SGD 13.90 and it’s well worth the price. I found the Garlic and Ginsengxiao long pao very flavorful, with the juices bursting from the skin as you bite into it. The Foie Gras and Black Truffle ones are suitably decadent and I loved the Crab Roe filling too.
However, I felt that the Cheesy xiao long pao should have been #7 as the overpowering taste of cheese can be a bit…well, overwhelming. The Szechuan deserves its final spot as the filling is extremely spicy (even for my desensitized taste buds).
It certainly is an epicurean adventure that you MUST try if you’re ever in Singapore. Thanks for brunch Ben and Michelle! 🙂
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Feeling hungry but don’t want to go all the way to Singapore for some awesome food? Check out this MilkADeal offer:
It’s a great deal at RM 15 – there’s even soup, drinks and side dishes in addition to the authentic claypot chicken rice and it feeds 2! It’s an unlimited purchase and redemption offer that just debuted today and heaps of people have already gotten their hands on it. Where else can you get prices like this for good food in the Klang Valley? 🙂
It was an unfortunate GPS navigational error that ultimately brought us to this place in Selayang – some 20 km away from our original intended destination of Ulu Yam. Christy was talking about the fabulous Ulu Yam loh mee and I chose the first result that came up.
Thus, we totally missed Ulu Yam Lama and headed into Selayang instead. Oh well, at least the names kinda rhyme. This coffee shop is adorned with a banner that proclaims its dedication to Ulu Yam loh mee (with that dastardly entry in the GPS echoing its wares).
Anyway, since we were there, we decided to order the loh mee (RM 5). It comes in a HUGE bowl – the portion is pretty generous but there’s only two shrimps and other miscellaneous bits of meat inside. The soup is nice and starchy though and a dash (or a pour in my case) of vinegar does wonders to the taste.
The bottle of vinegar does not have a volume reducer (or whatever you call that doohickey) so I think I emptied near 50 ml of the stuff into my bowl but it’s all good – the loh mee portion is huge enough to diffuse all that vinegar. In fact, I’ll go so far as to say that it tastes just right – much like how Baby Bear’s bowl of porridge must have tasted to the home invading Goldilocks.
However, the best thing about Restoran Soon Yuan is their herbal tea. It’s RM 1.80 and is brewed with chrysanthemum, luo han guo and dried longans. It’s surprisingly refreshing!
Unfortunately, the loh mee is only serviceable (although I ate the entire bowl) and it’s missing a key ingredient – deep fried pork lard. The definitive Ulu Yam loh mee is here, according to Kim. I’ll have to head down to Ulu Yam Lama someday to taste authentic Ulu Yam loh mee.
This place lists the rather promisingly named African Fried Rice on its menu though.
I used to nuke a lot of “Asian marinated drumsticks” when I was in high school in Christchurch, NZ. It’s sold at Countdown (one of the largest hypermarket chain) and I just put it in the microwave when I felt like a snack. I set it for 1 minute on high for each drumstick and it tasted really good…well, as far as microwave food can taste.
Now, I got thinking about that good ol’ comfort food that helped me through the cold winters and I decided to make my own version. The “Asian marinate” is nothing more than soy sauce and I reckon I could make a far better version. I managed to come out with a delectable dish – it’s so good I’m drooling as I write this. 😀
You will need:
Whole chicken leg
Dark sweet soy sauce
Light salty soy sauce
Garlic
Sugar (a lot of it)
Chicken legs are an excellent cut for this dish. It has just enough of the fattier bits of the chicken for a whole meal. Now, when we cooked this for the first time we were both very hungry and didn’t feel like taking the time to marinate the chicken. That turned out to be an excellent decision. The no-marinade caramelized garlic chicken leg was born and here’s how it goes! 🙂
First, put the chicken leg inside the cooking pot and dump in the dark and light soy sauce. Add your 4 tablespoons (not teaspoons – tablespoons) of sugar and let the heat caramelize it for a bit.
Next, peel at least an entire bulb of garlic and put the cloves in whole. You need the entire chicken leg to be covered so add a bit of water if you need to. Let the chicken simmer in the pot for about 30 minutes.
It’s now ready to serve! Just take out the chicken leg and pour a bit of the sauce on top of it. Remember to spoon out all the garlic, it tastes heavenly with it.
This method of cooking the chicken tastes even better than marinating it. The slow simmering process tenderizes and allows all the flavors to be absorbed into the chicken. It’s absolutely fabulous – sweet and garlicky. It goes really well with steamed rice and the sauce is to die for.
Garlic fans would LOVE this. I can eat plates of rice with just the caramelized sauce and melt-in-your-mouth garlic cloves.
Just remember your breath mints after having this for dinner.
Bulus is a fish that has become a staple in our kitchen. It’s commonly called silver whiting (sillago sihama) and it’s a wee little fish. The largest ones are not much bigger than a sausage. It’s easy to cook (always a plus point) but relatively expensive at RM 19.90 per kg.
Damn, I’m starting to sound domesticated aren’t I? Prices of fish indeed…
Anyway, I say relatively because there are a lot of other species of fish like catfish, kerisi, gelama etc which comes in under the RM 10 price point and this is double that. It comes up to about RM 1 per (small) fish. However, what bulus (silver whiting) has in its favor is that most of its weight is fish meat – there’s no large head or bones to take up excess weight.
The flesh of ikan bulus is also sweet and has an almost silky texture so it’s worth the price premium. 🙂
Silver whiting is best served marinated and deep fried with corn flour. It’s also wise to ask the hypermarket people to descale and gut the fish so you don’t have to do it yourself.
Our marinate sauce:
Light soy sauce
McCormick Season-All salt
Heinz brown sauce
Just marinate the bulus using the ingredients above (or change it depending on what you have in your kitchen cabinet) and sprinkle some finely chopped raw garlic on top. Leave this for about 30 minutes.
Anyway, have you noticed that all the garlic has disappeared in the photo below? No, we didn’t discard it, there’s a trick here that we use to make it taste better.
Stuff the raw chopped garlic into the (gutted) fish’s stomach right before you spoon the corn flour over the silver whiting. It’s a simple but neat touch that gives you a tasty surprise when you bite into it. 🙂
We use Brown & Polson corn flour (the ones that come in a rusty hued can) to coat the bulus. This is a product that goes back ages. I remember seeing cans of this in my grandma’s kitchen. Heh!
Slide the garlic stuffed fish into hot boiling oil and flip it once in a while. It only takes 3 minutes to cook due to the size and with that amount of cooking time, it’ll be crunchy enough to eat whole – bones, head and tail.
This is a quick and easy breakfast that’s really fast to bang up in the morning. It’s nice to eat rice for breakfast sometimes and I’ve grown to love this dish – I’ve been making variations of this for the past month. It only takes 15 minutes to cook – the exact time it takes for a rice cooker to do its job. 🙂
You will need:
Kwe Hua preserved meat Lap cheong (waxed Chinese sausages)
Century eggs
Pickled diced daikon (chai bo)
Rice
The best thing about this recipe is that you cook the meat inside the rice cooker so there’s no additional pots or pans to wash up. Heh!
Kwe Hua waxed meat is a preserved meat sold in slabs. It’s usually found in the waxed meat section of your friendly neighborhood hypermarket. It costs about RM 2.50 or so per piece. It’s even more expensive than some imported fresh meat. I can’t figure out why yet, but I can’t argue with the taste – it’s absolutely delicious. Waxed meat is the yums. It’s sweet and has a smoky flavor.
Preserved meats has an intense flavor and taste – it’s not the off-putting kind of intense, it’s the concentrated kind of intense, the essence of meat and spices distilled into one helluva package. 😀
I have also added some vegetables into this breakfast – it’s the only one I really like – chai bo. Chai bo is called coi pou in Cantonese and it’s picked diced daikon (Oriental radish).
I started off by preparing the lap cheong (Chinese sausages) – it takes a bit of time to peel the things. Lap cheong is wrapped with waxed paper – the easiest way to take it off is to snip off the twist at the top and peel downwards. Once that is done, you can start measuring out the rice and cooking it.
Generally, one measure of rice equals to one bowl of rice. Each measure of rice should be accompanied by an equal amount of water e.g. one scoop of rice requires one scoop of water in the rice cooker. Put the rice and water in the rice cooker and add the Kwe Hua meat and lap cheong. Do not add additional water!
Once you’ve pressed the cook button on the rice cooker, it’s time to fry the chai bo. It’s a very quick affair – just heat up some olive oil in a frying pan and dump in the chai bo. I like my chai bo to be sweet so I added a lot of brown sugar to it. My recipe calls for half the amount of sugar to chai bo ratio.
I know that sounds a bit excessive but chai bo is extremely salty. I forgot to soak the chai bo in water beforehand – it’ll be easier to work with if you do that. The sugar caramelizes with the oil and adds that umami taste to the chai bo. I didn’t put any extras into it – I like my chai bo unadulterated. 🙂
I found these new century eggs while grocery shopping one day – they don’t have a coating of mud and rice husk – it’s just covered with wax.
No, it’s not a fake egg – it’s just not made in the traditional way but with modern methods which produces the same results by alkali and sodium infusion (which is really what the traditional recipe does anyway).
It’s MUCH easier to peel – it’s just like cracking a hard boiled egg, you don’t have to worry about accidentally squashing the egg when you open it (the egg doesn’t stick to the shell) and as a bonus it won’t produce a mess.
Crack open a century egg and slice it in half. Serve the chai bo with the century eggs as a side dish.
The rice with the Kwe Hua preserved meat and lap cheong should be done by now. Open up the rice cooker and marvel at the wonder that you’ve just created. Heh! It tastes great when paired with the chai bo and century egg.
Anyway, if you haven’t already noticed, this breakfast is full of unhealthy items – everything from the meat, vegetables and egg are preserved. It is REALLY high in sodium so if you have a condition e.g. high blood pressure, it might not be a good idea to partake. You’ll need to drink tons of water for the thirst afterwards. It is very delicious though!
I think this non-alcoholic cantaloupe beer with hops and malt might be the healthiest component of our breakfast.
It was a hot and lazy Sunday afternoon – my girlfriend just came over to work in KL the night before and we stayed up late to unpack. By the time we hit the sack it was already dawn. We slept in and the clock blinked 2:00 PM when we woke up. I was famished!
The problem with finding food at 3 pm in the afternoon (after showering and all) is that a lot of places are closed for lunch, and dinner hasn’t started yet. It’s the period of limbo between the two main meals of the day when most places just hunker down to weather out the heat.
I decided to bring her to Island Cafe in SS2. It’s one of those HK style restaurants which offers everything from lamb chops to fried noodles and peanut butter toast in between. It’s open at odd hours, it’s near to my place and they serve beer. In my books, that makes it a great place. 🙂
Nothing beats a cold bottle of beer on a hot afternoon to go with your lunch.
I ordered my usual – Pumpkin Cheese Baked Rice with Pork (RM 16.90). I love this dish coz it’s slightly different from the regular run-of-the-mill cheese baked rice other places offer – it’s baked and served in an actual pumpkin.
I love pumpkin – it’s an acquired taste, I hear, coz a lot of people don’t like it. It’s sweet and the Pumpkin Cheese Baked Rice is made in such a way that the sweetness of the pumpkin is infused into the rice. It’s topped with two pork chops and melted cheese. You can even eat the pumpkin flesh if you dig into it with a spoon – the “bowl” is a real pumpkin.
I noticed that Island Cafe has Kilkenny in bottles. I didn’t know they serve Kilkenny over here! I usually drink Kilkenny draft from pubs. I thought it would be nice to get a bottle to go with my lunch, considering the heat.
Jeanie had the Bamboo Rice (RM 15.90) which is basically fried rice served in a bamboo container with chicken wings on the side. However, it tastes surprisingly good with Kilkenny. I like experimenting food pairings with beer. It’s more common with wine but the more flavorful beers like Kilkenny goes well with certain dishes too!
Jeanie also had a glass of the Irish beer with her rice. She thought it was rather unusual but novel to drink Kilkenny outside of a bar. She loves Kilkenny too but like me, her experience is limited to bars. I just found out that it was only recently that Kilkenny produced bottles for sale in certain modern food courts, cafes, restaurants, pubs and bars that does not already serve Kilkenny Draught.
I think it’s great! The taste is pretty similar (although Kilkenny on tap tastes a bit smoother) and it’s nice to have the option of ordering an ale instead of the usual lagers while out eating local food.
I reckon it beats the hell out of the Mango Snow Ice (RM 8.50+) Jeanie had for dessert. I’ll prefer another bottle of Kilkenny as dessert. 😉
There’s nothing better than an icy cold, sweating bottle of Kilkenny in your hand while eating a long lunch during weekends. It’s good to see it come out of the pubs and into modern food courts, cafes and restaurants so that I can drink it when I crave for local food. 🙂
I headed down to check out this legendary Chinese style nasi lemak establishment with Joyce during my last day in Miri. Joyce is a regular dining companion of ours during my fortnight over there. We usually have breakfast or lunch together and on the last day I realized something…I’ve never actually taken a photo with her! I thought I have coz we’ve been eating together almost every day but I don’t have a picture of her.
Thus, we went down to Nasi Lemak NagaLiar for their acclaimed…er, nasi lemak. I have no idea what the tagline is supposed to convey. However, the history behind this super packed establishment is rather interesting – almost a rags to riches success story.
Nasi Lemak Naga Liar only serves nasi lemak and it sells out really fast. I think we went there at around 1 pm and the nasi lemak special is gone – only the regular ones remain. 😡 I could see a lot of people ordering packets to go – it seems to serve mainly office workers but it wasn’t always so.
According to Joyce, the humble beginnings of NagaLiar Nasi Lemak started with a husband and wife team delivering nasi lemak to schools using a motorcycle (!!!). The proprietor used to go around the schools and sell the nasi lemak to students during recess. It became very popular but they didn’t open a brick and mortar shop until recently.
I ordered Nasi Lemak Regular (RM 4) – it’s a pretty basic Chinese style version of the dish. There’s sambal, peanuts, anchovies, cool cucumber slices, an egg, a piece of fried chicken and of course, the santan (coconut milk) infused rice.
The nasi lemak from Naga Liar comes with fried chicken by default but you can also order…
…a side of curry chicken drumstick (RM 3). I like the curry chicken, but it’s also cooked Chinese style – it’s not as rich and has a distinctive taste like the curry chicken you get from chap fan places. The fried chicken is pretty good though – it’s dipped into a flavorful savory batter and deep fried. Delicious!
Naga Liar’s nasi lemak is practically an institution for the people my age in Miri, who grew up eating this during high school. However, I didn’t find it to be particularly outstanding. It’s good, but falls short of greatness. I’m comparing it to Village Park nasi lemak in Damansara Uptown though so that might not be a fair gauge.
I’ll say that it’s good nasi lemak by Miri standards. More importantly, it was great to have lunch with Joyce before leaving Miri again. 😀
There is a decripict looking place behind Berjaya Times Square that is supposed to serve a wide range of Cantonese style double boiled soup. It doesn’t have a name. It seems that people call it “The place beneath the huge tree“. Jeanie told me about it and sold me on the fact that they have some interesting soups with unusual ingredients like anteater (the animal).
I’m not a soup person but the prospect of eating wild animels is totally down my alley so we drove there to have dinner at around 10 pm. Jeanie was sick that day too and she’s a firm believer in the Chinese concepts of “heaty” and “cold” food so she wanted to have some chicken soup.
I can’t say I share the same beliefs since I take everything that hasn’t been scientifically proven with an armful of salt.
The place seems to be very popular – most of the exotic soups have sold out by the time we got there so I chose a black kampung chicken with ginseng roots while Jeanie had their famous coconut chicken soup.
The soup is kept in a steamer so it’s still nice and hot when they serve it.
It should be noted that they also serve other food – the braised pork leg was recommended to us and I took it up, being a huge fan of swine based dishes. It’s cooked with chillis so it’s slightly spicy – this makes it more like the stuff my mom makes. I like the fact that they have a lot of fatty meat instead of the lean meat that most establishment serves.
This is the black kampung chicken with ginseng soup. I was told that the ginseng comes from a special part of the root – it’s the hairy bits from the ginseng root that’s used in this soup.
It tastes pretty good and there’s also other herbs in there to enhance the taste. The chicken becomes tasteless after being made into soup though.
The coconut chicken soup is one of their flagship dishes – it comes served in a whole coconut shell and you can taste hints of the coconut and the ginseng they put in it too.
Jeanie likes chicken soup. Hell, it has become a bit of an inside joke since she drinks so much chicken soup. I once asked my grandma if she has chicken soup when Jeanie came for dinner. Turns out she did.
Anyway, you’re supposed to eat the soup with rice but to be honest, the only way that you can do that is by heavily saturating the chicken with lots of soy sauce and chilli (provided). The chicken loses all flavor when it’s cooked like this – the taste is transferred to the soup itself.
The place is a little hard to find and your dining companions will likely include the resident canines and felines but they serve pretty good soup and their pork leg is divine! The soups are priced from RM 7 upwards.
I’m going to go earlier next time to get the more exotic soups.
I had dinner at Familiar Faces Nyonya Food & Noodle House with Janet last night. She’s also from Sibu and came over to work in KL about a month ago. I picked her up from Cheras and was about to head down to either PJ or KL when the massive Friday night traffic congestion made me decide against it.
It was about 8:30 pm and we were still stuck in practically gridlocked conditions so I consulted the GPS for an alternate place for dinner. We were in Sri Petaling at that time and we chose this place due to the proximity to our current location. I’ve never been here before and Janet is new to Nyonya food so I (slowly) inched towards the restaurant.
Familiar Faces Nyonya Food & Noodle House serves a wide range of Nyonya food, which you can order a-la-carte or in a single serving with rice. I asked the waitress for recommendations and she suggested some of their flagship dishes. The place has a healthy portfolio of seafood, meat and vegetable dishes but does not serve pork.
One of their specialties is the home made Chrysanthemum tea with bits of nata de coco at the bottom. It’s surprisingly refreshing and I didn’t even notice the cubes at the bottom until Janet pointed it out to me.
The first dish that came out is the Nyonya Shredded Petai (RM 12). Petai is something you either love or hate. It’s also called “smelly bean” and has a slightly bitter aftertaste. I found this incarnation pretty good though – there are bits of meat and chilli in the sauce, which offsets the less palatable qualities while maintaining the signature crunch of this vegetable.
The squid cooked in Nyonya sauce (RM 13) was a bit of a disappointment. I found it rather bland but the squid was prepared well – it’s tender and moist, with none of the chewiness associated with overcooking.
We also ordered the Nyonya Sambal Fish (RM 12). There was an initial concern over whether it would be too dry, considering it’s fried fish but that dissipated as soon as we dug in.
The fish is stuffed with sambal and other assorted fillings and it goes very well with a squeeze of lime. There isn’t too many bones to contend with too, which is always a good thing. Most of the dishes at Familiar Faces Nyonya Food & Noodle House is served on a piece of banana leaf, which is a nice touch.
However, the best dish that we had was the Nyonya style Sweet Potato Chicken (RM 12). It’s cooked in a savory sauce that seeps all the way into the bed of thinly sliced potatoes under the dish. The gravy saturated potatoes tastes even better than the chicken itself!
The total bill came up to RM 56.40 which is very reasonable. The service is friendly and there’s a warm and homely ambiance to the place. I have my doubts about the authenticity of some of the dishes but it’s still a good find. There’s also a very popular steamboat restaurant in the same row which is worth checking out.
Familiar Faces Nyonya Food & Noodle House is located at Jalan Radin Anum 1, Taman Sri Petaling with the GPS coordinates N 03°04.031′ E 101°41.423′.
Polly had her wedding last Sunday and I drove 1 ½ hours (yes, it really is that near) down from KL with my girlfriend, Cherry and Susan in tow to get to Tangkak, Johor on Saturday to attend the festivities.
My girlfriend was one of the sisters (ji mui) and after a night’s rest at a guesthouse the bride was kind enough to arrange for us, we arrived at Polly’s place at around 7 am to eat breakfast and start the preparations.
There was chicken rice, buns and other stuff and we had to eat rather quickly since the groom’s delegation was due to arrive soon.
Padlocks galore to prevent entry.
There was also this drink of prayer paper being burnt into water – it’s supposed to bring peace and harmony and I took a sip, despite being agnostic in my beliefs. It’s a Buddhist custom.
As tradition goes, the groom and his entourage of cars came amidst a lot of honking to announce their presence.
They disembarked at the front gate for the “sisters” (female friends of the bride) to grill the “brothers” (male friends of the groom) – this usually involves various stages which the brothers will have to go through in order for the groom to get to the bride.
The sisters act as a gatekeeper of sorts – asking the brothers to perform a multitude of tasks before being allowed deeper and deeper into the house.
This is a Hong Kong custom and I’m told it’s supposed to make the groom more appreciative of the bride due to the obstacles he has to go through to get her.
I remember faces being painted with makeup, drinks of Guinness with a raw egg inside (which is pretty delicious actually), and panties being put on by the groom’s band of brothers before they get into the house.
It was all in good fun…
…for all parties involved.
There was also a lot of interesting yoga poses that they have to perform before being allowed entry.
The brothers got back at the sisters after that by hiding all their shoes.
The groom finally gets to the bride! *applause
Anyway, the customary tea giving ceremony to the elders were performed at the bride’s place and at the groom’s place.
This took quite a while and sent us to three different places and we convened back at the groom’s place where the bride throws the flowers.
The bouquet of flowers somehow landed in Cherry’s hands.
Heh!
I also appropriated the flowers for a bit of camwhoring.
I like this mish mash of Eastern and Western traditions though when it comes to my wedding, I think I’ll forgo most of it in lieu of a more private ceremony at a beach or the highlands with an outdoor wedding ceremony.
There was a break after that before the lunch wedding reception so we took the opportunity to go back and take a 1 hour nap before showering and heading out again.
I was quite sleep deprived and needed the shut eye since we’re driving down straight after the wedding reception.
The lunch wedding reception was held at Bangunan Persatuan Eng Choon – a meeting halls of sorts. There’s a lack of restaurants with the capacity to fit the people invited in Tangkak since it’s a small town.
The bride and groom already had another wedding in Penang prior to this. It’s not uncommon to have multiple weddings due to relatives – my sister had 3 – one in New Zealand, one in KL and one in Sibu.
We were seated at a table labelled “Diploma Friends”. I don’t know Polly personally, she’s Jeanie’s friend and I guess that makes me the chauffeur cum +1 in this entire shebang. 😉
The first dish was refreshingly different. I mean that literally. It was a hot afternoon and the lychee, grapes and pineapple chunks on a bed of ice inside a hollowed out pineapple really did the trick.
There is also the more traditional “sampler” first dish. I think there’s a name to it, usually “Four Seasons” or something to that effect but I like to call it a sampler dish coz it comes in a smorgasbord of small servings. I like the unorthodox century eggs and peanuts in this dish. The satay was good and so was the cuttlefish.
The next dish is a combination of pork, yam and sea cucumber braised in dark sauce. It’s really good as well.
Of course, there’s the customary shark fin’s soup after that. I like the generous servings of shark’s fin inside – you can literally see the huge chunks in each bowl.
Here you go! I know a lot of people are against shark’s fin, but I’m neither a tree hugger or an environmentalist wannabe, I eat just about anything – my previous culinary adventures can be a testament to that. 😉
Polly works at a records company and she got this famous local singer to come and perform at the wedding reception. I don’t know his name but my girlfriend told me he’s the one who sang the Hokkien song “If I had a billion dollars”. No, not the “I wanna be a billionaire” song currently on the airwaves, this is old skool stuff.
He did a parody of other well known Chinese artists and I can’t get most of his references coz I don’t listen to that genre of music but it was quite entertaining.
During the interlude, there came a dish of prawns – it’s done in a yin yang presentation, with half of it being deep fried butter prawns topped with mayo and the other fried in hot sauce.
I preferred the butter prawns and it was so crunchy that you can eat the entire thing, head and tail. At least that’s how I eat my prawns. A lot of people are surprised that I can eat the entire thing without shelling. I guess it’s equal part laziness and having a taste for the shell – I think it tastes better whole.
Another must have dish during weddings is fish – this is a steamed fish which I can’t identify. However, I really liked the soft texture and the sauce that it was done with. I like this kind of fish, I don’t know when I started liking fish, since I never used to as a kid, same with vegetables.
…then came the best dish of the wedding reception. This is hands down is the most delicious thing that I had that day. It’s roasted suckling pig.
I like the thinly sliced crispy skin and the BBQ sauce served under it. The presentation is really awesome too – you can clearly see that the entire pig has been served.
The tongue of the sucking pig was something I had to work very hard to get. I like the taste of tongue – you can find canned versions of it but the best thing is to eat it fresh in England or Australia.
There were a lot of dishes that day – this is paper wrapped chicken. It’s cooked inside wrapping to produce meat that literally melts in your mouth. It’s tender and all the flavors are preserved due to the cooking method.
I couldn’t eat very much after that but there was a serving of sliced abalone, ham, broccoli, mushrooms and a rare (and expensive) type of seafood that I don’t know the name of. It’s chewy and it tastes like clams.
The final dish was rather unique as well – it’s ice cream! I found that it suits the weather rather well. We saw one person eating it with chopsticks and another eating it with a soup spoon at another table. Jeanie thought it was pretty funny and I took several photos of me doing it as well.
When in Tangkak…
…do as the Tangkak-ians do.
Cheers to the newlyweds!
All the best in all your future endeavors! 🙂
I really enjoyed this experience and though I was just about nodding off on the drive back, a quick pit stop and an energy drink resolved that.
It was a really fun weekend and a good opportunity to meet the girlfriend’s friends. 😀
