Last Supper @ Golden Happiness Restaurant

Golden Happiness Tofu Soup

Tofu Soup

This is not your usual tofu soup. I love the addition of tomatoes for umami. There are also lots of aromatics and for body, the house-made fishballs and meatballs go well with the black fungus. The plating is very nice too, they don’t slop everything into a deep bowl but rather dish it out on a wide plate so all the ingredients are visible, submersing with the broth.

Local fiddlehead fern (midin) with Foochow red wine

Midin Foochow Wine

This is our beloved midin (fiddlehead fern) cooked in Foochow red wine. It’s cooked just right so the ferns are still slightly crispy, and not soggy. The pairing with local red wine and crunchy bits of anchovies to top off this dish makes it simply perfect!

Foochow fried noodles

Foochow Noodles

These noodles are actually called “chao chu mien” e.g. they’ve been fried before being poached in liquid. It’s a distinctively Foochow way of cooking and the noodles tastes heavily of lard. It’s lovely! Golden Happiness Restaurant will actually serve the dishes in order of intensity of taste e.g. from least nuanced to the most flavorful but this was an exception as we were hungry and wanted it out.

Stuffed Fish Maw

Stuffed Fish Maw

This is fish maw stuffed with fu chuk (beancurd skin) and some other items. It’s quite lovely and the texture is different. I like how the gravy goes very well with rice.

Abundance of Seafood (in a Pot)

Seafood Soup

That’s actually the translated Chinese name for this flagship dish. Haha! It’s quite flowery but essentially it’s prawns, fish slices, sea cucumber, squid, cuttlefish, fish maw and other interesting and delicious bits of seafood thrown into a pot.

Seafood Claypot

This is one of my favorite dishes here. They’ll heat up the pot and when you’re done…

Pig Tail and Duck Claypot

Pig Tail Duck

…replace this claypot on the heat source. This is a unique combination of pig tail, pork belly and duck! I’ve only seen it served here at Golden Happiness – it’s one of their signature dishes. I was a bit hesitant when I heard of the combination at first, but duck goes very well with pork and the pig tail adds a wonderful chewiness (and a ton of collagen and gelatine) into the mix.

Golden Happiness Restaurant

Golden Happiness Restaurant is one of the higher end Chinese banquet places in town. I like how the front of house floor manager wears a suit and all her waitresses don traditional matching Chinese uniforms. It conveys a sense of professionalism that is lacking in a lot of Sibu restaurants. I had one of my last suppers here with my bro Eddy, Jona and a bunch of other close friends.

The food here is top-notch, and they have several house specialities that sets them apart. Thanks for the awesome dinner, homeboys!

Claypot Chicken Rice

jan claypot chicken rice

The humble Claypot Chicken Rice is something which I’ve actively hunted whenever I get a hankering for it (and even when I don’t). I remember having a family vacation when I was 7 years old, with my dad bringing me to Petaling Street and telling me that the claypot chicken rice over here in KL is good and “different” from what we get back home.

jan chicken rice setup

I don’t know why but that memory has always stayed with me. I’ve actively sought out this…er, nostalgia tinged delicacy since then. I was told that there’s a stall at Ming Tien food court that dishes out pretty good Claypot Chicken Rice so off I went with Jan to check it out.

jan chicken rice

The stall sells Claypot Chicken Rice (RM 5) and Claypot Pork Rice (RM 5.50) so if you have any illusions about it being halal, leave them at the door (or the arch rather). It’s pork. ;)

jan feed

I ordered the Claypot Chicken Rice since the Claypot Pork Rice didn’t look that appealing from the photo, but rest assured, I’m going to check it out some other time. You’re gonna see a lot more of Ming Tien posts coz it’s near my condo and I like how they open till late. ;)

jan chicken rice plate

It tastes pretty good, but it’s not the best I’ve had. The Claypot Chicken Rice was flavorful enough and came with the classic, sinful Crust of Charcoal Rice (TM) beneath. This is the best part of the dish, you scrape it into the pot to mix it around but if you’re a crust aficionado, you can opt to leave it longer so the crust will procreate into a veritable swarm of Crust Goodness (TM) from the residual heat from the claypot.

jan chicken rice eat

I don’t make any sense, do I?

jan chicken rice cook

I’ll tell you something though…what the cook lacks in skillz, he more than makes up for with pure enthusiasm. ;)

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