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fishball mee "tah" with mee pok
but honestly, wasn't too impressed by it. other den that there is A prawn, and the fishballs are quite bouncy, the rest of it tastes like any other fishball mee out there. oh well. and no thanks to the grumpy old auntie too.
1 of their 招牌菜，三杯鸡 (loosely translated as 3 cups chicken). 1 of the better dishes dat nite, i felt, but sum my frenz might not be too interested in it, judging by the slow rate this dish takes to finish. prob 1 drawback is dat they chop the pieces into too small pieces, resulting in every piece having a meat to bone ratio of 60-40. thats abit too much bones for a piece rite? and i dun really taste much of the wine that is supposed to be added in?
stir-fried kailan with garlic. 1 of the dishes i dun like, coz of 2 words, BORING, and GARLIC. 'nuff said.
next is 麻婆豆腐, another classic Shanghainese dish. hmmz ok only lah, not as numbing as i tot it would be, but juz as well, since i cant really take spicy food. so in general, it tastes like tofu cubes in 豆敆浆 (fermented beancurd sauce) with chilli to me.
den we tried their take on oatmeal prawns, called Deep-fried Prawns with Salt and Pepper (i tink). the style of cooking is pretty similar to dat of oatmeal prawns, juz dat they prob coated the prawns with salt and pepper and sprinkled sum onto them after cooking too. not much complaints abt this, coz the prawn is still relatively quite fresh, and it was fried quite crispily such dat u can still eat it with its skin intact (but abit hard though, needs abit of thorough chewing to make sure u wun choke on it).
lastly, their 招牌菜, the 1 dat got every1 to sit up and pay attention when Thomas Ong was eating this on tv! i forgot the exact name, but its called sumting like 排排站, which is LONG porkribs marinated in a sweet char siew-like sauce and brought to braise/grill. not bad though, ribs were quite tender, so not much trouble separating the meat from the bone. best eaten with bare hands coz its quite hard to control the bone with chopsticks (unless u r expert with them), and u can lick the bone (and ur hands) after dat too!
Deep-fried Spareribs in Beer. $7 per portion (for 1 person). probably the nicest dish of the nite. the spareribs are pretty tender (maybe due to the beer), with thankfully, more meat den fat. the sauce is mainly sweet, with a little spiciness from the black pepper, but no hint of beer at all (which is why i tink it went into marinating the meat instead).
next is Ostrich meat with honey and pepper. a plate of stir-fried black mass. pretty average dish, ostrich was not very tough (thankfully), but there were loads of black pepper in it, which led mum to wonder if the meat wasnt fresh enough dat they have to use black pepper to conceal it. luckily there was honey added to help balance the spiciness of the peppers.
Hotplate tofu, a classic tze-char must-order dish. same thing, ok only. nothing very special, basically juz deep-fried egg tofu pieces in an egg-and-minced pork sauce on a hotplate.
another plate of black mass. this time is Venison with asparagus. however, i really dun rmb the menu stating the presence of black pepper in this dish, so i was abit surprised when i saw the blacky colour of it. oh well. and its quite salty though, and not to mention oily, as with all the other dishes too. sigh. other den dat, venison wasn't too tough, so no probs with chewing and swallowing it.
dad and mum ordered Hokkien Mee Sua to share, and i tried a little of it, and it tastes like fried beehoon to me. and pretty oily, as usual. nothing too interesting.
bro had nearly a whole plate of Yang Chow fried rice on his own, and as usual, no comments from him (he juz woffles down his food, btw), but at least he says it isn't tasteless. and basically, is juz a plate of 蛋炒饭.