


~ 1: Stir-fry Kai Lan which is not over cook and still remain crunchy and it comes with a special fragrant seems like pepper......
~ 2: Birthday Noodles was actually a plate of Fried Mee Sua with generous amounts of squid, eggs, bean sprouts, prawns and surprised some deep-fried quail eggs(which resemble mini fishball).
~ 3: Xia Zhao(虾枣) which is similar to Wu Xiang but is deep-fried in individual pieces consists of minced meat, prawn, yam, water chestnut and spices. The Xia Zhao here is rather crisp on the outer skin and it goes well with their special sweet dipping sauce. I prefer this more than the shrimp-paste fried chicken.
~ 4: Shrimp-paste Fried Chicken is seasoned with shrimp-paste and some other ingredients then coat with fry and deep-fried until crisp on the outer skin but still the inner meat is still tender and juicy.


~ 1. Signature Chili Crabs that served with gorgeous amount of egg sauce gravy and deep-fried mantou. As I am not a great fan of Crab, I only eat the mantou with the gravy. But overall, the taste is great.
~ 2. Butter Crab has a very unique fragrant and taste which covers with a thick layer of crispy fritters which I think is deep-fried egg. It has a very nice butter taste and most of us prefer this than the chilli crab.
~ 3. Deep-fried Fish cooked with dark soy sauce is rather salty on the sauce, but overall the fish is still fresh and not oily even though it had been deep-fried.
~ 4. Sweet & Sour Pork is one of my brother's favourite dish but then I find that their gravy is kind of sour. Maybe they have added too much plum sauce or tomato sauce.

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