1. Taufoo in 2 styles.On a single dish, you'll get 2 types of taufoo (plain and with fish paste) in 2 styles. The plain taufoo is deep fried and served with a piquant Thai cucumber 'kerabu'. The homemade fish paste taufoo is deep fried and served with a mayonnaise sauce. It's tasty no doubt, but I have mental block on any dish using mayonnaise in Chinese cooking.
Verdict : Good
2. Claypot steamed tilapia fish with ginger wineThis was the first time we tried this dish and it was a winner. The fish was steamed to perfection and the ginger wine lent a sweet / pungent flavour. Very good for the digestion and it will keep you warm on cold days. This was a hit with the wife and mother-in-law.
Verdict : Very good
3. "Pakis" vegetable with sambal belacanFern shoots (paku-pakis) are not very commonly used by the Chinese in these parts, although quite common in East Malaysia. If not cooked properly, the pakis will leave a "kelat" (sticky) sensation in the mouth. It was done reasonably well here though I've had versions with tastier sambal belacan in East Malaysia.
Verdict : Good
4. Pork with "mui choy"
A simple dish which was done well. The flavour of the mui choy (preserved vegetable) had seeped into the pork. Every last morsel was polished off.
Verdict : Very good
5. Taufoo steamed with minced porkAnother very simple dish but done really well again. The soy sauce gravy was very tasty and every morsel was polished off.
Verdict : Excellent
6. Fried pork ribs coated in salted egg
A tasty dish indeed, thanks to the salted egg coating.
Verdict : Very good
Best to try this place on a weekday. They have limited seating so waiting for a table may be necessary on weekends and public holidays. There is a fruit stall next door so you could get some fruits to munch whilst waiting for your food, if you're really hungry.
can i have the address?
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