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Signature Dishes
四美的煮炒王 (Stir-fry King of Simei)...that's what I call it.With the sumptuous food that they serve, the efficient services & the testamonial crowd daily (you'll strike lottery if you can find a decent table on weekends)...it deserves the title.Like the faithful Royal Subjects, we never fail to report here at least trice a month. The fact that they use minimal to no MSG in their cooking, had already win points in my book. No fancy culinary flair, just the simple, down-to-earth cooking with a heart.Every dish is ala-minute, but you'll feel like you just had a feast, even if it was a simple plate of Hor Fun, Fried Rice or just Fish Soup with Rice ($3.50 onwards). In fact, I don't even mind if it was just a bowl of steamy hot white rice ($0.50)!!The rice is fluffy with just enough moisture, every grain is so chewy...dare me to say it's better then any sushi rice... Let me introduce you to some of the dishes that we've eaten before...A simple egg dish. They were generous with the ingredients...which by the way...include prawns, crab meat, onions, spring onion. This egg dish is not dry nor oily at all but the edges is so crispy!So delicious...The Kang Kong is fresh & crunchy. I wanted to say that the Sambal is not spicy enough to my preference...but I was choked to hell with it once! Spinach is high in iron, no...not the heavy metal la... Ok...it's just very good for your health (especially ladies)...must eat more.Frankly, I don't mind just having this alone with the delicious white rice. Mmm...The leafy spinach is fresh & crunchy (having been lightly scalded by the soup...I think). That's the way we like it...uh-huh, uh-huh...The Superior Soup is flavourful but not salty. Three types of eggs were used in this dish - the common egg, salted egg & century egg. Each boiled & dice, each as fragrant & as unique on its own...mmm...Don't need to worry about cholesterol la...it's really not a lot of eggs... We usually order the lower part of the fish (鱼尾) but it sold out fast. So, the Fish Head pun jadi lah (also can la)... The main ingredient is the huge Fish Head (ofcourse...) with lots of oakra (lady's fingers), red chilli, tomato, onion & pineapple. I tell you huh...we always finish every drop of the sweet & sour assam gravy! It is so gooooood... Aiyo! I'm salivating just by typing here...cannot continue to describe liao...You just go eat la...The thick curry, the fragrant santan, the crisp curry leaves, the authentic curry spices, the soft, steamy white fish meat, the soft but firm bringal, the tender okra, the crunchy onion & the curry-soaked but not soggy taupok...each aplentiful yet each left a unique lingering taste on my tiny little tongue. So divine...mmm...Su Dongpo (orginally known as Su Shi) (January 8, 1037--August 24, 1101) was a writer, poet, artist, calligrapher, pharmacologist, and statesman of the Song Dynasty, and one of the major poets of the Song era.- ChinadailyDongpo Rou 东坡肉, this dish is named after him as it was his favourite dish.Now, this... is... a... special... dish...You won't find it in the menu.It only appears when great quality pork belly is acquired...call it an omakase dish if you like...but to get to eat this dish...it really depends on your luck!The pig skin is QQ...the fatty part is ozzing with the fragrant oil but not gelat wor...& the lean pork...Oh, the lean pork... is so juicy & tender... this is what they meant by melting in your mouth...then you have the thick gravy, you add a spoonful onto your white fluffy rice & man...you will never stop...till the gravy is all gone!We've only got to try it once last year & once this year...sad... This is another seasonal dish. The garlic is fragrant & not too minced, just the way my whole family liked it. The veggie is fresh & cooked with just the right crunch. Our favorite texture. Simple is nice...We like.Verdict: We always order 3 to 4 different types of dishes from their vast variety of dish groups (veggies, seafood, poutry, meat, egg, bean curd, soup & today's specials) with a bowl of rice each.We would tell ourselves to eat only 1 bowl of rice each, prior to ordering...but we always ended up with at least 1½ bowl or even 2 bowls of rice each...sigh...Hmm...I sensed that the service staff must have liked us very much as we always finish every grain of rice, every drop of the gravy & every drop of the soup...Every visit cost us less than $10 per person.Yes, even with the big dishes & the today's special dishes.Hmm...time to pay respect to the Dynasty le...Seeya...
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