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2012-07-09
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We visited Xu Jun Sheng at Joo Jiat Road for its traditional Teochew cuisine and porridge. This place has 60 years of history and has moved from its previous location from 50 Joo Chiat Road to 121 Joo Chiat Road.Unlike most Teochew Porridge places whereby you ordered from the row of cooked food, you are given a pencil to indicate on the menu what you want to order.The Prawn Rolls were probably one of the best I have ever eaten. I googled and read that they used pork mesentary to wrap the filling
Unlike most Teochew Porridge places whereby you ordered from the row of cooked food, you are given a pencil to indicate on the menu what you want to order.
The Prawn Rolls were probably one of the best I have ever eaten. I googled and read that they used pork mesentary to wrap the fillings. Maybe that is the secret of the crispy outer layer. The Prawn Rolls were also sliced thinner but bigger in diameter which is different from other places. I am not a great fan for Prawn Rolls but I enjoyed this a lot.
The Stir Fried Sambal Kang Kong was nice, crunchy and not too spicy.We noticed a lot people eating this particular steamed fish which had its stomach split out into half. We were very curious and asked the server to order for us. The Steamed Mullet prepared without any seasoning was surprisingly very fresh and tasty. It doesn't have the fishy smell.
Teochew cuisine is known for its braised stuff so how can we not try it. We ordered both the Braised Platter and Pig Trotters. The Braised Platter had both big and small pig intestines, beancurds and fried beancurd skins. The innards, beancurds and fried beancurd skins were well braised soaking up the soy sauce.The Pig Trotters was very tender and melts in the mouth. I was a bit disappointed that most of it was lean meat. I think I took the one and only fatty piece. While writing this post, I realized the menu allows us to indicate either tendon or thigh for the Pig Trotters which we left it out. Maybe that was the reason they have given us mostly lean meat.
The Teochew style Prawns with Beancurd has to be everyone's favourite. The prawns were big and fresh. The beancurds were smooth and silky. The gravy was the highlight that made this dish so tasty. It was so good that I couldn't resist taking a few spoonful of it even though we have finished the prawns and beancurds.
The Preserved Radish Omelette had a nice balance of flavours and was not too salty. The preserved radish also gave the omelette a crunchy texture.
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