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2014-01-24
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I had a house warming party. The host catered a wonderful meal. As it was a Teochew family, we had hong bak, Ngo Hiang, sweet sour fish, fried chicken and broccoli mushroom as vegetable. The hongbak bun was soft and warm. The 3 layer pork meat was not too fat to consider as a whole piece. The sauce was thick and sipped through the soft and warm bun made the bun and meat soft to eat. I had several servings. The next dish that I liked was the Ngo Hiang. The Ngo Hiang was not rolled loosely. I
The hongbak bun was soft and warm. The 3 layer pork meat was not too fat to consider as a whole piece. The sauce was thick and sipped through the soft and warm bun made the bun and meat soft to eat. I had several servings.
The next dish that I liked was the Ngo Hiang. The Ngo Hiang was not rolled loosely. It was stuff with spicy meat and vegetable. It was still crispy when it was served.
The sweet sour fish was a general dish that scattered with sour plum sauce to enhance the taste. However, the cook did not use thick flour to wrap the meat so I could enjoy the fleshy part of the fish.
The fried chicken was well portion with beast part, wing or mini drumlet. The meat was not dried as it was well marinated and still juicy.
The vegetable mushroom was well cut with the right size to eat comfortably. The broccoli was not overdone.
I enjoyed the meal.
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