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招牌菜
Dropped by Lee Kui for lunch with the family for some Teochew grub to celebrate Mother's day. My last visit a few years back was pretty decent, albeit expensive so the restaurant never really featured in my return list. But as fate would have it, there we were, on a sunny Sunday afternoon.Nothing seems to have changed in the few years, with the decor still retaining its 70s/80s nostalgia. Let's not forget the steel frame chairs with the red cushions.Pork Leg Aspic - The 猪腿冻 was served chilled amidst a plate of ice, coming across as nicely gelatin and mildly salty. Only small issue was that the pork was a tad too cooked.Sliced Pork Feet - I'm honestly not a big fan of pork feet (分蹄) because of the wine they use but the meat was really lean though.Prawn Roll - The prawn roll aka heh zhor was pure prawn with no meat or liver mixed in, boasting a crisp exterior with a nice shellfish taste and mildly chewy texture. Nice!Oyster Omelette - The omelette had minimal flour with a relatively generous serving of plump oysters. Only gripe I had was that the dish was a tad too oily for my liking.Deep Fried Chitterlings - Deep fried till a charring crisp on the outside, the pig intestines were chewy (due to the fats) on the inside and rather bland as a whole. Could really do with more salt.Braised Duck Slices - A quintessential Teochew dish, the braised duck slices were a tad dry although the gravy sported a rich yet mildly salty/sweet flavour. Served on a bed of sliced beancurd which went great with rice.Stir Fried Kailan with Garlic - I love the colour of the kailan; vibrant and fresh looking with a nice wok hei. However it did come across as a tad too oily whilst the dried sole fish (tipo) was a tad too soft for my liking.Teochew Yam Paste - Another quintessential Teochew dish, this orh nee was one of the better ones I've tried; Fragrant with a natural smoothness and topped with a chunk of pumpkin and some gingko nuts. Nice!The 5 of us chalked up a bill of about $187, which is comparatively expensive for the decent quality of food. I'll probably stick to eating at Chin Lee in future. On a more positive note, Lee Kui finally accepts credit cards so no more having to struggle with wads of cash for big dinners.See all my pictures at http://www.timelessfacade.com/2014/08/lee-kui-ah-hoi-restaurant-part-ii.html
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We went over to 李贵 restaurant for dinner a Teochew style restaurant located at Chinatown and this is my first visit here. 70s 80s looking kind of place really bring back some retro feeling .... the service there is definitely way better than Chin Lee. Oyster egg was good generous oyster were lying on the egg ready to be eaten! Steamed fish - very fresh with yummy soup base! My in laws commented the pork jelly was good too. Silver fish was crispy and Hay chou was good ... very crispy too and it tasted better compare to Beng Hiang. Chicken was tender overall dining experience was good!
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Had been to this restaurant couple of times and had tried some of their signature dishes from cold crabs, goose meat( nowadays they serve duck meat instead), fried omelette with oysters and fish maw soup etc. We had the duck meat, braised mixed vegetables, fried egg omelette, fish maw soup and the dessert was yam paste with gingko nuts and pumpkin for tonight and was glad that their standard is consistent and we wiped out everything. Sorry, I was so busy eating and only remember to take some pictures of the plate of food and with not much left....there were 7 of us and we paid $20 per person.
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Had wanted to go to Togi for dinner but decided to give this Teochew restaurant a try when we passed by since we noticed that the restaurant is always pretty crowded during dinner time. Honestly, I am not a fan of Teochew food, nor do I know what it is good at so we decided to ask the staff to recommend. We ended up ordering fish maw soup, a plate of prawn balls & a plate of braised duck for the two of us.The prawn balls are such delights. Although they are deep fried, the freshness of the prawns could still be detected clearly. It has been said that they only use fresh salt water prawns for this dish. Lovely. Besides, there are some bits of what I believe to be water chestnut inside which add some bite to the prawn balls, enhancing its taste.The braised duck is a let down though. The meat is far too rough & bland. It seems like it has not been braised long enough, so is the tau kwa which comes with it. Totally tasteless.I have never fancied soup thickened with corn starch much but the fish maw soup here is not bad, I have to say. Loaded with a lot of ingredients: shreds of chicken, bits of crab meat, carrot, mushroom, etc and with a dash of vinegar, we finished up 2 bowls each. It gives me a warm & fuzzy feeling. Really enjoyable especially on cold, rainy days.All in all, there are hits & misses. I guess I would return to try out their speciality which is cold crab the next time I come.
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