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2014-12-15
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Mongolian Hoisin Delight (Mongolian Pork Chops)I dunno...but meals just don't feel the same without any meat on the table...so we started off with the Mongolian Pork Ribs.The ribs were well-marinated with a tangy Hoisin sauce reminiscent of thickened plum-sauce & uniquely served with crinkle-cut fries on the side...quite unusual considering we were having rice as well for dinner.The meat was also tender & juicy at the same time & it made for a very good start to a heavy meal.Saturated Velvety Go
Mongolian Pork Chops
$15
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Claypot EggPlant
$12
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Garlic-Fried Kai Lan Shoots
$15
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Prawns Fried with Salt
$28
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Fish Curry
$44
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I dunno...but meals just don't feel the same without any meat on the table...so we started off with the Mongolian Pork Ribs.
The ribs were well-marinated with a tangy Hoisin sauce reminiscent of thickened plum-sauce & uniquely served with crinkle-cut fries on the side...quite unusual considering we were having rice as well for dinner.
The meat was also tender & juicy at the same time & it made for a very good start to a heavy meal.
Saturated Velvety Goodness (Claypot EggPlant)
Everyone loves Egg Plant. These parts, we're familiar with the name brinjal. This one's done to near-perfection as the soft, velvety slices of egg-plant were stir-fried in a familiar sauce marinated with Chilli Padi, Spring Onions & minced meat.
This is one classic Chinese dish bathed in a sauce called the Holy Trinity of Chinese cooking...Scallions, Garlic & Ginger! Lip-Smacking Good!
Fun with my Greens (Kale)
One of my favourite dishes whenever we come here. I'm not kidding! I always ask for this each time we come, whether or not anybody cares to join me in eating it!
They call this the Chie Lan Miao or loosely translated, it means Kale Shoots & Sin Hoi Sai does this Really Well! Stir-fried with crushed garlic, it doesn't have any of that bittery aftertaste you get whenever we eat the same dish prepared elsewhere!
Salty Sea-faring Goodie (Salted Fried Prawns)
Alright! Crab is expensive, & whole fish is costly...what to do? We're on a budget, but how not to eat seafood at a seafood restaurant?
Hokkiens have an old saying: 'No Fish, Prawns also can'!
So prawns it was fried with salt, garlic & spring onions...I realise we love garlic, because almost everything here has this deliciously pungent bulb in it! The prawns were fresh & this was obvious because the shells literally slid off the meat, but then again, I'm pretty slick when I'm using my trusty fork & spoon to undress them!
Not Quite There (Tilapia Curry)
All-round perfection is Hard to come by in any meal & today was no exception. Perhaps it was a result of a miscommunication; perhaps it was my bad Mandarin; maybe it was a futile attempt by the restaurant manager to off-load this particular fish to me...
I asked for Groupa Fish-Head Curry, & got stuck instead with their Tilapia whole-fish claypot curry.
Ok. Tilapia has a very fine meat texture & t...he meat is succulently soft & moist.
MY gripe with Tilapia is that despite what I just mentioned earlier here, I find its meat bland and devoid of flavour, no matter how it's cooked! Furthermore, the skin on this fish tends to get sticky & clings to your fork, spoon or chopsticks as you try to eat it! Or maybe I'm just a spoilt brat who was brought up eating only the fish I wanted to (Pomfret, Groupa & Threadfin largely)...anyway, the rest of the family thought it was good so I guess all wasn't lost
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