影片
更多
2013-07-22
33 瀏覽
This review is dedicated to my brethrens who share the same intake capacity, and have a rare unique obsession for meats. Our hunger and patience were stretched quite a bit, owing to the phenomenal dinner crowd queue, and since our banquet for three was convened impromptu, no reservation just means we partake in Singaporean’s favorite past-time. Thankfully, they allowed orders to be placed prior to seating down, and that turned the productivity level up several notches.As soon as our gluts hit th
This review is dedicated to my brethrens who share the same intake capacity, and have a rare unique obsession for meats.
Our hunger and patience were stretched quite a bit, owing to the phenomenal dinner crowd queue, and since our banquet for three was convened impromptu, no reservation just means we partake in Singaporean’s favorite past-time. Thankfully, they allowed orders to be placed prior to seating down, and that turned the productivity level up several notches.
As soon as our gluts hit the chair, we were offered hot Chinese tea, and quickly followed with the starters/appetizers/snacks; chilled sliced pork, century eggs, shaoshing wine marinated chicken, crispy pork chop & stir fried doumiao.
I have to say the chilled sliced pork & shaoshing wine marinated chicken are somewhat a novelty. While the style in which the century eggs & crispy pork chop were prepared is no wonder DTF commands such following & patronage worldwide.The racks towering so many that the other diners couldn’t help but pay us the attention we commanded.
We had ourselves the; pork XLB, crab roe XLB, steamed shrimp & pork dumplings, steamed chili crab & pork buns. The piping hot XLB with succulent juicy goodness wrapped within the translucent skin has to be ranked up high for craftsmanship. The art of eating XLB involves an acquired skill, failing which, shall have yourself a scalded tongue.With your chopsticks gently pick it up & put it in your soup spoon (add shredded ginger julienne if you like the prickle sensation)
Prick the XLB skin to let the juice flow & you sip it slow
Assess the temperature before u gobble it
Next to be rolled out were our noodles, zha jiang mian, pai gu tang mian, jiang you mian. Quite honestly, we didn’t witness if the noodles were handmade, but I’d say the texture comes with a light spring to every bite, rather familiar with the hand made sobas in some Japanese joint.To end the meal off, we were presented complementary yam XLB for desserts.
張貼
