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2012-11-10
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Another visit back to Ban Leong Wah Hoe Seafood 万隆华和海鲜菜馆. We visited the Zi Char restaurant on a Saturday evening too. The place was packed and all the tables were occupied.Huge crabs in tanks. This is essential as almost every table has crab dish on it!Part of the menu. As this was our 2nd visit, we had a rough idea on what to order and what not too. The first post can be found here.The Hot Plate Beancurd was as deletable as before. The sauce is best paired with plain rice. Prawn Paste Chicken
Huge crabs in tanks. This is essential as almost every table has crab dish on it!
Part of the menu. As this was our 2nd visit, we had a rough idea on what to order and what not too. The first post can be found here.
The Hot Plate Beancurd was as deletable as before. The sauce is best paired with plain rice.
Prawn Paste Chicken Wings (Har Cheong Gai) was served pipping hot. The chicken wings were coated and marinated with prawn paste before being deep fried. On the exterior, it was crispy and fragrant. In the interior, the meat was fragrant, tender and full of natural juice.The Birthday Noodles which was essentially Mee Sua fried with prawns, squid, beansprouts, quail eggs and fish slices. An interesting dish that suits our palate.
Their stirred fried vegetables here are surprisingly good. The Baby Kai Lan was still crunchy. The dish as a whole was tasty and not overly salty. Simple and good.
At last, we get to try the La La Clams. This dish was excellent! The la la clams were bigger than what is normally served in the other restaurants and were very fresh and 'meaty'. (Why did we order only $10? We should have ordered more!).
Huge Black Pepper Crab which did not disappoint. I like the sauce as it was finger licking good as what I described in my last post. The crab was very fresh and meaty!
Leaving the best for the last. The Butter Crab was amazingly delicious! It was not the usual creamy version that most restaurant serves. Instead it was deep fried. Each piece of crab was well-coated with the butter batter and fried till fragrant. Despite being deep fried, the crab was still incredibly tender, juicy and sweet. Adding on, the crab was huge, meaty and fresh. Amazingly, meat did not stuck to the shells (which is not the norm for a fried crab dish). There were lots of buttery fritters at the side. They were crispy and sinfully delicious. The unique buttery fragrant made the buttery fritters so addictive that once you start, you can't stop. A must try! (Bern from The Hungry Bunny mentioned that this is their best dish. Totally spot on! Thanks for the recommendation!) The Butter Crab and Black Pepper Crab cost $86. Well worth the price.
The food here is real value for money. There are two dishes that are a must try over here. They are the Butter Crab and La La Clams. This time round, the service experienced was not as smooth sailing as before. The lady taking the order was showing an attitude and was impatient. It was also hard to get the attention of the staff. Worth coming down more often for the food here despite the service? The answer is a resounding Yes!
Detailed review: http://foodiefc.blogspot.sg/2012/07/ban-leong-wah-hoe-seafood-casuarina.html
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