Tuesday, February 26, 2008


Ang-Chow Braised Pork Belly

It was after 7:30 p.m. when we stepped into this eatry for dinner. It was empty except for a table of ladies, who had obviously finished their meal, chatting away, and the boss was sitting at the counter, still suited up in his chef's attire - I think they were quite prepared to call it a night.

We ordered from its ala carte menu, which has 3 columns consisting of vegetables, meats and soup. This was what had one meal and 3 vegetable dishes. The chef is Taiwan-trained with a Foochow background.

The Ang-Chow (lees) pork belly was the highlight; except for its red color, there isn't any hint of the Ang-Chow - pretty good. The Tofu Kelp Clear Soup (left) was rather bland, but I'm sure someone can vouch for its nourishing factor. The
Fried Tau-Cheo Long Beans With Minced Pork in contrast has the flavor and aroma of the bean paste sinked into the meat and beans; the thin slices of pork fat was an added bonus. The Stir-Fried Spinach With Garlic was another plain Jane.

Fried Tau-Cheo Long Beans With Minced Pork

Stir-Fried Spinach With Garlic

After we finished, the waitress was in a hurry to get rid of us by clearing our table as we were finishing, and it was just after 8. The bill, which includes 4 drinks and 4 rice, came to RM57, which we think is excessive, considering that the majority of the dishes are vegetables.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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