Friday, July 11, 2008

DINNER @ AH TOU SEAFOOD, RH PLAZA, BDC, KUCHING

Braised Homemade Tofu With Minced Pork

We finally got a taste of what the fuss is all about. Remember the place we couldn't get a table without reservation? This time we came early... about 6:00 p.m., and the place had a few tables of diners already, happily chowing away. In fact, it started business at 4:30 p.m., and this time we managed to snatch a table without reservation.

Fried Bitter Gourd With Fermented Black Beans

When it was time to order, the dishes that rolled out of the matre 'd's tongue wasn't too impressive... just your average, normal stuff you'd expect from a zhi-char. Nothing significant except for the Mui Chai Duck, which is a different take on the braised pork belly mui chai dish. Quite a disappointment when you set your expectation high.

Deep Fried Fermented Red Beancurd Pork Belly

Braised Duck With Muay Chai (Preserved Vegetable)

Sweet & Sour Black Promfret

Taste-wise, the food won't win any Michelin star. And as for the cost, the meal came to RM87, which is on par with Ling Loong - not too expensive or cheap either. Which makes one wonder what the fuss is all about for an average Joe. The only commendable thing was the speed at which the meal was served... they sent us packing within an half hour after being seated,
FURTHER SIGHTINGS OF KONGKAY TODAY....

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ABOUT THIS BLOG

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!

BAG OF TRICKS

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