Friday, December 04, 2009

WHAT I HAD 2 NIGHTS AGO @ ZHONG YUAN KITCHEN, 18, PREMIER 101, JLN. TUN JUGAH, KUCHING

Popiah Skin Wrapped Unagi

It wasn't too hard to decide where to have dinner that night... CW mentioned of the place near his place, and I've been here a couple of times (have one uncompleted post) - the last was when Ah Boon Chek brought us for lunch last month.

We started off with its appetizer of Japanese eel wrapped in Popiah skin and deep fried. It was a good of a nibble - something akin to to the meat floss wrap you get during Chinese New Year. It tasted good already on its own without the mayo mix.

Fried Shrimps With Spicy Zhong Yuan Sauce

It seems for simplicity sake, the restaurant names a number of dishes after itself. And you can't go wrong ordering its signature dishes. The frying of the shrimps is ordinary enough, but it's the sauce that makes its own. It had the elements of sweet, salty sour and spicy hot at the same time - subtly and not quite revealing its sources.

Herbal Black Chicken Soup

A dose of healthy tonic was called for... for someone who was a year older. Sweet and without the usual bitter taste that was expected of most herbal soup. Did I feel revitalised? Maybe I need a couple more of those to give you a definite answer.

Cold Midin Thai Style

It seems everyone is jumping on the band wagon of offering the non-fried Midin. This one was slightly different with a few dash of sesame oil.

Fried Ribs In Shanghai Capital Sauce

We ordered it house dish of braised pork belly in a claypot; somehow, it took the longest time to arrive. About 15 minutes after we finished the salad, we were informed of "certain malfunction" (if I could decipher the Mandarin) with the meat or sauce; we were asked to order an alternative. This was a first: it's like Paul Masson's "We'll sell no wine before it's time." At least they were honest and not pushed out some craps onto the customers.

We had its other popular meat dish; it was a double-cooked pork ribs with another of its indiscernible sauce. It was deep fried and then braised (or vice versa) until the marrow turned supple, but the meat didn't easily fall off the bone. But there was something about the pig that night; it smelled like an Ang-Moh swine - the uncastrated kind.

2 comments:

Nate-n-Annie said...

Looks pretty good! I should have a few bowls of that black chicken soup. You think it'll turn my hair back to black?

How are the prices?

Kong-Kay said...

is there such a thing about turning hair black?
all RM94 inclusive of 4 rice and tea.

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