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2011-02-06
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Chiu chow garden is where my family usually have its Chinese New Year lunch - and 2011 is no exception to this 'tradition'. After a great deal of socialization, red-pocket exchanges, laughs and chats, we finally settled down for lunch.First came the dim-sums: the shrimp dumpling had appropriately thick 'skin' and the shrimp inside was spongy and fresh. The siu-mai had a little fatty pork inside and it gave a guilty yet aromatic taste to the dim sum. The 'fun guo' with assorted mushrooms was with
First came the dim-sums: the shrimp dumpling had appropriately thick 'skin' and the shrimp inside was spongy and fresh. The siu-mai had a little fatty pork inside and it gave a guilty yet aromatic taste to the dim sum.
The 'fun guo' with assorted mushrooms was with texture as the mushrooms were diced and lightly fried before wrapped - and they were quite fresh and textury.
The lo-shui platter had goose, eggs, tofu, pork neck meat etc. The lo-shui was aromatic and not too salty, and the tofu was tender.
The spring rolls had toro rolled in and they were crunchy as freshly deep-fried.
Fat choi Ho Si - with dried oysters, bean sprouts, siu yuuk, this is a CNY must-have main dish for the name carries a good message.
Sweet and sour shrimps with pineapple - The coating on the shrimp was thin and crunchy, and the sauce was very refreshing.
Deep-fried chicken - i did not try this but it looked great.
Sprout in broth - Sweet and very healthy.
Oyster congee - cooked in chiu-chow style, the oyster was fresh, but a pinch of pepper would make its taste even better. The rice was cooked to just the right tenderness - and the broth was lovely.
Fried noodles (yellow-on-both-sides) - lightly fried until the surface became crunchy, we put vinegar and sugar when we eat the noodle. It was LOVELY - especially after tasting what's offered at TAK KEE @ Saiwan! This one is great in both presentation and taste.
Last came the desserts - we had dumpling in red bean soup. The read bean soup was outstanding. Thick and sweet, it had the aroma of the dried 'chaan-pei'; and, being a fan of thick chinese desserts, i really love the texture of the sweet soup here. The dumplings were of sesame filling, which literally ran out as i bit in.
Red dates glutenous cake - too sweet to me.
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