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2009-11-05
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Have always walked past and planned to come here tagain o try but when it was too sweatily hot I had no mood to try! Not until recent months when it became much cooler!*****原味肉骨茶 - Although its known as a 巴生 style, it actually tastes more like the slightly less 'medicinal' East Malaysian version than the normal West Malaysian ones, but it certainly differs from the normal Singaporean version(s) but I'm not expert on these. Here it had a strong Pork Ribs taste as well as some 當歸 and some 參 and C
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原味肉骨茶 -
Although its known as a 巴生 style, it actually tastes more like the slightly less 'medicinal' East Malaysian version than the normal West Malaysian ones, but it certainly differs from the normal Singaporean version(s) but I'm not expert on these. Here it had a strong Pork Ribs taste as well as some 當歸 and some 參 and Cloves flavour, but not much Garlic and 八角 influence. It strikes the perfect balance and really reminds me of a real, perfectly executed Malaysian Bak Kut Teh! It also had a lot of Depth and Layering in the flavour rather than just plain bold but without sophistication. Wow! Came with Fried Tofu curds, 2 types of Mushrooms, Beancurd sheet, also Pork ribs, Pork Belly and Pork Meat, etc - some of these aren't normally present in the Teh soup and seems like an individualised version by the proprietor.
It goes well together with the Chinese Doughnuts and Plain Rice we ordered, the traditional way to eat it. The Pork Ribs were also really tasty, having retained pork taste yet absorbing some medicinal soup flavour while not losing its original texture! WELL DONE! I dipped it into some more Black Soy Sauce and Chopped Chili, and perhaps a spoonful of chopped raw garlic provided (蒜茸) and its another way to enjoy them the Malaysian way traditionally - but I devoured them as they are mainly!
SCORE: 4.8/5
沙窩馬拉盞通菜 -
This was actually very disappointing. Without any Wok-Chi and without much of the aromatic and usually umami filled 馬拉盞 or even Chili Padi flavour, this was also overly sugary sweetened for the local HK market.
SCORE: 2.5/5
楊氏招牌雞 -
This was another dish that did not satisfy the hype - despite having the signature name 也擺了上去. The Poaching Liquid - a secret mixture of soya sauce, aged vinegar and spices based sauce was actually quite good to be honest, but the chicken hardly absorbed the flavour and was also quite over-cooked and tough, not to mention had very little meat as I was given the back side mostly. The poaching sauce on its own however was really good, to be fair.
SCORE: 3.2/5
雞油飯 & 雞湯 -
Unlike the chicken itself, this Chicken Rice was UNBELIEVABLY GOOD! This is just like it should taste in Malaysia. Its smells aromatic of Ginger and fried Garlic and Rendered Chicken Oil and Soup, although the gingeriness isn't from the yellow Turmeric but from normal ginger. It has a nice balance Chicken Soup and other flavours! YUM! This version is very Malaysian like and a bit different from the slightly less garlicky or ginger version in Singapore, also seeming more potent than the hai or Hainan versions. If only most Hainanese Chicken shops serve a similar quality rice!
This is easily the best I've had locally in terms of overall balance, but I like it with more of the turmeric aroma sometimes but don't expect it from a Malaysian shop. The 雞湯 on the side was also quite good and the flavour seemd rather familiar - a mix between both chicken essence as well as vegetable-roots contribution (Ginseng again?). Soup could be too weak for some people but as part of a combo meal its balanced.
SCORE: 4.8/5
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OVERALL - Very impressed with mainly the Rice and Bak Kut Teh , but the other stuff disappointed! For some people the Bak Kut Teh probably isn't Dark or Strong enough but that's not the point all the time - its all about an overall complexity, plus a stronger Teh is probably easier to cook than an 'overall balanced' version. Besides, this is just one of the many correct interpretations of the many styles. Much like anything else you drink and eat.
Only downside is that it didn't come with 粉腸, which can enhance the soup and overall experience now that I remembered more of how it should be made. Also, no glass of 鐵觀音 tea was given to us by default afterwards - its normally 1 of the requisites when eating this dish in Malaysian Restaurants, because it helps to cancel out the 補 & 熱氣 effect! I ordered a 涼茶 to compensate though, since I'm not pregnant and don't need the 當歸 much... The Chicken Rice meanwhile was really great except it could do with more chicken oil taste still! Pity the Chicken Dish and 馬拉盞通菜 were below average.
SCORE: High '2' to High '5'.
張貼
