PEr FYI

September 8, 2019

Long Beach King, Singapore…the masters of food shelled and finned

Lobster has hogged the limelight on the edible crustacean stage for so long, that we have a tendency to forget the sweet, meaty merits of the humble crab.

There are no prizes for guessing what dish Long Beach King specialise in. The seafood-centric menu currently offers inventive dishes including deep fried flat rice noodles with “la la king”.  The star of the show were the crab dishes, de-shelled, bursting with flavor. The House specialty live prawns impeccably cooked and presented. When the seafood are this good, it seems pointless to stray, but the homemade beancurd with chef sauce was also splendid.

Long Beach King offers a bold and innovative ‘sea-to-plate’ dining experience. But be warned, a meal here comes at an eye-watering price. This is the true truth as I say it as it is…

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April 20, 2019

Dragon-I, Johor Bahru…it’s Chinese food done properly

I could not have been more excited. I have enjoyed everything this group has offered whenever I’ve been to one of its KL outposts, and I was thrilled that I would no longer have to travel so far.

The food at Dragon-i is really nice and really distinctive. We ordered the Auspicious Treasure Pot (Poon Choi b/ pencai). What arrived was a sizable bowl of braised Chilean premium abalone, premium sea cucumber, Japanese dried scallops and oysters, premium mushrooms and fresh sea prawns, roast chicken, braised pork belly, pork balls, dried beancurd skin, yam, black moss, chinese cabbage, broccoli, deep fried beancurd skin, radish and pork bone stock. The seafood was fresh and well-seasoned; the pork juicy and tender; and the vegetables soaked up the richly flavoured broth very nicely. Service is extremely efficient in this large operation, but don’t expect it to be cuddly.

Drawbacks? The kitchen occasionally gets things wrong, but when it’s on song – the food is really nice. This is the true truth as I say it as it is…

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April 28, 2018

Four Seasons Chinese Restaurant, London…the most overrated restaurant in London.

It just makes my day when I spend a ton of money on something that I didn’t even enjoy eating. (insert sarcasm here) Okay, I’m totally kidding. I actually hate that feeling and that’s why I am writing this. It’s the worst feeling in the world when you spend a ton of money on food that isn’t even that great.

The food looked good from a distance but on closer inspection turned out to be rather unappetizing. The duck in the three combination barbecued meat was the only acceptable bit. The grilled eel in honey sauce was revolting and the house special “pei-pa” beancurd was not as good as the off-the-shelf beancurd equivalents in Sainsbury’s.

Seriously though, it really is awful. I’m struggling to think of a reason why anyone would actually want to eat here. This is the true truth as I say it as it is…

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June 4, 2011

Yee Shun milk company, Hong Kong…desserts heaven for milk lovers

Yee Shun is famous for their steamed (some people call them double boiled, and yet some others stewed)  milk. I can testify, it’s super smooth and satisfying… they do serve super duper steamed milk curd. The appearance of the steamed milk is not unlike soy bean curd, but taste-wise it is lighter than beancurd – a bit like very very soft tofu.

Their signature double skin steamed milk has the distinctly rich milk flavour and silkily, velvety fine texture which is something I have never tasted before. It was love at first spoon(ful). I have tried both the cold milk curd and the warm one. Warm one it is for me. The sweetness comes through more strongly in the hot one than the cold one. Other than signature steamed milk, it also sells other desserts like steamed egg. I tried the cold one but it’s average and not as outstanding as the steamed milk.

Service is really fast, because they have batches of the steamed milk ready. This is desserts heaven. This is the true truth as I say it as it is…

August 14, 2010

Famous Secret, Imbi, Kuala Lumpur…one of the better Bak Kut teh in KL

For those who are uninitiated, Bak Kut Teh literally means “Meat Bone Tea”, it is basically pork stew. And of course, lots of pork, from every part of the pig. And when I say every part, I mean EVERY PART! Even the internal organs!

This place in Jalan Medan Imbi serves both the claypot Bak Kut teh (BKT)  complete with beancurd sheets (foo chook), mushrooms or lettuce as well  as the ribs only served in bowls. The BKT here is indeed delicious, the soup was rich and full of aroma, hearty and flavoursome from all the herbs added and the meat too cooked to perfection, soft and flavorful. We kept it fairly simple, one pot of mixed lean and fatty pork, and some spare parts ( innards). One cut I always order is the ’sam cham yuk’ or Three layer meat. It has 3 layers of meat (Skin, Fat, Meat) all found in a single piece. So you get to enjoy the best of 3 worlds.

Personally, I could not imagine having BKT without the bells and whistles (you tiao/Chinese crullers and the almost-compulsory soy sauce+chilli and minced garlic dip). But to each his own. 

Minor gripes? The yam rice was bland, and the ‘yau char kwai’ (Chinese crullers) was soft instead of crunchy. That aside, Famous Secret is one of the better BKT in KL. This is still the true truth as I am still saying it as it is…

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