These were as good as I remembered - perfectly gooey and smooth yolk, and of course plenty of ammonia. I normally never do this, as they are quite filling, but tonight I decided to have a second helping :)
Served with its traditional mustard dip. The skin was nice and crispy, but the meat was a bit too fatty for my taste. The flavours were excellent though.
|Now tell me... what kind of person orders 3 sorts of chilli sauce in a Cantonese restaurant, exactly??|
Answer: a Singaporean :o)
|Seasonal soup with pork and lotus root|
A cloudy soup with mild and slightly sweet flavours. Very nice.
|The soup ingredients - lotus root, pork belly and a mysterious rhizome...|
|Hello yummy, come see mommy... :)|
|Stir-fried scallops with vegetables|
Nice flavours and good execution but nothing too adventurous here...
Perfectly brined, with an awesome crispy skin, and plenty of wing tips for me to munch on :)
|Fried rice with egg white and scallions|
Firm grains, neatly separating, not too oily and with nice texture from the egg white and flavour from the scallion. Pretty nicely done.
|Stir-fried Chinese lettuce with fermented bean paste|
This veggie is normally stir-fried with shrimp paste, and was surprisingly good. The fermented bean sauce was very flavourful.
|Spicy deep-fried tofu|
I love deep fried tofu, and this version was particularly yummy, all the more so once smothered with the Sriracha sauce we asked for earlier (as the spiciness of the tofu itself was, in true Cantonese fashion, quite mild).
With such a feast, there was no hope of even attempting to squeeze dessert in, and we gently rolled back home.