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2010-01-13
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From previous reviews, there were comments about McDull, this handsome guy, and some waiter who has an attitude that can instantly change from smiley to sultry and vice versa.When I got there, was greeted by a waitress, she sat us in the middle of the restaurant, when clearly the other tables were empty, so we changed to one of the tables on the side.There was only three prominent staff I could remember, the rest were not that memorable, one was female, one which I believed was the one with dipo
When I got there, was greeted by a waitress, she sat us in the middle of the restaurant, when clearly the other tables were empty, so we changed to one of the tables on the side.
There was only three prominent staff I could remember, the rest were not that memorable, one was female, one which I believed was the one with dipole attitude, but that day I only managed to see the blank face, then the other one which was probably the handsome one.
Originally I wanted to go for the set, but two items were not available, the Salmon carpaccio, and the coconut fried prawns, these were replaced by two less favourable options.
So I ordered separate items, ordered the Prawn Laksa with Taiwanese “Sun Chuk” vermicelli, Penang pork bone tea, and Pan-fried goose liver with tamarind sauce.
Laksa:
For $42, it was a good price, and there were six prawns, the portion was rather big too.
Finally I had found a laksa that is as good as the one at Katong, also the vermicelli is better here, they used “Sun Chuk” vermicelli, which is thinner and springier.
Pork Bone tea:
The portion of pork was very stingy, only 2-3 pieces and literally bones. In comparison to pictures posted by other open rice users, there were less ingredients in ours, there were no tree bark slices as shown below by an OR user:
http://www.openrice.com/UserPhoto/photo/1/11O/007FZA8FA7F71B212A6E92l.jpg
Photo supplied by restaurant
http://www.openrice.com/UserPhoto/photo/1/YP/006UWC451351FD6C5D0797l.jpg
as with the photo supplied by the restaurant, there is wolfberries, none in ours.
In both pictures, there is more pork too.
Tastewise, there was a strong herb taste, but none for dong gwai. The taste was more prominent when it had cooled down.
Goose-Liver:
It reminded me of liver with berry sauce at Mr Steak buffet, both with fruity sauces.
The liver here had an exotic taste with the sourness of Tamirind and pineapple slices, also the pineapple was sliced differently than usual, in horizontal slices. The texture of the pineapple was not crunchy, but slightly soft.
Overall, I felt the Laksa was better than the pork bone tea, so not really king of Bak Kut at all.
Singmalay food to be continued...... Shiok maybe?
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