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2010-08-14
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Macau's Suburb of 三盞燈~新橋 (San Kiu) is apparently well known for serving one of the rarer Burmese Myanmar Cuisine within the Macau & Hong Kong region, although one might also bump into the odd Burmese restaurants during a trip exploring the area nearer to 馬閣 (Barra), otherwise better known for its Street Food Stalls and Portuguese food. 東京小食館 Toung King is easily located as its practically right next to that symbolic roundabout where one finds the Three Lamps Post the area was named around. But
東京小食館 Toung King is easily located as its practically right next to that symbolic roundabout where one finds the Three Lamps Post the area was named around. But arrrgh... just to put it straight on record there's actually 4 lamps to be exact not 3, someone doesn't know how to count ! See the picture for yourself to decide!
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PIGS BRAIN & FRIED PIG INTESTINE NOODLES - 3 out of 5
To some, it might be a gross proposition to gobble down pigs brain and large intestines which honestly, both stinks of swine if not much worst. Yet I must confess the curious eater in me have already had experience of eating these before anyway, even including Lamb, Monkey, Veal, Fish and various Poultry's brains ~ so despite my ambivalence towards these strange foods I keep coming back thinking I'll be exploratory rather than trying to like them, when I know I won't. Well to rate a restaurant fairly, I surely must give this shop's signature dish a go? It also sounded less menacing after hearing from the boss that these organs are sourced straight from freshly dissected pigs. Apparently its probably the only shop within the HK and Macau region which sells it legally.
- The Soup Base is not very brothy, its just like any soup.
- The Brains seemed slightly too soft, not offering any resistance when you bite into it. The flavour is not too strong, but really well prepared brains should taste more bounciful.
- Pork Large Intestines, despite being deep-fried have predictably lost their crunchiness in the soup but at least it rendered off some of its fat in the process. They're ok but not exceptional even retaining a bit of that unclean chitlins taste, too much to my liking.
- EATING METHOD: Eating these high in cholesterol food, the shop suggests you pair these with the Pickled raw onions and Chili to cut back on the grease and cholesterol. A case of placebo effect may be ?
BURMESE DRIED NOODLES - 4.5 out of 5
A few shops in Macau serve this too albeit presented slightly differently. Even though the owner of this famous shop is an ex-Burmese Chinese, the noodle versions in Macau seems to differ slightly from its authentic homeland's version still. This seemed somewhat partially influenced by South-East Asian cuisine.
The Dry Sprinkled mixture of dried shrimps, garlic, chili, peanuts and meat carries a welcomed and slightly fiery exoticism. This complimented so convincingly well with the home-made eggy round noodles (they said), it seemed almost like it was a case of inexorable fate in every way and rarely do I rate food in this way. One can also eat very similar dishes in the Malay-Indo region but here it just worked brilliantly. The soup that accompanies it however seems a bit generic in comparison, mostly of a faint sweetness and pepperiness.
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