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2013-01-08
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Many thanks to New Formosa for a no-holds-barred extravaganza of a meal. With food like this, it's no mystery why this place has kept faithful fans coming back for three decades. Braised snapper with Sichuan hot bean sauce received the thumbs up from fans of fresh fish. The thick sauce was too spicy for me but worth mopping up with the silver-thread bread. Taiwanese Sichuan Crispy Duck and Herb-marinated Longan Pipa Duck. Best eaten with one's bare hands and wrapped in lettuce. This kinda dried
Braised snapper with Sichuan hot bean sauce received the thumbs up from fans of fresh fish. The thick sauce was too spicy for me but worth mopping up with the silver-thread bread.
Taiwanese Sichuan Crispy Duck and Herb-marinated Longan Pipa Duck. Best eaten with one's bare hands and wrapped in lettuce. This kinda dried out after we left it on the table for too long. Even while piping-hot, it fell short of succulence but was still satisfactory.
The stomach-buster proved to be the steamed crabs on top of unpolished rice, onion, scallions, shallots, mushrooms, dried shrimp, minced meat and Chinese sausage. Comfort food for carb lovers, the rice was the best kind of mushiness.
Am not a desserts fan, but the steamed yam paste with mashed pumpkin and gingko nuts was irresistible. A soft, not-too-sweet but not-too-bland blend.
On the other end of the textural spectrum was the hot yam coated in crunchy caramel honey sauce. A must-order if you're here with children.
The perfect finish to a near-perfect feast. A quartet of puddings _ mango, green tea aloe vera, custard caramel and honey herbal. Puddings can't get any more pleasurable.
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