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2013-07-31
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Driving all the way out to Taman Bukit Maluri in Kepong this afternoon, my colleagues and I decided to drop by Tuck Kee Restaurant. I was told they were famous for their dim sums. Unfortunately this round, we reached at 1pm which warranted lunch instead of their famed breakfast dim sums. As there were only three of us that afternoon, we went for minimal dishes, four to be exact. I did not manage to snap a photo of the vegetables but here's all three dishes presented out in this post. The first t
As there were only three of us that afternoon, we went for minimal dishes, four to be exact. I did not manage to snap a photo of the vegetables but here's all three dishes presented out in this post. The first that arrived was more of an appetizer which whetted our appetite for the mains. The Pork Slice in Folded Bread dish contained six folds of bread which contained very delicious barbequed meat with slices of cucumbers. Taken with the accompanying chilli sauce, I wouldn't mind just having this alone for lunch.
Now I'm not a huge fan of fish heads, even though I know of friends who love it to bits. Preferring fish meat instead of the head due to the lack of meat inside, the Spicy Fish Head Cooked with Ginger was surprisingly very tasty and nice. Fried to a crisp and then stir fried with lots of ginger, green and red chilli, we had a mixture of salty, spicy and gingerish taste. I liked this dish for the taste, even though it lacked meat, but that's to be expected when you order fish head I guess.
The subsequent dish, the Dried Curry Prawn and Cuttlefish went well with my taste buds as well. Curry spices were used to flavour the dish, served on a plate of cuttlefish and peeled prawns. The prawns were fresh enough that I did not taste any "fishiness" in it. It was an overload of cuttlefish for me though, as there were just so many of it inside. Post
