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2013-09-01
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One of their signature dish, the stir friend vegetable with roasted pork is not for everyone. The vegetable was coated with a glistening layer of oil, possibly from the roasted pork. While it does taste good, the thought of almost drinking oil puts me off. The roasted pork was salted to an extend that the whole dish needs only minimum salt to make it tasty. The vege was nicely cooked with a pungent smell of wok (wok hei) which separates the style of an amateur and a professional chinese cook. Wh
One of their signature dish, the stir friend vegetable with roasted pork is not for everyone. The vegetable was coated with a glistening layer of oil, possibly from the roasted pork. While it does taste good, the thought of almost drinking oil puts me off. The roasted pork was salted to an extend that the whole dish needs only minimum salt to make it tasty. The vege was nicely cooked with a pungent smell of wok (wok hei) which separates the style of an amateur and a professional chinese cook. When I take a look at their kitchen, their stove was made of bricks and covered in thick layering of cements, which could factor into their tasty dishes.
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