It is normally few dishes to go with white rice. A friend told me that I should check out this place called the Restaurant Congee Rice and Noodle. Despite the name, I didn’t really try the noodle. I was too tempted with the dishes on the menu.
They have got my favourite Yam ring. I filled it with tangy sweet and sour pork. I love the fried vermicelli.Next is the Fried beansprout with salted fish, and Fried spinach with garlic. Both very simple dishes from home.The chef recommended the homemade Seafood beancurd. A big piece of smooth beancurd topped with thick seafood gravy. It looked really simple, but the gravy compliment fresh beancurd so well with shredded crab meat, and shrimps.The ginger fried fish wasn’t that impressive, for the fish was a little dry. They shouldn’t have fried it too long. Having said that, I love the Tong Poh Yuk (braised pork slices) served with Man tau (Chinese bun). The pork slices was so nicely braised and the amount of fat from the pork slices were so chewy in texture, any pork lover would not stop at one slice.The restaurant has a simple décor, air conditioned and tidy layout. Other than that, they are not any different from any conventional Chinese restaurants. You’ll still see familiar style of a typical Chinese Restaurant.
[VDO:7]

Taiwan is being well known to have many delicious snack and street food. Even simple minced meat rice, or the pork chop noodle would have you wanting to go back for more. Last week, I have been spending an ample time in Melaka, and I must post this up because this has been my all time favourite. Known to have authentic recipe from Taiwanese owner, their best selling pork chop noodle is by far the most amazing I’ve ever had.Plain thick noodle, served with a slice of pork chop with some broth sauce and a sprinkle of spring onion. Somewhat different from the usual pork chop noodles serve in MalaysiaNoodle looks really plain and ordinary, but the taste of the noodle when stir with the broth sauce is divine with the fiery hot chili.Noodle would look appetizing with lots of sauce. Also, the sauce is not too salty despite how it looked really black from the photo.Noodle is served with complimentary soup. The soup is unique as it is not common boiled with chicken, or anchovies. They probably use pork bone or beef.If you think it’s too plain, then additional pork chop is available in the menu. It is exactly the same pork chop serve with the pork chop noodle

You should know that in Capitol, every table is given a new pot of satay sauce and they are also generous with the peanuts. Before we start, the waitress stirred in some spices and a thick scoop of grounded peanut into the thick chili gravy sauce. The aroma and fragrant of the sauce was astonishing.The skewers were neatly arranged in one corner of the shop, and we get to pick our liking and we are only charged with what’s consume. At the end of the meal, the sticks were calculated and since it’s a flat price for all, calculation wasn’t that hard or complicated.So let’s see what we have here.One little advice to all intending to visit this restaurant, make sure you don’t go with an empty stomach. Why did I say that? Let’s take a look at the queue shall we?

Yong tau foo normally goes with chee cheong fan in sweet sauce, chili sauce, or curry. In Ampang yong tau foo, these stuffed fish paste delicacy is eaten with white rice. Some place sells it with noodles too. In Melaka, there is one that has been selling for generations. Known as “Ah Cheng Yong Tau Foo” by the locals, this family business has been around somewhere near some run down cinema. Sometime ago, they have moved to a nicer shop with air conditioned, thank god for that.There weren’t many choices to begin with, but people come for their home made fish paste and fish balls. There varieties were not very attractively different or creative from the rest of the similar. But the simplicity in authentic recipe is what’s charming and deliciously attractive. Like every noodle shop, the noodles come in either dry or soup. I ordered both dry of yellow mee and kuey tiao and I LOVE the kuey tiao. No confusion with hor fun what so ever so the texture wasn’t soft and chewy smooth. The solid texture was amazing with simple soy sauce garnished with sprinkled fried shallot, chopped spring onion, and the crunchy fried lardons.The noodles are served in a mini portion because customers normally add on many ingredients. I added some vegetables, fried eggplant, and some fried ‘’tau kee’’.The fried tau kee here are really famous and I can see why. It is served fresh and deep fried only upon ordered. So sometimes customers might have to wait a little bit because they do not fry in bulk to ensure no customers get any soggy ones. It is always crispy on the outside and juicy from the plump fish paste inside. Same goes with the eggplant, rich and big amount of fish paste inside. Everything is really fresh and when picking for the ingredients, take note how only very little is available. However, refilling rate is rather high.If order only the noodle, it would be served with some soup so for those not too fancy with fish balls or yong tau foo, just order plain noodle but order a large portion.

he Yang Sheng Vegetarian Restaurant serves a unique noodle dish that is rather rare to be found elsewhere. When ordering Fried Mee Suah, it is normally fried dry with no gravy in it. Here, when order fried Mee Suah you will be astonished with the amount of gravy in the noodle. Somewhat similar to Cantonese fried noodle, this one has got gravy so much you would think it looks more like Mee Suah soup, except the soup would be starchy thick soup.The so called soup was gorgeously delectable and because it starchy, it eventually dilutes when stirred and becomes like real soup after some time towards the end of the meal. Apart from that, the ingredients were delicious as well. There is lots of shitake mushrooms, green vegetables, carrots, button mushrooms, vegetarian fishcake slices, and vegetarian Char Siew slices as well.Apart from that, Spare Rib in Sweet and sour sauce is to die for. The tangy flavor from the gravy compliments so well the crunchy texture of the spare rib. Stirred with sweet pineapple pieces and some red chili, this dish is appetizingly tasty.Other than noodles, the restaurant mainly serves vegetarian meals and most went for their dishes and white rice. So I tried some common dish to go with white rice. The Soy Sauce Fish slice even tasted somewhat a little fishy to me. It has got texture just like the fish. Blindfold me and I would tell you it is fish.Vegetarians do not consume garlic so all dishes were cooked without garlic in their ingredients. That makes the Stir fried vegetable tasting a little weird for me. Ginger is used to replace garlic and I really dislike ginger.