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2012-09-06
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Chicken or fish? Time to investigate two reputable names that specialize in one or the other, starting with Puchong's Kong Sai, where fowl is king of the roost. Kong Sai's kampung chicken might be the toast of the village, slick and smooth, served with the restaurant's signature ginger-chili soy sauce. Steamed chicken with salted fish, for something more flavor-packed. Chicken feet, free of bones, soaked in a tangy-spicy Thai-influenced kerabu sauce. Stuffed tofu balls, steaming hot and meat
Chicken or fish? Time to investigate two reputable names that specialize in one or the other, starting with Puchong's Kong Sai, where fowl is king of the roost.
Kong Sai's kampung chicken might be the toast of the village, slick and smooth, served with the restaurant's signature ginger-chili soy sauce.
Steamed chicken with salted fish, for something more flavor-packed.
Chicken feet, free of bones, soaked in a tangy-spicy Thai-influenced kerabu sauce.
Stuffed tofu balls, steaming hot and meaty. Kong Sai also has branches in Paramount Garden, Subang's SS15 and Dataran Mentari Sunway.Post
