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2012-08-15
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One of Adam's favourites and a must-have each time we're there, is the Pongteh Chicken (RM 15). The chicken is always nicely braised till very soft in a taucheow sauce that is both sweet and rich, probably due to the sugar cane in this dish that's being used. Besides chicken, there's also mushroom, ear fungus, potatoes in this dish, all very well-cooked till the sweet flavours have been thoroughly absorbed. It's home-cooked satisfaction in a claypot and the sauce and meat goes great with piping
One of Adam's favourites and a must-have each time we're there, is the Pongteh Chicken (RM 15). The chicken is always nicely braised till very soft in a taucheow sauce that is both sweet and rich, probably due to the sugar cane in this dish that's being used. Besides chicken, there's also mushroom, ear fungus, potatoes in this dish, all very well-cooked till the sweet flavours have been thoroughly absorbed. It's home-cooked satisfaction in a claypot and the sauce and meat goes great with piping hot white rice.
My favourite on the other hand is this oft-found dish - the Honey Sotong (RM 15). Sure, a lot of places do this, but I find few do it well so I keep on coming back here for my dose of Honey Sotong. The sotong (squid) is deep fried to perfection and manages to be both crunchy and sticky with lots of honey at the same time. Each piece of sotong is fried till glazed all over with honey, and at the same time still remains bouncy in the bigger squid pieces, or just plain delightfully crunchy in the smaller pieces (like the tentacles).
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