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2013-09-04
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My makan trips have brought me to many places I have never been before, meeting new people and trying out new food. On my most recent Makan Ventures, I had a wonderful experience meeting up with Mayflower's friendly couple, Mr Tee and his lovely wife, Melisa Chan. Mr Tee, the owner of Mayflower is truly a humble man. He shared with us his sad story about his mum, something close to his heart. On the other hand, he was the 'Star of the Nite' too.(Of course, besides the Pork Knuckle). Funny guy T
My makan trips have brought me to many places I have never been before, meeting new people and trying out new food. On my most recent Makan Ventures, I had a wonderful experience meeting up with Mayflower's friendly couple, Mr Tee and his lovely wife, Melisa Chan. Mr Tee, the owner of Mayflower is truly a humble man. He shared with us his sad story about his mum, something close to his heart. On the other hand, he was the 'Star of the Nite' too.(Of course, besides the Pork Knuckle). Funny guy Tee got us in stitches and kept us entertained with his endless hilarious jokes throughout the dinner. Well, besides getting 'well fed' that nite, we were 'well entertained' too. Hahaha ....
Khong from Openricer, donning his signature apron presenting a small gift to the lovely Tees.
Miss Know All - Samatha Chok the Manager of Mayflower. Ms Chok gave me a good impression as she really know her stuff well, right up to details from preparation of each dishes, the ingredients that goes into it and so on. She was basically just ratting away as each dishes were served to us. Wish I have brought a recorder or something to note all those informations she's sharing with us !
Well, the next dish I wish to review is non other that the 'Shanghainese Poached Chicken'. As the name suggest, this dish originated from Shanghai. Samatha shared with us that this dish was usually served cold in China, but have been improvised to suit local taste. Farm or Kampung chicken is a must for this dish. Poached to perfection, the chicken was firstly de boned and a hot broth was spread over the chicken just before serving.
The chicken was really smooth and tender, combined with the generous amount of wolf berries sauce that made this another comfort food candidate indeed. Served warm instead of cold, the broth was infused with Shaoxing wine flavour upon each bite. Awesome!
Artistic food presentation of the Chicken dish are only for wedding banquet's host table only. Certainly not available for ala carte orders as the whole process might takes up to 3 hours for the decoration alone!Lilly Hong
Editor of
Follow Me To Eat La - http://followmetoeatla.blogspot.com
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