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2013-12-23
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The fried rice came with a generous amount of eggs, long beans, fresh prawns and last but not least, the scallops (which somehow rather gave it the name 'Supreme"). The texture of the rice was good, fluffy and not overly-moist. It was very fragrant with lots of golden-brown eggs! The prawns used were fresh, crunchy and well-cooked. They were naturally sweet and juicy, unlike the prawns found in other fried rice which were hard and rough.The 'kuey teow' (thick rice noodle) served with thick savou
The fried rice came with a generous amount of eggs, long beans, fresh prawns and last but not least, the scallops (which somehow rather gave it the name 'Supreme"). The texture of the rice was good, fluffy and not overly-moist. It was very fragrant with lots of golden-brown eggs! The prawns used were fresh, crunchy and well-cooked. They were naturally sweet and juicy, unlike the prawns found in other fried rice which were hard and rough.
The 'kuey teow' (thick rice noodle) served with thick savoury gravy was delicious. The gravy and the aromatic 'kuey teow' blended well to give a tinge of sweetness. The tender pork and the crunchy prawns gave a hint of freshness to the noodles.
The well-marinated pork ribs were grilled and were succulent. The Mongolian sauce was creamy and tasted like a crossover between curry and butter milk sauce. It produced an indescribable, heavenly blend with the ribs.
The cabbage sprout was stir fried with garlic and created a strong aroma. It was then topped with crunchy deep fried sprout leaves. A special combination of crispiness and smoothness.
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