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2013-06-03 305 瀏覽
The Cincaluk Platter consist of squid, prawn, and chicken marinated with cincaluk (made of fermented small shrimps or krill) and are deep fried until crispy brown. It was a dish that I think if those who couldn't take cincaluk may not like this dish even though it is a pretty safe (fried) food. Personally I find the platter is slightly too salty to my preference but that can be explain as cincaluk itself is heavy in flavor.One of the specialty dish here at Tranquerah would definitely its dish us
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The Cincaluk Platter consist of squid, prawn, and chicken marinated with cincaluk (made of fermented small shrimps or krill) and are deep fried until crispy brown. It was a dish that I think if those who couldn't take cincaluk may not like this dish even though it is a pretty safe (fried) food. Personally I find the platter is slightly too salty to my preference but that can be explain as cincaluk itself is heavy in flavor.
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One of the specialty dish here at Tranquerah would definitely its dish using Keluak as the ingredient. You can't get such dish elsewhere and Keluak lover should really come forward to try it out. It was however my first time trying out Keluak and I couldn't really taste the Keluak (or maybe I don't know what it taste like). The Stir Fried Sweet Potato is not spicy too according to my preference but the vegetable is very well cooked.
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One of Tranquerah signature dish would be Ayam Ponteh which has a thick aromatic gravy and rich in flavor. The chicken, potato, and mushroom is well cook and the chicken is moist and tender, the way a good chicken should be.
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The Tenggiri is also one of my favor dish that night. The fish was fried till perfection where the outer layer is crispy and crunch leaving the inner meat succulent. It is good all by itself but the sauces that come with it actually enhance the flavor of the dish to next level.
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Keluak Bendi is yet another dish that is made using Buah Keluak, a popular ingredient famous among the peranakan community. The reason why not many restaurant that uses this is because it required a lot of time and effort just to make the Keluak edible. The steam bendi is topped with specially made keluak sambal which again I didn't feel the presence of spiciness
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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