Teochew Dinner at Ah Hoi Restaurant ( Chinatown area )

It has been a very long time since I had Teochew food hence decided to arrange a dinner gathering with other friends who are keen on Teochew food.

 

 

We visited the Ah Hoi Restaurant which is in the Chinatown area. Forgot the actual name of the street :(

 

 

It is an old school restaurant which has been around for at least 30 years. It has a retro feel with the restaurant layout and even the dishes they use.

 

 

We ordered a selection of dishes to share: 

 

Cold Pig Shank with jelly fish at the bottom. The top layer had a nice chewy texture and the meat was tender. Jelly fish was also very nice.

Assorted fried items which consists of spring roll, prawn roll and another meat roll which not sure what it was. The outstanding item is the prawn ball which was made themselves.

Oyster Porridge. I did not try it but my friends said it was delicious.

Braised Goose meat. It was normal nothing really outstanding.

Steamed Pomfret Teochew style. It is steamed with black mushroom, tomato, preserved plum. This was quite delicious as the fish meat was delicious.

Fish maw and crab meat soup. Serve 4 persons. This was yummy with a lot of fish maw and crab meat in it.

Last but not least was the star of the night which is the yam paste with ginko nuts. The version made here is very traditional and you have to mix it well before enjoying it. This is rich but smooth on palate. Recommend to order half way through dinner as have to wait a while since they only prepare upon order.

 

The dishes in general were all very good and it is an interesting place if you want traditional Teochew food in a retro setting. 

Lunch at Jing

It has been a very busy year and realised that have not posted any article in a while.

Recently, I visited Jing at 1 Fullerton for their lunch buffet which I was quite impressed and will write about it in a separate article.

 

Today, we decided to come and try their A La Carte selection which are shown below: 

Crispy Fish Skin which is crispy and quite addictive.

The meat which is to accompany the clay pot rice. The rice is served in a clay pot. They will add in the sauce into the rice and mix it before serving. The leftover bits of rice on the base of the clay pot can be served as a soup. I really loved the clay pot rice :)

Hot and Sour seafood soup. It is served piping hot and there is a good balance of the hot and sour flavours. Though people who do not like vinegar may not fancy it too much.

Deep fried drumstick mushroom. I ordered this dish by accident as thought it was a chicken drumstick with mushroom that is deep fried. The dish was quite nice as it was crunchy on the outside and quite juicy inside.

Champagne Spare Ribs. My favourite dish during lunch. The pork was very tender and the sauce that coated the meat had sweetness but it was not cloying sweet.

Spinach cooked with three types of egg.

Steamed Red Snapper Fillet with mushroom and preserved vegetable. Quite an interesting combination and the fish was quite a generous portion and it is boneless :)



Three different dessert: Mango Sago accompanied with a scoop of ice cream, mango pudding and an avocado puree with a walnut ice cream. The best dessert was the mango sago with ice cream.

The whole experience was good and service was also quite attentive. I would recommend this place for a business lunch if you are in the area.  

Food photos from Beijing



I just realised that I have not written any article for almost 1.5 years!  

 

Recently I visited my friend in Beijing.

It was my first visit to Beijing and managed to visit the Forbidden City as well as the Summer Palace and the Bird Nest Stadium among a number of attraction.

 

The below is some of the dishes that I had during my stay over there.

One thing observed about the style of cooking in Beijing is that they are used a lot of oil to cook and the seasoning is more heavy.

 

My friend was joking that I should enjoy the food without looking at the amount of oil.   

 

Stirred fried pork with mushroom ( Quite nice though oily)

Meat Dumpling. When we ordered we expect like a serving of 6 pieces and we got a shock when we were served the above. Taste wise it was rather bland as the skin was too thick though the pork filling was not bad.





Stirred fried beef. My friend told me the beef was very tender. Again it was oily.





Hot and Sour soup. Not really nice.



Though the dishes above and an additional plate of noodles stirred fried with pork were mix in review with some nicer than others, the price for the entire meal above was about 130 yuan which is about 20 plus Singapore dollar for 3 people. 

 

For dinner, my friend brought me to a restaurant which is supposed to be famous for the Peking Duck .

 



 

Entrance to the restaurant

Open concept Kitchen area specially for Peking Duck preparation. You can see in the background, the open flame which is by burning specially selected wood.

Condiment to go along with the Peking Duck. Some are the usual items though there is a couple of interesting additional items.

Roast Pork. Nice presentation and the roast pork skin was very crispy and the meat was juicy. Yummy :)

Long Jing tea that is been brewed

Roast pork together with the skin to go along with the Peking Duck. The skin is usual but the biscuit at the top is more unusual. It is like a sesame biscuit which is hollow in the centre.

Peking duck been served. As can see there is a layer of meat together with the crispy skin.

Complimentary dessert which is Strawberry.

 

The Peking duck was excellent though I think the duck is a bit smaller than the ones you can get in Singapore. We were too full from lunch hence ordered less for dinner.