Day: December 11, 2011

Dinner at eight…

No, we did not have dinner at eight that day on my birthday – we eat very early here at around six…but I booked a table at this restaurant, same as last year, for 6.30 p.m.

After everyone had had a slice of the birthday cake, we had the traditional Foochow longevity noodles…

Mee sua 1
*Melissa’s photo*

…my second round for the day – mee sua (string/thread noodles) with chicken soup cooked with traditional Foochow ang chiew (red wine)…

Mee sua 2

…and this was followed by the hot mixed platter – our version of the Four Seasons except that we have a lot more seasons here…

Hot mixed platter
*Melissa’s photo*

Then we had the different version that the braised pork with mantao (steamed buns) that we would usually have…

Braised pork & yam with mantao
*Melissa’s photo*

This one’s saltier…and has yam in it. Everybody agreed that between the two, the sweeter version that we normally have is a nicer.

Actually I wanted to go to another restaurant reputed to have the best fish head curry in town as Melissa wanted that specifically but it was heavily booked for wedding parties…and I did not fancy being crushed in the midst of the boisterous crowd and all the noise so I decided to give that place a miss; perhaps we will go there on a less busy day.

And since Melissa wanted it, I ordered the fish head curry that night…

Fish head curry
*Melissa’s photo*

It was quite nice and they used tapah – a very good and expensive fish but as far as the taste of the curry is concerned, we still think the other restaurant’s is better.

Then there was the sea cucumber with broccoli…

Sea cucmber with broccoli
*Melissa’s photo*

…followed by the drunken prawns…

Drunken prawns

…and we also had the puo chai…

Puo chai
*Melissa’s photo*

…fried plain with garlic – I love it done this way as I would be able to enjoy the natural sweetness of the vegetable.

So that was what we had that night to celebrate my 59th…or 60th, if we follow the Chinese calendar. The bill came up to RM340.00 inclusive of rice (for the fish head curry…but no, they did not use the exquisite Bario rice) and drinks…and there was too much for everyone to finish so we had to tapao quite a bit home.