Well, it was more than just one actually…that day when my KL friends were going to fly home. We stopped here to buy the best coffee – I persuaded them to take some home last year on their previous trip and the fact that they would want some more this time around, a lot more, is testament to the fact as to how good it is. Then, we dropped by here to buy the kompia…and also here to try the tee piang before they left – needless to say, they loved it!
After all those stops along the way, we went to this place for lunch and of course, I ordered their stewed pork…
…with mantao (steamed buns) and also this Foochow-style tofu soup…
– another local specialty that I grew up eating, cooked with canned oysters. The one here was good but I would not say that it came close to the real thing which would have more tofu so there would be a stronger taste of it complemented with the sweetness and fragrance of the canned oysters – I could hardly see any in what we had that day as well (Somebody did tell me that they’re getting mighty expensive these days!) so much so that it came across like sharks’ fins soup minus the offensive stuff.
I ordered the very nice creamy butter prawn balls as well…
I don’t know if they have that in the peninsula as most of the time, I would see people blogging about the dry version and they certainly do it pretty well at this place…and of course, they just had to have some midin (wild jungle fern) fried with belacan (dried prawn paste)…
…before leaving town – they can’t get this anywhere in the peninsula. Together with the rice and drinks, the total came up to over RM60 for four persons…and right after lunch, I drove them to the airport to catch their flight home,
Well, somebody asked me to try the stuff they brought me and tell him or her what I thought of them. The beef stew was very nice but it was more like a very thick version of the beef soup that we would usually get with our beef noodles – nothing like the western-style beef stew with carrots and potatoes and what not in brown gravy. As for the Chinese yellow rice wine chicken, I had that with mee sua (string/thread noodles) and egg…
…and yes, it was very good – intoxicating and very generous with the thinly-sliced strips of ginger…and sweet! Of course, I prefer our own with the traditional Foochow red wine…and this came nowhere near my cincaluk (fermented shrimps) and tuak (traditional Dayak ethnic rice wine) chicken. I am pretty sure that did not come cheap though – like what I had once at Jalan Alor in KL and I thought that one wasn’t even nice.
Thank you, my friends, for coming over….for the stuff you went through all that trouble to get and bring over and the treats and everything. I do hope you had a pleasant and delightful stay and we look forward to having you here again soon.
...STILL CRAZY AFTER ALL THESE YEARS! 