15 Sep '14, 10am

bakwan kepiting to die for...

The starter, is already a twist- fried yam cake, in a shout-out to his Cantonese food experience at his former workplace. He did it because he likes the dish personally and many of his customers will not let him remove that item in his Nonya menu. The insides was mushy soft filled with bits of hae bi and Chinese sausages and encased in a crispy outside. Dip it in sambal, and the whole thing comes alive in the mouth. Then the deal breaker came- Bakwan Kepiting ($10 each) , as one rough looking golf ball redolent with chopped shrimps, crab meat, some turnips and minced pork held firmly together in a broth made by blending shrimp head and flower crabs shells. I can have this everyday, it’s the best I’ve ever had so far. Then I fell over his Ayam Buah Keluak ($24), which he also does with pork ribs or trotters. It’s the buah keluak rempah, done with sharp hints of blended beli...

Full article: http://www.makansutra.com/stories/1/1239/PeranakanFlavour...

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