Somewhere end of last month, Rebecca invited me for a food review session together with Suanie and KY. I got to know it is a Taiwanese style Chinese restaurant located approximately a kilometer away from our house.
Taken after the meal. Ordinary outlook, awesome serving
We were served with Fresh Lemon AiYu Jelly to wash away our tiredness piled up by our daily task. There is no additives and no artificial flavor in the drink and it was certainly refreshing.
AiYu (black stuff) Jelly
Dinner started with surprisingly huge portion of Formosa Special Four Seasons with combination of Butter Eel, Stuffed Lotus Roots, Deep Fried Pig’s Intestine with sesame seeds and one famous Taiwanese dish Three-cups chicken (chicken cooked in 3 types of sauces). I personally like the eel which is very special in tastes combination and the brittle intestine with crunchy biting sensation. Lotus roots was pretty normal and the three-cup chicken was too localized for my liking. I had authentic serving of this dish which was a lot more oily and it needs to be serve in a claypot.
4 Seasons, tasty eel, 3-cups chicken & crispy intestines (advance order needed)
After the great appetizer, our stomach started to demand for more. Simmered Winter Melon Soup and Roasted Suckling Pig were the opening after the appetizer. With the superb winter melon presentation and PORK from nicely chopped suckling pig, how can you not go crazy? The soup was tremendously awesome where you can actually taste the fragrance from the winter melon. Piggy in other hand, was really tempted our appetite with its appearance. I have to admit the piggy skin was nicely roasted and really crispy. However, the meat portion can be better if it could be more incense. I would prefer a total package and not only nice crunchy crispy roasted piggy skin. Nonetheless, it still surprised me a little by having vinegar as alternative dipping other than the ordinary sweet brown sauce. It was a nice experience though.
Winter melon soupy, good for complexion & cools the body (advance order needed)
Piggy piggy piggy, white sauce was vinegar (advance order needed)
The next dish Stir-Fried Yam Prawns, was highly recommended by the owner as she claims how can you not try President Ma’s favourite dish. It is symbolism of even nutritious and healthy food in 5 colors. Black beans, sweet potatoes and prawns for Orange, White and Purple on Yam, and Green by vege KaiLan. I like the Yam Oorr Nee taste together with the deep fried Kailan. the combination was really ON.
Taiwan President Ma’s banquet dish (advance order needed)
When it comes to Chinese course meal, it will never be complete without dish on poultry. Two-variety Duck were prepared for us. One side of the plate was tantalizing herbs marinated Roasted Thick Sauce Longan Pipa Duck which I really enjoyed a lot. I called it BakKua (dried Chinese BBQ meat) because it did taste alike. The other half was Taiwanese Sichuan’s Crispy Duck served with lettuce. It did look like smoked-duck but the meat was a lot flossier. It went well with plum sauce covered with fresh lettuce.
ducky ducky ducky half half
In order to create sort of lavishness in a meal, seafood is always welcome on the table. Fish, standard on course meal, where we got to enjoy Braised Snapper with Sichuan Hot Bean Sauce. The fish was really fresh and the creamy thick flavoring sauce was mouth watering. However, I’m a bit doubtful about the word Sichuan. Never saw anything similar in Sichuan cuisine so far. Perhaps it is something I still never came across.
Snapper in reddish sauce
Now, we were overloaded with food at this moment. The ingenious arrangement of the following dish was really making us drooled. How could you resist something like that? Taiwanese Crab Rice served in bamboo steaming crate with varieties of unpolished rice, onion, scallions, shallots, Chinese mushrooms, dried shrimps, minced meat and lap cheong (Chinese sausage) and a FATTY crab on it. Will you try something like this even when you are full? I will certainly do and it was so good that I can always go back to this place and only order this for my meal. The taste of the rice was sweet and full of aroma and don’t forget you still have crab to crave for in it. Should really try this out if you visit this place.
Must try crab rice
There were a lot of delicious main course up there, weren’t it? The meal was not finish here. NO. Two types of dessert was awaiting for us. The famous steamed yam paste with mashed pumpkin & Gingko nuts. Traditionally, it suppose to be oily with a lot of sugar and lard (many love it that way). Here, it is lard free and less sugar. If you want a healthier Orr Nee serving and not willing to compromise the quality, this is definitely a great place to fulfill your need.
Oorr Nee with mashed pumpkin
Another famous Taiwanese dessert served was Caramel Yam. Hot yam mixed with burning honey sauce then dip into ice cold water to harden it before you will have a bite on it. Need to be careful with this dish as it might burn you. the combination was nice. the sweetness of honey compensate the dull texture on yam. However, i find it too rich and fulfilling. Too much food I guess.
Hard on the outside, tender in the middle
At this point of time, what could be better than a cup of refreshing sour plum drink. This was one of the best sour plum drink I ever drank. It was really good. Formosa was kind enough to feed us with more desserts. you may see there were four types of pudding. Green Tea, Caramel, KuaiLinKou and Mango. I like the mango the most.
Sour plum & puddings
The food was certainly amazing and not to mention the hospitality by the owner. She was so kind explained each and every single dishes on the table and she was also generous enough to help me fold my sleeves as my hands was too busy with food. This place surely worth dine in for something dainty.
This was what we did with every dish on the table
46, Jalan SS 2/24,
Petaling Jaya, 47300,
Selangor
Tel: 03-7875 1894/7478
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shall try it out one day!
September 17, 2009 at 2:31 am