CNY is just around the corner. CH and his colleague went to Tai Thong at Subang Jaya for lou-sang and lunch. Sorry to Eddy for can’t join us because he worked overnight yesterday and getting off for today. Eddy please takes a good rest.
First to come before the main course is the 7-colored Salmon Lou-sang. Their lou-sang taste good. The crispiness, sourness and the sweetness mixture were just nice. CH likes it very much.
Second is the Fried Ostrich with Black Pepper, Garlic flakes and yao-zha-guai. The Ostrich meat is very soft and full with black pepper and garlic flavor. The Yao-zha-guai CH took it as snack while waiting other dishes to be served.
Third is the Seafood Pot. The sea cucumber, dried oyster, shellfish, Dried rolled bean curd, Broccoli and shitake mushroom. The sauce is full of sweetness of the sea, is best to eat the sauce with white rice.
Forth is their Home-made Tofu. The tofu is outstandingly soft and it is egg-based tofu.
Fifth is the steamed Sabah 斗昌 with soy sauce. The fish meat is soft and slippery.
Final is the 奶白(mini Chinese cabbage) with fried ikan bilis. CH didn’t know much about this little Chinese cabbage, but according to CH’s colleague, the cabbage is overcooked.
CH didn;t know how much the food costed, since got someone belanja. Thanks to the one who belanja! Gong Xi Fatt Chai to him/her.
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