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2012-10-22
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Puchong has become a real hive for Hakka cuisine, but this one casts its net slightly wider, offering a more diverse sampling of Chinese fare. Chinese New Year is nearly over, but here's a parting shot of one of the final yee sangs we'll have until 2012 (it won't be long until the Year of the Dragon storms in). The obligatory "four seasons" platter. Not bad; our favorite item was some deep-fried fish paste rolls with salted egg yolk and cream sauce. Steamed red snapper. Firm and fairly fresh; n
Puchong has become a real hive for Hakka cuisine, but this one casts its net slightly wider, offering a more diverse sampling of Chinese fare.
Chinese New Year is nearly over, but here's a parting shot of one of the final yee sangs we'll have until 2012 (it won't be long until the Year of the Dragon storms in).
The obligatory "four seasons" platter. Not bad; our favorite item was some deep-fried fish paste rolls with salted egg yolk and cream sauce.
Steamed red snapper. Firm and fairly fresh; no complaints here.
Butter prawns. Not as plump and juicy as we like 'em.
Pennywort jelly. Recommended if you're hoping to avoid sugar overdoses.
Hakka sticky sweet cakes with coconut. Stuffed yet? We were.
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