salted egg is not a good choice for someone who has high cholesterol
that being said, crabs in itself contributes to high cholesterol
the salted egg can be seen on the shell of the crabs
but the flesh of the crab hardly touches any of the salted egg
even that being said, the crab is very sweet because it is fresh
but the chef did not help to break the shell much so you will need to get a nut cracker or a small hammer to assist you

as i recall it, lala chong used to be at subang airport
it was smaller and the ambience wasn't as classy
but since they moved to kayu ara, they face tight competition from the other restaurants
so they have spruced up their look and feel of the place ensuring that it is clean at all times

i personally am not a fan of fried fish because fish is usually fried when it is not fresh enough to be steamed
i found this dish rather messy because it had so much chilli and deep fried shallots and even curry leaves that i had to pick them out one by one before getting to the meat
the fish was nicely fried where the flesh is still moist and not dried up

lala chong is just next door to pantai seafood
in recent years, most of the seafood restaurants have gravitated there
making it easy for seafood lovers in petaling jaya to get a dose of fresh seafood
the sweet and sour crab wasn't too sweet nor too sour but it did have a hit of spiciness in it
it is served with some deep fried buns or man tou so that you can dip the bread into the sauce
the crabs were not that big, i would say medium sized but definitely fresh

this is my first time trying japanese snails
the texture is not as soft and slimy as the french's escargot
it is more firm like the bamboo clams
it doesn't have much taste on its own so it is stir fried with dark soy sauce and cili padi
it is chewy and it is more of a snack than a main dish

i think that's what they call it in chinese, dragon whiskers
it is like spring onions but without the pungent taste
the best way to cook this is with garlic and a little saltthe bok choy is braised in oyster and scallop gravy
i think the gravy is more than the bok choy
the gravy is not thick and quite watery and therefore doesnt' adhere much to the vegetable
this dish goes well with white rice because of the gravy