Pork Stomach in Pepper Soup

Coming next would be the favourite of most Chinese folks here, the Pork Stomach in Pepper Soup. It comes quite intense with the porky aroma, thought is said to have added some black pepper to it. No doubt the pork stomach is chewy and elastic enough, but somehow, I still fell the aroma is way too strong for me. But my other friend still seems to enjoy it pretty much. And so, I happily hand over my portion to him after tasting a bite

Fried Abalone Mushroom

One of the snack that you can call for to accompany the bak kut the delicacy would be this Fried Abalone Mushroom. Rather than the conventional companion of yau char koey, this fried mushroom seems to be quite a good alternative too. It is recommended that to dip this fritter into the soup before consuming, to allow it absorbs the savory soup lightly. Not too bad, but if were eaten by itself, it might be tad soft by the way.

Drunken Chicken

Another star product by Plus One Shabu Shabu is this Drunken Chicken. This particular dish is known to be popular among the Chinese folks for the unmistakeably nice and subtle aroma of the wine that is used to marinate the chicken cutlets. This resulted in a much more tender meat, natural sweetness is enhanced and is nutritiously dished up without much preservatives. It is simply plain and enjoyable that way.

Sliced Lamb

Skill wise, undeniably, this lamb meat has been thinly sliced to give it a much chewier texture. From it appearance, the veal look more contrast in colour wise, where the reddish meat part is significantly distinguished from the pearl-white fats. It is more apparent and clearer compared to pork slices for lamb is known to be having less fat compared to pig, according to the restaurant owner. However, I think this dish would be more appealing to a true lamb meat aficionados, for the meat is far too goatish taste to me So, am happy even though after only one slice, and is sufficient enough to wholly dominant my soup base, lol.

Tropical Fruits

Any platter of tropical fruits served at hotel buffet dining more often than doesn’t seem too appealing as compared to its seasonal compatriots. And for this purpose, I decided to further enrich it more antioxidant natural supplements by adding juicy blueberries and strawberries to the already fruitfully plated fare that includes dragon fruit, honey dew, papaya and also sweet yellow water melon. All these fruits are zestily gratifying with its juiciness that immediately cool down the tummy I don’t mind having more of the fruits than the main meals