Claypot Garoupa

This is one of the rare time where I would have my fish menu served in a claypot. Usually either I would call for a whole chunk of a fried version or claypot bean curd

Anyway, for this fare, the cutlets of garoupa are kind of big and fleshy, but also boney, hehe. The fish itself is fresh and has been fried earlier before adding them into the thick gravy of claypot . You may find assorted greens like sleek, scallions, onions and also heavy dosage of gingers too! However, I find the big chunky fillet lack some flavor, perhaps not cooked long enough in the claypot, with some occasional fishy taste. Anyway, you can reduce the smell by adding some soya sauce. Guess I prefer my normal fried or steamed Garoupa then, hehe.

Succulent Venison

I wouldn’t know had anyone didn’t preempt me that this is actually deer meat for the it is very smooth and bit mucilaginous than the usual poultry.This brownish-dark red color determines the freshness of the venison, else it must had gone bad if it is in green. It can be quite chewy but not as sinewy as mutton. The strong flavor of black pepper that is cooked together with this dish has nicely blended all ingredients in including scallions, garlics and other spices. Thus, am not too sure of its original meat taste as compared to the stronger one by mutton, haha. That usually I would shun away, unless it is nicely marinated like the Lamb Shank by Chillies, which has decently subdued the natural acquired taste of the lamb

Egg Tart

This egg tart would be much more common than its other peers variety. With similar non-fluffy pastry skin and smooth yellow egg custard embedded in the middle, it still make a decent snack. However, it’s bit too dry to me and I find myself enjoying the durian tarts more for its acrid flavor of the fruit. Thus, it may overpower the egg tarts in this way, hehe.

Yummy Durian Tart

These durian tarts are very nice indeed, albeit the look might suggest the other way, hehe. Thanks to my brother, who happen to be somewhere nearby Karak, bought this delicacies in ushering the new lunar year of 2013 For those who not a big fan of this King of Fruit product, fret not as it isn’t as pungent as the fruit itself, I would say it’s milder then. Nevertheless, the tarts were awesome with the creamy durian filling just melt in you mouth the moment you sink your teeth onto it. The pastry skin itself is of solid version which complements well with the gooey durian custard, and not too floury. No wonder it’s their signature product

This cake house has been here quite some time since my childhood time. During that time, we often patronized the shop for some delicious cake for birthday celebration, hehe.

Now that it has even ventured into delivery for special occasion, in this case, Full Moon pastry. It comes in two varieties, red bean and also pandan paste.The red one is with red bean filling. It was a bit sweet albeit its softness and the pastry skin was also bit thick. In contrary, the yellow pastry which came with green pandan filling, was fragrant and nice to eat. The level of sweetness was still acceptable and they are both fresh. At least something different from the modern way nowadays, where traditional touch is still appreciated