Reunion. A time for bonding and getting together. A place for meeting long lost friends, catching up with old conversations, and updating gossips. Yes, 2-weeks has been way too long since we last met. Especially, when one of them has just returned from the land of Sunday Roast. Bring on the juicy gossips already!
The Restaurant. Dark, cold and stark reflective mirrored walls. Not what I would expect from a typical Chinese restaurant. It’s against every Chinese traditions known to me (not that I know that many anyway). It’ll be the last place one would find good energy, apparently. I bet you that Grandma’s rolled in her grave knowing her beloved well-thought grandson had a meal within its modern facade. Then again, perhaps being typical isn’t what the delicious guys had in mind for the place. And who cares about good energy when good food’s served right?
Lard. Pork’s lard to be precise. An essential ingredient in all good Chinese cooking. I’m sure many will agree with this statement. And in order for the Hokkien-styled Fried Noodles, the restaurant’s signature dish to achieve its fullest potential, lard and all other swine innards were mixed in together to create this truly porky dish. Sensational? Maybe too much so. I got a headache consuming it. Swine flu my ass, this swine gave me a migraine! I’ve never been a fan to begin with. If it wasn’t for this poetic blog post and the persuasive waiter, I would have just gave it a miss. Sorry, to all the Babitarians out there who love the dish, but we had plenty left.
The Meat. The Chinese are prone to eating any meat under the sun. Especially the Cantonese. I was told that they’ll eat anything that has four legs except a table and anything with wings except a plane. Unfortunately, being the tame bunch that we are meant that we stuck to what we knew best. We feasted nevertheless. We started with the Platter of Roasted Meat (Char Siu & Siu Yoke), the yummy Salt & Pepper White Bait, the deliciously stir-fried Garoupa Slices with Ginger & Spring Onion, a surprisingly good Lychee Ribs, the give-this-a-miss-next-time Lemon Chicken and a vegetarian meat of the soy kind, Taukan Taufu.
Wok Hei, or “Fire Power” is another secret ingredient that all good Chinese cook must master. I’m happy that it was ever present in the dishes served here except for the citrus fowl dish. Perhaps the extra layer of dough sucked it all away. I’m just speculating.
Sweet Endings. It’s the perfect way to conclude your meal. It’s satisfaction. It’s also the best moment to swipe your credit card and kiss your buckaroos goodbye. May your order be the Golden Mango and Pamelo, the Espresso Jelly with Ice Cream, the Black Sesame Tong Yuen in Ginger Tea or just a Mango Pudding, it sure does feel good putting your John Hancock on the credit slip when you’re feeling good deep down inside. Perhaps deep within, is the only place that’s bursting with sunlight in this dark and cold restaurant.