Wednesday, November 29, 2017

Re-revisiting Restaurant Manchurian (满族全羊铺)

Here's back to the only Chinese lamb specialist that we know of right along the touristy grease perfumed Chinatown Food Street.

We spied mala lamb tongue on the menu which we didn't notice before in our previous visits. The mala spices were rather subdued. There's an aroma but not so much heat. Most of the sliced tongue was tender and delicious while some parts had bits of cartilage in them. Totally delicious with those toasted peanuts. Portions were kinda large for two though. 

One of the reasons for coming back was for their barbecued lamb skewers. These seemed to have gotten chunkier though and appeared to be much more like our local satay with pieces of meat and chunks of fat between some of the meat. I've never had Chinese yang rou chuan like these. Definitely felt different compared to the first time we had them here.

Another one of the reasons for this visit was to get those skewered tendon. I'm still not sure why/how these are tendons. They also appear to be chunkier than the last time we encountered them. Some parts were a little dry and hard. Definitely tastier previously. Something/someone must have changed along the way.

This was one occasion where being adventurous didn't really pay off. We had some of their barbecued lamb kidneys. The livery offal flavour was intense and the spices couldn't help mask that intensity. Not getting these again for sure.

And of course some vegetables in a feeble attempt to balance our meal that was meat heavy. This wok of stir fried cabbage tasted not much like the last time too. Pretty sure it wasn't the same standards as the cook from our previous visits. I sure hope that things haven't headed for a downturn permanently.

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