Revisiting Mak Hong Kee

Have been wanting to come back to Mak Hong Kee for a cze char dinner for a while but that hasn't happened until recently.

Today we tried their green beans stir fried with preserved vegetables. Both greens provided their own crunchiness among the spicy, salty, umami and a bit of sour. This dish begged for steamed white rice.

Their pipa tofu looked deceptively unassuming from the mundane appearances. The tofu was mashed together with minced prawn and pork before being formed into their shape fried. To add on, they were sitting in a flavourful savoury stock (上汤) that made me scrape the plate clean. Did I forget to mention there was also ebiko?  

Sweet and sour pork. The meat was lightly fried so it didn't have the sturdy crunchy exterior that other renditions do. Sauce was sweet and vinegary. Not bad.

We liked the lobster ee fu noodles more than we had initially thought we would. The texture of the noodles was the first thing that won us over. Secondly, I was quite impressed that the stock for the noodles had the crustacean flavour from the lobster infused in it. Nicely done with just a light hint of ginger that I didn't even mind.