Xing Long (#02-161 Chinatown Food Centre, 335 Smith Street) has apparently been around but I've never noticed them until very recently. Menu's not extensive but from my limited "research", rep's good and they definitely looked like they knew what they were doing.
Loved their fermented bean steamed fish head - possibly even more than those from Cheng Ji or An Ji. Might be because there seemed to be less of that "muddy" taste from the meat. Might also be because that bean sauce was cleaner tasting and reminded me of the sweet sauce from chee cheong fun. Just so that it's clear, this was the fermented soy bean sauce which is generally sweet, not fermented black bean which is salty. This sauce with the chunks of lard were a duo of rice thieves.
Decent stir fried (清炒) kailan with garlic. They shaved the exterior of the stemmy parts which removed the fibres making them tender with a soft crunch. Ironically, the leafier parts which I had thought would be more tender were more fibrous.
One rice like not enough.
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