Re-visiting Cheng Ji (成记)

Back at Cheng Ji. Been a while since the last time.

Their steamed fish head in fermented bean sauce is their mainstay dish. I used to think that it was a lot of fish body for steamed fish head. It seems like we're getting even more body these days. Not complaining.

Their prawn paste mid wings appeared a little shrunken. Flavour from the prawn paste was also a little weak -  while they weren't bad tasting mid wings, these also weren't in the same leagues as the ones from Sin Hoi Sai as prawn paste chicken went.

We discovered this stir fried prawn and brinjal the last time. The sauce is oil rich, robust with prawn paste and the toasty umami of dried sole. I think those were it. Great flavouring that's a rice thief.

First time trying their hong shao dou fu (红烧豆腐). Not bad tasting. There're thick strips of roasted pork belly in it.

Sambal from their cuttlefish kang kong was delicious. Will come back for this again.