Came back to Choon Hoy Parlor because I wanted to try their chye ber which we missed the last time.
But first some spicy hot old ginger & red date tea.
That's the chye ber. The menu mentioned offcuts of the day with mustard greens. Pretty sure the pork trotters in there weren't offcuts. Not complaining though. The broth was delicious and tangy with loads of tender softened mustard greens. That and those trotters with meat and skin that's fall off the bone tender. Smooth like butter, like a criminal undercover...🕺🏻😂. Rice thieves!
More of their dou miao and tau gey. Mind still trying to wrap around the fact that these vegetables were dou miao because I kept thinking that we were eating kailan.
Soup we had today was white pepper pig stomach collagen soup. There's winter melon, tau kee and goji berries in it. Tasted like how I thought it would but not as gao as I imagined.
This, their claypot dry bak kut teh. The dried cuttlefish infused dark soya sauce was rich and kickass umami coupled with characteristical sweet & savoury. That and some heat from dried chillis. Ribs were meaty. Wished there was more lady's finger than those token few slices. Another rice thief!
Rice for the rice thieves!
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