Back at Dian Xiao Er Prestige. The duck of choice today was the Ten Wonder Herb (十全药材烤鸭); a departure from our usual Angelica flavoured one. Flavour's different but had a similar herbal sweetness in the sauce. Couldn't say I didn't enjoy it but I have a feeling we'll probably end up choosing the Angelica again the next time.
Pretty good tasting seafood bee hoon with fish sauce (海鲜鱼露米粉). But I'm not so sure about the fish sauce part because I'm not tasting it. Note to self: Gotta ask them to exclude the 芹菜.
One week later......
Didn't get duck today. That's the claypot shrimp paste cauliflower (虾酱干锅花菜) - savoury and garlicky with a hint of ginger and a bit of heat flavoured by small dried shrimps and bits of pork lard.
Sliced fish with soy sauce and fried shallots. Decent tasting but portions felt kinda tiny. The cooking method was simple and the dish was light that we inhaled those slices of fish with ease.
Not bad Iberico char siew. Nice caramelization and one could taste the nam yu flavour on them. More savoury than sweet so they appeared to be more Hong Kong styled than local/Malaysian style.
Noticed their steamed white rice for the first time. The texture was grainy yet moist and tender. Nice.
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