Turning the heat up with chilli peppered, sambal based and sun dried pastes! Conveniently located close to home and open until midnight, makes for a an ideal choice instead of the usual fast food establishments that dominate after the area surrounding Chinatown disappears into slumber.
The visit takes place half an hour before close and the kitchen and staff kindly waited for us. Customer Service = Tick!
To kick things off were the thin and crispy tart shells (Pie Tee $18 Prawn / $25 Spanner Crab). The pomp and circumstance of consuming this dish you could liken to a Peking Duck assembly. Very interactive, great conversation piece and portion control over the turnip, carrot to prawn ratio. An elegant start that sets the tone.
It was the slow cooked tenderness of the Rending that our taste buds called for, with a lust compounded at the fascination in the use of premium Wagyu ($45). A great dish more than double a ’normal’ beef rending you would find somewhere else, accented with toasted coconut, does the choice of meat affect the magnificence of this dish? Honestly, a normal cut of beef would have been taken to new heights due to the coconut curry’s depth alone.
The richness of the chilli, ginger, galangal, turmeric and lemongrass all sweated down leaving a potent mix of aroma and flavor for the meat to take in.
If you’re like us and not into standard Indian, Indonesian or Singaporean curries, this could be the best one for you as this method of curry is dry and pastier in texture.
Sang Har Mee ($45) is a contrast of crispy noodles and egg gravy seasoned with soy. There’s a familiarity in taste reminiscent of a Chinese chowmeain sauce base which is elevated through their use of crayfish.
The ingredient and produce is dignified, while the ambiance is intimate and relaxed to suit the modern city urbanite.
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