THE MING ROOM @ 3rd Floor, Bangsar Shopping Centre, Bukit Bandaraya, KL
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Excellent to-fu tid-bits ...
Hmm, I was wondering why the 2 different lengths of chopsticks ... then I realised, it was for the Loh Sang / Loh Hei , as our table for 13 pax was so big!
We started off with some delicious Black Chicken Soup ... exquisite!
Another masterpiece ... delicious, Loh Hei with fresh Salmon!
Another signature dish ... The deep fried prawns.
Another signature dish ... The deep fried prawns.
The boys, Danny and Colin, brought some wine along ... this is just one of the bottles!
This was REALLY good too ... if only we could have a shootout with...
Happy New Year ... GONG HEY FATT CHOY merry gang!
SM was back in town, and met my gang for dinner :-)
By this point, we were rather much full up ... the chicken and vegetarian dish was good too.
The final dish was deeeeeelicious, Tofu with Fatt Choy!
1 comment:
did you know that yusheng, (yu shang, lo hei) was created in Singapore, by the so-called Big 4 chefs.
The chefs are Lau Yeok Pui, Tham Yui Kai from Lai Wah Restaurant, and Sin Leong and Hooi Kok Wai, their good friends. Sin Leong also had a restaurant called Sin Leong in marine parade.
Practice of it is only found in Singapore and Malaysia, there has been efforts to try to popularise it in taiwan and HK, but never really took off.
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