The man's office did a meal-exchange thing, and we got a delicious tze char dinner delivered from Sum Kee Food (岑記). Neither of us know this restaurant, and we've never eaten there, so it was interesting to taste their dishes. The portions were huge! The colleague probably ordered 'medium' and not 'small'. Half the dishes were scooped out into boxes and kept in the fridge for the next day's meal. The half we ate, was PLENTY FILLING.
The man's colleague ordered well. There were things I could eat and I was glad that there wasn't Yangzhou fried rice or fried chicken wings of any sort of marinade. (Think 'har jeong gai'.) Hahaha. Fried rice is okay, but I'd really rather not eat that. Chicken wings are really not my thing. The dishes came in the form of XO San Low hor fun (三撈河粉) with ikan toman topped with a ton of hae bi hiam, a large slab of pumpkin tofu with minced pork, sambal kangkong; and the name of this dish tickled me — Ultraman Chicken (鹹蛋超人雞) which was really salted-egg-coated fried chicken nuggets. #SupportLocal
Such foods ought to be nicely washed down with a chilled bottle of white wine. I very much prefer to have whites with food than on its own, unless it's an oily Burgundy or champagne, then I want to taste it full on its own. Opened up a young 2018 chardonnay from Margaret River's Domaine Naturaliste which complemented the heavier oily food, and oddly, the fish hor fun.
The man's colleague ordered well. There were things I could eat and I was glad that there wasn't Yangzhou fried rice or fried chicken wings of any sort of marinade. (Think 'har jeong gai'.) Hahaha. Fried rice is okay, but I'd really rather not eat that. Chicken wings are really not my thing. The dishes came in the form of XO San Low hor fun (三撈河粉) with ikan toman topped with a ton of hae bi hiam, a large slab of pumpkin tofu with minced pork, sambal kangkong; and the name of this dish tickled me — Ultraman Chicken (鹹蛋超人雞) which was really salted-egg-coated fried chicken nuggets. #SupportLocal
Such foods ought to be nicely washed down with a chilled bottle of white wine. I very much prefer to have whites with food than on its own, unless it's an oily Burgundy or champagne, then I want to taste it full on its own. Opened up a young 2018 chardonnay from Margaret River's Domaine Naturaliste which complemented the heavier oily food, and oddly, the fish hor fun.
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