The mini kiln-with the food buried in the hot amber-takes 4 hours to cook-the few packs on the left are for our table.
Beggar's chicken-free range chicken-full of herbal-kei chi (box thorn berries), yok chut, dong sheng, dong kuai..etc) flavor -natural juice-soft and tender-rm48/.
Beggar pig's trotter-was also full of herbal flavor (similar to the chicken) some hint of 5 spices too-meaty and skin was smooth and soft to the bite-forget about cholesterol for today-rm51/.
Traditional rice- glutinous rice-filled with mushroom, dried shrimps and dried oyster-seasoned with dark soy sauce and was soft, dry,sticky and a bit burnt on the side-rm38/.
Traditional fish -de boned ikan tenggiri then re stuffed with fish paste-deep fried-firm and springy-rm27/
Longevity soup-double-boiled pig's stomach with lean chicken meat-can feel the hotness to our body when consuming it-not too peppery-rm48/