But it's nutritional values outweighed all the negative perception.
It's very versatile when it's well cooked and the lists is endless-fried bittergourd with roast pork, bittergourd soup, bittergourd mun fun, fried bittergourd, braised bittergourd with chicken, steamed pork ribs with bittergourd......etc
And my personal favorite is Yong Fu Kua Tong (fishpaste/minced pork/salted fish stuffed bittergourd in a fish bone soup stock).
The stuffed ingredients are springy, meaty and fragrant because of the salted fish and the soup is sweet with a real "kam-ness" taste-topped it up with chopped spring onion and coriander leaves-heavenly !
Eat the stuffed bittergourd with Lingham's garlic/chillies sauce-best!