Deep fried Squid (Calamari) rings-lightly battered-fresh, crispy and chewy.
Stir fried Choy Sam with shrimps-green and stemmy-does a lot of good to our digestive system.
Chopped up parts of the whole boiled free range white Chicken.
2 Types of Chilli Sauce:-
Fragrant oil rice.
1. Rib and back portion-bony with fragment of meat.
2. Thigh and back portion-real smooth but not much meat.
3. Breast meat-lean, coarse and meaty.
4. Wing with tip/ Drummette-smooth with some meat.
5. Drumstick-well muscled meat.
6. Chicken Bishop Nose-real fatty and smooth.When the melamine debacle erupted last year and attracted the world’s attention to food safety issues globally, it seems rather unfair that another food safety issue should be attributed to the Chinese..
However, the Chinese Restaurant syndrome , which was first described in 1968 and referred to a collection of symptoms occuring after eating Chinese food is certainly not confined to this cuisine.
Unfairly Taking The Blame..Chinese Restaurants like this one in Manassas, Virginia, USA (photo courtesy of ZA Yusoff)
The symptoms – headache, throbbing of the head, dizziness, lightheadedness, sweating, a feeling of facial pressure, tightness of the jaw, burning or tingling sensations over parts of the body, chest pain, and back pain – can sometimes be mistaken for a pending heart attack. The cause is attributed to a form of food allergy to monosodium glutamate (MSG aka Ajinomoto, Vetsin, and Accent) and occurs only to some individuals.
I wrote above that it was unfair to blame Chinese food because while many people believe that MSG is the cause of these symptoms, a statistical association has not been demonstrated despite numerous research studies. In fact, MSG is found in so many foods from so many cuisines that it raises one’s eyebrows : Maggi sauce, Marmite, Parmesan cheese, Knorr bouillon cubes, flavored potato chips, Kikkoman sauce, Worcestershire sauce, most barbeque sauces, to name a few!
The Mother of All...100% pure MSG
So is MSG safe? The US Food & Drugs Administration (FDA) has classified it as safe as early as 1959. Most countries, including the European Union and the USA merely specify that there must be adequate labelling if MSG is added. In fact, most people recover from mild cases of Chinese restaurant syndrome without treatment and with no lasting problems. The only exception are those who develop severe allergy reactions, which can be life-threatening – watch out for
In such cases, nothing less than a fast trip to the Emergency Department is mandated!
Hot fluffy bun spread with Garlic, Butter and Coriander paste was a perfect appetizer-Complimentary.
Fish and chips-three chunks of lightly batter tender Mahi Mahi Fish, crispy French fries and served with a cup of Tomato sauce, Coleslaw, Mayonnaise- add a squeeze of Lemon on the fish for extra zest-Rm26.90.
Chicken Alfredo Florentine-al-dente Linguine noodles tossed with Slices of grilled Chicken in a light Alfredo sauce and garnished with finely chopped Parsley, sun dried Tomatoes, Babu leaf Spinach-immensely comforting !- Rm27.90.
Pan Cod fish-pan seared with a toasted black and white Sesame crust garnished with Tomatoes Presto and served with toasted Garlic seared Broccoli and a lovely serving of rice-fish was thick, fresh and fragrant-Rm39.90/.
BBQ 1/2 Chicken basted in Original sauce and served with French fries, Coleslaw-the meat was tender and well marinated-a perfect meal-Rm29.90.
Refreshing Cranberry Juice (refillable)-Rm9.90/.
The fish stock based milky soup was filled with slices of fresh Grouper fish, chopped plump Choy Sam , 1/2 bunch of smooth white thin strands Mee Suah and a drizzle of garlic oil.
The majestic Thai architectural front entrance.
The path leading to the restaurant.
Snapshots of the place.
Mixed Vegetables-stir fried with Chinese round Cabbage, Carrot, green Capsicum, Cauliflower, sweet Pea and Spring Onion-a good balanced dish-Rm15/
Pandan Chicken-well marinated and fragrant minced Chicken meat unwrapped from it's Pandan leaves-easy to eat-would preferred it to be one whole piece- Rm3/piece.
Sweet and Sour Siakap(Seabass)-deep fried, smothered with dark sticky Sour Plum sauce and garnished with spring onion, slivers of carrot and ginger-the meat was fresh and fine in texture-delicious right to the bones-Rm40/
Steamed White fragrant rice served in a metal bowl-Rm1/.
Tucking in the food.
They grow their own greens, too!
The entrance to the restaurant.
View of Mangrove trees opposite from where we were seated.
The river meandering out to sea.
The bridge to Pulau Carey on our left.
Those guys on the boat were fishing.
Dining area.
Chillies sauce, chopped Garlic and Bird eyes chillies and a commercial face towel.
Yam basket- was thick, dense and crispy with lots of Yam aroma unlike others with the accompaniments of vivid colors stir fried green and red Capsicum, Carrot, Mushroom and sliced Chicken-and topped with deep fried rice Vermicelli-tasty-Rm15/
Fried rice Vermicelli with Lala (Clam)-fried Hokkien style with dark Soy sauce, small sized Lala, Choy Sam and Chinese round Cabbage-mediocre-Rm12/
Fried Or Chien (Oyster Omelette)-was crisp and fragrant with lots of Oyster and Coriander leaves-cholesterol laden-Rm10/
Fried Tang Hoon-also Hokkien Style-with dark Soy sauce, fresh Prawn, deep fried dried Shrimp, Squid-not too wet-old times favorite-yummy!-Rm12/
Steamed Promfret with rice Vermicelli-served with two Promfret fish which was fresh with no fishy smell, chopped pickled Chinese Mustard, white Beancurd, sprigs of Coriander to garnish and superior broth-a refreshing and heavenly dish!-RM-32/
Salted Duck eggs Crab (1 1/2kg)-super fresh, sweet, meaty with savory, salted Duck's egg flavors-we enjoyed licking up all the fragmented fragrant salted egg from the shell and claws-RM51/.
Fresh Coconut-the flesh was tender-nice to cool off after the hearty meal-RM4/.
