Into the Doorway of Food, where it's all about Eating...
Let's start the journey into my world of food...
Different tastebuds with different tongues; you're the eater and you're the judge... What I share here is simply the passion towards food and drinks.
Don't hesitate to ctiticize; if you like my articles, encourage me.
Sunday, 26 June 2011
Shihlin士林 is a place in Taiwan that I guess most tourists will not forget about their wide selection of street snacks. One of my favourite is the skinless and fat free fried chicken fillet. Here I get this XXL Crispy Chicken超大鸡排 at Shihlin Snacks士林台湾小吃. They're the franchise with small store concept that can be located inside Queensbay and AEON Seberang Jaya. The XXL Crispy Chicken is garnished with chili powder before serving. I do enjoy the saltiness, spiciness and crunchiness except that the meat is slightly thicker comparing to what I've in Taiwan.
Wandering around and window shopping, the XXL Crispy Chicken is indeed a nice snack that I can tag along and to fill my stomach.
Thursday, 23 June 2011
Turning into the menu of PHOP, I'm amazed that what can a pancake do. It's no longer once upon the time... Pancake can be as main course or dessert, salty or sweet, with meat or sugar; you can eat pancake in any ways that you can spell it. Like it says '100 delicious pancakes, 1 tough decision', I've indeed drown in the various selections of pancake. Anyway, I've decided to go for the Crepes with Seafood Marinara. Crepes is belonged to the thinnest category in the family of pancake. An interesting presentation of pancake, the seafood cooked with the tomato-based sauce is wrapped inside the crepes. The chef has put in too much cheese; the taste is too cheesy that my squid and prawn are swimming inside the sauce. I like the freshness of the seafood and the sourness of the tomatoes that go well together, but not to have my crepes drowns in the sauce.
PHOP is an interesting place that it recommends the amazing ways that I can have my pancake. Yet, is it ideal to create such 'elegant' ambient for pancakes? It's up to you to decide.
Sunday, 19 June 2011
The main character are the sparkling golden brown Suckling Pigs. Outside is the thin and crispy skin and inside is the soft and tender meat, it's a sin to my diet but... Who cares! The skin is a little bit salty for me but I just can't stop myself to taste the crispiness in my mouth. Followed by is the Schweinerollbraten that means meat roll. I'm unsure the exact ingredients that Chef Tommes has stuffed inside the pork but it's normally some chopped onions, nuts or sausages with some herbs as seasoning. The roasted pork meat is juicy while together with the inner ingredients to enhance the taste.
Additionally, my favourite is the Blaukraut or Rotkraut. The cabbage is fermented in the red wine that gives it a nice aroma. A traditional or typical German side dish is the Kartoffelknödel or it's easier to be known as potato dumplings. The breadcrumbs are stuffed inside the mashed potatoes and steamed to cook. Not my dish because it's making me feeling so full.
A lot of meat and all is pork... I'm totally satisfied and felt so full with the dishes. Hoping that the birthday boy has enjoyed as much as we do.
First order is the Wong Chau Jun Special王昭君酸辣鱼头米粉 that we've asked for fish meat instead of fish head. The sourness and spiciness of the soup, each spoon is very refreshing and it's really stimulating my appetite to ask for more. Moreover, the fish meat is very fresh and has been sliced thinly that it can just melt in my mouth. Looking innocent with the white milky soup, but the taste... Bravo, I like it! Another not to be missed is the Steamed Fish Slice Hor Fun鱼片蒸河粉; the slices of fish meat are steamed together with the Hor Fun in the soy sauce. The salty sauce and the tasteless Hor Fun have somehow matched up perfectly in taste. Additionally, we've tried the Fried Fish Meat Bee Hoon炒炸鱼肉米粉. Fried fish meat to go with the Bee Hoon in soy sauce, taste not bad but not my favourite after all.
Talking about side dishes, we've selected 'Wu Xi' Spare Ribs无锡排骨, Honey Drumstick蜜汁鸡腿 and Wong Chau Jun Special Toufu招牌豆腐. 'Wu Xi' Spare Ribs is a famous dish from 'Wu Xi' in China that the stressed points are to ensure that the meat is tender, the bones are crunchy and the tastes should be the mixture of sweetness and saltiness; an appetizing dish. This is my first try but I do find the taste is interesting. I do really like the soft and tender spare ribs. Honey to create the sweetness and stickiness outside the fried chicken drumstick, this dish turns out to be quite ordinary for me. Another dish into our stomach is the Toufu. I like the idea whereby the chef has put in some chopped dried shrimp and cuttle fish, to create the saltiness in the sauce.
With complete satisfaction, I'm happy that I've finally made it to report about the delicious dishes here.