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Discovered another kampong style of dining… This place is situated in the middle of nowhere and can be easily missed as part of an industrial area. When we reached, it was crowded with diners laughing and enjoying their meals.
We glanced and realised that almost every table ordered similar dishes. So we decide to try based on their popularity.
Stir Fried Sambal Sweet Potato Leaves – The sambal was spicy with generous amount of dried shrimps and shallots. It was fried with good wok hei that the vegetables did not turn out yellowish or soggy.
Dried Hor Fun – Recommended by their staff. Surprised it was not oily at all. The noodles were mixed with lots of lettuce and bean sprouts with bits of crispy pork lard sprinkled on top of it. A must try for all diners…
Three Cups Chicken – The drumsticks were marinated with 3 different seasonings but none of the staff knew exactly which seasonings. Friends were fast to add that basil leaves played a big part in the flavouring. Well, the chicken skin was crispy and the meat was soft which made it easier to bite
Salted Egg Yoke Crayfish – The best dish that we have taken. Most crayfish looked big with the shell on but the actual meat to be eaten was miserable. So technically speaking, we actually paid more for the shells. With no expectations, we took our share and were quietly fumbling how to remove the meat. Then, suddenly there were “ wah…not bad….wow… “ We realised that it was not that difficult to remove the meat and when detached from the shell, it was chunky and moist. Initially, we could not see clearly the portion of meat as the batter had covered most parts of the crayfish. Thumbs up to the chef for cleverly camouflaging the main star.
We were satisfied and while waiting to settle the bill, we saw a few groups of golfers and their families sitting down to order their usual dishes. From the look of it, this place must be popular for their food, affordable prices and hard to find kampong styled environment.
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