Ee Cuisine @ Eastin Hotel
November 6, 2009
With the season for Shanghai hairy crabs upon us again (time flies!), we headed to Ee Cuisine for our annual fix of these scrumptious crustaceans.
As good as ever: large amounts of creamy, flavourful roe, combined with the sweetest of freshwater flesh.
Double-boiled shark bone soup with fish maw. Too much pepper and too few actual ingredients resulted in an unsatisfying soup.
Wok-fried river prawn with superior stock and salted egg yolk. Basically like sang har meen without the noodles. Not outstanding, but we still slurped up the sinful broth.