EEST @ Westin KL revised
June 11, 2010
Australian Hervey Bay scallops coated with salted egg yolk. Always a treat to have seafood cooked this way; it kinda drowns out the relatively subtle flavor of scallops, but adds an intensely pleasurable taste and creamier texture.
Hokkien Mee. A unique version, since the noodles were al dente and the sauce was very sweet. But without any hint of pork in this, it just wasn't as satisfying as regular versions.
Crab spring roll. Thinner and softer skin would have made this more successful, though the stuffing tasted fresh enough, with unidentified crunchy bits laced within.
Sichuan hot & sour soup with fish maw. Had the texture and taste of shark fin soup, but with a spiciness that seemed reminiscent of chili sauce, unfortunately.
Teppanyaki rice with prawns & pumpkin. Lots of plump prawns, but more chunks of sweet, melt-in-the-mouth pumpkin would have been welcome.