Pak Loh Chiu Chow @ Starhill
September 20, 2011
Diners can't really go wrong with any of the outlets at Starhill's Feast Gallery.
Teochew-style "tai ngan yi" served cold. An intriguing recipe. The fish seemed pretty fresh, with a firm flesh and mild flavour.
Braised fish maw in sesame sauce. A deliciously different way of eating fish maw, with a nutty, toasty taste that was thoroughly addictive.
Braised meat combo of duck, pork, pig intestines, marbled pig ear, boiled egg and beancurd. Bite into a bit of everything at one go for a fun mix of sweet and salty flavours.
Wok-roasted pork. Made to order, requiring 30 minutes of preparation. The sizzlingly crispy result is worth the wait.
Rice porridge with abalone, dried scallop and seafood. Not our favourite dish of the evening. We kinda prefer regular porridge that isn't quite so soupy.
Pak Loh Chiu Chow,
Starhill Feast Gallery.
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