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| DOUBLE THUMBS UP! |
Somehow, we knew we were in for another gourmet dinner when we arrived at Vincent’s place.
After all, this was our fifth visit! Two plates of crunchy, crispy and juicy sio bak (roasted pork) were already waiting for us as appetizers.
The host has unlocked the secret to making savoury sio bak.
Our two As, Arthur and Allan both brought good wines to whet up our appetites. Meanwhile, movie clips of a recent cruise on the Voyager of the Seas were shown. The clips were artistically captured and captioned. With beautiful music too!Soon enough, we were snapping photos of the dishes with our hand phones, a Malaysian in-thing. Eight (fatt ah!) plates of mouth-watering Medan-inspired cuisine by Cewie. Kamsia, kamsia!The “beng soon with khau yeok” (stewed pork in bamboo shoot soup) is a “labour of love”. Vincent disclosed that the preparation for the bamboo shoot was very tedious, so tedious that it started a week ago! A most delectable dish! And I dare say that the ayam penyet and rendang babi will give any top Balinese Restaurant a run for their money. The sprinkled crunchy toppings of the ayam penyet and the tenderness of the pork in the rendang were made to perfection.
The peppery too tor th’ng (pig tripe soup), succulent assam prawns and pecal (Indonesian version of gado-gado) were simply delicious. Fried tau kua and tau cho udang (shrimp with bean paste) complete the magnificent 8!
The desserts that followed were aplenty! For starters, we had delicious thong sui (a wonderful blend of peach sap, gingko and wolfberry) and kuih ubi kayu kukus, courtesy of Kong Hock and Mun Ying.
It was followed by Lucy’s fragrant and moist almond cake and concluded with an appetizing bee koh moi (black glutinous rice dessert) by Cewie. Wait, Vincent also made jelly in glasses.
Great food! Great Company!
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