Perhaps it isn’t part of my heritage so the appeal of Teochew cuisine is somewhat lost on me; but then again, I love Cantonese cuisine (go figure). Compared to Hokkien or Cantonese cuisine, this meal, if a reflection of what quintessential Teochew cuisine is, is a lot subtler and less to get excited over. In that aspect, I guess nostalgia plays a major role in the seasoning of dishes.
Many obviously feel otherwise as there was much hustle bustle for a weeknight. However, that also meant it was hard to carry out a proper conversation throughout the evening.
We started out with a sampler platter: Ngoh Hiang filled with minced pork and chestnuts - as tasty as what you would expect from anything deep fried; Teochew liver rolls – less liver-y than expected and again, as tasty as what you would expect from anything deep fried; pig trotter jelly - tried it for the first time, no need for any further hobnobbing; seasoned jellyfish – better than those offered at Chinese wedding platters.
Saying that I very much preferred the Teochew Fried Kway Teow is an understatement. I loved it. Every smokey, greasy, gossamer spoonful of it. I'd burp wok hei and dream about this all night. Classy.
My dress was starting to get snug when my mum informed us we still had desserts. We still have desserts?! However, good thing I managed to coax my tummy into accommodating the two yam desserts that we had.
Kung Fu tea...
And I got to take the new dress out for a spin. Yeah, unfortunately I was in close proximity when the STABILO factory exploded.
Russell couldn't make it for dinner but he/ I got a card for gong gong.
Happy birthday, dad!