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We are back to Liang Ji again! Here is the previous review if you had missed it.
Simple stir fry vegetables. ($8)
Stir-fry big intestine ($8)
Fried Dou-Fu ($8). The items mentioned above had been reviewed previously and had not changed. New dish for the day is this fried beancurd. Simple, or too simple but fresh ingredients nevertheless. Crispy on the outside and soft, silky on the inside. I thought it would had been better if there is some kind of dipping sauce or something strong (wasabi?) for it to go with.
And this time round we ordered the curry fishhead ($16), instead of the steamed nonya fish. Not the best curry fish head, more slanted to the nonya side with the curry slightly more sourish then spicy. Preference is with their famous nonya fish. That cannot go wrong. The curry fishhead is a poor cousin.
Farewell dinner for a good friend from the platform we all call home. And what great news he brought us! He is finally getting married. hurhurhur.
We settled for the 6-pax set meal to make things easy and some changes to the menu to suit our taste.
First up was the Braised Seafood Conpoy Pumpkin Broth with Shark's Fin. Very interesting texture and taste I must say. The seafood was fresh and the pumpkin broth brings a different kind of sweetness to it. Some stranded strands of shark's fin can be found but they won't be missed.
Menu for the set meal. At $288++. Total bill came up to $317.49 with beer and other side orders and a $50 discount voucher. Decent price for the food that we had.
Fried Cereal Live Prawns were next. No idea why they need to use Live prawns. I hope they were killed humanely and not thrown directly into the hot oil. Nothing special, just cereal prawns. Sweet, buttery and fresh. All at one go.
Stir-fried brocolli with scallops in XO sauce. Masterfully done. The brocolli was cooked through and still retain the crunchiness. Scallops were fresh and cooked to perfection. Undercook and it will be limp, and overcooked scallops is just tough. Kudos to the chef. And the XO sauce is the perfect agent to bind this dish together.
Steamed Live Soon Hock with Soya Sauce. Soon Hock is one of the more expensive fish you can get here. Prized for its 'smooth' texture and tender meat, this fish is best eaten steamed. Hongkong style with soya sauce and garnish of finely sliced ginger and spring onions. This fish dish did not disappoint. Fresh, springy to the bite and adequately seasoned by the light soya sauce. Superb.
Signature Chilli Crabs. This has to be one of my favourite chilli crabs. The renditions at other crab places don't come close. Not overly spicy and still packs a good kick of chilli and tangy tomato sauce, the sauce is best lapped up by fried man tous (buns).
The only change we made to the menu. Seafood Mee Goreng (Seafood Fried Noodles). Recently we discovered the mee goreng served at these seafood restaurants are very very good. I would say it is a combination of the chinese zi char technique inspired by the malay style mee goreng. And we LOVE it. Wet and full of flavours from the seafood and tomato based sauce, with the right kick from the sambal chilli and onions, mee goreng is a staple for me when we visit seafood restaurants from now on. Simply sedap.
And the favourite chinese traditional dessert. Sweet Yam Paste with Pumpkin and Gingko nuts. I am never a fan of yam paste with pumpkin. Just give me a good yam paste anytime. Not really the best I had, but good enough. The yam paste was smooth and a good level of sweetness.
We opted to sit indoors as it was quite a warm evening. Outdoor seating is great for the good alfresco dining experience.
