Southeast Asian delights at Miramar

I have always loved Southeast Asian food and there are so many variations.

At Sungei Wang they specialise in Malaysian dishes.

Here's what we tried
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Barley and lemon drink:
This was thick with a strong lemon taste.

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Grapefruit and seafood salad dressed in Iced plum juice

I found the dressing too sweet because the seafood tasted sweet.

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Bak Kut Teh

The bak kut teh broth could have been stronger because I like the herbs to be strong.

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Roti

The roti was soft and flakey which was delicious with the curry sauce.

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Roasted eggplant and dried fish with sambal chili sauce

This was my favourite because it came with yoghurt sauce that gave it an Indian touch to it.
I don't normally like Sambal sauce but the lemongrass was light so I found it palatable.

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Thai beef short beef

The beef was juicy paired with delicious tangy sauce.

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Garlic and cheese scallop

I don't think this is Asian but the scallops were juicy and big.

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Malaysian curry chicken

The chicken in the curry was tender because it was spring chicken but it was not reflected on the English menu.
I really liked this curry because it was light and there were lots of earthy mushrooms in it which always go well with chicken.
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Singapore pepper crab

The crab was really tasty and springy but the pepper was not strong enough.
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Chicken Satay:

Juicy chicken satay skewed with chicken breast which had a strong taste of cumin.

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Indonesian fried rice:

The Indonesian fried rice was served in a sizzling pot which burnt the rice on the edges giving you an interesting mix of soft rice and crispy rice.
Again, the fried rice could have been spicier. 

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They are currently experimenting on the dishes because people in different areas of Hong Kong have different tastebuds and requirements, but in my opinion I would like the herbs and spices to be stronger.

Still the King of Pork bone tea!~!~

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:: Singmalay series: No 33 ::
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It has been a while since I last wrote any reviews on Singaporean food or Malaysian food because there are not many new ones about.
The last one I visited was Nyonya Coming in Sai Ying Pun.
Decided to revisit Bak Kut King for their famous pork bone tea and some other dishes.
Here was what we had and it was interesting to similarities of Malaysian food and Thai food.
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Grapefruit and prawn salad:

Started off with a refreshing salad to begin dinner.
The grapefruit was juicy and the prawns were springy.
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Malacca Grilled fish cakes:

This looked similar to Thai fish cakes with lots of lemongrass in it, but unfortunately I am not fond of lemongrass so found it a bit too strong.
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Pork bone tea:

The pork bone tea was served with fried dough stick slices and black soy sauce.
It had a rich herb taste followed by sweetness and a hint of pepper.
As a personal preference I would like the dong gwai to be stronger which can be requested before you order.
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Malaysian crispy pork knuckle:

The pork knuckles were amazing because the meat was soft with a hint of saltiness and the skin was extremely crispy with a slight chewy under side!
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Stir fried winged beans with prawn paste and squid:

This was amazingly, a delicious combination of pungent prawn paste and squid.
The beans were crisp with a sweet centre.
Winged beans are grown in Asia where the humidity is high, and you can find them in most Thai and Indian shops looking like a long frilly leaf.
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Salty lemon soda:

I loved the soda because they gave you imported soda and not lemonade or 7up.
A real thirst quencher.
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Grilled stingray in Sambal sauce:

This is my favourite fish because the texture is soft and comes off the bone easily.
The Sambal sauce gave it a delicious kick of sweet and spiciness and the stingray was moist and delicate.
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Toast with kaya and ube icecream:
This was a huge cube of toast filled with kaya in the middle paired with ube icecream.

This is a must eat item because the kaya paste is divine and not too sweet and the ube icecream is a perfect match with delicate taro flavours that does not over power the kaya taste.

The only thing that I did not like was the butter because it made it a bit heavy.
Apart from ube icecream, I would also like to try pairing it with unsweetened whipped cream or even better clotted cream!!
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To summarize I definitely recommend the stingray, pork knuckle, winged beans and the toast as dessert.
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Bak Kut King
Address: Shop 1, G/F, Wan Sha Tower, 45 Wun Sha Street, Tai Hang
Phone:2972 2266

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Nyonya Comes to Sai Ying Pun

Malaysian food comes to Sai Ying Pun!!!

Nyonya Coming is a small joint located on the corner of Water Street.
There are about six seats inside but no air conditioning so it is sweltering if you eat there.
I haven't been to Malaysia before but it feels like Malaysia because it is so hot in there.

The menu is really good because there are quite a lot of choices of vegetarians ranging from vegetarian laksas and curries with a choice of pumpkin or okra.

A joke for Hongkongers or those who can read Chinese.

The food there was really affordable so I ended up ordering lots of stuff.

They also had kaya toast which is the new hype at Ka Yun.

Here was what I ate over three visits.

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Pandan drink:

This was made with freshly grounded pandan leaves, I loved the aromatic pandan taste but it was too sweet.
It tasted better after diluting it with water.
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Okra vegetarian laksa:

The laksa was slightly different to the ones I had because it lacked coconut milk but I don't like coconut milk anyway.
The soup was quite savoury and not too spicy.
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Kaya toast:

The toast was perfectly toasted with delicious kaya spread in the middle.
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Durian egg tart:

The egg tart was interesting, it was an eggtart with shortcrust pastry topped with durian spread and fresh durian flesh.
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Durian kaya toast:


Compared to the kaya toast, this one tasted better because it was not as sweet and it had both durian and kaya in it.
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Vegetarian pumpkin curry:

I loved this curry because the spiciness was mild and appetizing.
It had pieces of pumpkin which gave it a hint of sweetness that balanced the spiciness.
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娘惹嫁到 Nyonya Coming
https://www.facebook.com/NyonyaComing

Madam Chow LAH for SingMalay food

周太 (灣仔)

Saw this new restaurant listed on OpenRice and it was classified as Singaporean so I decided to check it out but I never got round to it until recently because it takes an effort to walk over there.

I finally went because I had tasting that day nearby.

When I saw it listed, it reminded me of Madam Lim's Laksa in Shau Kei Wan because of the Madam in the name and they both serve fried chicken wings in prawn paste.

However 林太叻沙xo魚湯米綫專門店 Madam Lim's Laksa has closed down.

This restaurant stands out because of the sheer black and chequered tiles, and the logo is interesting too because they have put the Chinese characters in the letter O of the CHOW.







Inside the restaurant, it was nice and simple with black tables and chairs, the menu is written on the chalkboards.







They have afternoon tea sets, lunch sets and all day sets.







I ordered the noodles, baguettes and chicken wings.
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Malacca baguette with sardines:



I was not sure what this was going to be like but it looked interesting so I got it.
When it was served it was two pieces of toast with sardines, lettuce, and thousand island dressing.



The baguette was sliced horizontally into slices which made thin like a toast.
The sardine tasted different because it did not taste like the canned ones with tomatoes.
The fish was really silky, soft and boneless and it had been slightly pan fried with a crispy texture and the salad sauce and lettuce complimented it nicely making it an ideal afternoon snack.
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Deep fried chicken wings marinated in prawn paste:



The prawn paste smell and taste was not as strong as I was expecting, but the overall taste was really nice.
The coating of the wings was really crisp and there was a hint of sweetness as well.
There was a side of julienne cucumbers to cool your tongue after eating the fried chicken wings.
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Instant noodles in satay sauce with squid:



The satay sauce was slightly too salty but overall it was delicious with the noodles, however I felt that the soy sauce in the noodles were not necessary because the satay sauce was strong enough.
The squid was nice and soft and tasted nice with the satay sauce which had a nice strong peanut taste.
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Ginger milk tea:



This was surprisingly nice because the ginger was not strong, but I did not like it because it tastes similar to Chinese milk tea which is not my cup of tea.
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Malaysian tea:



Again not my cup of tea because it is similar to Chinese milk tea.
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There is nothing wrong with the tea, but I have never liked the Asian milk tea.

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