All of us liked the ancient-looking tiled green roof and pillared entryway outside, and the modern glossyness that hit us once we were inside. The restaurant itself was set in classic and tasteful designs of Chinese (Teochew, specifically) arts and interior decor. We sat down to chat and await our feast to begin.
Back to the meats, this time red one! The Braised Duck with Tofu beneath was a surprise for me as it was the first time I was having Teochew food. The tender, perfectly-braised duck pleased the tastebuds, as did the soft, silky smooth braised beancurd underneath it, still reeling with the juicy tastiness of dark sauce.
Another round of mixed vegetables, the Conpoy Vegetables Dish complete with cabbage, black fungus, carrots, mushrooms and scallops was a mixed blend of palatable crunchy nutrients. It reminds me of our Cantonese Peng-Cai.
After another round of vegetables we are back to the meat - Pu Ning Chicken - braised chicken with fermented Puning bean paste / sauce. The milky-soft chicken flesh was so smooth and fine. The Puning bean paste added a hint of sweet-and-salty flavor, delicious!
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