3.2The Baba •
18 Jan 2009
15 of us ate this place yesterday in order to satisfy our curiosity about steamed shark's head (actually a guitarfish). The high price is probably a reflection of the CNY season prices for some of the dishes. It was even more packed than it used to be, thanks to the feature on 'Makan Places Lost & Found'.
So here's what we had:
Hei chor (prawn rolls): Crispy stuff, and the water chestnuts inside made it crunchy.
Stuffed you tiao (fritters): Soft and tasty fish cake stuffing although I found the dough thick. I prefer the version served at Bee Heong.
Roast suckling pig: Prepared from scratch using a charcoal fire, as shown on TV. It was scrumptious, with crispy skin and a smokey flavour that's best enjoyed without the dip. Served with acar.
Sambal sweet potato leaves and kangkong: Rather spicy stuff. No real complaints or praises, aside from the other table saying that their leaves felt old.
Stir-fried tofu - Pretty ordinary, although they gave lots of mushrooms.
Kong bak pao (Braised fatty pork with buns) - I didn't have a go at this.
Braised goose - Tasty meat that is soft and a little chewy. Goes well with the vinegar dip.
Steamed shark's head - The guitarfish flesh is very soft and jelly-like, a cross between a mass of fat in a roast pork knuckle and a sea cucumber. It has little flavour of its own - that mostly comes from the fried garlic and the soy sauce. The brains and eyeballs are served in the skull as well.
Steamed crab with roe - Steamed in egg whites, the crab is quite big (the carapace being about the size of 2 palms) and sweet. Throw all diet plans out of the window as you devour the roe and the brains.
Crab fried with salted egg - One of the surprising highlights of the night. Repeat what was done for the other crab, and lick the salty, tasty goodness off the shells and your fingers.
Or nee (yam paste) with coconut milk and gingko nuts - quite ordinary. The version that uses pumpkin is also available.
With our cravings and curiosity satisfied, we thought it's worth coming down to try at least once, Reserving tables and food in advance brings a whole lot of convenience.
Pictures courtesy of The Bear.