Whenever people talk about Heng Hua cuisine, one will associate that with Pu Tien. At Ming Chung, you will find the food served here no less tasty, and more importantly come with a homely feel that is missing at the ever-increasing Pu Tien branches.
WHAT TO ORDER:
The menu is not long - good eateries do not need long menu. The nice signature dishes are clearly marked and I agree with most. My top votes go to Lor Mee and Stir Fry Clam (La La).
WHAT SO GOOD:
The Lor Mee is done in the traditional Henghua way, with white noodles and fresh ingredients like clams, prawn, yam, pork belly, beancurd and vegetables cooked in flavourful broth. Each ingredient is nothing unique by its own, but their combination somehow makes this dish special. I cannot find a table without ordering this. The best part of the Stir Fry Clams has to be its savoury gravy, which harnesses the freshness and sweetness of the clams and nicely embeds the spicy taste.
NOT SO GOOD:
I am a little disappointed with the Fried Bee Hoon that night. It was rather plain and sorely lacked of the wok hei flavour. I added some Stir Fry Clam gravy and this certainly gave the dish some boost, but feel that the dish should stand by itself.
MY RATING:
8.5 / 10
No comments:
Post a Comment