Tonight is
the last leg of our Shantou Trip and we
are feasted with a very authentic Teochew foods in this restaurant.
Menu - Obvious ?
The dining room is on the left hand side.
Tooth pick or chopstick ?
Exquisite display of dining implements.
We are served with two kinds of drinks - red date juice and red wine.
A microscopic look at the implements.
Cold dish - Goose gizzard ( not liver ), goose meat and jelly fish.
How do you measure the hospitality of the host ? One of the manifestations is the serving size of the food. In this instance, every diner has a whole steamed fish to savour. It is a dish that brings out the intrinsic properties of Teochew cuisine, namely, freshness, steaming, lesser use of flavour, less oil and etc.
Fresh vegetable in soup.
A signature Teochew dish - fried oyster - very succulent. It differs from other foods in term of its sapid character.
A new dish that I have not tried before.
The soup comprises fresh olive, generous portion of sea snail meat and other secret ingredients.
Fresh crab - steamed.
Deep fried dessert. ( The other twin is not shown. )
None of the diners is able to tell the content inside the papaya.
Fresh papaya is used as a receptacle for sweet black glutinous rice. The host encourages us to consume the papaya too.
Watermelon, star fruit and honey dew. Of course, the finale is a small cup of "kungfu" tea. ( No photo taken, host may not like what I do, taking picture of every dishes. ) Overall, the qualities of foods are more than hunky dory.
