The heavenly aura of Chinese food
If you did not know, one of the countries in the world that fascinate me is China. On one hand, you have the scholars and liu2ying1s that we Singaporeans love to hate, but on the other hand you have a country rich in history and tradition. I like reading Chinese history, about the rise and fall of kingdoms and empires and heroes, there is magic and majesty in it.
This rich heritage is thus also manifested in the country's food. Singapore's rich food heritage is partly descended from that of China's, and indeed the precursor triumphs over it's offspring. At least, that is what I thought so when I went to two restaurants- Lao Beijing and Red Star Restaurant- both in Tiong Bahru. We start off with Lao Beijing which is at Tiong Bahru Plaza.
First up, you have the eight treasures tea (ba1bao3cha2). To be honest, I have tasted better before at some other Chinese restaurant in PS, but this had a light pleasant taste. Looks good to the eye also.
I seldom post pictures of appetisers. But when you have the intriguing and enlightening combination of peanuts and vinegar that push the taste buds out of the comfort zone, you must get the camera ready.
Signature dish- the chicken soup. This bowl already costs $10, you believe it? They put a lot of herbs. I dunno how they did it but there's this very in-your-face chickenly fragrance. Must be that they cooked the soup for hours on end and the mind and soul of the chicken, as well as its body, entered the soup.
A Chinese restaurant is not Chinese if it doesn't have the xiao3long2bao1. I ruptured quite a few of their skins, proving once again that I should take the Medicine path rather than the Surgery one.
Peking duck. Once again, no disappointment. Skin was tender and lightly fragrant. Duck wasn't too oily. Sweet and sour sauce was well mixed. Add the vegetables as a balancing counterpoint and you have a good dish, a pride of Chinese cuisine.
This is what I mean
That's not all. You see the duck's backside, you think you've seen the end of Peking duck, but here comes the pork. I remember liking the pork a lot because it was very tasty.
Fish soup for good health. Soup is rich and thick, showing that they indeed put in a lot of effort in cooking the soup
I mentioned before that mushrooms are indeed, in my opinion, one of the most mysterious foods on the planet. It is neither a plant nor animal and some can be poisonous. Yet if you cook it well, marinate it in good sauce, it will produce a taste that eludes classification. It is a taste that is only unique to mushrooms.
Here we see mushrooms adorning the tofu, another traditional Chinese dish.
I forgot what you call this. Spinach cake? Sounds disgusting, and maybe it is, since it's so oily, but the chefs have found a way to make the veggies blend in with the pastry.
Mango rolls, a sweet and fitting dessert.
There was another Chinese restaurant near SGH that I went to with Ben and Jeslyn, known as the as the Red Star Chinese Restaurant. My uncles and aunties said that over the years, it has degenerated, but nevermind, I have some highlights
The reason why I like chee cheong fun is because soft, wet and slippery flour, if you immerse in syrup that has a delicate balance of sweet and saltiness- it is simply sexy. If you do it right, I will take a good picture.
Siew mai, if you do it in such a way that the sweetness of the meat is made known to my tongue, will win my heart also.
But the highlight of the day would be the egg tarts. The bakers added a generous amount of milk in it so that tarts have become sweet innocent young darlings.
Gui1ling2gao1, or tortoise shell jelly, which is a very refreshing dish both to the palate and the eye.
It is a blessing to eat in any of these restaurants, doubly so if you eat in them one day after the other (in which case Lao Beijing came after Red Star). Joy!