Guangxi cuisine is light, but not as light as Cantonese food; it is spicy, but not as spicy as Sichuan cuisine. I found this new seafood restaurant serving Guang Xi delicacies at Equine Park.
Leng Loong Homemade Noodles
The chef sourced the homemade noodles all the way from Lenggong for his signature noodle dish. The noodles are alkaline-free and has a bouncy texture. The chef dish the noodles out with pork, prawns and choy sum in his very own dark brown sauce. The pork lards topped on the noodles add in more flavour to the noodle and keep us addictive to it. It is best paired with the Leng Loong special chili sauce that add in a garlicky spicy flavours.
Leng Loong Kong Xi Claypot Fish
A medium size red snapper were halved and steamed in the claypot. The claypot act as a steam-baked agent retaining the juices of the fish to bind with the superior soya sauce. The fish is sweet and tender in texture.
Kong Xi Tau Pok
I’m never a Tau Pok person as I don’t like the texture of it. However, the stuffing of minced pork, diced prawns and chives cooked in the clear broth caught me addictive to it. Probably I will buy in this time.
Kong Xi Rice Wine Claypot Chicken
Wine is a must when treating the guests for the Guang Xi people. The usage of Fa Tiew wine in their dishes has created their signature dishes with great aroma and flavours out of it. In a way, the chicken pieces were lightly stewed in loads of Chinese red wine to ensure the infusion of flavours. I simply love this dish and its a great food during the cold weather.
Kong Xi Fried Pork
One of the star of the lunch would be the Kong Xi Fried Pork. The boneless pork chop were well marinated with Nam Yu, it’s such a succulent food with robust flavour, good stuff! Warning alert, Highly ADDICTIVE!
Kong Xi Stir Fried Stinky Beans
Not a fan of stinky beans but I can see that it was decently sauteed with minced pork in the spicy sambal sauce.
Golden Salted Egg Prawn
Everyone knows how much I love prawns and this Golden Salted Egg Prawn is simply perfect for me. To stand out from others, the chef decided to get a rougher sandy texture to coat on the prawns for the extra crunchiness. Surprising the rough texture adds in extra flavours to it during the biting.
Asam Steamed Talapia
We were greeted with the O-shape mouth Talapia fish and everyone busy taking a photo of it, you don’t see this often right. The gravy is delicate, spicy and savoury at time with long beans, egg plant, onion etc in it. This reminds me of the Asam steamed fish in the Northern.
Old Cucumber Boiled Soup
The much soothing Old Cucumber Boiled Soup were served to end the meal and to sooth our stomach after all the dishes.
Chilled Dessert of ‘Nai Tung’
LENG LOONG SEAFOOD RESTAURANT
No.21, Jalan Equine 9B,
Bandar Putra Permai,
43300 Seri Kembangan
Tel: 017 247 1183 / 017 912 8414
Lunch: 10.30am to 2.30pm
Dinner: 5.30pm to 11pm
Closed every alternate Wednesday