I have tasted numerous Cantonese CNY dishes but Teochew Style, that’s new. Chef Alex from Pak Loh Chiu Chow has designed the CNY dishes focusing on the Teochew cooking techniques and flavours in it.
Teochew cuisine originated from the Chaoshan region in the east of Guangdong province. Teochew cuisine is particularly well known for its seafood and vegetarian dishes and is commonly regarded as being healthy. The flavouring of the dishes is much less heavy-handed than other Chinese cuisine. Teochew cuisine emphasizes on steaming, braising and poaching as well as stir-frying.
Classic Chiu Chow Yee Sang with Glass Carp
The Teochew Yee Sang is very different from the ordinary Yee Sang, Teochew people have it couple of times during the year instead of just CNY itself. There’s basil leaves,radish, chilli, ginger, coriander leaves, leek, garlic slices, jelly fish, preserved radish and peanuts. Chef choses the signature Teochew raw fish fresh Grass Carp slices and Blue Ginger Sesame Oil to pair with the yee sang. The Teochew style Yee Sang set to incorporate spicy, earthy, sweet and salty in it. The Teochew “Lo Hei” is more tidy and quitter and elegant than the ordinary one.
Double-boiled Shark Fin Soup with Marcella
Teochew people regard themselves as one of the first who savours shark fin soup. Teochew cuisine regularly use the superior broth for the base, the broth is boiled 8 hours prior serving. Generous amount of shark fins coupled with chicken pieces and delicious tasting morel mushrooms found in the bowl of soup. The intense flavor caught me addicted to it.
Steamed Jade Fish with Preserved Vegetables, Tomatoes and Sour Plum
First time having the Jade Perch fish, it has a firm, pearly white flesh and silky crumbly texture that easily falls away from the large bones. The browth from teochew steamed fish is much more delicate,savoury and smooth than the ordinary one we had locally. Even the tomato slices are well infused with the flavours from the broth. If you have notice the cute carrot carving served along the fish, teochew chef take pride in their skills of vegetable carving, which deeply impressed us during the dinner.
Classic Crab Meat Ball with Vegetable and Mushroom
Fresh prawns were minced and punch into a springy paste and added with crab meat, water chestnut, coriander leaves and mushrooms. It was shaped into a Sycee shape and topped with caviar. Mouthful of sweet prawns and water chestnut flavours with richly buttery sea taste burst in your mouth.
Braised Pig’s Trotter with Black Moss with Vegetables
As I have mentioned above, the braising cooking technique is widely use in the Teochew community. I have to admit that this Pork Trotter braised in Abalone jus was a blast. Leaving the fattening though aside, the abalone jus were cooked 9 hours prior to the 2 hours braising process. The texture of the pork trotter is so damn delicious and tender accompanied with sweet savoury abalone black moss sauce. I can have two bowls of rice with this dishes itself.
Braised Assorted Fungus with Vegetables
Something different from the ordinary braised oyster vegetable dishes, Chef Alex served us the traditional Teochew vegetable dishes. There’s 8 ingredients in this dishes including fresh lily bulb, Yu Yi (a type of fungus), Nai Bak, Black Moss, Dried Oyster, broccoli, water chestnut and mushroom. Yu Yi has a crunchy texture as compared to the normal mushroom used in the dishes.
Fried Chinese Glutinous Rice Cake Chiu Chow Style
The fried glutinous rice cake topped with prawns and baby oyster with Shacha sauce was so good! The glutinous rice cake made of Glutinous Rice flour, Potato Starch and Corn Starch were fluffy and gluy. The prawns and baby oyster add in additional texture to this dish. The Shacha which is made from soybean oil, garlic, shallots, chillies, brill fish and dried shrimp has a savoury and slightly spicy taste. It’s similar to carrot cake but definitely a more savoury and addictive one.
Double-boiled Sesame Dumpling served with Ginger and Candy Sheet Broth
The dessert of the night is sesame Glutinous Rice ball and ginger potatoes in ginger soup. The earthy and heartwarming spicy soup warms up the body in the cold weather. My first time trying ginger potatoes, it looks pretty much similar to Huai Shan and is good for our stomach, lungs and liver.
There’s two Chinese New Year set menu for your liking or you may order from the A La Carte Menu. My personal recommendation will be Steamed Jade Fish, Braised Pig Trotters and Fried Glutinous Rice Cake, now my stomach rumbling again for these dishes! These Chinese New Year dishes will be available from 19th January until 5th March 2015.
Pak Loh Chiu Chow is open daily from 12 noon to 11pm. You may contact at +603-27823856 and firstname.lastname@example.org for reservation.