Monday, September 12, 2011
Mu Liang Zai Liang Kee Teochew Restaurant
I'm really late posting this meal. It's from July - no, not July 2011, but July 2010! Yes, my backlog stretches that far...but this dinner was quite good, and I remember it well even though it happened more than a year ago.
Our Makansutra forummers met for dinner here, and back then it was only 86 of us...but I am sure even we tested the kitchen's capacity. But they managed the big group well. Here's what they served.
Pork Aspic - I love this Teochew delicacy, simply because it's jelly but savoury. Here there's a nice balance of lean and fatty meat, and enough meat to fill the jelly too. Nom nom!
Trigger Fish (Ti Kia) with Bean Sauce. This is one of the restaurant's specialties. Personally, I love trigger fish, but alive in the sea. I have many memories of them during scuba-diving days...mostly trying to avoid collisions with them! Even though one tried to bite my flipper, it still feels strange to bite one back.
Seafood Treasures in Claypot - generously brimming with ingredients.
Teochew Braised Duck - very, very good. Despite its pale appearance, it was incredibly fragrant and flavourful. This is another one of their signature items. I usually do not like braised duck at all, but this dish surprised me. Even the braised beancurd was really tasty.
Salted Fish with Pork in Claypot. Amazing marriage of salted fish and pork, spiced up with lots of dried chili, ginger, garlic, scallions and a savoury gravy. All on a barely visible bed of rice.
We wasted no time in devouring it!
Yellow Chives with Prawns - this featured large, juicy prawns, but the chives were the things that really picked up the flavours.
Next came lots of soft, fluffy steamed flower buns...
...to be eaten with tenderly stewed pork!
Stir-fried Beef with Ginger & Spring onions on Hotplate. Somehow beef dishes tend to suffer from over-tenderising at Chinese restaurants. But the gravy was good - the kind you want to enjoy with steamed white rice.
Teochew style Fried noodles with Chye Poh. This is effectively char kway teow with preserved radish. Chye poh in anything usually wins, but the kway teow was a bit clumpy in parts. They must have had to fry a lot at a time.
Yam Paste fried with Pork Lard. This was all neatly mixed in, so you don't see or bite into any lard pieces. The yam is also really finely mashed. Oh how I wanted more...
Liang Kee restaurant started in 1974 at Ellenborough Market, where it rose to fame. After the founder Ng Bak Liang passed away, two of his sons and a Taiwanese partner each opened their restaurants bearing the "Liang Kee" name. This one, opened by Ng Hong Seng, is just a few doors away from the G7 Liang Kee restaurant opened by the Taiwanese lady. You can read all about the drama here.
I found Mu Liang Zai Liang Kee a mouthful to pronounce and remember, but breaking it up into two helps. "Mu Liang Zai" which means "son of Mu Liang" and the original Liang Kee name.
Well, I haven't tried the other two, but this one has already passed with flying colours in my book.
MU LIANG ZAI LIANG KEE
719 Havelock Road
Open Tue–Sun 11.30am to 2.30pm; 5.30pm to 10pm
(Closed on Mon)
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