The floggers did it again! This time, all our thanks go to Sid from Big Boys Oven for taking the effort to organise a dinner at Restoran Mei Chi Xuan last Wednesday. As usual, I’m the last person to arrive and I dragged Teckiee along too as she’s supposed to pick me at LRT station. Sorry guys!
Dinner were served promptly soon after we were seated and introduced briefly to Sid’s friend and Foodelicious. This is the home made fish paste stuffed with sliced Chinese mushroom, carrot and asparagus in special gravy. The bottom of each fish paste were layered with a piece of thinly sliced young bamboo shoots, giving this dish a special crunchy texture.
A simple home made beancurd dish, cooked in special sauce with plenty of enoki mushrooms, snow peas, carrots and button mushrooms. Love the outer crispy skin and inner smooth, eggy taste of the beancurd.
Our third dish, Curry Prawns in Coconut. Interesting presentation, where the curry was served inside the hollowed coconut shell. The curry was cooked without sugar added but with the coconut juice and coconut milk, maybe that explained why the gravy was slightly on the watery side. If you don’t like it to be spicy, you can request for a milder version.
Next on the list was Steamed Lala with Fermented “Loh Mai” Wine and Ginger. The lala was a bit different from the usual we can get at other seafood restaurants as their size are bigger and thicker shell. According to owner cum chef, Mr Steven, they keep these lala themselves. The lala nevertheless, were good and juicy.
We were told that there are more to come and before long, a deep fried pork knuckle was placed in front of us. Accompany it was the sour spicy Thai sauce but all of us thought that they’re two different dishes! The pork knuckle was a total delight, the skin was very crispy and the meat was oh.. so tender, they fall off from the bones! Imagine eating it with just chopsticks!
The ‘Flying Fox of the Snowy Mountain’ was next, it’s particularly a talapia fish coated with coarse salt and then baked. I’ve seen this type of cooking at Bangkok before but the Siamese grilled it instead. The salt coating actually preserved the juice and original flavour of the fish, minus the muddy smell.
Both the spicy Kam Heong Crabs and Salted Egg Yolk Butter Crabs had our votes too. The Kam Heong Crabs were cooked with just the right amount of spiciness and dried shrimps infused in it. On the other hand, this “wet” style of Salted Egg Yolk Crabs (it’s cooked with milk added) actually made us licking the sauce away from the shells before we devour them!
And finally, it’s dessert time. Other than honeydew and papaya, we were treated to the Tiramisu with chocolate sponge cake base from Big Boys Oven. It’s light, right amount of sweetness and we simply adore the layers of mascarpone cheese. How I wish I’m having a slice of it in front of me now.😦
Thanks again to Sid and the owner of Restoran Mei Chi Xuan, Mr Steven and his friendly wife for the fabulous dinner. It’s always a new experience to explore new eateries with a bunch of people who share the same passion and interest.
Now, here’s a special treat for my readers. Print this page out with the coupon together, present it to the waiter/waitress and you can enjoy 15% discount on your total bill amount. Only available on selected food blogs, so hurry!
p/s: Mei Chi Xuan is currently having a crab promotion, RM20 per kilogramme.
Restoran Mei Chi Xuan
No. 32A1, Jalan PJU 5/10, PJU 5,
Dataran Sunway, Kota Damansara,
47810 Petaling Jaya, Selangor.
Tel: 03-6141 6122
(Closed once every two weeks on Tuesday)
21-1, Jalan PJU 8/5F,
Bandar Damansara Perdana,
47820 Petaling Jaya, Selangor.
Tel: 03-7727 2602
(Person in charge: Joecy)
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