Cantonese Cuisine
The simple fried hor fun (aka kueh teow/rice noodle/ๆฒณ็ฒ) comes in many forms around Asia and is my favourite type of noodle due to its chewy texture and ability to absorb lots of flavour. Recently had dinner at the famed Chef Kangโs Private Kitchen, and we ordered a medium portion of Fried Hor Fun with Preserved Radish ($48++). And oh my, this was very good!
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Visually, it looked as expected and โthe usualโ but with much more ingredients till they kind of covered all the noodles from sight. The taste, on the other hand, was phenomenal.
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Yes, it had a lot of wok hei and fragrance from the lard, but what set Chef Kangโs version apart was how he managed to bring out so much sweetness from the preserved radish, vegetables, onions and a lot of mushrooms, instead of using dark soy sauce. No, Iโm not talking about dessert level sweet, but rather savoury-sweet, ้ฎฎ็, which characterises Cantonese cuisine. Chef Kangโs tendency to elevate sweetness in this savoury-sweet balance gives his dishes a unique character.
Crispy Pork Belly ($38++) was unassuming, but yet made for a really nice snack! The crunchiness of the pork skin was ๐ฏ and spices were quite addictive too! I liked how it didnโt feel oily, and hence donโt feel too health conscious when eating this okay ๐
Prawn Rolls with Salted Egg Yolk ($38++) served in cute little cups, as if the chef is asking me to eat it all in one bite, which I did ๐ the prawn roll had a really nice crunch through the prawns, tofu skin and vegetables, and combined with the addictive salted egg yolk, it made for a very flavourful bite indeed.
The salted egg yolk was creamy and slightly sweet, resonating the common inclination towards sweetness in many of Chef Kangโs dishes. No, not dessert sweet, but savoury sweet ้ฒ็, a characteristic taste profile in Cantonese Cuisine. ๐
๐งจ Presenting the Kurobuta Char Siew ($48++) served on a hot plate by Chef Kang! Beautiful char with a flavourful garlicky and sweet marinade glaze~ unlike the usual char siews, the chefโs rendition had the glaze still in a viscous form due to the hot plate heat, instead of a dried or poured-on glaze sauce, resulting in a flavour bomb of just-caramelised thick glaze when it reached the tastebuds ๐คค
The meat itself was very tender, but a bit too tender to the extent it easily broke apart when taking it out of the hot plate. Like really much too easily, which is not a good thing ๐
Level 4 Burppler · 39 Reviews
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