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Cool down with a chilled cup of this traditional herbal tea. Naturally sweet from the luo han guo fruit, it was refreshing and soothing, perfect for balancing out the richness of the food.
As a big fan of Stephen Chow movies, I remembered watching The God of Cookery when I was young, where the famous pissing beef ball was featured. In the film, eating it would give you full marks in exams, bring resurrection, and grant superhuman strength. It became one of my bucket list items, and I finally fulfilled it. Nowadays, it is hard to find shops selling this item as its popularity has dropped over the decades. The beef ball was bouncy like a ping pong ball, very meaty, beefy, and tender, though it did not have the bursting juice effect.
Not exactly small. I thought “small” meant one piece the size of a normal oyster puff, but when the food arrived, I was caught off guard by two literally large oyster cakes. Chewy and starchy with plump oysters inside, they carried a faint hint of soy savouriness for flavour. The outer layer was crisp, while the inside was soft and gooey. Somewhat similar to SG fried oyster, though this version was much thicker in texture. Okay lah.
The frog, on the other hand, was clean, springy, and chewy, with a light yet comforting taste.
The white eel was chopped into bite‑sized pieces, the meat smooth and tender, though you need to be careful of the bones. The flavour was savoury and umami, thanks to the black bean sauce infused into it.
A piping hot claypot of rice topped with white eel and frog, finished with savoury black bean sauce and sprinkled with spring onions and chilli. The white eel was chopped into bite‑sized pieces, the meat smooth and tender, though you need to be careful of the bones. The flavour was savoury and umami, thanks to the black bean sauce infused into it. The frog, on the other hand, was clean, springy, and chewy, with a light yet comforting taste. The rice itself carried no flavour, so it was best to drizzle soy and dark sauce over it. If you do not like charred bits, eat it immediately when served. Otherwise, leave the rice to cook for a few more minutes before opening the lid to enjoy the crispy semi‑charred scorched rice. Compared to SG or MY versions, this one lost out as the taste was plain, no intensity and lacked smokiness and socarrat, but it was still a pleasant bowl to have if you are there.
