Sunday, January 02, 2011

Teochew Goodies

I’m Teochew but as a kid I wasn’t the big fan of the food and I never cook Teochew either. Now, I eat more of it and have developed a greater appreciation for it but I still don’t cook it.

During my last trip to Hong Kong, I feel like I was re-introduced to Teochew food through this small gratifying tasting of Teochew dishes.



We started off rich with braised goose liver. I’ve had braised goose but I’ve never had Teochew styled braised goose liver. We tried to order two plates but the health conscious waiter stopped us in our tracks and advised that we order one to start with because as he advised, “it is very high in cholesterol”. Incredibly smooth and seriously delicious, two plates would have been better than one.



The duo of seafood balls - prawn balls and crab balls – was not too starchy so that the taste of the prawn and crab still came through and not greasy.



The stir-fried pigeon with chestnuts was a little on the salty side but manageable with the lettuce wraps. I like pigeon, and in this dish there was only a slight gamey taste that makes it approachable for most.



We finished off with baby oyster porridge, which is something that I like. The watery broth of the porridge absorbs the flavours of the oysters, dried sole and pork and this bowl was good.

Chiu Mei Ku (潮味居)
Shop D & E, 2-16A Bowrington Rd
Bowring Building, Wan Chai
Tel: 852- 2834-6669

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4 Comments:

Anonymous vietfoodrecipes said...

what is Teochew? Is that liver?

The oyster soup looks really good! I'd love one of those now. :)

3:29 AM  
Anonymous furnished office said...

The goose liver has a lot of cholesterol, which is bad for your health.

9:18 AM  
Anonymous Term Papers said...

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5:03 PM  
Anonymous Angeline Chua said...

Goodness me!!! The teochew porridge looks too good to have! I grew up in the PURE teochew clan family and it reminds me of the good old times.. my childhood's filled with auth teochew foodies and i love to have porridge with preserved veg, simple yet delicious! It's not about cost but about the old school taste that lingers... yum!

I wonder if we do serve such teochew brekkie in singapore now. I am working on my Brekkie Blog lately. Spare me some comments! Cheers :)

10:06 AM  

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