This dish is really Yuuuummmyy!!! Who would have thought the chef could cook up two marvellous style of this dish using aubergine (Penang people called it Kio). One type is by frying the aubergine with sambal prawn while another type is superb miracle. I have never thought of cooking aubergine this way. The chef stuffed prawn and fish into the aubergine and deep fried them. The golden aubergine would look like fish ball and serves just perfect with crab meat sauce. Most people wouldn't like aubergine but this is a must try dish. It was simply delicious!!!
Full of seafood feel. Yummy!
Today we tried out salad prawns with some fruits. It wasn't bad but got to finish up while it's still hot. I still prefer it's TomYam salad prawns. Spicy, Sour, Hot, Cold all inside your mouth. Yeah!
Golden Beancurd was not bad, better than some other restaurants. I like beancurd which had crispy skin and soft content.
Special highlight for this post, Claypot Eel, most restaurant seldom have this dish. This is the first time I eat Eel (鳗鱼) in claypot. Usually Eel is used for sashimi or by deep frying it. The chef put a lot of garlics to make this dish marvelous. People who likes fish should try it. And its come with very huge portion so it is better eaten with group of friends or family.
Four Heavenly King (Shi Da Tian Wang). Nowadays, most restaurant or food stall like to fried this, maybe because of the special name. This Shi Da Tian Wang do not have Aaron, Leon, Jacky and Andy but consists of asparagus, okra, french beans (kacang buncis) and peas.
Address: 66, Jalan
Tel: 04 226 5213, 04 226 6544, 04 227 4507
Business hours: 12 noon to 2.30pm, 6pm to 10pm
Close: Chinese New Year eve, 1st & 2nd day of CNY and nine days during the Ninth Emperor God’s celebration