My 1st 'Shou Gong Jiu' is with Infineon's colleagues whereby it's a treat by LAM vendor. We've the lunch at 万福阁 Full Wealth Restaurant at Kota Kenari, Kulim. CNY is around the corner, everything is decorated in red, with lanterns and with flowers; telling us that autumn 春天 is arriving.
Everyone is a big-eater, the lunch consists of 7dishes and 1dessert. Let's browse to the menu now... The famous tofu 招牌豆腐 is poured with some sticky sauce on top, that you can find crab meat, mushroom and carrot inside. I like this homemade tofu for its smoothness and softness, the sweetness of crab meat is enhancing the aroma of the sauce and being decorated with some green vegetable; this dish is definitely tasty. The deliciousness of the fried broccoli is enhanced by the scallops, however I just feel that the vegetable is little bit over-cooked. Another favourite dish of mine is the clay pot sea treasure 砂煲海味. As its name, I can find mushroom, sea cucumber, dried scallop, dried oyster, dried fish bladder and crab meat inside the soup.
天津虾 'Tianjin Prawn' is the mayonnaise prawn that is served on top of a mix of cuttle fish and onion, then inside a flower basket that you can eat it as well. This dish is slightly sweeter and stickier due to the mayonnaise. My friend and I kind of enjoy this, as we don't need to dirty our fingers to remove any prawn shells.
Then, It's a must to have meat for the gentlemen ya! We've 2orders that are black pepper ostrich meat and also a chicken platter that is combination of oyster sauce steam chicken and Thai sauce apple chicken. Ostrich is a healthy white eat and with the just-to-taste black pepper sauce; well... not too salty and it's nice. For the chicken platter, it's nothing to be very great at. Personally, I feel that the oyster sauce is overly too sweet while the fried chicken is too oily and the flour coating is little bit thicker either. What I dislike the most is, this dish is cold when it's being served. I think the chef has taken too long hour to prepare this chicken platter?!!
The main character and it's a must for CNY will be the fish (鱼). 年年有余 (鱼) means we've earnings or savings for this coming year. We've chosen the soy sauce steam fish. The size of the fish should be perfect for the nice tenderness, but too bad that the chef has over-cooked it. Besides, the soy sauce is also too little to give any taste to the fish.
Our lunch is ended with a red bean paste with lotus pancake. The blended red bean paste is smooth, just-to-taste sweetness and it's not too sticky either, making it a good couple with the crispy lotus pancake. Alternatively, they do serve peanut paste as well.
My 2nd 收工酒 is a dinner with a bunch of Infineon's friends at 'Yeow Kee' Restaurant in Taman Selasih, Kulim. This is our usual gathering place as we like the taste of the food here, also for the reasonable price.
The starter of our dinner is a Rainbow 'Yee Sang' (鱼生). Traditionally, people will eat 'Yee Sang' at the 7th day of CNY. It means 风生水起 or bad things turn good, as you're allowed to shout only good words when you mix the dish with chopsticks. Nowadays, we eat 'Yee sang' anytime during the CNY to wish for better fortune. 'Yee Sang' is a mixture of various colourful ingredients with the lime, pepper powder and sour plum sauce as the seasoning. So, the taste will be little sour and sweet as well. Here, the pepper powder is packed in a red 'Ang Pau' packet and we're given a 4-digit numbers inside. Well, I'm not sure if the number appears in any magnum or Toto prizes ;)
Our favourite dish here is the curry fish meat. The curry that is served in 'Yeow Kee' is not very oily, no floating chili oil like what we always see outside. It is not too spicy either and I think they're using skimmed milk instead of coconut, yet the seasoning is just-to-taste to enhance the aroma of the curry. The perfect match is the fresh fish meat that has been cut into thin slices whereby when you bite it, the thin slice will melt with full curry taste in your mouth.
For frying part, we've ordered the Mamit chicken and 'Kam Heong' style prawn mantis. The chicken is dark and sticky because of the Mamit sauce, anyway my friends enjoy the sweetness. 'Kam Heong' style is little bit spicy due to the dried red chili, fried with the curry leaves and dried shrimp; the aroma is enhanced with the correct portion of sugar and salt.
Then, we've ordered a fried vegetable, steam egg and sizzling hot plate tofu. All the dishes are just nice except I dislike to see the black flakes-off from the hot plate.
The food may not as perfect as some famous restaurants, but the friendship bonds that we've built up, making it a wonderful gathering before the CNY.