Saturday, June 13, 2009
Thursday, June 11, 2009
Seremban: Kong Ming Restaurant
Seremban: Kong Ming Restaurant
Kong Ming, a small, family-run restaurant was recommended to us by two different locals off the streets, and proved to be an adequate choice. Service was brisk, English was spoken & the eclectic menu offered some interesting dishes:
- Pork-rib, cuttlefish & lotus root soup, which has a hearty home-cooked flavor;
- Swiss-sauced chicken wings, where the wings were braised & caramelised in a tasty soy-based sauce. The name's probably adopted from the old Tai Ping Koon restaurant in Hong Kong which offers a similarly named dish;
- Meat rolls, which consist of finely-minced pork, celery, waterchestnuts, carrots, all wrapped in beancurd-sheets and then deep-fried. The rolls are served with a plum sauce dip;
- Hakka-style braised pork-belly slices with yam, this dish has a deep Chinese 5-spice flavor, and the thick sauce is delicious served with steamed white rice.
The meal for 3 persons (including a pot of chrysanthemum tea) was M$42 (about US$10!).
Kong Ming, a small, family-run restaurant was recommended to us by two different locals off the streets, and proved to be an adequate choice. Service was brisk, English was spoken & the eclectic menu offered some interesting dishes:
- Pork-rib, cuttlefish & lotus root soup, which has a hearty home-cooked flavor;
- Swiss-sauced chicken wings, where the wings were braised & caramelised in a tasty soy-based sauce. The name's probably adopted from the old Tai Ping Koon restaurant in Hong Kong which offers a similarly named dish;
- Meat rolls, which consist of finely-minced pork, celery, waterchestnuts, carrots, all wrapped in beancurd-sheets and then deep-fried. The rolls are served with a plum sauce dip;
- Hakka-style braised pork-belly slices with yam, this dish has a deep Chinese 5-spice flavor, and the thick sauce is delicious served with steamed white rice.
The meal for 3 persons (including a pot of chrysanthemum tea) was M$42 (about US$10!).
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