One of the traditional vegetable dish representative of the Teochew cuisine. It was my first time trying this.

Cooked with a superior soup stock, different ingredients including baby corn, various mushrooms, beancurd skin, lotus seeds, chestnuts, Fat Choy (hair-like algae which is usually eaten during Chinese New Year) are then wrapped within pieces of Wong Bok, or Chinese cabbage. The sweetness of the Wong Bok intensifies the flavorsome soup stock gravy.

A recommendation by the restaurant is to eat this dish with their special sauce made using mustard greens. Twists the character of the dish a little with the sauce’s sweetness and pickled preserved taste, which some people enjoy. Not for me though.

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