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Journeyed to the West for a family event earlier today, after which a few of us adjoined to “Zai Shun Curry Fish Head”, a Michelin Bib Gourmand awarded eatery, for an early lunch.
Whilst waiting for our Red Grouper to be steamed, we dived straight into this spread that included bittergourd stirfried with eggs and salted egg (my personal favourite), “hae bee hiam” (fragrant fried minced dried shrimp), fishcake, an omelette with “chye por” (preserved radish), braised pig’s trotter, steamed stuffed squid in black pepper sauce and stewed “kim cham” (golden needles). All of the dishes were just as impressively fresh and appetising as when I was first brought here by my friends Iggy and Janice.
I’m glad to report that everyone else who joined me today for the first time, thought very highly of the food too.

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