The Home Cooking Dishes 鼎豐 (家鄉菜) 饭店

Ok so being called "The Home Cooking Dishes", I'm guessing this restaurant aims to serve food that tastes like home. Ya know when momma too lazy to cook, but you still want to have momma's cooking. My house doesn't do Char Siew tho, but I guess if we did perhaps it would taste like this?

The char siew (RM 14.00 small ; RM 20.00 large) has a good fat to meat distribution. In the sense that instead of typical char siew where the fat is focused at one end, this char siew has fat distributed throughout. Tho some might find the meat a little too fatty. The charsiew is quite flavourful and not tough to the bite, hence those who find typical char siews a little too tough may like this.

If the Glenmarie char siew is the benchmark, this is the more tender, newborn, mellow younger brother. So cute, such soft sweetness and you just feel like pinching it's cheeks. No crunchy outer exterior, so if that is your preference you might want to give this a miss.

So it's ok momma if you don't wanna make no char siew, I got a new momma (or rather, pappa) to do the job for a price. Let's just call it a mutually beneficial food relationship.

That is if you agree this tastes like what your mom would make.

The Home Cooking Dishes Restaurant is in real actual fact.... a house.... so I guess it really does adhere to its "Home Cooking" Slogan. Open from Wednesdays to Sundays for Lunch (12:30 p.m. - 2:30 p.m.) and Dinner (5:30 p.mm - 9:00 p.m.) and only for Lunch on Mondays, this place is not open on Tuesdays. Prior booking is actually required to get a place and this place is apparently famous for a few things. One being their salted chicken (RM 23.80 small; RM 46.00 large)

The salted chicken tastes like something your confinement lady would cook you. The sauce (which is undoubtly the most important part of the dish besides the texturr of the chicken) hits you with saltiness, a kick of rice wine and also a mild hint of gei ji. Texture of the chicken is smooth on parts that can't go wrong such as the thigh or rib area however meat from the breast area seems to be tough. One of the highlighting factors of this dish is the fact that it's made using free range chickens (choi yuen gai) and the chicken itself is quite lean.

In all this probably does taste a little like home. Tho my family would probably add in some ginger, and more rice wine.

Oh and this place is also interesting to noye for having only ONE chef. So unleas you're willing to wait for quite some time, this place might put you off.

And Gordon Ramsay will get a heart attack seeing only one chef in the kitchen.