Gotta force myself to wake up that very early morning in order to join a hearty breakfast with family at the neaighbourhood. Luckily, this Char Siew So is delectable. The char siew filling is decently mixed with other seasoning at the right amount, with some parsley added to it. Therefor, there is a tinge of leafy fragrance when you bite into it. In this case, the pastry skin is softer and much satisfactorily than the one of egg tart. The pastry skin which is added with some dashes of white sesame also aids in bringing out the aroma. Subsequently, our meal is followed by Fried Lotus Ball. These little balls are fried till fragrant and golden brown. The outer layer is kind of glutinous-like and is dabbed with white sesame before deep fried. Encased within is the pandan lotus (which in fact, am expecting the normal pure lotus, but that’s alright). They make a good combo of slight crisp on the outside with its soft gooey paste on the inside. The level of sweetness of the lotus paste is just nice. Slurps!
Restaurant at:Maxim Dim Sum Restaurant @ Ayer Itam
by WendyLee
沒有留言:
張貼留言