Dine with Annna

Cousin, Yen Ching, is back from the States for holidays. She hasn’t been back for almost 10 years! That’s the exact amount of years since I last met her. We had a reunion dinner in celebrating her return to hometown for the holidays and her mum’s birthday at Joyous Shanghai Restaurant. I came back home at the right time *feeling like a boss* (too bad Gladys had to travel for work during Christmas. What a great miss :L)

We were served with excellent wine (3 bottles from 3 different winery). Uncle has a great collection of very good and expensive wine. Hohoho!

Apart from the good drink, we were well pampered with luxurious dishes:

For starters, we had Shark Fin soup.

I am aware that Sharks are endangered species and that they are protected and environmentalist are protesting against this. However, it’s one of the popular Chinese cuisine normally served during special occassion and tonight is a special occasion We don’t eat it always.

I am not sure what you call this dish, but I have a feeling it’s 5 Treasures Pot because it has abalone, fish maw, mushrooms, scallop and sea cucumber. Flowers blooming from both side of my ears at every spoon!

Seafood noodles, another supreme ho liaw (good stuff). The noodle is served with crawfish, my favourite squidsquid and celery. *nom nom*

Here’s a snap taken with my digital camera for a clearer view of the heavenly noodles:

*SLURPS*

Then, we have this Pork Ribs marinated with Chef’s special sauce. Yet another nomilicious dish!

This dish of veggies is not only delicious and sweet but also crispy chip chip. There’s sweet chestnut and crispy almonds served with fresh fatty peas and celery. <3

Grilled fish with fried ginger and spring onion garnish and special sauce. The fish is so ZOMG fresh and the flesh is so white and sweet. T______T Y U SO DELICIOUS ONE?

The last dish before dessert, stir fried leek. Simple yet delicious…not forgetting smelly to some. I find it fragrantful what…

For dessert, we had Ling Yong Bao (lotus bun). This lemon yellow bun is one of Joyous Shanghai signature dish in their dim sum menu. One of our favourite from all ages (from grandparents to grandkids for ages). A must have when you dine in here.

With lotus bean starch and salted egg yolk as its filling,  it may sound weird but it tasted awesomely yummeh!

Not forgetting the Sou Bao (birthday bun) for the birthday celebrant. The hard pink skin (due to the loss of moisture), with soft white beneath the skin and sweet red bean paste for the filling. This Sou Bao is normally eaten when one turned 50, 60, 70, 80, 90…….X0 age. If you’re 1, 21, 30, etc… You get a birthday cake. LOL

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