Exploring Malaysia's Vibrant Chinese Food Scene: From Kitchen to Table Location: Restoran Mei Jing (美景海鲜酒楼) 3A, Jalan Pasar Baru, Lukut, 71010 Port Dickson, Negeri Sembilan Business Hours: 11.30am-2.30pm/5.30pm-12.00am (Daily/Might Differ)
terima kasih for the video as always, i look forward to visiting MY next year It was your video that inspired me to learn more about such a wonderful country
With the fish head curry preparation, you can see the Chinese proclivity for smaller, more manageable pieces...which is the hallmark of stir frying, really. Fish head curry in Singaporean or Indian cuisine, for example, would invariably feature a whole head. That said, with the pork trotter dish, the entire pork trotter, which was a quite substantial hunk of flesh, was fried and served. So, there goes that aforementioned proclivity. I would guess that a pork trotter dish like that would be first cut up into chunks and then fried or, at least, partitioned before serving so that the final presentation is basically a platter of cubed meat. But, I think I like how it was done in the video.
Exploring Malaysia's Vibrant Chinese Food Scene: From Kitchen to Table
Location:
Restoran Mei Jing (美景海鲜酒楼)
3A, Jalan Pasar Baru, Lukut, 71010 Port Dickson, Negeri Sembilan
Business Hours:
11.30am-2.30pm/5.30pm-12.00am (Daily/Might Differ)
Rm25 for fresh bean with salted egg?? WTF , so expensive!!
Price is very steep. His cooking also doesn't look that exciting. Maybe lack of culinary choices at PD
Damn blood sucking prices... the food is ntg special in it. Better avoid these kind of blood sucking restaurants...
Wow . Great video and great chef skills . You leave us with our mouths watering. Well me for sure . Many thanks
My pleasure 😊
terima kasih for the video
as always, i look forward to visiting MY next year
It was your video that inspired me to learn more about such a wonderful country
Mahal betul harga 😫😫😫
Thanks for sharing another great video. I always love it too. 👍👍👍💜💜💜
With the fish head curry preparation, you can see the Chinese proclivity for smaller, more manageable pieces...which is the hallmark of stir frying, really. Fish head curry in Singaporean or Indian cuisine, for example, would invariably feature a whole head. That said, with the pork trotter dish, the entire pork trotter, which was a quite substantial hunk of flesh, was fried and served. So, there goes that aforementioned proclivity. I would guess that a pork trotter dish like that would be first cut up into chunks and then fried or, at least, partitioned before serving so that the final presentation is basically a platter of cubed meat. But, I think I like how it was done in the video.
This yes.
Restoran ini harganya mahal mahal 😅
Mahal gilerrr baiii....
PIG TROTTERS MY FAVOURUTEPART OF THEPIG
Where is this place
So expensive
that pork trotter!!!
他们的价钱有点贵，你说呢？😊
Nothing special yet so expensive.
4:48 I am a simple man, I see milk in Chinese dish, I click dislike.
Why?
Including MSG SHIT! Thats chinese cooking for you.