![\"Rendang](\"http:\/\/www.pickydiners.com\/www\/wp-content\/uploads\/2014\/05\/20140521-222502-80702643.jpg\")
<\/a>Rendang beef was the star of the evening. I assumed Rendang was a type of curry dish in Malaysian and Singaporean cuisine. It was not too spicy, but just brought layers and layers of flavours in my mouth. And the beef had a wonderful soft but not too tender texture, along with the wonderful flavours of rendang, had a beautiful marriage with coconut rice. What a perfect mouth full!<\/p>\n Mee Tai Bak is rice noodle dish with minced pork, shrimp, mushroom & bean sprouts served in a clay pot. I had never seen\u00a0this kind of noodles, buy tramadol 50mg <\/a> shaped like little pig tails, and with a smooth and al dente texture. The favours of the sauce and the ingredients were\u00a0bold but not over powering each other.<\/p>\n Pandan chicken wings were deep fried chicken wings wrapped in pandan leaves. I could not help comparing them to the butter chicken wings from Phnom Penh (a very popular local Cambodian restaurant near Chinatown), and the famous Hong Kong style fried wings at Aberdeen Centre. The same buttery rich flavours, but with a slightly distinct aroma from pandan leaves, and also not as greasy.<\/p>\n Tofu Goreng was a very colorful dish, with deep fried tofu stuffed with been sprouts, cumber slices, and a red sweet chilli sauce. The tofu skin was fried to perfection, not too hard, and not too soft.<\/p>\n Kang Kong, or called Tong Choy in Cantonese, had been childhood favourite of mine. It was a tricky dish too cook because the vegetable was very delicate, and could be easily over cooked. They did a very good job on the clay pot sambal kang kong. I could totally picture the vibrant green vegetables dancing in a very hot and huge wok, and that was how it should be done!<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a>