Our talented in-house teenage chef S whipped up Phoon Choi on Lichun day (4th day of CNY).
Her Phoon Choi was superb - the broth was a stunning combination of flavours coming from the abalone, mushrooms and homemade chicken stock. The mushrooms were beautifully glossy with a luxurious mouthfeel, the fish maw was smooth, silky and without a tinge of fishy smell and all other dishes from the stuffed dried oysters with fish paste to the abalone and tofu pok were very flavorful and a delight to our taste buds. The only flaw was the prawns as we ran out of big un-shelled prawns in the freezer - we had cooked them on CNY Eve, thus had to make do with small peeled prawns.
Phoon Choi is quite a cinch to cook - dishes like braised mushrooms and stuffed dried oysters can be cooked in advance and assembled on the day of serving.
The broth is one of the most important component in the dish as it can either make or break the entire dish. Our chef S whipped up a winner broth where all the other components in the platter soaked up the toothsome soul satisfying liquid. The broth gives the entire dish more depth of flavor.
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| Camwhoring after lunch on the 2nd day of CNY. |
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| Chef S with her meow. |
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| Our spoilt meow. |