Restaurant Mei Six Hin
It was a lovely Sunday afternoon where my foodie friends and I had late lunch at Mei Six Hin, Prima Sri Gombak, their new outlet after Damansara Perdana. We had a few new creations of Chef Steven that day which will be added into their menu.
Bamboo Treasure Soup 鲜带蟹皇汤
Fresh crab meat & scallop encased in bamboo pith & baby bok choy in chicken superior soup. The chicken soup was light to outshine the sweetness from the precious seafood.
Claypot Braised Fish Head 瓦煲双乳炆鱼头
Served pipping hot ~~
Garoupa fish head braised in thick & flavorsome fermented beancurd (Nam Yu & Fu Yu) broth. There were leek, carrot, white radish, ginger and spring onion in the pot, aroma from the bubbling broth was so enticing and calling me to savor more & more 😛
Braised Ginger Duck 古味姜鸭
Definitely my favorite dish that day as I’m a fans of duck! The duck was braised till fall-off-the-bone soft, drenched in dark and thick gravy coupled with a hint of spiciness from the ginger.
Golden Phoenix 金凤凰
The chicken was meticulously deboned and removed the meat then layered with fish paste on the skin. Undergo a process of steaming and drying before it was deep fried to golden finish. Only a skillful chef with years of experience manage to do that I would say, thumbs up to Chef Steven!
Look at the crispy skin on glittering golden hue~
Golden Blossoms 富贵花开
These little ‘crowns” were simply too adorable to the eyes. The combination of enoki mushroom, fish paste and egg crepe had created a unique concoction of textures, crunchiness of the thin batter, softness of the enoki mushroom and slight chewy from the fish past, all is truly awesome!
Stir Fried Lotus with Almond Flakes 杏香芹藕
This stir fried mixed vegetables of sweet pea, celery, lotus root and wood ear fungus never fail to impress me. The crunchiness from the assorted vegetables still retained and the almond flakes definitely heighten the level of scrumptiousness.
Precious Beancurd 翡翠池塘
Looks can be deceiving, this definitely not the ordinary steamed egg! Beancurd blocks was placed underneath the steamed egg, both were silky smooth and accompanied with savory sauce, chunks of mushroom, sweet pea and prawns.
Verdict: Once again chef Steven surprised us with his adventurous spirits in his culinary skill by creating new dishes time by time. We enjoyed the meal immensely no matter the old dishes or the new created. Do call for reservation for some dishes to avoid disappointment.