Restaurant Pin Xiang
I was craving for crabby a few weeks back and my wish was granted when Sid thrown a dinner gathering at Restaurant Pin Xiang!
Fresh Bean Curd Sheet with Barley
I never fail to order this whenever I dine in here, very thick with plenty of barley~
Yam Ring with Pou Ging Pork Ribs
The thick yam ring with crispy coating and mushy yam paste had proved that Pin Xiang don’t skimp on ingredients! Filled with pork ribs coated with creamy sauce with subtle hint of sweetness.
Two Taste Prawns
Combination of 2 prawn dishes with different cooking method.
Salad Prawns Balls
De-shelled prawn balls were deep fried then coated with creamy mayonnaise. Bouncy & appetizing, I think kids will love this!
Sizable fresh prawns topped with aromatic buttery egg floss perfumed with handful of curry leaves. Simply mouth-watering!
Braised Garoupa Fish Head
Served pipping hot in claypot, the chunks of deep fried garoupa fish head doused in a mixture of savory broth with extra pleasant garlic and spring onion flavor.
Braised Chicken with Yam
Another yam dish which executed with grace & passion! I had same dish at Wah Tin and the taste still linger in my mind, so when I saw this served on our table, I glee with joy! The savory thick gravy had pleasant yam taste and definitely went well with rice.
Marmite Pork Ribs
The pork ribs were coated with glistening sweet & sticky Marmite sauce. A minor gripe here, the ribs were too boney >.<
Stir-Fried Bittergourd with Chinese Pickled Lettuce
Maybe the weirdest combination of vegetables I’ve come across (ok, maybe it’s sound too exaggerate =.=”) But I tell you, this combination match perfectly! The bitterness of the bittergourd had slightly neutralized by the salty Chinese pickled lettuce.
‘HIGHLIGHT‘ of the night!
My favorite cooking method for crabby! The striking red crustacean drenched in luscious and silky smooth butter sauce, oh..so enticing! It’s fingers licking good! (Use your hand when eating these, throw aside the table manners!)
Sweet and Sour Crab
The inviting orange-y sauce had just the right balance of sweet & sour but the butter crab still beating this hands down. No faults here just more a matter of preference 😛
Fried mantou for you to dipped with the sauces if you don’t want to waste delectable sauce.
Read my previous Pin Xiang experience with Alan Yun HERE.