Skip to main content

Lunch at Burwood


We had lunch at the ' All people Chinese restaurant ' at Burwood, a suburb not far from the city. It was indeed a very sumptuous meal and I must say  that the lobsters we had were value for money.  We discovered later that they cost  very much less than what was being offered at the restaurants in the city's Chinatown.


Ginger and spring onions lobster noodles.





We enjoyed the lobster noodles so much that we indulged ourselves and ordered another one.
A dry version ..... Salt and pepper lobster, at their recommendation.





Roast duck which had a crunchy skin, soft and tender meat... very tasty!


Pea sprouts fried with garlic.


Pei Pa bean curd served with Broccoli.

We left the restaurant with a full belly wholly satisfied!

Today, being the last day of 2010, I take the opportunity to wish


All my readers and friends, far and near,
A very Happy, Peaceful, Harmonious and Stress-free
New Year!


Comments

  1. Oh you are in Melbourne. We must catch up if you have time before going back to Melbourne. Great Chinese meals are better in the suburbs these days, Chinatown has definitely lost it's shine.

    ReplyDelete
  2. Drooling over those lobsters! I love the look of the 2nd dish...could tell it's delicious just by the photo...Happy New Year to you and family too Cheah:D

    ReplyDelete
  3. Wow that lobster looks amazing!!!

    ReplyDelete
  4. Hey Cheah,
    Wishing you and your family a Happy New Year!

    ReplyDelete
  5. cheah, that lobster looks too good..defnately looks better than the one i had in town recently. that roasted duck also making me salivating!

    ReplyDelete
  6. HAPPY NEW YEAR to you and family. May the new year bring you good health and happiness and more baking and cooking adventures :)

    Elin

    ReplyDelete
  7. Drooling over the lobster dish!
    Happy 2011!

    ReplyDelete
  8. Omg what wonderful delicious mouth-watering food! And all my favourite ones like lobster and roast duck!

    Wishing you a most wonderful and Happy New Year!!

    ReplyDelete
  9. 3 hungry tummies
    Thanks Suresh, but I don't have the time, going home soon.

    Jeannie
    Yes, all of us enjoyed the lobsters. We had another lobster meal, not as good and more pricey.

    msihua
    Thanks for dropping by. Yes indeed they are!

    Shirley
    Happy New Year to you and your family too, Shirley.

    ReplyDelete
  10. Seems like you are enjoying your time in Melbourne. Have a nice and safe flight back :)

    ReplyDelete
  11. oh that looks like a feat ...have a great time in Melbourn :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.