Ying and Niq’s Niche

Fri, 3-Apr-09. Went back to Menglembu for Ching Ming. Had dinner at Restoran Mun Ji (GPS Coordinates N04 34.335 E101 2.097), recommended by Mom and Dad. Seems to be a popular place among locals. We were lucky to have a table. They open daily but only entertain reservations on weekdays. If you intend to have dinner between 7:00pm to 8:00pm, it is a good idea to reserve a table. We ordered Fish Head Curry, Steamed Herbal Chicken and Egg Trio Bayam.

The Fish Head Curry was hot but not too spicy, more suited to Perak Chinese. Penangites may find it mild. Just ask for some bird eye chillies to spice things up.

Fish Head Curry

The Steamed Herbal Chicken was full of flavour - Chinese herbs with Siu Heng wine. I loved the crispy-solid skin, giving the dish a more satisfying bite. There was not much fat on the chicken. I guess they used “kampung” chicken (not the fatty, cooped up broiler).

Herbal Steamed Chicken

Finally came the Egg Trio Bayam. This was done with three types of egg - fresh chicken egg, salted duck egg and century egg. A nice light vege dish.

Egg Trio Bayam

Taste-wise, Ying gave it a “Good”. She emphasized not “Above Average”. I totally agree with her. All dishes were carefully prepared - not too salty, not too bland, not too spicy, and lots of flavour. Simply perfect. The meal for 4 adults, was more than substancial - we even had to ask them to pack the leftover chicken. The bill? Let’s put to vote…

We went back to Menglembu on 21-Jun-08 to make downpayment for our new car. Dad has a new recipe to let us try for dinner: Dry Drunken Chicken. Mom, Dad and Gabriel were all busy preparing dinner. The Dry Drunken Chicken was juicy, smooth, and with the signature wine taste. One word -Yummy! Thanks, Dad.

Mom cutting vegetables

Gabriel helping to wash the vegetables

Dad preparing the dry drunken chicken