If you used to come here for the best belacan based dishes in the whole of Penang,please be informed that the standard has dropped to the level of the Treeshade Seafood @ Weld Quay.
Their belacan is now a dissapointingly grainy and sandy ashen grey coloured standard type unlike last time when it felt like an ode to food poetry.
As usual we ordered some kangkong belacan.It used to be so good that one could just eat this dish with rice alone.The convulus was a lively green,the sauce was smooth and tasted heavenly that we felt so blessed to be able to partake of this cuisine.This time to my chagrin however the vegetable came wilted,a brooding dark brownish green and overcooked with a dollop of padi field like mud atop it.
The kungfu is lost.
They now churn out dishes so fast they make Mc D's look slow.Their young servers are all teenagers today that execute their job with such precision timed efficiency that they can continue with their discussion on the science of dating.Maybe it is this extreme sense of urgency that has caused the quality to suffer.
Remember how the now closed down HK Wong Kok in Pulau Tikus was always packed until they started to modify their recipes with liberal doses of sugar?This place has begun this nonsense already.
6 months ago they dared dish out prawns with blackened heads and feet.Nowadays they are smarter.They now remove all traces of black,lightly crush the bottom part of the emptied heads and hope you won't notice the faintly unfresh scent mingling.
The blackened prawns was one of the reasons why their regulars stayed away thus causing their business to falter.Now it has received an injection of new customers from the framed write up on the walls.
So is that a good thing for their business or a bad thing for the unsuspecting diners?
Hey... it's your wallet and your stomach so you decide.
Their belacan is now a dissapointingly grainy and sandy ashen grey coloured standard type unlike last time when it felt like an ode to food poetry.
As usual we ordered some kangkong belacan.It used to be so good that one could just eat this dish with rice alone.The convulus was a lively green,the sauce was smooth and tasted heavenly that we felt so blessed to be able to partake of this cuisine.This time to my chagrin however the vegetable came wilted,a brooding dark brownish green and overcooked with a dollop of padi field like mud atop it.
The kungfu is lost.
They now churn out dishes so fast they make Mc D's look slow.Their young servers are all teenagers today that execute their job with such precision timed efficiency that they can continue with their discussion on the science of dating.Maybe it is this extreme sense of urgency that has caused the quality to suffer.
Remember how the now closed down HK Wong Kok in Pulau Tikus was always packed until they started to modify their recipes with liberal doses of sugar?This place has begun this nonsense already.
6 months ago they dared dish out prawns with blackened heads and feet.Nowadays they are smarter.They now remove all traces of black,lightly crush the bottom part of the emptied heads and hope you won't notice the faintly unfresh scent mingling.
The blackened prawns was one of the reasons why their regulars stayed away thus causing their business to falter.Now it has received an injection of new customers from the framed write up on the walls.
So is that a good thing for their business or a bad thing for the unsuspecting diners?
Hey... it's your wallet and your stomach so you decide.
