May Fong attracts irritating "so what's nice to eat ah?"curious newbies and its own salivating for a fix,league of local fans.
Almost always blazing hot on the outside,without fail on each visit.(is there a malay rain bomoh living around here or what?),it offers temporary shade from the boiling aspalt and piercing sun,only after you manage to wedge yourself a seat away from the entrance.
Though I would agree that they are quite skilled at par boiling the white(it's a light yellow to be precise)chicken,I just don't get Bahai people's love affair with this particular dish.
Oyster sauce chicken is available in many places in Butterworth,but is virtually non existent on the island.
Oyster sauce itself was considered a highly prized,special and luxurious ingredient thanks to the many cantonese soap operas gracing our homes,as well as the pages of our mother's magazines.
But an expose that a world famous brand associated with this product actually made it from cheap cockles and not expensive oysters,caused a fall from grace somewhere in the late 90s if I am not mistaken.
Then it suffered another blow when in 2001*,it was proven to contain a cancer causing chemical 3-MCPD and that made many home users shy away (see below)though it hardly caused an impact on commercial operators who still swear by it.
Anyway,dumping it on top of the chopped up chicken dish,simply makes it end up looking like a stale load of brown sperm vomitted from a badly shot porno flick.It just spoils the chook as if it were a fake orgasm
To make it worse,it tastes like cheap oyster sauce,served cold straight out of the bottle even if some will have you believe that it is a 'special secret recipe'.
And when you see a repeat of the sexual crime pinning your ramrod straight quick boiled green vegies down,I simply cannot fathom how this qualifies as appetizing unless you still live time warped,hidden in a large beehive,sporting half horn rimmed glasses, back in the 60s era of sobbing mandarin stills or have an unsatiated fetish for vegies drizzled with starchy chocolate jizz.
Next we come to the noodles.The portion is enough for a stick thin 2 year old.And that's it.So you order an extra bowl,yet it is still not sufficient to half fill the tummy.
I dare say the prawn wantons are left to ferment a little on order to develop the flavour and heighten the smell.But that's flirting with with a bout of food poisoning if in case they ever loose track of time.
When you look at this play play fool fool (main masak-masak) of a dish,it makes you wonder how many Perakians have relocated here in search of greener pastures and the culinary sacriliges they have to put up with.
There are only 3 things I like about this place.
In 2001 the United Kingdom Food Standards Agency found in tests of various oyster sauces and soy sauces that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the European Union About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.
The joint Australia New Zealand Food Authority (ANZFA) said it had taken emergency action to amend its food standards code to set a limit for 3-MCPD in soy sauce of 0.02 milligrams per kilogram, in line with European Commission standards which come into force in the EU in April 2002.
Britain's Food Standards Agency (FSA) singled out brands and products imported from Thailand, China, Hong Kong and Taiwan. Brands named in the British warning include Golden Mountain, King Imperial, Pearl River Bridge, Jammy Chai, Lee Kum Kee, Golden Mark, Kimlan, Golden Swan, Sinsin, Tung Chun and Wanjasham soy sauce.
In July 2001, the FSA issued another statement clearing Lee Kum Kee's name after the company produced laboratory certificates from accredited, reputable laboratories. These certificates show that Lee Kum Kee products now comply with the proposed EU limit for 3-MCPD
Almost always blazing hot on the outside,without fail on each visit.(is there a malay rain bomoh living around here or what?),it offers temporary shade from the boiling aspalt and piercing sun,only after you manage to wedge yourself a seat away from the entrance.
Though I would agree that they are quite skilled at par boiling the white(it's a light yellow to be precise)chicken,I just don't get Bahai people's love affair with this particular dish.
Oyster sauce chicken is available in many places in Butterworth,but is virtually non existent on the island.
Oyster sauce itself was considered a highly prized,special and luxurious ingredient thanks to the many cantonese soap operas gracing our homes,as well as the pages of our mother's magazines.
But an expose that a world famous brand associated with this product actually made it from cheap cockles and not expensive oysters,caused a fall from grace somewhere in the late 90s if I am not mistaken.
Then it suffered another blow when in 2001*,it was proven to contain a cancer causing chemical 3-MCPD and that made many home users shy away (see below)though it hardly caused an impact on commercial operators who still swear by it.
Anyway,dumping it on top of the chopped up chicken dish,simply makes it end up looking like a stale load of brown sperm vomitted from a badly shot porno flick.It just spoils the chook as if it were a fake orgasm
To make it worse,it tastes like cheap oyster sauce,served cold straight out of the bottle even if some will have you believe that it is a 'special secret recipe'.
And when you see a repeat of the sexual crime pinning your ramrod straight quick boiled green vegies down,I simply cannot fathom how this qualifies as appetizing unless you still live time warped,hidden in a large beehive,sporting half horn rimmed glasses, back in the 60s era of sobbing mandarin stills or have an unsatiated fetish for vegies drizzled with starchy chocolate jizz.
Next we come to the noodles.The portion is enough for a stick thin 2 year old.And that's it.So you order an extra bowl,yet it is still not sufficient to half fill the tummy.
I dare say the prawn wantons are left to ferment a little on order to develop the flavour and heighten the smell.But that's flirting with with a bout of food poisoning if in case they ever loose track of time.
When you look at this play play fool fool (main masak-masak) of a dish,it makes you wonder how many Perakians have relocated here in search of greener pastures and the culinary sacriliges they have to put up with.
There are only 3 things I like about this place.
- The nostalgic shop
- Its bamboo shutters
- and the invigorating "leng teh" a herbal drink made from REAL herbs otherwise known in medicinal halls as Ha Ku Chou, harvested from road shoulders (not from a syrup bottle churned out by some bayan lepas factory)
In 2001 the United Kingdom Food Standards Agency found in tests of various oyster sauces and soy sauces that some 22% of samples contained a chemical called 3-MCPD (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the European Union About two-thirds of these samples also contained a second chemical called 1,3-DCP (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer and the Agency recommended that the affected products be withdrawn from shelves and avoided.
The joint Australia New Zealand Food Authority (ANZFA) said it had taken emergency action to amend its food standards code to set a limit for 3-MCPD in soy sauce of 0.02 milligrams per kilogram, in line with European Commission standards which come into force in the EU in April 2002.
Britain's Food Standards Agency (FSA) singled out brands and products imported from Thailand, China, Hong Kong and Taiwan. Brands named in the British warning include Golden Mountain, King Imperial, Pearl River Bridge, Jammy Chai, Lee Kum Kee, Golden Mark, Kimlan, Golden Swan, Sinsin, Tung Chun and Wanjasham soy sauce.
In July 2001, the FSA issued another statement clearing Lee Kum Kee's name after the company produced laboratory certificates from accredited, reputable laboratories. These certificates show that Lee Kum Kee products now comply with the proposed EU limit for 3-MCPD
