February 24, 2012
Hmmm why is this dish called country style? I’ve no idea. Most probably due to the use of fermented bean paste. Just like the Japanese with their miso (fermented rice/barley/soybean) and the Korean with their doenjang (fermented soybean paste), we Chinese have fermented bean paste or more commonly known as taucu. I don’t think anyone [...]
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March 17, 2010
This is actually my 2nd visit to Hoong Ing Steam Fish Restaurant. The first visit wasn’t a pleasant one. I didn’t like the fish served as it has this ‘longkang’/’drain’ smell. Haha. However my mom like it very much and she’s been talking about going there again. I thought I’ll give this restaurant another chance [...]
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