So am back to blog about the dishes that was served in 蒲田..

We ordered 菊花茶 over chinese tea which cost $1-00 a glass and its refillable.. then while waiting for the food, i started snapping pic of the menu..

first came the roasted chicken, its half a small chicken size.. the skin are crispy and am not sure if those are basil or curry leaves but it tasted very fragrant when i had a bite of it.. and those cereal lookalike are actually garlic bits that have been fried till very crispy and fragrant.. and the best things is it doesnt leaves the "garlicky" smell..

I have always love food cook in 药材.. so this 药材虾 in 竹筒 came as a nice suprise to me cos the soup is light and clear and it actually have wolf berries and 当归 in the soup.. the prawns are medium size and fresh.. about 5 of them.. Nice nice..

The soup are actually kept warm in the bamboo container so not to be afraid if you eat drink the soup later after the main dish..

Not sure if you can see wat is this.. its actualy beancrd skin (腐皮 or 豆枝) with kai lan (芥兰) underneath and covered with a starch like gravy with baby corn, straw mushroom and carrots.. Simple dish with a good combination of soft (beancurd skin) and crunchy ( kai lan 芥兰)..

I tot i tasted a bit of sweetness in the beancurd skin and thus the slight bitterness of the kai lan goes well with the beancurd skin..

There comes the fried 兴化米粉 which i chose over 卤面.. the
卤面 is not the black climy kind of noodles we find in out food centre but its more like our 幼面 at the 手工面 stalls and the colour is not black at all.. The 米粉 unlike the kind we find in our dishes, its extremly fine and smells good after frying with vegetables, onions and clams.. garnished with deep fried seaweed and peanuts.. tasted like our 新洲米粉 except its better..

And this is the recommeded dish by Elicia, its actually the "See Hum" or 蚶 which we normally find in Char Kway Teow and our Laksa.. In this rest, they removed only one side of the shell and have this sause which made up of minced garlic and chilli with vineger and soya sauce and top it up with more minced garlic and shallots..

And mind you, the taste and smell of garlic is gonna linger in your taste buds for err.. longer time..

The desserts i think is white fungus ( 白木耳) boiled in rock sugar with 连子.. The soup is a bit slimy perhaps being cooked in bulk and left to refrigerate for a long time thus it turn slimy.. but overall, i thinks its still ok la..