Where everyone speaks!

Leong Ah? It is a restaurant located somewhere in Puchong. Near the IOI Mall to be more precise. What does this restaurant have to do with me? Yesterday, my dad's friend invited us for lunch at a seafood restaurant we patronise almost every Chinese New Year. However, this year it was closed for the time being. Therefore, we chose Leong Ah which was just opposite the seafood restaurant. The premise was packed with people and there was barely space to breathe. Anyhow, we sat down comfortably at our table which was at one corner of the restaurant. Less traffic I'd say.


Yee Sang

As usual, a typical Chinese New Year meal would start off with the yee sang. Chinese believe that the person who has the most fish from the yee sang will be the most prosperous in the new year. I guess I got the most. I am expecting a lot of wealth this year. =P


Treasures of the sea

What came next was something new to me though. I have no idea what this dish is called or its significance. However, I noticed that the main ingredients were of creatures from water bodies, mostly the sea. There were mussels, fish paste and crab meat.


Shark's fin soup

Many people would look forward to this dish. However, the name deceives us all. I am pretty sure there is not a single cell of a shark's fin in the soup. Of course if you are willing to pay, they might even throw in their whole shark's fin collection. Nevertheless it is appetising. This time, there was lesser corn starch compared to Istana Hotel. It tasted better this way.


The grouper

It's a grouper and not a groper, mind you! The fish was quite small compared to those of export grade but it tasted great. All thanks to the sauce and human ingenuity! The bones were only located at the vertebra and that made it easy to be consumed. Unlike their fresh water cousins which are a pain in the neck to eat.


Bovril prawns?

Wonder what is synonymous with prawns? Cholesterol I'd say. My parents have always been mentioning about that ever since I was young. The prawns were fried in a sweet sauce which made me addicted to it. Yes, I love sweet things. Anyway, my mother claimed that they used bovril or to be exact, yeast extract as the sauce. Perhaps I should try that one day. Cost saving.


Chu sau

The highlight of every chinese meal? Pork. The leg of the pig was served. It had more fat than meat in it. Therefore, I kept my ricebowl away from it. Even the adults refrained from consuming it. What is the point of ordering it then? Maybe they ordered a set lunch? Hmm.


Dessert

The end of the meal was dessert of course. Longans with jelly was served in sugar water. Better start watching my sugar intake from now onwards. Nevertheless, it was a satisfying lunch. You guys and girls can visit the restaurant someday and try it out for yourselves!