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This features firm yet eggy beancurd pieces in thick pumpkin gravy. I like how there’s a play of sweet and savoury in this dish, where you get plenty of umami from the beancurd and the creamy notes of the pumpkin complements it overall. This expression comes from the Hokkien dialect which is widely used by Chinese communities in Southeast Asia, including Indonesia, Malaysia, and Singapore.
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While I understand this is how Hokkien people cook their pork, I would have preferred the meat to be better flavoured and the fats, softer and more gelatinous. It does however, pair nicely with the Cordon Bleu Extra as the star anise in the gravy brings out the sweet notes of the cognac. As the soup boils further, the yam softens and thickens the broth so it becomes almost stew-like, which is even more delicious. My only issue about this dish is the fish – I’m not a fan of tilapia so next round, I’ll ask them to switch it with pomfret or grouper with extra charge. The broth pairs especially well with the Cordon Bleu Extra I must say.
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Our bill totalled S$24.90 for all the dishes you saw above including 5 bowls of porridge. One of the uncles told me that I cannot take food photos while we were ordering at the display counter citing that the environment or health agencies do not approve that. I thought he sounded a bit rude in delivering the message but actually he wasn’t.