To end the meal, we try their evergreen signature which is a must-try is their Avocado in Thai King Coconut @ RM 16. Silky smooth blend avocado puree which is quite prominent in terms of taste that did not give you the raw skin taste yet a hint fragrant of coconut taste is there. – Recommended!
I had high expectations of the MunCheong Chicken Rice. Inspired from the “Wenzhang” chicken in Hainan, Auntie Sim’s version had poached farm chicken served with rice cooked fragrantly with ginger and lemongrass. Served with chilli dip and a ginger & spring onion dip, this chicken rice may not be the best I’ve had but the wholesome homey flavours evoke a sense of comfort.
The delicate sweetness of minced prawns amps up the gastronomic experience; leaving us revelling in the delightful QQ texture of the Traditional Teochew Prawn Balls (RM35 for 10 pcs/portion) enveloped within an outer layer of crispy deep-fried beancurd skin.
The limelight of the evening for me was their signature Dry Fried Fresh Water Prawns with Hong Kong Yee Mee (seasonal price with min 2 prawns). It’s another first for me to savor a dry version of yee mee and I must say that I was totally smitten with the dish. It’s a dish that really showcase the skill set of cooking the noodle and prawn perfectly right.
There were hits and misses and we absolutely fell in love with the Stir Fried Angus Beef with Black Pepper and Dry Fried Hong Kong Yee Mee with Fresh Water Prawns. If you are looking for a restaurant for CNY, you can try Auntie Sim Kitchen in Damansara Uptown.
Ambiance: 6/10 Price: 6/10 Food: 8/10 (non halal) Verdict: Quality ingredients and good food. I’m already planning my next visit with dad so he can try the sang har noodles.