Has the Motormouth lost his mind? Or teeth, going for Baby Food now (those gooey, yucky stuff) instead of raw, crunchy and fiery delights?
Whatever it was, I sure did not regret bumping into Reana’s post HERE, on how she relished every bite (or rather, spoonful) of the braised yam/taro with dried shrimps. Listed as “Xia Mi Yam” in the menu, you might be wondering aloud what in the world is that ancient-sounding Chinese dish. A clever combination that worked wonders for us, the other dishes at Weng Kee Seafood did not disappoint one bit. Understandable, considering that the chef of the restaurant, Mr Chan has been donning his aprons and frying up the wok for a good 30 years now. Read the rest of this entry »