"Lai Mien" and "Xiu Long Pao"

Today, went to a quite new restaurant. This restaurant is located at Lot 10. It is where Fish and Co. used to be. It is quite famous in Singapore and judging by the crowd in Lot 10, it is also quite popular here. Cant remember the shop's name but will edit the post when we find out.

The picture above is of "Hong Yau Chao Sau". It is dumpling in chilli oil. The dumplings are made to order and are very fresh. The meat used and the skin of the dumpling are very close to perfection. The chilli oil lends a nice spiciness to the dish which surprisingly doesnt make you feel bloated from the oil.

This next picture is arguably Shanghai's most famous food export (someone please verify this! :D). Its called the Shanghai "Xiu Long Bao". It is basically a dumpling but the secret is that inside the dumpling's skin, other than the normal filling of meat, there is also a flavourfull broth!! All you do is pick the dumpling up onto a big spoon, bite the top of the skin off and drink the soup (becarefull though, its hot). Then, add some ginger strips in black vinegar and eat the dumpling. Simply delicious!!

Another famous dish in the restaurant. This is the "To Pan Cheong Lai Mein". Its "Lai Mein" in bean paste sauce. First, lets explain what is "Lai Mein", it is a type of noodle. Quite sure that most people would have seen a big dough being pulled until strands of noodles are produced? This is "Lai Mein". "Lai" means pull in cantonese. In the restaurant, you can actually see the chef in the kitchen pulling the "Lai Mein".
Anyway, back to the food. The noodles are incredibly long (the chef doesnt cut the noodles). Which is cool! The sauce which is a very thick bean paste sauce with minced meat. It is very good although the sauce was abit too thick and the noodles abit too long! :D

Makan Kings ratings = 8 out of 10

-Makan Kings-