Most of the Chinese would have heard before a famous dishes called “Buddha Jump Over The Wall”. Today we will be introducing this famous dish, not all Chinese Restaurant will cater or prepare this special dish. Buddha jump over the wall is a direct translates from Mandarin to English that is why the name sounds so weird. This dish was so special and it tasted so great and so tempting even Buddha cannot resists it, which is why it was called Buddha jump over the wall.
CRC restaurant is one of the most famous Chinese restaurants in Penang, the restaurant is located at Chinese Recreation Club (CRC) along Macalister Road and Burmah Road. In order to have this dish, we need to call in a week before for reservation as it takes sometimes for the chef to prepare the ingredients and cook. For cooking Buddha jump over the wall, it already takes around 2 days. Buddha Jump Over The Wall is actually a big pot of soup cook with all the expensive Chinese herbs and expensive ingredients. The main Ingredients are Shark Fins, Abalone, Ginseng, Sea Cucumber, Fish Lips, Dried Scallops, Black Chicken, Dried Mushrooms and many other Chinese herbs. As described by the chef, after all the ingredients are ready, they will be placed inside the big pot, seal it and continuously using dim fire to cook it for 2 days. This will ensure all the best parts of the ingredients are absorbed by the soup. The pot in the picture is catered for 10 people and cost us RM 1800.
There are also methods for eating this Buddha Jump over the wall, normally it will be separate into 3 rounds, that means one person will be serve for 3 bowls. The waitress will do the serving for everybody. The first serving will include Shark Fins and dried scallops and second serving will have Abalone, Sea Cucumber and Shark Fins. The final bowl will have Black Chicken, Fish Lips and Mushroom. As you can see the soup is clear and it tasted very nice and sweet. It had the fragrant of Chinese herbs, abalone and shark fins. The Shark Fins used are called “Pao Chi”; meaning that it is an upper class of shark fins where the fins are still attached together. The texture of the Shark fins is so good and you still can feel the crispy of it. The abalone and the sea cucumber were cooked to just nice, not too hard and easy for consumption. Believe me!!! You are going to like it after you tried. This is anytime better than normal double boiled shark fins soup.
After the first dish, everyone is almost 50% full, just imagine 3 full bowls. During the dinner we just ordered 3 dishes as recommended by the chef. Although the pot of Buddha Jump over the wall is meant for 10 people but we had only 8 of us. But luckily we are all big eater, so no problem for us….. hehehe. The second dish was roast baby pig. The dish is just for the sake of eating the crispy skin of the roasted pig. The skin was roasted to very crispy and together with the mini bun and Hoisin sauce it just perfect. We finish the whole thing less than 15 minutes. We also brought along with us a Moet & Chandon champagne, Dom Perignon vintage 1998. We like it very much and most of the time when we (MakanKings) had gathering or celebration going on, we will always have one with us.
The last dishes we ordered was Lobster noodle (Long Har yee mee). The Lobster that used in this dish was real big. The lobster was fresh enough and the meat was so tender, crispy and sweet. You can really taste the lobster sweetness in the soup. This dish was so good, although I am bit full but I still manage to eat for 2 bowls. I really like the soup of the yee mee and the lobster. This dish cost us RM 400 but to me is worth it, because huge portion of lobster was used to cook this yee mee. Next time when I go there, I am going to order this again.Overall I can say that all of us enjoyed our dinner over there. Although this dinner cost us quite a lot, but if the food is nice enough, we are willing to pay. This dinner had become our most luxurious dinner in Penang. We love it….. haha……
Makan King's ratings = 8.5 out of 10