|Audra - found or Plate Culture and Kelly Siew - home chef extraordinaire|
Plate Culture, A Platform for Supper Clubbing in Kuala Lumpur
|The Lovely Chef - Kelly Siew|
Vegetable Korma with Eggplant, Pumpkin, Potato and Green Beans - a wonderfully flavourful mix of vegetables that went well with the soft steamed brown rice served on the side. A healthy start that I very much enjoyed.
Ang Jiu Chicken Soup - Kelly's grandmother is the secret to this tasty dish - her home made rice wine is a key ingredient.
Five Spice and Soy Sauce Braised Pork Belly - this plate is of Teochew origin and was a hearty, tummy filling, mouth wateringly yummy dish.
Steamed Fish (Gold Pomfret) - was anotherTeochew recipe. Light with a tasty covering of vegetables and meaty mushrooms, this too had no leftovers.
For dessert we were treated to rather large individual servings of Lemon Tart. Perfect crust, creamy curd, there was not even a crumb left on our plates.
Guests are welcome to bring their own wine or drinks of choice.