Clockwise from bottom right: Char Siu Pork, Peking Duck, Marinated JellyfishOrganic Chicken Soup w/ Double-Boiled Dried Matsutake MushroomsSteamed Grouper w/ Wood Ear Mushrooms and TofuLeft to right: Sautéed Prawn w/ Sliced Almonds on Fried Bird Nest, Sautéed Black Pepper Beef w/ Bell PepperBraised Mushroom, Black Tofu, Baby Bok Choy w/ Oyster SauceHokkien-Style Seafood Braised RiceMenu whipped up by The Chinese National.
It takes some effort to whip up, but you can make a big batch and it’ll keep for a long time, and as someone who loves Japanese curry, I’d happily settle with fridging and slowly consuming said batch over several days. Despite the allure of eating piping hot curry straight after cooking, it is also a dish that simply gets better the next day, due to the improvement from having the beef soak up the curry flavor overnight.
We ate pretty late in the day so most of the other dishes were sold out at the Toyota Automobile Museum, but their signature curry is still available. Good thing it’s only car-shaped. The low-card konjac rice option is a nice touch.
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