Friday, February 21, 2014

2014 Double celebrations

This year, 2014, Yuan Xiao Jie (last day of CNY) falls on the same day as Valentine Day. To me, I value the Chinese Traditions more than anything so after a long discussion with Baby, we decided to go to Ming Kee Live Seafood for our celebration.
Ming Kee Live Seafood is known for their fresh seafood and delicious cze char dishes, and the restaurant is located at Macpherson Road. We went for the Cino-Valentine Day Set Dinner which included a small Yu Sheng for 2.

'Lo Hei' during the CNY period is believed to bring good luck and prosperity for the  whole year, so we will never miss out on the last chance to do it on the last day of CNY.

Apart from the mini Yu Sheng, the set included some signature dishes from Ming Kee Live Seafood. Both of us enjoyed the Fried Fish Skin with Greenies. It tasted even better with the accompanying dip.
Bamboo Clam with Garlic was delicious, and I savored every bit of it.

Bee Hoon Crabs are their specialty, and almost every table will order this signature dish, and it is included as part of our set dinner too. It tasted AWESOME!! They used thin bee hoon which absorbs the seafood goodness from the crab very well. The bee hoon is well simmered perfectly with the crab roe (sinful to the max, but who cares).
The damage was SGD148-ish. If you have high expectation taste-buds for seafood, then this place is a perfect place for you to try out. We had a great Yuan Xiao Jie aka ChapGorMeh in Hokkien and of course a great Valentine Day for just both of us...

We decided to have Dim Sum Brunch for our post Valentine Day Celebration and as usual, Baby picked me up from my place and we drove the TripleOne Somerset, and settled ourselves snuggly at Imperial Treasure Steamboat Restaurant,
We went for some healthy dim sum (only steamed types), and we ordered Steamed Yam, Cake with Meat.
BBQ Pork Steamed Buns (Char Siew Bao)
Siew Mai
We had BBQ Pork (Char Siew) Rice Roll, the soy sauce enhanced the whole dish better and I love the soft and light texture of the rice roll.
I will never end my Dim Sum brunch without eating the Glutinous Rice wrapped in Lotus Leaf, and as usual, it tasted fabulous as before.
We shared a bowl of Boat Congee (Hong Kong’s Style Porridge). The texture was pretty good and we enjoyed it very much.

Lastly, Baby ordered his cravings, Egg Tarts. Oh well, it tasted pretty decent but I only have eyes for the Egg Tarts that are sold in Tai Cheong Bakery in Hong Kong. The damage was SGD 44-ish, and I love each other’s companionship very much.

To check out my Valentine Day gift from my lovely Baby Boy, do stay tuned for my next blog then.   

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