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by malcontent » Sun, 07 Feb 2021 11:14 am
If I saw breaded chicken, my first reaction would be - this is not kung pao chicken. On the other hand, sweet & sour chicken should be breaded... and if it’s done right, it’s crispy on the outside, with a generous, tender piece of pork on the inside. I believe Por Kee is the best one in Singapore, just the right amount of tanginess, crispness & tenderness, with warm chunks of pineapple mixed in - oh, it makes my mouth water just thinking about it!
For Kung Pao, the chicken should be braised and the spice should hit your tongue instantly, with an almost mala bight, but not as bitter.
The other thing I’m looking for is some good beef dishes. Most zi char places soak the beef in some kind of starch/tenderizer which almost makes the beef slightly glutinous (ugh, makes me wanna gag, honestly). The best one I’ve ever had here was Teo Chew City (now closed) in Centrepoint - pricey, but worth it.
Every great and deep difficulty bears in itself its own solution. It forces us to change our thinking in order to find it - Niels Bohr