fave restaurant

last night, we went back to the family's fave restaurant.

it's called sangkokushi at riverside walk, robertson quay. it's a small corner shop, specialising in taiwanese-japanese food. the food is cooked after orders are placed so you could say it's a zhi-char place, except that you can't find the ubiquitious sweet and sour pork or steamed fish, teochew style.

it's the taiwanese-japanese twist that gives it the unique and winning taste.

this is boiled pork with garlic sauce. its  name literally translated: cloud white pork. 

the cloud reference could be the colour of the pork slivers or the melt-in-your mouth quality.

whatever.

we all just love it.

stir fried liver with bean sprouts and chives. 

liver is sliced just right and never too well done. comfort food at its best.

its name means three cups chicken in chinese (san bei ji).

have looked up recipe: 3 cups refer to 1 cup sesame oil, 1 cup rice wine and 1 cup soya sauce.

here, they cook it really well, never too oily and the fresh basil lends this lovely flavour. they are also generous with succulent morsels of garlic, so powdery yet nutty, we swear they have got to be japanese garlic.

you know those garlic you see in meidi-ya? expensive like anything. 

egg plant in mapo sauce. right balance of spiciness and oil. and the egg plant never too mushy.

a common dish in chinese restaurants: stir fried french beans with minced pork. 

the veg is first very quickly deep fried, hence the crunch and stir fried in pork. 

very delish.

tried this for the first time - seasoned sliced gizzard with julienne leeks.

not bad.

must say something about the rice they serve here. it's short grain japanese rice, a little sticky, whole perfect grains and very yummy. goes very well with what we have ordered.

ahh, ice-cold taiwanese beer to wash all that down.

bliss.