0My first yu sheng for the new year! We had dinner in Lerk Thai today and they have an exclusive Chinese New Year menu. So we usher in the new year in advance!
I love love love yu sheng!
With fresh fresh yummlicious ingredients
Gong xi fa cai and wan shi ru yi with fresh and succulent parang fish!
Not forgetting da ji da li with fresh lime juice
Nian nian you yu and long ma jing shen as we placed the fish onto the rest of the shredded ingredients
Yi ben wan li (flourishing business) as we add pepper and five-spice powder to the yu sheng
You shui duo duo with adding the golden cooking oil
Jin yin man wu (abundance wealth) with golden sesame seeds
This sauce is really really G O O D! It's sweet, tangy with a little OOMPH.
Man di huang jin (gold scattered all around!) Who doesn't love these crispy little crackers?
Lerk Thai's yu sheng has all the essentials of a good yu sheng and more! I'm surprised to find green papaya, jelly fish, and well candied goodies such as pomelo skin, orange peel. The thai twist to our beloved yu sheng is well balanced and nicely executed. The sauce is plate licking good!!!! Kudos chefs!
Next up, we had fish maw soup with crabmeat. It's hearty and pretty generous with fish maw, mushrooms and of course sweet fresh crabmeat.
The seasonal vegetables have a great crunch with the flavorful sauce that goes well and more yummy crabmeat!
This is one of my favorite dish. Lerk Thai excelled with their black and green peppercorn sauce. I really enjoy the full bodied salty awesomeness. The meat was a tad overcooked but the sauce and bell peppers made this dish very enjoyable.
Next up, we had crispy seabass and....
They served a plate of leaves? I put on my food detective cap and found out that they are call miang kham leaves. It was meaty with a nice citrusy fragrance.
Then we wrapped the crispy seabass cubes in the leaves and eat it with one meaty bite.
We didn't forget to leave some room for desserts and the all time red ruby favorite was refreshing and I enjoy the crunchy chewy red ruby with fresh coconut flesh.
Huat ah!
