July’s Special Hakka Delights @ Pin Xiang Xi 品湘喜
Back to our family’s favourite Pin Xiang Xi Signature Chinese Cuisine 品湘喜 here in Seri Kembangan because they are having this special menu which is running until 7 August (ending soon…!), featuring mouthwatering Hakka delights. We ordered a few Hakka dishes from this menu and also added on a few of chef’s signatures.
客家算盘子 (Rm 35)
“Suan pan zi” (算盘子) is made of yam and shaped into very plump and fat biconcave shape, stir-fried with minced pork, mushrooms bits, black fungus, shredded carrots, chopped Chinese parsley and finally a great handful of fried lard! Wahhhh, the abacus beads were in its soft bouncy chewiness and packed with real yam flavour. Very delicious as it was very well seasoned and flavours with other condiments.
姜麻鸭 (Rm 28) – Ginger duck stew
韭菜豆腐饼 (Rm 20)
Smashed tofu with chopped chives and fish paste; made into flat squarish shape and deep fried into crisp perfection. The outer coating was crispy and the inner was savoury and soft. Delicious fried snack that goes great with a glass or two!
咸菜炒河粉 (Rm 20)
Stir-fry ham choy (salted vegetable) with kuey teow. Savoury sourish sliced salted vege layered within strands of thin flat noodles and garnished with lots of fried garlic bits; jam-packed with wok hei and lots of aroma. How interesting! Looking simple with the ingredients and the outcome was great and interesting.
炒黄善
Stir-fry eel on the hotplate that was dosed with lots of garlic, chili and lastly touched with Chinese wine; very well flavoured. One of the chef’s signature and this is available by pre order only because chef picks only those fatter eel to be used in making this dish.
茄子焖马友鱼
One of the bestsellers here! Never in my life come across this kind of combination. Ma yau fish was fried and stewed with eggplants and flavoured with fermented bean curd. Of course there are a lot more condiments and secret weapons inside this pot. I must say, this chef is extremely creative and innovative in his creations.
怪味猪脚褒
I hope I get the name correct. Chef told us he made this with pork knuckles with its skin taken off and braised for hours with fish maw. The pork knuckles were so tender and the fish maw worked like soft sponge, absorbing all the essence from its surrounding, layered with flavours and very delicious! He didn’t tell us what’s the “weird taste” inside this dish but let us guessing. We were guessing there were curry leaves (yes!) aroma here.
Stir-fry Vegetable
桂花糕 – Osmanthus Jelly to end the meal
Pin Xiang Xi Signature Chinese Cuisine 品湘喜
52-G, Wisma IPF,
Jalan SR 9/1, Taman Serdang Raya,
43300 Seri Kembangan, Selangor
Lunch: 11.30am to 2.30pm
Dinner: 5.30pm to 10pm
