We celebrated my birthday at Fong Wei Restaurant recently this month. Above are 4 seasons consisting of stir-fried de-shelled prawns with thousand island cream and sliced onions on the right side while on the left are spring rolls of chicken. Below the platter are 5 sets of tofu with fish balls on top and drizzled with delicious gravy. Above the plate is a mixture of vegetables mainly consisting of mushrooms, cashew nuts, carrots, spring onions and the like.
This is the signature dish of seafood soup with lots of crab meat, sliced fish stomach, mushrooms and many other ingredients to thicken the soup. It is garnished with parsley to add zing to the taste. When you dine at Fong Wei, never miss this dish as it is only served here that whets the big appetite.
These are 3 rolls of 'choon piah' that comes with a special sauce and consists of chopped carrots, turnips, shitake mushrooms, lettuce, etc. It is crunchy and sumptuous to the palate. There are two types of 'choon piah' - one is the rounder one like in the picture above, while the other is the flatter type consisting of prawns, chopped spring onions and then deep-fried to taste.
I had originally wanted to order the cheaper pomfret in 2 styles but it was out of order. Hence, I had to take cod fish instead which was steamed in scallion sauce and garnished with spring onions. Read somewhere that it was also the late Minister Mentor Lee Kuan Yew's favourite dish as well. This dish alone set me back by RM75.
A birthday celebration is never complete without birthday noodles or also known as 'lam mee'. It has sliced pork, prawns, lots of bean sprouts, some crab meat, fried onions and spring onions with yellow noodles for longevity.
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