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Warning: Tidak Ditanggung Halal
Read a lot about this restaurant from the foodies' blog. Always wanted to try but can't find enough people to go with me. Won't be able to eat a lot if only 2 or 3 people go. Thanks to Food Street and BBO for inviting me to this food tasting session thus I will be able come to New Formosa Restaurant and have a go at the good and yummy food.
Already been operating for 29 years. Same as me yo!
At first I don't know this dinner was organized by Food Street. When I reached there BBO were not there yet so I don't dare to go inside. After Sidney and Sunny reached, then only we going. The first dish was already served.
Formosa Special Combination Dish, consist of Fried Butter Eel, Jelly fish in Garlic Sauce, Deep Fried Pig Intestine with Sesame, Fried Spare Ribs with Pickled Pineapple, and Rice Crust, Popped Rice with pork & fish maw in black pepper sauce.
The sauce is not overly sweet and the pork rib is cook to the right timing. This is a very appetizing dish.
I get that the cook have this dish fried in the right temperature and timing, which makes the outside crunchy and the eel meat inside still smooth and tender. If it is not too salty this will score very high in the combination.
The texture of the jelly fish is very chewy and fresh but the taste is a bit bland. Maybe it is suppose to be not overly flavoured to retain the natural sea flavour of the jelly fish.
Shark's fin soup with fresh crab meat, shredded baby scallops & bamboo pitch
A very delicious shark's fin soup that have a lot of goodies inside. Not too much corn starch was put in so it still have a soupy texture in it instead of a gluey texture like some of the shark's fin soup you eat in a wedding banquet. I especially like the bamboo pitch's texture in the soup. No vinegar is needed for this soup, adding in the vinegar will spoiled the taste of the stock.
It's been a long time I never eaten roasted suckling pig. As a pork fan this dish doesn't disappoints me at all. The skin is crispy indeed. There's a choice of sweet sauce or white vinegar as dip. I usually will put a piece of spring onion and then dip a bit of sweet sauce to eat with a piece of roasted suckling pig. Reminder not to dip too much sweet sauce because the taste is very strong.
Jeanie the lady boss showing us the pork lard from the suckling pig, which is a proof that this piglet was not injected with growth hormone.
Besides Aidan, his gf and his parents, BBO, and me. Gabey from Malay Mail was also there. Below here is Gabey's photographer colleague.
Grilled Garlic tiger prawns & Fried TV butter prawns
The prawns used are fresh. I like personally prefer the grilled garlic tiger prawn because I like garlic. A garlic paste is put on top of the prawn's body and grilled together. Garlic after being grilled will have a very appetizing aroma. Yummy. We're served Taiwanese Sour Plum juice to help digestion. Sorry, I didn't take the picture of the juice, too focus on the food.
This is my most favourite dish of the night. Sea Bass steamed in Teo Chew style. At first look, it looks like Cod Fish. Jeanie told us that it is more delicious than cod, and she is right. Using Teo Chew style for this fish is a right decision because the meat is rich with fish oil. There is fish oil surrounding in between the meat. Thus using a sourish based gravy for this fish will not make u feel 'jelak' after eating it. Never knew that sea bass can be so delicious.
Fried Asparagus, Fresh lily buds, Gingko nut, lotus roots and pumpkin .
This mixed vegetables dish serve at the right time after so many meaty dishes. It gave me a feeling of cleansing the oil from the meat that I ate. Also the first time I eat pumpkin cooked this way. It's not bad too.
According to Jeanie whom is from Taiwan. Yam is a mainstay ingredient in Taiwan where a hundreds different kind of dishes can be created using it. I found that the yam rice is really appetizing and it is not overly flavoured which you can still taste some of the yam. Even though I was already quite full by the time this dish was served, I was still able to finish a bowl.
My bowl of yam rice.
Time for dessert, and boy there's so many different kind of dessert that night. Usually in a set there's only one kind of dessert.
The staff preparing the Sweet Yam coated with Maltose and Sesame
This is the best dessert of all the dessert that night. The coating of maltose is hardened when cool, so it will give you a crunch when you bite into it but the sweet yam will still be warm and soft. The combination of both is just perfect. Just right for someone like me that is not too keen on overly sweet stuff.
Yam ginkgo (no lard, low sugar). One of the assorted pudding. This is the only warm pudding of the 4.
The 3 jelly like pudding is like well, jelly. Taste is quite normal for me. The yam ginko is more like a yam paste rather than a pudding, which is very nice. Jeanie told us that for those that work in front of the computer for a long time should drink more green tea and eat more seaweed. Both are good with anti-oxidant property.
On the sideline, BBO brought with them two special dessert made from durian. D24 woi, don't pray-pray. Thanks to them I won't missed out the durian season this year. Usually I won't purposely go and buy durian to eat.
Egg skin with durian mousse filling.
Jeanie commented, if the skin is thinner then if will be perfect. I totally agreed. Just like the skin from Scrumptious Dessert which is quite thin.
Chocolate Durian Mousse cake
First time I ate durian with chocolate. An interesting combination.
At the back: Sidney of BBO
Front from the left: Jeanie the taukeh soh of New Formosa, and Gabey from Malay Mail
It was a fulfilling meal for me that night. Thanks again to Aidan, Sidney, Sunny and Jeanie. That night also is the first time meeting Sunny. Usually I communicate with Sidney most from the blog. It was fun listening to Jeanie talking about her experience in the food & beverage industry. She's also consultant for TV station on production of cooking and eating programmes.
Overall there's the food here is at a good quality in terms of taste and freshness. For a restaurant that's been operating for 29 years, for sure there's something that keeps attracting the customer to come back. I think that is having a passion to serve the best of quality food to your customer. Jeanie is one of those restaurateur cum chef that do that for her customer.
46, Jalan SS2/24,
47300 Petaling Jaya,
Tel/Fax: 03-7729 0000
Open Daily: 12pm - 3pm & 6pm - 11pm
Google Map here.
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You Get What You Give