17 Jan, 2008
New Formosa Restaurant (新宝岛餐厅)
Posted by: Wen Ching In: Taiwanese Food
This is the second food blogger meeting that both of us went to, thanks to Kampungboycitygal for organising and inviting us to this event.
We arrived at the restaurant with warm welcome from the Jeanie Lee, the owner of the restaurant. Together with her husband, Lee Weng Eng, the chef and owner of this restaurant, they managed this Taiwanese food restaurant for 28 years.
Anyway, we began our dinner with this attractive looking simmered winter melon. This winter melon is served in a carved winter melon and ingredients such as dried baby scallops, Chinese mushrooms, diced chicken, fish maw and ginkgo nuts were served in the soup. After being steamed for 4 hours, this soup tasted really flavourful with its natural sweetness and we really enjoyed it. Priced at RM45 for 5 to 6 persons or RM90 for 10 to 11 persons.
For our second dish, we had sesame prawns. Priced at RM26, these crispy prawns were deep fried and coated with a generous serving of sesames. The prawns were really fresh and succulent. Thumbs up for this dish!
Next, we were served with Taiwanese Hakka pineapple intestine. The pork intestines were thoroughly cleaned and prepared and it went well with the slightly sourish taste of the pineapples. Priced at RM14.50, this is something really worth checking out!
This dish caught our attention when it was served. This Taiwan traditional steamed crab rice was steamed with 3 different types of whole grain rice (white, red and black unpolished rice), Chinese mushrooms, sausage, dried shrimps, scallions and minced pork. The rice tasted really flavourful after absorbing all the rich ingredients and the crab was really soft and tasty. This costs RM34 for a smaller serving and RM68 for a larger serving.
Though we’ve tried many different versions of salmon, this is the first time trying this sizzling salmon with Taiwanese salted cabbage. The salted cabbages with chili were poured over the salmon fillet when served. The salmon, slightly raw when eaten, tasted fantastic with the rather heavy taste of the salted cabbages. It was a very special dish indeed. This dish costs RM6 per 50 grams.
Next up, we had Taiwanese braised belly meat and dried beancurd. Priced at RM16, this dish comprises 3 layers of belly meat, dried bean curd or pumpkin or sweet potato, glutinous rice, 5 spices powder, chili sauce, bean paste and Chinese wine. This is a dish which is really suitable for porridge. But we didn’t really enjoy this because of the pork tasted rather dry to us.
For bean curd lovers like us, this is something that we thoroughly enjoyed. Priced at RM12, this special silky bean curd with shredded black wood ears and shredded pork with salted fish tasted really delicious. The smooth bean curd went so well with the generous servings of black Chinese fungus, something really worth ordering! By the way, the sesame prawns, Taiwanese Hakka pineapple intestine, Taiwanese braised belly meat and dried bean curd and special silky bean curd with shredded black wood ears and shredded pork with salted fish are suitable for Taiwanese sweet porridge dishes. For porridge lovers, do check them out!
We end our main course with this Taiwanese special red mee sua broth. Priced at only RM9, this mee sua was served with shrimps, shredded pork, carrot, Chinese mushrooms and Chinese cabbage. It tasted really delicious with the taste of bonito fish essence, the taste was really unforgettable!
The beginning of our dessert journey. We started off with this black sesame sweet broth with glutinous rice balls. Priced at RM3.80 per bowl, the black sesame tasted rich and original and it went well with the glutinous rice balls (汤圆) which have a fragrant pandan taste. We really like this dessert.
This hand made glutinous rice pieces tasted really soft and chewy. The peanut flakes added more flavour to it. This glutinous rice is also available in other flavours such as coffee, mango and green tea.
Notice the second pudding from the left? This is something that you should not miss if you’re dining in this restaurant. Served warm, this ginkgo yam pudding tasted really soft and creamy. The yam went well with the ginkgo nuts, the taste was unforgettable!
This Formosa special sweet yam is the star of the day! The preparation for this dessert is rather difficult. First, the yam is mixed with warm honey and sesame seeds and then it is dipped in the cold water for the honey to caramelise. It has to be eaten immediately.
Special thanks to Big Boys Oven, we had these attractive cupcakes to end our dinner. It was really delicious, soft, creamy and not too sweet, we enjoyed it.
Here are the souvenirs that we received, they are really pretty, thanks a lot to Big Boys Oven! It was a fantastic dinner, with great company of other food bloggers – Ai Wei, Big Boys Oven, Christine and Chris, Jackson and Kampungboycitygal.
Jeanie with Big Boys Oven’s cupcakes. In conjunction with their 28th anniversary, a promotional menu was offered with 10% discount of food on every Saturday and Sunday. If payment is made via credit card, you would be entitled to a 5% discount. This promotional menu will be valid until 31st January 2008, do check this restaurant out!
46, Jalan SS2/24,
47300 Petaling Jaya,
Selangor Darul Ehsan.
Tel : 03-78751894