Mun Choong Revisited

If there is a reason to be in Mun Choong (Pusing Public Seafood Restaurant), let it be this. The big head fresh water prawns, a famous local product from Tualang, it was said. I have posted about this place last time, previously having 2 different way of cooking it - either steaming it with ginger and egg whites or pan fry it with soya sauce. The steamed ones really allows you to savour the juiciness and freshness of the crustacean without having it being adulterated.

Else, you can have it pan fried. This is said to be Mun Choong's forte. The pan fried version is slightly more appetizing and flavourful.8 big sized prawns whereby this dish alone can easily hit RM100, no kidding!!

A comparison of the size of the prawn with a 20 cents coin. This is the medium large size. There is substantial amount of roe in the head of the prawn to drive you health freaks up the wall. =p

On my earlier visit in May, we did not order dishes to go along with rice. Hence we ordered their signature stuffed taufu. It's good to be eaten on its own.

The service captain failed in recommending a good chicken dish since we are not eating white rice. Initially we thought Sesame Seed Chicken (Ji Ma Gai) would mean deep fried chicken (the dry type). It came out to be Thai Style Sweet and Sour Chicken. I don't really fancy this dish. Most Chap Fan stall also can cook this. Ok, this one hard to eat on its own unlike the tau fu.

Stir fried mixed vegetable was a failure. The water chestnut (Ma Tai) was cut into so big slices. Its very rough and not aesthetic to the palate. The other vegetables were not balance in terms of cut sizes too.

The Sam Si Mein was good! A bit oily towards the ending, it os full of ingredients namely pork slices, small cubes and bit size sotong and shrimps. The yellow noodles were braised to perfection and very flavourful indeed. It was because of this dish that we skipped the white rice.

On the revisit recently, we had dishes like Black Pepper Venison to go along with our rice. I expected something better though. Besides the small portion, the venison lacked some supporting ingredients like capsicum and onions. Though the black pepper gravy was right in viscosity to coat the meat slices without drowning the dish, I expected a more "vibrant" dish rather than resting on sweet peas. Few days later, I had the Black Pepper Venison in Kok Thai Restaurant, and THAT WAS WAY BETTER!

Some braised pork ribs (ngar guat, literally translated into 'teeth bone') which is quite a failure. The ribs were tender but.... the presence of the porkish odour could not be ignored. With a Spinach Soup (Seong Tong Yuen Choy) and a smaller serving of prawns, the bill this time came to RM120+. Not that cheap indeed. Looks like besides the prawns, Mun Choong do not have much in their arsenal, yet it is always packed with people and receives heavy booking for wedding banquets all year round.