Malaysia Food Blog, Malaysia Travel Blog

“Zui Xiang Lou” is a Chinese restaurant located opposite the Bukit Mertajam’s St Anne Church. FYI, 醉乡 (Zui Xiang) translates to Drunken Village. My parents had a dinner with some relatives a few weeks ago and found the food to be quite good. So we decided to try again.

The restaurant was empty when we were there. That’s not because the business was bad, we were just early (we usually have our dinner at 6pm)

Everytime we go to a new restaurant, we will order their fried mee tiao. I don’t know why, but this dish alone will kinda justify a restaurant’s food. Fortunately it tasted good lol.

招牌豆腐 Their signature fried tofu is good stuff. They are stuffed with a mix of tofu and meat, which makes them.. elastic? The outer layer is surprisingly crispy too!

This is the most expensive dish for our meal. Claypot Seafood that wasn’t cooked in a claypot.. I think it costed around RM26-27, kinda cut throat eh?

Tong Po Rou, a dish invented by someone called Su Tong Po back in China long time ago. If my memory serves me correctly, he wanted to preserve the pork so he used dark soya sauce. Like many other Chinese dishes, it slowly transformed into a delicacy. It is prepared using the 3-layered pork belly and buns are given to eat with the gravy.

Lemon Chicken, normal stuff. We ordered because we missed it

The last dish, Garlic Prawns also tasted normal only. Gave me a bad breath after that lol

On my last week working in NCS I was fortunate enough to join my first and also last team building event in Gua Tempurung, Perak. I will post up some photos of the caves if possible later. Kok Thai restaurant in Kinta City was the place where we had our lunch.

The restaurant is quite classy and had a big shark fin displayed at the counter. There were many people having lunch, even at 2pm.

First dish to arrive was White Carrot Soup. Nothing much to comment on this.. just drink only lol.

Then came the shocker, a HUGE plate of Pai Kuat Wong. The pork ribs were stacked like a small hill.. so much that the 9 of us cannot finish the dish. I liked the dish a lot because they really used pork ribs (as the name implies) instead of pork.

Hou Si Fatt Choy had sea cucumber, mushroom, oysters and fatt choy cooked in a claypot. This should be a quite expensive dish because of the ingredients
used.. tastes great too.

The fried fish was covered with sweet, sour and spicy sauce. It reminded me of a Malay dish, called Ikan Tiga Rasa which I used to have back in my University days.

The prawns were fresh and good but I liked the deep fried butter strands more, they tasted very sweet!

Bleh food with bleh photo. This is chicken cooked with a LOT of ginger.. hated it, yucks. I think it was left pretty much untouched as soon as everyone had a taste of it lol.

Dessert - Longan syrup, it was very diluted.. eh waitress you added too much water

Another dessert - Kaya Puffs. They were still warm and crunchy so they should be freshly made. Good stuff, too bad I can only have a piece.