It’s more of a meet-up than celebrating Siow’s belated birthday – there was no cake! At least it’s still March!
I’ve never heard of this restaurant before and have never been there – though it’ relatively easy to get there if you know PJ area…or if you’re like me, I used UH as a starting point to ask for directions from LiMay.
We were at Ah Yat Abalone Forum Restaurant in the morning for dim sum…it’s the start of our day as tai-tai‘s (at least, for some of us).
Panjangnya nama!
Siow, Siow and LiMay were there when I arrived.
I didn’t accidentally type another “Siow”…her sister was there. I don’t know how to spell her “Ching” mah.
Sister was designated driver because BigMamaGoh don’t allow SmallMamaGoh to drive.
*hehe*
While waiting for the rest to arrive, Siow let LiMay and I look through her wedding album.
I didn’t get to attend her wedding last year as it was on the same day korkor‘s dinner reception was held in JB.
By KidChan Studio.
When Kohpu, Sze-Mien and JoFo arrived, we started ordering our food.
Apparently their strategy was…
“You eat this? No?”
“I like! Don’t like?”
“Like” gets ordered twice, “Don’t eat” gets passed over.
Quite good…something like char siew puff.
I forgot…prawns with some fruit. I think there were mangoes inside.
[Side note: This is what happens when you back-blog! Forget!]
When I saw this, I said this must’ve been taken/ordered by Siow because even when we go for Japanese food, she would pick the jellyfish.
I don’t really like jellyfish but I do like the sliced herbal chicken.
According to these “cross-sections”, I guess it was diced mangoes in the prawn roll.
Century egg+minced pork porridge is always a must (if they have it) when I go for dim sum.
I don’t take century egg on its own (whether ginger is provided or not)…I only take them in this porridge. And probably when it’s steamed together with chicken and salted eggs.
I remember my first experience with century egg was when I was in SuLing’s house – it was made by her grandma or something. All I can say is that after the first bite, I had to just hold my breath and swallow it whole.
*hehe*
Wu kok with sliced scallop.
Har Gau – another must have when I have dim sum.
[Then again, I've written before. My idea of dim sum is only har gau, siew mai, salad prawns, char siew pau, porridge and sometimes egg-tarts.]
When I googled for the restaurant, I was also provided with pictures of their har gau…seeing it in real life (and in my photos) left me a little disappointed.
Me no fancy fish balls.
Please refer to the little note under the har gau picture.
Siew Loong Pau.
I guess it wasn’t crazy fantastic since I couldn’t even remember whether it was good or not. Hmmm…
Ah! Siew Mai!
This Char Siew Pau had mui choy in it and true enough to the waitress’ words, you can hardly taste it.
We were worried about it tasting funky – we had no other choice because they don’t have “normal” char siew pau.
I didn’t get to taste this – Custard Bun.
At least sempat snap a picture of the last one before it disappeared!
Egg tarts were okay though the custard part was slightly greenish! Didn’t get to taste/smell any pandan also.
:?
Picture with Mama-Goh.
Siow showing me her baby’s “pictures”.
It’s amazing to see the little backbone slowly forming!
All grown up like tai tai.
*ahem*
Happy belated birthday and happy pregnancy, Mama Goh!
I don’t know why I have the tendency to want to call pregnant friends “Mama” – like towards LiangHooi, sometimes Juliana and now Siow.
Ah Yat has got 50% off their dim sum on weekdays and 30% off on weekends/holidays. I would say that after the price is more or less the same as any air-conditioned restaurants after their discount. Mama Goh gave us all a big fat treat…I think the bill came out to be more than RM200++.
