209-211, Russell Street, Melbourne, VIC 3000
|Crispy Noodles with Roast Pork (a bit salty, not a lot of greens)|
With the demise of A1 and King of Kings, and the bad service of Pacific Seafood BBQ House, there're not that many good Cantonese eateries left in the area. Therefore, it is good that Minh Xuong is in the mix because they do good Siu Laap Cuisine (discussed in another blog entry and repeated in this one in the Cultural Moment section). They do all the traditional Roast Pork, Roast Duck, BBQ Pork and Soy Chicken dishes quite well and this means it's a plus for me. Look at all that meat in the window. They look good, don't they?
OverallI would go here for Siu Laap dishes given the relatively friendly service and the tasty dishes. It's quick, it's convenient and it's affordable. Not much to complain about and good for a bit of Siew Yok on the way home from work. Yummy.
Siew Yok - Crispy Pork needs little extplanation. This is really roasted pork belly with really crispy skin, with 5-spice flavouring and actually my favourite amongst these dishes. Again, eaten on its own or as part of various dishes such as stir fried with bean curd, or in soups, they add a whole new dimension to these dishes.
Yao Gai - Soya Sauce Poached Chicken which is slightly sweet and mostly savoury. The chicken should still be very moist on the inside even after being hung out to dry literally in the windows of these BBQ Houses. Steeping the Chicken in the soy sauce rather than boiling it to death is the trick to good poached chicken. Also great in noodle soups.
Baaht Chit Gai - White cut chicken, cooked and steeped in stock. Kylie Chan has a great recipe for this and some places calls this Hainan Chicken. It's a basic dish and served with ginger and shallot sauce and/or chilli sauce.
Siew Ngap - Roast Duck (NOT Peking Duck) is a tricky dish because ducks are a tricky business. Unlike chickens which are usually succulent and full of meat, ducks refuse to be as consistent and can be quite lean. So, sometimes, roast ducks can be very boney and other than the breast meat, there's not a lot of meat. However, as I understand it, enjoying roast duck is also about sucking on the flavour ridden greasy bones and licking your fingers.
Mak Jyoo - is that orange looking cuttle fish / squid that some places have. Served sliced up and with black soy sauce. It's a bit tasteless to me but some people like it.
There are a few other dishes worth mentioning here. One that not many Europeans are likely to order amongst these offerings is the laap cheong - Homemade Chinese Sausage. Less common in Hong Kong but you might see it in Melboure are bbq pork ribs as well. On some special festival days, some places might also have roast suckling pig which is very expensive. A dish you would not usually see outside of Hong Kong is siew ngoh which is roast goose.