We gathered for this luncheon at Fu Lee Seafood (富俐海鲜) after a morning prayer at the temple. While waiting for the food to be served, we proceeded to order our drinks. Starting from top left, Teh-O Peng (ice black tea) or maybe it was ice lemon tea, two cups of Teh Siew Dai 🍵 (milk tea less sweet) and Kopi-O ☕️ (coffee black).
First up, creamy and tangy Thai Salad Pork Chop (泰式沙律肉扒) that pack a little bit of spiciness. The salad 🥗 part is basically julienned cucumber 🥒, onion 🧅, red chilli 🌶 and lettuce 🥬. The boneless pork 🐖 is fried and drizzled with sauce that goes so well with the succulent and juicy meat.
Next up, Flash Fried French Beans (干煸四季豆) with minced pork, crispy bits of garlic and dried chilli. The fresh green beans 🫛 are tossed in a pan with a little oil until blistered and beautifully charred. It is my favourite ways to cook green beans because it gives them a heavenly crisp texture, a rich “wok hei” taste and flavours that goes so well with rice.
The Nyonya Fish (娘惹蒸鱼) is their special recommendation as the flesh of the red snapper 🐟 is so fresh and sweet. One can choose from fish head, fish body or fishtail but we always picked either one of the last two options. The curry gravy 🍛 is mixed with coconut milk 🥥 to give it fragrance and there are asparagus beans, eggplant 🍆, pineapple 🍍, onion 🧅 and tomato 🍅 in there to add variety. Portion wise, is on the small side but so is the price.
Mum’s favourite is this Chicken with Mango Salad (芒果沙律鸡丁), so we always ordered it. We love the juicy chicken with it extra airy and crispy batter. The tangy and sweet mango sauce with a little bit of heat is spread out on the plate with the fried chicken 🐓 on top to maintain the crispy batter. The dish is garnished with julienned pickled mango 🥭. Of course, we paired it with steamed white rice to go with the dishes.
