It was a Saturday morning, and we were on our way to Bentong, this time for the wedding dinner hosted by my cousin-in-law to be, Mei Yee's parents for family, relatives and friends. The Mooi family was given a table for ten at the 30-over table dinner at the Qin Han Lou restaurant in the evening.
My Tai Yee and Tai Yee Cheong, together with two other cousins, Clavin and Kenix were invited too. Two cars travelled the Karak Highway. I always enjoy the scenic landscape along this highway, lovely and green.
We arrived close to lunch time, and Khaw Foo had booked a table at the Golden Court Restaurant, just few rows away from Qin Han Lou for lunch. A mini feast before the main feast. Boy, I remember telling myself I had to go on a week's diet after that.
The fried rice vermicelli was rather delicious with quite a generous splash of ingredients - shredded capsicums, sliced fish cakes, bean sprouts, minced pork, sliced onions, and chinese lettuce.
The tasty claypot yee mee was soft yet springy, with sliced pork, prawns, cuttle fish and romain lettuce (yau mak).
The thin, crispy pork slices were heavenly. Deep fried and coated with salty-sweet sauce, and served with fried anchovies and fresh cucumber cubes, the dish was mouth-watering, and certainly a must-try.
The stir-fried young watercress (sai yeong choy) was fresh and supple.
Homemade beancurds with angled loofah was light with the sweetness of the loofah. The fragrant beancurds were lightly fried on the outside with smooth inside.
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