26 Corrs Lane
Visited 11 March 2009 for dinner.
To get to the restaurant, you have to walk towards the end of Corrs Lane which is a wet and smelly cobbled alleyway.
Big King was so unsure, halfway in the alley, he actually turned and walked back to Lt Bourke St and stand and lookabout for a while.
Cheh, so angry, I insisted on going.
Dressed heavily in chili oil. It made my mouth burn but it was so addictive I couldn't stop.
Spicy cumin pork ribs 孜然排骨
So spicy, my mouth felt like its been injected with botox. By the time I was on my second piece, I wanna cry out for mercy.
Princess actually liked and ate quite a bit. She kept asking the next few days, 'Got anymore of 'that meat'?'; 'are we going to eat 'that meat' again?'
The sauce reminded me of our Malay keropok (ubi kentang coated in sweet chili paste).
Yet another addictive dish.
Superb skill from the chef.
All the dishes are by no means 'dainty'. Its best to go in a group or at least four, lest you will find it difficult to finish the dishes.
We arrived around 6.20 and there was already a queue formed. We waited for like 20 minutes before sitting down. The queue was worse when we left.
It was a weekday night but I was actually not surprised.
After dinner, it was drizzling but we strolled over to Nam Loong on Russel St for some steamed custard bun.
The steamed custard bun was average. It was not steam well enough, I bit into granulated sugar (which should have been dissolved thus creating a molten effect) and thus was not impressed.
But the big chicken pau was good. We even tapao (takeaway) a couple to be eaten on the flight back (we flew Virgin, no meal provided).