Glutinous rice noodles, fresh vegetables, prawns and fish ball are briefly fried with chives and chilli to a crunchy, soft, spicy, savoury dish of beautiful balance.
Besides those dreamy little oysters, we liked the gingery beef satay, the "award winning" papaya and string-bean salad spiked with lime and garlic; supple pork and shrimp shumai; and pan-fried chive dumplings.
We had dumplings filled with thick, fleshy Chinese chives, then fried bean curd skin stuffed with shrimp paste made its way onto the table.
Typical dishes include roast chicken, baby spinach, skirlie (seasoned oatmeal fried in suet), and onion and chive potato cake with lentil sauce, or wild mushroom and goats cheese risotto with truffle chantilly.
— was lost on me until I tried it here (55 kroner), served with creamy homemade mayonnaise, radishes and chives, and topped with a pile of crispy fried onions.
The flat mee in char kway teow are fried with crunchy lard croutons, prawns, cockles, bean sprouts and chives – calorifically wonderful at Hill St Char Kway Teow (Bedok South market).
Most notable are the Yan Tai fish dumplings, Shandong MaMa's signature dish: fresh mackerel fillets hand-whipped into a mousse, combined with coriander, ginger and chives, wrapped in thin casings and either boiled or fried (A$14.80/£9 for 10).
And then there's MarmadukeScarlet and her savoury rice porridge – topped with a soft-boiled egg, leftover roast chicken, chopped spring onion or chives as I had it, as well as crispy fried shallot, (all eminently packable), it's a delight at room temperature.
Dim Sum was also directly across the street from Tim's apartment; he woke up just as I arrived and joined me for two kinds of shrimp dumplings, fried pork dumplings, roast pork buns, chive boxes and — because I'd heard Calvin Trillin loves it — sweet fried milk.
They make an amazing salad tossed in the hot fat from crispy fried lardons along with a handful of croutons and a tablespoon of chopped chives.
