Shang Choy Bao (生菜包)

Love my shang choy bao!
Had scb at a high end Chinese restaurant not long ago. The taste of scb was over powered by the canned bamboo shoot they used, as a result the scb had some kind of sour taste and funny canned bamboo shoot smell. Anyone who has tasted both canned and fresh bamboo shoot will know what I meant. In my opinion, I think they should use fresh instead of canned bamboo shoot. They are 5 stars restaurant offering fine dining and charging sky high, so they should use fresh ingredients as a matter of course!

Comments :

1
yani said...
on 

wooww 2 jam u ambik masa tulis resepi ni in malay.. i dah try. memang senang dan sedap. Inti yg lebih tu i buat karipap..pun sedap jugak.

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