Joaquim Buffet Restaurant Suntect City

Queues at Joaquim Buffet during lunch time.

Kway Chap is a teochew dish served in a soup made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs. (See below photo for the dishes to accompany kway chap - yummy)

The following dishes are eaten with white porridge (sorry I forgot to take photo of the porridge)

Tea Egg is boiled with herbal.

Sweet and Sour pork, I find the pork too hard to chew, I think I can cook better...lol

Soya Sauce Chicken Meat

Braised Chicken

Chinese sausages

Briased pork ribs

Roast Pork Ribs

Chai Poh Omelette

Soft Boiled peanuts

Hae Bee Hiam or chilli shrimp paste - this can be quite spicy depending on how spicy you wanted to cook it

Preserved vegetables

Stir fry cauliflowers

Fu chook or dried beancurd stick

Assorted dim sum

Red Bean Soup

White Glutinous Rice Pudding (they come in black too and called Pulot Hitam and taken with some coconut milk.

Lunch at Jumbo Seafood Restaurant

We had a sumptous lunch at Jumbo Seafood Restaurant. Thanks to my second sister for the treat. The food was delicious and we had so much fun singing karaoke too.

Mushroom, scallops, prawns and vegetables soup

Scallop with asparagus

Prawns with cereal

Deep fried mantou or chinese bun

Chilli Crabs

Crispy skin duck

Steam Sea Bass

Ee Fu noodles

Sago with honeydew - so yummy

Putu Mayam

This is my breakfast on Sunday Morning. It is known as Putu Mayam. It does not taste as nice as during my childhood time. I guess most are factory made now instead of homemade.

Putu mayam is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore, as a snack or breakfast food.The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.Source taken from wikipedia. You can click on it to view more information.