Ma-kab-chan Restaurant Thai Village 泰国村酒楼
We normally have Honey Baked Chicken, Seafood Fried Rice or Abalone Rice and one more usually a vegetable dish when having individual servings of whole braised fins.
Thai food is not all hot and spicy. There are many Chinese living in Thailand and most of them are of Teochew descent. My last visit (pic above) to this restaurant was on Michael’s birthday and that was almost year ago when I was in Singapore for a short break away from Melbourne. We’ve always enjoyed our braised sharksfin soup in claypot here. This is THE place for whole braised fins! I haven’t found a competitor to Thai Village when it comes to Thai Teochew style braised whole sharksfin.
Thai Village Sharksfin Restaurant means come here must eat sharksfin, lah.
By the way, the title “Ma-kab-chan…” means Come with me 🙂
Condiments and pickles.
Acar – pickled vegetables that is supposed to whet one’s apettite before meal.
Taugeh or Beanshoots plucked both ends and…
chopped Coriander leaves are accompanying vegetables to the “Red” Braised Sharksfin Soup.
Whole or Comb Sharksfin (whole fin looks like ancient Chinese comb) is stewed in superior chicken stock for hours, then thickened with cornstarch and quick braised for a couple of minutes more before serving so it comes really bubbling hot.
Comb sharksfin or pow chi is the rear fin of the great white shark, is by far the most expensive and popular type of sharksfin.
This time round, we’ve ordered extra large fin for sharing as my friend knew I would be blogging. The captain said that the extra large fin would look nicer for my photo. So nice of them… I had two servings too 😉
菜脯清蒸鱼 – Live Fish steamed Hong Kong style topped with deep-fried Chye Poh (preserved radish). Live fish, those still swimming in tanks, are seasonal pricing and can be very expensive. Hence, the best way to consume them is plain steamed with light soy or what we called Hong Kong Steam, locally.
I know I know… My upheaval look was because I had to ran in the rain from the carpark to the restaurant. I did not even know I looked like this until now :p
The server must not like me very much. This part (near the gill and tummy of fish just below the head) was quite bony or was this the best part? If only I can relate fish to “closer to the bone, sweeter is the meat”.
In a Chinese restaurant, the head and tail of fish are always plated together before they clear the original serving dish to make way for subsequent dishes. Chinese believe that if you eat the head, you have to eat the tail too. This is customary according to the Chinese proverb 有头有尾 literally got head and tail meaning to have a beginning and an end; to start something and finish it; to carry things through.
Duck’s Web in metal claypot – hot hot hot! I got burnt when I tried to steer the pot towards me to take top down picture of the dish for this post. We had some guests around so I couldn’t even whine 😦
I took vengeance eating more than 3 pairs of feet albeit having burning sensation in between my thumb and forefinger hindering my manipulation of the chopsticks! Feet for food you asked? Well, the traditional Chinese has many funny concepts when it comes to food and one of them is in choosing ingredients according to the positive characteristics they (animals) exhibit. Since ducks can both walk and swim, their webs are considered strong and therefore good for strengthening of leg joints and muscles. The texture of this dish was gelatinous.
Abalone, since ancient times, has been regarded by the Chinese as the “Crown of Seafood” and therefor dried abalone is definitely a treasure! Abalone is not only the choice of auspicious gifts gifts for friends and relatives, it is also essential during Chinese festivals, older folks’ birthdays or wedding banquets. A lack of this dish during those mentioned occasions reflects parsimonious indequacy on the hosting party.
According to TCM, the nutritional value of Abalone (Dried Abalone is prized):
1. rich in protein: there are many nutrients such as calcium, iron, iodine and vitamin A;
2. its nutritional value is extremely high and rich in globulin; abalone is believed to contain ingredients such as essential metabolites which can destroy cancer cells;
3. abalone is yin-nourishing, calming liver and solid renal, adrenal gland secretion can be adjusted, have the effect of bi-directional regulation of blood pressure;
4. it has the effect of regulating menstruation, treating menstruation disorders, moisturizing internal dryness as well as constipation.
Fried Fish Maw with Crabmeat – Fish maws are sold dried in two forms: deep-fried or non-deep dried. Deep-fried fish maws (in this dish) are puffy, light and looked like a yellow tubular loofah sponge.
Prawns cooked with Mungbean threads (Tang Hoon). We didn’t have any rice so this pot of starch made up for our carbo. This dish is best with crabs but we already had crabmeat with fish maw.
These were scraped from below the mungbeans as we have requested for garlic. They tasted not unlike the western counterpart of baked garlic. Yummy goodness.
You probably have seen this dish in my Kok Sen post – Chinese Spinach with deep-fried Silver Baits (small anchovy-like fish), salted egg, century egg and normal hen egg. Deep-fried whole Garlic and Goji Berries were added to make this an extra nutritional dish fast stewed in superior stock.
Thai Village has many branches but I like to dine here. It brings me a lot of happy memories of days dining with my family, parents and siblings.
Thai Village Restaurant 泰国村酒楼
Address: 22 Scotts Road,
Goodwood Park Hotel.
You can view the menu and price list of the food here.
Indeed that was a very good lunch but something was ngawing at me… Look out for my next post.
Happy eating 🙂