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2013-10-05
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Chef Low Organic Kitchen provides good services with speedy serving time. The third signature dish served was the Classic Carbonara Spaghetti 奶油意大利面, it was creatively presented with green and purple lettuce 'blossomed' at the center of the spaghetti. This recommended Classic Carbonara was served with smooth and slightly chewy pan-fried spaghetti, fresh crunchy lettuce and French beans, tasty button mushrooms and went pretty well with its thick and creamy homemade Carbonara sauce. Pine Nuts Lotu
Chef Low Organic Kitchen provides good services with speedy serving time. The third signature dish served was the Classic Carbonara Spaghetti 奶油意大利面, it was creatively presented with green and purple lettuce 'blossomed' at the center of the spaghetti. This recommended Classic Carbonara was served with smooth and slightly chewy pan-fried spaghetti, fresh crunchy lettuce and French beans, tasty button mushrooms and went pretty well with its thick and creamy homemade Carbonara sauce.
Pine Nuts Lotus Root 松子莲藕, was a mouth-watering stir-fried dish with slices of lotus root, pine nuts, ginkgo, green peas and carrots. This dish was very tasty, especially the lotus roots was extra crispy and crunchy.
Ying Yong H.K. Kai Lan 鸳鸯芥兰, is a famous dish with two tastes - crispy Kai Lan leaves and crunchy Kai Lan stems. The leaves was separated from the stem, cut into stripes and fried until crispy, while the stems are stir-fried. This dish was nicely arranged and appears like a 'tree' with the crispy Kai Lan leaves sprinkled with pumpkin floss at the upper part of the serving plate and the stems at the lower part.
Next up was the "Hakka" Beancurd 客家豆腐, it was served in a stainless steel wok. The main ingredients are homemade beancurd, vegetarian salted fish, broccoli, cauliflower and fermented beancurd. It was a delicious and flavorful dish except for the vegetarian salted fish which was quite salty.
Basil Fried Vermicelli 九重塔米粉, it was attractive and colorful appearance of vermicelli with shredded carrot, purple cabbage, white cabbage, red capsicum, beansprout, basil leaves and sprinkled with pumpkin floss. The vermicelli was yummy with fresh flavorful and crunchy vegetable mixtures, and has a strong hints of basil leaves.
The most anticipated Fruit Pizza 水果披萨, a freshly baked thin crusted pizza with vegetarian mozzarella cheese, slices of apple and topped with strawberry sauce. The Fruit Pizza was awesomely delicious with its crispy thin crusted outside and juicy apple slices inside, perfectly matched with the flavorful strawberry sauce and vegetarian mozzarella cheese.
The fruity vegetarian journey was ended with the Nangka Fish 菠萝鱼. I love this Nangka Fish very much with crispy fish texture and savory sauce with sweet nangka stripes. The vegetarian fish was wrapped with seaweed, deep-fried to perfection, served with sweet savory sauce and adorned with fresh nangka stripes. Once again, I like to thank Chef Low Organic Kitchen for offering nine mouth-watering dishes to MakanVentures event.
I will definitely return to savor more delectable dishes in near future.
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