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2012-10-31
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Returning to Simply Mel's to sample more mouthwatering marvels from its voluminous menu.Vivid colors inform the vibrant flavors of Mel's recipes, embodied in onion-filled fritters that might leave some folks feeling stuffed at the very start of the meal.Fish is favored here, with something new to try for each visit. Love the white pomfret simmered in sourish "singgang" curry, a lip-smacking way to enjoy this smooth fish.Squid in Malaccan Portuguese Debel Curry, a tongue-scorching treat for chili
Returning to Simply Mel's to sample more mouthwatering marvels from its voluminous menu.
Vivid colors inform the vibrant flavors of Mel's recipes, embodied in onion-filled fritters that might leave some folks feeling stuffed at the very start of the meal.
Fish is favored here, with something new to try for each visit. Love the white pomfret simmered in sourish "singgang" curry, a lip-smacking way to enjoy this smooth fish.
Squid in Malaccan Portuguese Debel Curry, a tongue-scorching treat for chili-craving customers.
Mel scrapes out the savory black insides of 'buah keluak' to make a convenient prawn sambal, amazingly addictive but probably crazily calorie-loaded.
Seccu curry, another super-spicy one, this time with slices of tender beef.
Counter the creamy curries with nourishing soups, like this bowl with meatballs made of corned beef & chicken, supplemented with stewed carrots, cabbage, macaroni & potatoes, scented with cinnamon & cloves.
We love the name for this one, "foler sabola kung tao." Fundamentally a simple preparation of stir-fried spring onions with tau kwa bean curd in garlic sauce.
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