第三間夜食堂
Before the Chinese New Year, I had a rare dinner with my friends, so I chose a small and cozy restaurant. The boss was extremely enthusiastic and took care of the front desk and cooking all by himself, but the speed and quality were not sloppy at all!
The boss's menu is full of his specialty dishes, and I especially want to introduce the peppercorn chicken. It is completely different from the Thai cooking methods outside. It is fried but not fried. The taste is more Chinese, the meat is not very big, and there is no Thai sweet and sour sauce.
The boiled oysters are also very special. I don't like oysters, but the boss uses small oysters but uses a large amount of eggs to cover them, and adds shiitake mushrooms to increase the smooth taste, so I eat the oysters without realizing it, and there is no fishy smell. !
The last dish is preserved egg and fish fillet soup. I don’t like preserved eggs either, but the boss also uses it as a seasoning. He cuts it into small pieces to prevent its flavor from taking away the freshness of the fish fillet.
The four of us ordered a total of five dishes, but the checkout did not exceed 2,000 yuan. It was really Buddhist and a mysterious man chef.
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