Part 2 Reunion Dinner - Ban Heng at Boon Keng

This is the first dish to be served after the Yusheng tossing.

Shark's fin broth - Chefs at Ban Heng are very generous in presenting the very exquisite shark's fin in huge chunks. On their own, shark's fin is literally tasteless, but when you add in a little brandy & vinegar & pepper, plus a dash of chilli, it kinda taste like Sichuan sweet & sour soup. The shark's fin take the taste of whatever condiments you choose to add. 

This is the delicious Herbal Whole Chicken - the gravy is soaked in with all the herbs infused in it, and the chicken meat tears off easily from the shell, the meat tender and juicy. 

Sea cucumber, beef tendon,  abalone, Chinese mushrooms braised Teochew style for hours such that the core ingredients soak in the flavour of the gravy, and are tender to the taste. All 4 core ingredients serve to restore your collagen level. 

Teochew styled cooking is typically very healthy and involves braising, steaming, stir frying, stewing the ingredients at low to medium fire to enable the core meat ingredients to take on the flavour of the spices, herbs & broth. 

This dish below - Teochew Chap Chye is made of cabbage, button mushroom, Chinese mushrooms, carrots steamed in rich soup stock.