Fear not, we’re not eating everything that is under age or still an infant in terms of its natural lifespan. Baby happens to be the owner of this eaterie. This shop is famous for its unique way of cooking the fish which is with a charcoal fire. The style of cooking and ingredients are somewhat similar to Teow Chew Style of cooking. Among the delicious things they use are assam, salted vegetables and an extra special ingredient. We found out that this was pickled shallots which added a whole new level to the taste of the fish.
All bow to the mightiness of the pickled shallots. It has a natural sweetness that is not cloying like sugar-sweet but with the added dimension of sourness. The fish cooked in this delightful concoction is called ‘Ma Yau’ fish and to order this dish you have to say ‘meng lo’ in Cantonese. The fish is slightly spicy due to the addition of chilli padi in the dish. You also get a bowl of soup with the fish which is not for slurping on its own. Rather you pour this steaming goodness on top of the fish. The soup was reminiscent of tomyam, savoury, sour and spicy at a first try. However as the meal progressed the soup became sweeter when thoroughly mixed with the fish.
"Nestum prawns are flaky and delicious"
We also ordered asparagus with garlic but we think that it will taste good done any way. Thai pork knuckles are also delicious here with ample amount of meat which sent everyone into a feeding frenzy. This Foodster’s pupils were dilated eating this and needless to say polished off most of it. The fabulous thing about these pork knuckles was that it was slightly cured (salted) with a hint of spiciness. We guess that’s where the Thai influence comes in.
Another must-try dish is the Nestum prawns. There is a flakiness to the dish and the prawns are not too oily either. We found the dish very fragrant with all the flakes of nestum giving an extra delicate flavour to the robust prawns. The prawns were fresh. The Thai influence also continued with the Lemon Chicken, spicy too with the addition of chilli padi. The chicken skin was crispy protecting the tender meat with lemon sauce poured over it. Yummy...
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Can someone draw a map or explain on how to get to this eatery?TQ
by makati February 07, 2007 3:58PM
another Trademark dish is their Marmite SpareRibs, tender and juicy pork cloying with the sweetness of Marmite, its to die for..............
not forgetting their legendary Belachan Fried rice, these 2 must be had when visiting Baby seafood
by yiiming November 24, 2006 10:50PM
will try that next time. class A meh? must be gud.
by The Foodster November 24, 2006 5:16PM
hey u forgot their Class A sambal petai prawns. Crunchy n Delicious, probably the papan variety.
by toniXe November 23, 2006 8:51PM
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