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This is the most unique beef brisket that I have ever set my eyes on. Instead of the usual dark brown sauce, this one was a tan, creamy colour. I must admit that it did not look very delicious at all!
But, everything changed when I took my first sip. Marvelliciously creamy and tasty!! Hmmmm…… I can still remember the taste now as I write. Its got that Gnao Lum (Braised Beef Brisket) taste but with a little extra something. And that extra something, as Uncle shared with us, turns out to be Nam Joo (Fermented Bean Curd). The other little secret is that this 50 year old receipe which was passed down from father to son, was originally meant for Braised Dog!! I loved the sauce, but wished the beef could be more chunky and have more tendon and sinews. 4.5/5
The other item which you must try is the Shui Gao (pork dumplings). They were just excellent! Sweet, juicy and crunchy, why can’t all Shui Gao be like this? The soup is really good and you will appreciate the sweet taste of ikan bilis in it!
Conclusion I would happily just go to Maxwell FC just for this braised beef! And as Martianmuncher shared, the real pearl to be discovered is when you combine the soup from the Shui Gao with the Braised Beef sauce. Phwah Say!!! Not only I say, Everyone also say!
