Mushroom Pong Tay

Initially mistook the bamboo shoots in this homely-looking dish for yam. The star of the show though, were the shiitake mushrooms - plump and full of flavour from the simmering braised fermented soybean stew with cloves and cinnamon. I enjoyed this thoroughly, though it seemed like an acquired taste since my dining companions didn't seem to take to it as much.

Originally a pork dish but veganized. Comes with 4 huge mushrooms and savoury sauce. Not bad

It’s either my tastebud being problematic, or this dish is actually very salty. I hadn’t tried #pongtay (or #pongteh) before visiting this #Peranakan restaurant, so I’m not too sure it's supposed to be this #salty. The rice that came with this is pretty #fragrant and not clumpy at all (indication of freshly cooked #rice). My ratio of rice to pongtay was 5:1 to dilute the flavour.

I found this a tad too salty for my liking. Not a fan of Pong Tay too, perhaps. This needs to be eaten with white rice not the brown rice that VO served because the brown rice doesn't really absorb the gravy well. It has bamboo shoots in it and the mushrooms are huge and cooked till very soft.