Wu Jia has always been an Eating-Kakis favourite joint, as the food is reliably delicious and the pricing is fair. Recently, the restaurant has been upgraded and given a new look. A better ambience for sure.
We started our little food journey with a dose of deep-fried teow chew prawn rolls (hare choh). It was savoury with crispy minced meat and fresh prawns wrapped in beancurd skin. And the Wu Jia special sauce. Double thumbs up!
Next came
the Roasted Crispy Peking Duck. The entire bird cost RM168. It came with the
usual condiments - strips of green scallions (for its pungent taste), thin
sliced cucumber sticks, sweet bean sauce and of course, the steamed-thin
“popiah skin” as wraps. Nicely done. However, they limited the “popiah skin” to
only a dozen! A disappointment as the
cut slices numbered more!
The balanced shredded duck meat was cooked in Hong Kong-style Ee Fu noodles. The meat was tender enough and the noodles was well done.
For vegetables, we ordered the steamed bayam - soft and tender. It must have been a fresh batch of young bayam. A good choice!
For
dessert, we had ice-cream cake from Baskin Robbins to celebrate David Cheah and
Gim Ewe’s birthdays in August. Not forgetting celebrating our nation’s 69th
Anniversary!
