Serdang Home Cook Restaurant

I have been told that many prefers a glimpse of my food bill before taking in my review. So, would you prefer I make it a habit to post the bill upfront before further babbling?

The bill is undated but I believe this visit was way back in the second quarter of this year. I did not plan to post this until I visit the place again. You see, all 5 of us (including the friend who recommended the place) unanimously (a rarity, mind you) found thedishes that night to be a tad too salty. The recommender who had been there several times before informed the chef/owner. The chef/owner appeared surprised and concerned. He assured that he will go light on the salt when we visit again. That is why I thought of posting my opinion only after a second visit but somehow to date, I have not been to that area for food. So alternatively, thought I just post it now. High probability you (yes, you you and maybe you too) are familiar with this place and are able to tell whether our salty encounter was just an unfortunate episode.

2 men 3 ladies had:-

'Cha-choy-thong' (Dried Vegetable Soup). This was complimentary.'Chiu-yim-thien-kai' (Pepper Salt Frogs)'Ying-yong-kuat' (2-way Ribs). On the left was cheesy mayonaise while the other sticky sweet, somewhat like -'pai-kuat-wong''Hor-yip-mayau' (Fish wrapped in Lotus Leaf)'Ch'ng-chau-choy-tam' (Stir-fried Brussels Sprouts)'Kung-pou-wong-sin' (Spicy Eel)Complimentary slices of fruits - honeydew melon in yellow, watermelon in red.The address:-Call for directions, please. The roads there are confusing to me ... on the other hand, so are most areas. (-_-)"

This was the list of the restaurant's signature dishes (Yes, 'bananas' like me will just ask the staff).