Post by Chiefeater Steven C T Tea

听说在梳邦二的中泰餐馆，来了一个潮州菜厨师，今天过去试试他的手艺。
厨师推荐了他的拿手菜，酱油炒花肉，浓浓蒜香味，非常下饭。另外一道他推荐潮州炒鱼头，大石班鱼头，炒的非常好吃。鸳鸯芥兰菜，放上脆脆的银鱼仔，特别美味。。有来到梳邦二的爱食客，可以过来试试！

I heard about a new Teochew restaurant, Restaurant Zhong Thai, in Subang and there's a chef specializing in Teochew cuisine. Today, I decided to give his cooking a try.

The chef recommended his signature dish, Soy Sauce Fried Pork Belly. It had a rich garlic flavor and was incredibly satisfying. Another dish he suggested was Teochew-style Fried Fish Head, using a large grouper fish head that was cooked to perfection. The combination of Yin Yang Kailan (Chinese kale) with crispy silver anchovies added a special and delicious touch.

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