Post by Chiefeater VK

My dining experience at Restoran Hong Jai in Gopeng re-introduced me to a delicious dish known as "sang yee". It's been ages since I had it because I am not a big fan of fish. Sang Yee is a traditional Chinese dish that ingeniously utilizes every part of the fish to create two distinct and flavourful preparations. The fish bones are used to create a hearty and comforting soup, while the fish meat is transformed into a delightful Kong Poh style dish.

The star of the meal was undoubtedly the Sang Yee soup made from the fish bones. It was a testament to the concept of waste minimization in Chinese cuisine. The soup was rich, flavourful, and brimming with the essence of the fish. It was both comforting and satisfying, making it a perfect choice for those who appreciate traditional Chinese flavours.

The second part of the dish featured the fish meat stir-fried in Kong Poh style. This preparation added a spicy and savoury dimension to the meal, perfectly complementing the milder, soothing soup.

I noticed after taking the soup, there was a rise in my internal body heat. It was the perfect antidote to a the very cold room that I had sat through in the afternoon.

The fish was RM45 per kg. They have additional charges for making into a soup and Kong Poh dish. The stop over at Gopeng was definitely worth it!

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