Enjoy Eating House & Bar (Stevens)

This Hakka heritage dish, also known as Red Wine Chicken is traditionally made from home-made glutinous rice wine. It was flavourful, but was way too salty for our liking especially when eating alone.

Thank you @burpple for the Eatup and @enjoyeatinghouse for hosting!

Their Barramundi is baked in salt, and is served with 3 different sauces - Sambal, Thai Chilli, and Mexican Salsa.

Deep fried baby squid - this had a good har Cheong flavour, and I liked that it's pretty crispy, and slightly chewy from the Sotong!

Haven't found a cabbage dish that beats theirs - particularly liked the wokhei flavour in their cabbage, and a dish I'd recommend ordering!

Deep fried Barramundi fillets coated with a rich, red coconut-based curry sauce. This was really good! The fillets were like "fish cubes" coated in curry, I really loved how fragrant and flavourful the curry was, and how it paired so well with the fish!

Not the first time trying their food, and I always really enjoy their food whenever I'm there!

Silky Egg Seafood Crispy Hor Fun ($17/ $38)
First time trying Fried Hor Fun, and I liked the crispy parts, although you'd have to eat this fast, else they'd just soak up the egg sauce and become like your usual horfun 🤭. This dish comes with pork, prawns, fish fillet, squid and shitake mushrooms.