There is a seafood place in Malacca called Tong Sheng that is so popular that we couldn't get a table this week, so instead we went to this place with its amusing name (13-15 Jalan KLJ 1, 012-611-6996). It's a cze char, but there are a number of dishes that they do differently in Malacca, one of which is that "fresh milk crab" above. The crabs are tossed in a sweet and tangy sauce made with evaporated milk like Carnation, so I guess it wasn't fresh milk after all. But it was quite deep and earthy thanks to a load of spring onions in there, making it rather fragrant. Yep, they provided fried mantou buns for one to mop up the sauce with.
The more exciting thing for me was the river prawn cheese mee hoon behind it. The dairy-based name is again a bit confusing, as it wasn't covered in melted cheese like it might sound. Instead, it sat in a thin and savory broth. I'm not sure if there was grated cheese in there to justify the name, but it tasted as if it were assisted by a instant powder for cream of chicken soup. I liked it, and was also a big fan of those fibrous green vegetables on the left. But I didn't care much for their sweet and sour fish, even if it was quite pretty coming out of the fryer.
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