Yesterday, Mr Tan aka Dota Maniac, Lao Ma, Tek, and I went to Mr. Tan's uncle's 'lou sang' dinner. This is my 2nd lou sang this year. :D

The 4-table dinner was held at 'Lu Yeh Yen' at Jalan Bunga Raya. It is quite famous, because in the 'Shi Shen'(God of Eating) competition held in Shanghai last year, this restaurant was the best placed Malaysian restaurant. In other words, it is the current No. 1 restaurant in Malaysia!

This picture shows the restaurant's boss (left) and the world's 'Shi Shen' (Eating god)(middle). The Shi Shen is the judge for the competition, and is most famous for accrediting abalones.

The course started with the 'lou sang' straight away.

This is followed by 'Fuo Tiao Qiang' (Buddha Jump Over the Wall). The palm-sized abalone is not boiled in the soup, but served as a whole with gravy.

The 3rd dish is the lobster. The lobster's head is only slightly smaller when compared to both of my arms put together.

Steamed fish is our 4th dish. I don't know what type of fish it is, I will leave that to Mr. Tan to explain in his blog. It's not very well-cooked, because some part of the fish still have the fish-stink.

Following that is my favourite dish, the 'shao er' (cooked goose). From what I heard, the goose is cooked by using charcoal to 'smoke' it in a closed compartment. And the most expensive ingredient in this dish? The charcoal!  (it's imported from Xinjiang of China). The others didn't eat much of this, and around 1/3 is eaten by me, while another 1/3 is left and 'tapao'-ed.

6th dish is the 'salted crabs'. The crabs' pinchers are big, the width being around the size of my 4 fingers put together.

We didn't manage to finish it. Because I am too lazy to crack its shell.