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Friday, September 18, 2015

Happy Birthday New Formosa

Happy Birthday New Formosa Restaurant!

Can you believe it? The New Formosa Restaurant is  already 36 years old! In conjunction with its 36th year, the New Formosa Restaurant rolled out some new dishes.  I was privileged to be able to try out some of their new dishes.
Miss Jeanie Lee together with her husband Lee Weng Eng are the backbone of this restaurant. New Formosa Restaurant is still standing strong up till this day!
The first item we tried was the 
Steamed Village Chicken with Black Fungus
According to Jeanie, the black fungus helps the lungs in our current haze situation (helps absorb dust in the lungs) and can prevent cancer. Thus, the steamed village chicken is paired with Black Fungus which has multi properties.  
The chicken meat is tender and oh so tasty!

Bamboo Rice

The bamboo rice is made to perfection with a combination of yam, pumpkin, Chinese Mushrooms, sausages, har mai (mini dried prawns), minced meat and big onions.
The rice is full of flavour and sweet, thanks to the yam and pumpkin.

Formosa Special Combination 

Yam Balls
Taiwan famous 3 cup sotong
Butter fish slices Formosan style
Deep fried Oysters Taiwanese style
Stuffed lotus root with special fish paste 

The food presentation is simply awesome!
My favourite from this combination dish is the butter fish slices and deep fried oyster.
I usually don't take oysters but this is fried to perfection without that "fishy seafood smell"

Local Seabass With Hot Bean Sauce
The bean sauce is very flavourful and is a perfect combination to the steamed fish.

Sweet and sour Crab 
Crabby Time! Yay! 
The sauce is super appetizing and I couldn't get enough of it! 
Paired with fried buns, it is the perfect match to stir up my appetite.
Wish I could just drink up the gravy! It's so addictive!

Here comes the most interesting dish.
 Formosa Stone Fire Pot
Below is the current promotion that is super value for money.

Siva, one of New Formosa's experienced staff is seen assisting us with the cooking.
He was stir frying the chicken and sotong in a special satay sauce.
And Voila! here's the outcome of the dish. Looks tantalizing, right? 
A mouthwatering dish, just by looking at it.
Next, he put in the prawns.

Jeanie gave us some tips on choosing the perfect prawns that is fresh.

One thing I like about this stone fire pot dish is that it is unique compared to other steamboats.
After the vege and prawns were fried, the stone fire pot is filled with soup base and thus began our steamboat adventure with lots of other goodies thrown in.
And Tada...this is how our final steamboat pot looks like! 
Overflowing with such rich ingredients.

These handmade balls were my favourite! Soft and so full of flavour.
The noodles served here are also one of a kind!
Boiling hot and ready to eat!

Here's a quick look at the very durable stone pot.
The steamboat menu.


 Green tea jelly with red bean paste to sooth our taste pallets 
A great combination to end our makan session.

Signature: Sweet Yam in Honey Sauce (Caramel)
What is it: Deep Fried Yam that is still boiling hot, placed in a cool tub.

 Can't wait to sink my teeth in these.
 The result?
Crunchy caramel on the outside, and soft tender yam on the inside.

Saw a few dishes that interest you? Head on over to the New Formosa now!

New Formosa is located at:
46, Jalan SS2/24, 47300 Petaling Jaya, Selangor, Malaysia.
Tel: +603 7875 7478

Business Hours:
12.00pm - 3.00pm
6.00pm - 10.30pm

For more information, log on to:

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