Mummy Irene's signature dishes and desserts are made with top notch quality in mind. With careful selection of ingredients, the cook has over 20 years of experience in cooking for family and friends. Her motto is "Only the best will be served". Herbal tea egg 茶叶蛋
2. Chinese dessert 糖水
3. Herbal tea 凉茶
4. Fragrant wax meat rice 腊味饭
5. Pork knuckle vinegar 猪脚醋
6. Bonito peanut congee 柴鱼花生粥
7. Kaya 咖椰
Herbal tea egg - Each eggs are carefully washed in filtered water before cooking while the mixture of herbs are accurately measured individually for consistency of taste. It is a must to enjoy the eggs with the sauce! Chinese dessert / tong shui - As a Cantonese, Mummy Irene's desserts are boast to be authentic and flavourful. Among the delectable selection are fu chuk yi mai (dried bean curd, barley and gingko nuts), red bean soup, green bean soup, shark fin melon and white fungus and sometimes the seasonal durian tong shui! Herbal tea - The herbal tea are boiled for hours with charcoal to bring out the best taste. They include the best-seller hawthorn berry herbal tea, chrysanthemum, loh hon koh and bamboo cane and water chestnut (ma tai tek jia). Fragrant wax meat rice (lup mei fan) - This is a typical Cantonese dish. What stood out from the rest is that the wax meat are also homemade! Cooked with pressure cooker to seal in all the aroma, this dish is sure to make you wanting for more! Pork knuckle vinegar - Other than the juicy pork knuckle, the most important ingredient in the dish is good vinegar. With years of experience, Mummy Irene knows which is the best vinegar to go and she's also not stingy pouring the black goodness into the cooking. Be warned, this dish is dangerously appetising. Bonito peanut congee - One of her original creation, the cooking process is a tedious one where the cook has to slowly pan fried (without oil) the bonito to release its fragrance before shredding them into flakes. It is then added into the congee cooked so fine and the peanuts so tender to the bite! Kaya - Mummy Irene's kaya is sure to leave a lasting flavour on your palette as it is cooked through the double-boiling method. The goodness is stirred to smoothness under slow fire.
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