When asked where the best traditional Cantonese style restaurant is when looking for a seafood dinner, my usual answer is going to be Suncrop, which is situated next to Formosa Supermarket, on the outer wall of Sunnybank Plaza. In this instance, we were already late for our appointment, so ran in without taking pics of the outside or decor.
The soup of the day was some kind of pork based soup. It was relatively light, and appetizing. I always enjoy the soup at Suncrop, because it doesnt taste as much like MSG like the other Chinese restaurants.
We started off our banquet with Peking Duck, which I found pretty standard. The pieces of duck could have been a bit larger, but the pastry was fresh and soft. I've read other reviews commenting on the lack of flesh attached to the skin, but to me, this is considered normal because the flesh is used in the next dish.
San Choy Bao. The duck flesh from the peking duck is shaved off, diced and stir fried with onions, and other veges. It was exceptionally fragrant, juicy and particularly refreshing with the lettuce leaf.
Next up came our ginger and shallot stir fried crab. It was served with e-fu noodles. Of all the Chinese Seafood restaurants, I am of the opinion that Suncrop does the most decent seafood. The crab was fresh and had a good texture. But the thing that captivated my attention the most was the E Fu Noodles, which completely soaked up all the crab juices.
Next up in our banquet, was my favourite event, the drunken prawns. For those of you who get distressed easily, now is probably the time to stop reading. I'll explain the process of cooking drunken prawns to the remaining audience. Drunken prawns involves getting live prawns and placing them in a glass container.
Pouring strong alcohol over them.
Setting the alcohol on fire.
So you're basically burning them alive.
Then scooping them up and cooking them a second time in tofu soup (the other pot)
They are then drained and served.
It results in a very alcoholic, but very fresh prawn, infused with tofu and coriander flavours.
You also get a really nice tofu soup to go with it as well.
In terms of the other mains we had for the day, we got the stir fried seafood combination. The portion was sufficient, and had ample amounts of prawns, and scallops along with peas and mushrooms. I especially liked the sauce, which complements rice very well.
Following the seafood theme, the next dish was the stir fried cod. The fish fillets had a good solid texture, which many people (myself not included) appreciate. Nonetheless, I could taste the fish was really fresh, and the sauce really brought out the tastes.
Our final two dishes were a bit of an overlap. This is the 'eight treasure' tofu pot. Which means that it has eight different ingredients, cooked with tofu in a pot. It is by far one of my favourite traditional chinese dishes. In this instance, I dug out chicken, char siu, beans, carrots, calamari, prawns and some mushroom. There was probably something else that I missed.
Our final main (which came out a bit blurry because I was so excited to eat I didnt check the photo) was the Braised Fish and Tofu. At this stage, dear reader, you might have grown bored with the fish and tofu that seemed to run on repeat that evening, but I assure you, it was a wonderful dish. The textures of the fish and the tofu complemented each other wonderfully.
We finished off our delicious meal with a black sesame desert, which was nice and thick but not too sweet.
Price Range: $30 - $45 per person
Service: 9.5/10 (waiter bowed at us every time he served food)