生龍清湯腩

While the state side celebrate the brisket using slow and low barbecue, we chinese, better put, the cantonese also put a lot of emphasis on this cut of beef. Located near the chest region of the cattle, the brisket is a tougher cut of beef that requires longer time of cooking; unlike the americans that use open fire to roast the meat, chinese use a seasoned broth to stew the meat and have given rise to a series of delicacy; 清湯腩 (ching tong lam) literally means brisket in broth in cantonese and is pretty much self explanatory. Served either with rice or noodles, the bowlful is usually loaded with braised radish at the bottom and the meat on top; besides brisket, specialty shops like this also sells tendons and tripe cooked the same way.
Frankly speaking, I am more interested in their curry style brisket rather than the broth braised version; named after Pakistan, I genuinely doubt how authentically Pakistani the dishes are. Out of curiosity and my heartfelt preference of mutton to any other meats, I went for curry mutton in a brisket specialty shop, such irony.
The curry has 3 levels of hotness for customers to choose from; i went for the lowest degree just to play safe. The sauce is onion based and you can still see bits of vegetable mishmash in the sauce; interesting the sauce itself is not quite pungent, rather it is more mild and mellow than I would have expected. Normally going with potatoes, it is rather disappointing that the potatoes were not deep fried before stewing, but on the positive side, it is an healthier way of preparing.
It is originally served with rice for the curry, and you have an option of going with naan with an extra $ 8; i think the sauce is rich enough to be a meal at its entirety and quite shamelessly I have not had much of the rice while the sauce is gone.
It is not bad for a cha chaan teng setting to serve up such quality of curry, yet again the authenticity is still questionable; after all it’s the taste that matters, so as long as it’s good, who care whether it is from india or mlaysia?