The Hidden Gem of Benyue (Part 2)

So Wednesday night came, and I made sure to leave work on time so we could complete our liar-versary. (if you’ve not read Part 1, maybe start there).

We turned up at 6pm, and it was already looking like a better visit than Sunday’s: it was not quite as busy a timeslot, and the noise level was far reduced.  We took a table on the outer edge of the crowd and waited for our server

Me being me, I wanted to get straight into where we left off: the mains.  M being M wanted to order his favourite - lamb spring rolls - even though I argued the merits of getting a starter we hadn’t tried before.

“Get what you want,” he replied.  “But I’m definitely getting the lamb spring rolls.”

So, I got what I wanted: half of his lamb spring rolls (yes, I really do think they’re my favourite as well), and the mains we hadn’t ordered on Sunday:

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Firstly, the Szechuan Style Braised Eggplant.

M isn’t the biggest fan of aubergine* (which really is a nicer word than eggplant, isn’t it?), but cooked well, it’s actually one of my favourite vegetables.  Saucy, with pork and dried shrimp and a wonderful depth of flavour - this dish was one I’d happily order again.  My only complaint (and again - see Part 1 - I’m clutching at straws) was the way the eggplant was cut lengthways, meaning the morsels were just too big for a balanced mouthful.

Secondly, the Steamed Wild Barramundi Fillets.  I’m a big fan of Australian barra, and also of steamed fish (I find the delicacy of flavour comes through with this cooking method) and I think M was taken aback by how good this was.  I wildly said I could cook something similar (why?!  I hadn’t even been drinking!) so I’ll backlink here when I write up that attempt.

And finally, the Special Fried Rice.  I’m a big believer in fried rice being its own meal: carbs, protein and veg, all in the one bowl!  And Benyue certainly did a great job.  But next time, I’d get the plain rice to really highlight the sauces of the dishes: that’s where the magic of the mains was.

I very much wanted to get deep-fried ice cream for dessert.  But alas, the night was getting louder and M. was beginning to get twitchy.  And, despite the glutton not-so-deep inside, I’d probably had enough to eat - we took two boxes of leftovers home with us as well.

 Sigh.  I guess I’ll just have to come back.  All in the name of a write-up, of course.

_{* I, on the other hand, love aubergine. My top 3 recipes, in no particular order, are Nasu Dengaku, Moussaka, and my Mum’s Wambatu Moju.  Though, after this, Benyue’s dish features in there too.  Let’s call it top 4, because I really can’t kick any one of them off the pedestal.}

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