Compared to most Southeast Asian restaurants in Shanghai, the price and portion of Xinma Cha Restaurant are absolutely pleasantly surprised. Chef and manager Ang Tingxiong is originally from Malaysia and married in Shanghai, so he has a preference for over-oily and sweet dishes, and the sourness and spiciness. This kind of improvement may not be so authentic, but Shanghai diners are quite convinced, and more than 30 people waiting outside the door during meals almost every day.

The salted egg yolk series is the meritorious item of Xinma Tea Restaurant, and many old customers come to the store without looking at the menu, and have a plate of salted egg yolk baked grass shrimp. 48 yuan 6 prawns are piled up on a plate, and the back is cut very deeply, so that the salted egg yolk is armed to every inch of texture. The shrimp meat is extremely fresh, and the meat is tightly connected to the shell, and when the shell is separated with the tongue, you can suck it until the salted egg yolk is not wasted. However, the milky and sweet flavor is heavier, overshadowing the saltiness of the egg yolk itself, leaving only a soft sandy grainy texture. Another similar coconut cream shrimp has changed the batter to shredded coconut, which doubles the sweetness and oiliness, so don't try it lightly for non-sweet-loving people.

Chef Hung chose the more tender chicken wings, each of which is marinated in peanut butter and more than a dozen spices, and finally wrapped in pandan leaves and fried in a pan. Palm oil with a high smoke point is chosen here, so there is relatively little smoke, the cooking temperature is high, the food is easy to cook, it only takes 4 minutes to get out of the pan, and even if the pandan leaves are not completely wrapped, the chicken wings are still juicy and flavorful, crispy but not oily.

However, the most popular dish in Singapore and Malaysia is actually vegetables. For example, there are cowpeas, eggplants, dragon beans and onions in the Four Heavenly Kings, which are stir-fried with sabah sauce, and the original firm texture is all cooked in oil to make it soft and glutinous and fragrant. Another curry dish contains cabbage, okra, loofah, cowpea, eggplant, onion, potato and tofu skin, and even pineapple, which is a deluxe version of the Tohoku Harvest, but the sauce is replaced by yellow curry, which has a rich coconut and milky flavor. This style of chowder also extends to staple foods, with Malay fried noodles having more side dishes than noodles, which can be turned with chopsticks to pineapple, baby tomatoes, small tofu bubbles, Shanghai greens, eggs, fish cakes, shrimp slices and shrimps, and the seasoning is also dominated by sweetness and has a softer and crushed taste.

The price of Xinma is almost between 30-50 yuan, from the cost consideration, it is inevitable to encounter the problem of raw materials are not fresh, although Southeast Asian cuisine has a strong seasoning, but the poor taste of the ingredients that are difficult to taste is still unpleasant. For example, the pork ribs are marinated and then fried, but they are chewy in the mouth, and the overly sweet seasoning cannot hide the meat diaphragm. In order to pursue a variety of perceptions, Tom Yum Gong has mushrooms, enoki mushrooms, squid, clams and shrimp meat, but they are all fishy and not fragrant, and the soup is still too sweet, which is disappointing.

What Xinma Tea Restaurant can guarantee is only the pleasure of quality and quantity within this budget range. But if you expect too much from the texture of the finished product, then at least the meat and seafood in this restaurant are still almost meaningless.