Esquire Kitchen (Closed)

Wo Tip (fried dumplings). The wo tip is one of Esquire Kitchen's signature item and we never miss a chance on it. The wo tip was served with vinegar sauce. This vinegar sauce also has stripped ginger with it. I like to eat the wo tip with vinegar sauce as well as lots of ginger strips. It gave the salty wo tip a sourness as well as ginger spiciness to it. The minced meat was flavourful.

Kung Po chicken cubes. The kung po kai ding was cooked with spring onions and dried chilies. I always like this dish to go with my man tao. The sauce coated the chicken was sticky and dark in color. It was quite spicy due to the amount of dried chillies, but I found myself enjoying this dish. The chicken cubes were tender. This dish was slightly salty but I was fine with it.

Brinjal with minced meat. The brinjal slices were cooked with minced meat and spring onions. The brinjal was not too soft which was just the nice texture for me. I do not prefer overly soft brinjals. The minced meat gave the brinjal some saltiness while the spring onions gave an aroma flavour to it. It was not a strong flavour dish, just nice for those who like mild taste.

Hup Tou Sou (Chinese walnut cookies). Esquire Kitchen has a main baking area to display various pastries. That afternoon, we took away this hup tou sou for our tea time later. The size of the hup tou sou was not big though but it was a thick piece. It was baked till golden brown. The texture was soft and powdery but no doubt it was hard (which was good). It was not too salty.

Ja Choy ("pressed vegetable") soup. My father is a person who always want a soup together with his meal. When we dined at Esquire Kitchen, we ordered this Ja Choy soup. This Ja choy soup came together with meat strips and some vegetables. The pressed vegetables were slightly salty and it still has some crunchy texture. The soup was filled the pressed vegetables taste.

After having lunch at Esquire Kitchen, we took away some pastries from the counter as our tea time snack later of the day. The "Siew Pao" was baked till golden brown perfectly and with a shiny texture due to the butter / oil coating. The "siew pao" was still crispy even though after a few hours not in the oven. The inner feelings of char siew was nice and not too salty.

Fried Sauce Noodle ("Ja Jiang Mien") was served with minced meat, cucumber slices and carrot slices. I had to mix all the ingredients together so that the noodle had stained the "Ja Jiang" sauce nicely. The noodle was springy, not too hard. The "Ja Jiang" sauce was slightly sourish and salty. It was made of minced meat that was soft and moist. The cucumber and carrot slices gave a crunchy texture.

This sort of like popiah dish cost us RM18. The stir fried glass noodle contained egg, black mushroom, black fungus, beansprouts, chicken pieces, carrot and spring onions. The glass noodle was sticky and stuck together making it difficult to scoop. The dish has some sesame flavour, slightly oily and salty. However, if wrapped with the popiah skin, the taste was just nice, not too salty. The black fungus and beansprout were crunchy.