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Hong Kong-style Steamed Rice This Hong Kong-style Steamed Rice is not the common rice dish that you would see in lotus leaf-steamed rice. The way the recipe is dished up also is also slightly different. The raw rice is initially taken on a stir-fried tour with the many pre-marinated ingredients like beaten egg, Chinese sausage, sliced shitake mushroom, soft chestnut and some julienned dried squid to enrich the overall preliminary flavor. That later resulted in a much better texture of the rice

Buttery Shrimp with Corn KernelsWe are all awed and seriously captivated the moment we laid our sight on this intricately decorated dish with love and patience. This Buttery Shrimp with Corn Kernels is not one that you would bump into everyday. I personally reckon this to be really fascinating and mind boggling, from the detailed presentation to its beautifully garnished lake garden with lovely creatures, all made from scratch form the fruits and vegetables sources. Not only am mesmerized by its

Steamed Fish with Preserved Daikon and Ginger Great to know that my favourite fish dish has finally found its way to my table Black Spot Garoupa is chosen for this steamed menu as the fish meat is much tangy and sweeter especially when freshly steamed. To help spice up this sumptuous fare, preserved Daikon or pickled radish is being sprinkled on generously for the unique aroma, together with fried julienned ginger that helps to reduce any fishy smell. With this seemingly simple addition, it ha

Shanghainese Poached Chicken For this Shanghainese Poached Chicken, it has definitely opened up eyes! Never do I tasted before a coddled chicken meat, that is meant to be served chilled, especially back in the native country itself. However, in order to suit the local taste bud, the Crystal Chicken has been slightly modified where it is only served to the guests after being cooled down at room temperature for awhile instead of immediately the moment it is out of the fridge. The main reason of th

Zhejiang’s Three TreasuresSeeing this majestic plate with three types of mouthwatering dishes arrives on our table is enough to make us get drooling. Usually this kind of presentation is commonly seen at any wedding banquet of the Oriental theme. The three combo of Zhejiang’s hors d'oeuvre comprises of fragrantly stir-fried asparagus with chewy bamboo shoot in XO sauce, braised button mushroom with celery and carrot in thickened eggy gravy and last but not least, sweet Napa cabbage bathing in fl

Hakka Braised Pork Belly - RM80An extremely fattening dish.. I only had one bite of this but I feel fat already (Ｔ▽Ｔ) The layer of fat in this pork is omg humongous. And soft and squishy! Great food, accompanied with great gravy broth. The pork belly is actually served with mantaus served in a dimsum wooden basket, meant to be eaten together. The mantaus were sliced in between to open up like a pouch, where you'd fill it with pieces of pork belly, lettuce, special sauce and oat powder, just like

The traditional type mooncake which I really dislike. I can't take the texture nor the flavour. Everything was too dense with a very starchy texture. Leftovers get stuck in my tooth way too often. But then again, these are all my personal thoughts on mooncake. I would say this though, the flavours of this mooncake wasn't as bad as others. I just didn't really like mooncakes.

I really do hate mooncakes. I somehow do not fancy them even though they are tradition. I find them really hard to eat with very predictable flavours. Its the same thing every year. Having said that, the mooncakes here were simply delicious. It was light and has that melt-in-your-mouth skin with very little egg yolk. The paste wasn't as sticky nor dense like most of the mooncake I've tried. Personally, I do not love it, but I dont hate it. So I believe that is pretty good.

Royal Jellies and Flaky Shanghainese Pastry - RM60Another presentation based dish. The green tree-like stems are actually jellies, which again, tasted like nothing. It was comparatively sweeter compared to the earlier one but nevertheless plain. The royal jellies on the other hand, were quite a feat. Made out from chrysanthemum and red dates, the herbal jellies were quite amusing to be eaten. Definitely a first for me. The pastry on the other hand, had lotus paste fillings inside. The crust was

I think I was pretty confused as the dish was served. I could not grasp what on earth was that. The jelly-like circular thing looked like Chinese Chrysanthemum with Keichi froze together. The pastries was in a shape of a moth or butterfly. It was really weird yet intriguing.The flavour of the jellies were pretty unusual. It tasted herbalish yet sweet. The moth-like pastries were pretty good though. It was light and the fillings were mild-sweet. The green plant-like jelly on the plate was edible,

Looks amazing, smells pretty amazing too. This rice was pack full of flavour and great texture. The Chinese sausages, mushrooms and chestnuts placed above the rice gave it saltiness and texture. The rice was fried with some eggs and I really do like that. The sprinkled spring onions was an added bonus to the whole dish. It was pretty good. Overall, I did quite like it.

Hong Kong Style Savory Steamed Rice - RM60I initially thought this was sticky rice because the end of chinese course meals they would always serve 'lo mai fan'. But this is actually normal steamed rice, which.. tasted pretty bland. Too bland in fact. I liked that they included chinese sausages and chestnuts, which added abit of flavor to the overall dish. Other than that.. a pretty mediocre dish. I wouldn't pay a whooping 60 bucks for such a plain rice.

Special DessertWe were served a huge bowl of dessert to end our fullfilling meal. I assumed the dessert would be a cold one since there were longans inside but it came out surprisingly warm, and was very soothing to drink after a long meal. I love the addition of pear slices, which enhanced the sweetness of the tong shui. The tea leaves seems pretty out of place since nobody really ate them, although they did help out in the herbal part.

The Hakka Braised Pork belly was just simply amazing. It was soft, tender and flavourful. The pork also has a certain percentage of fatty layer which was good. Adding on to their home-made "mantao" along with some lettuce, gravy and crushed peanuts (If I'm not mistaken), it was delightful. You could say that one was simply not enough. Overall, really did love it.

Me and my wife liked this dish very much simply because we found it a bit different in cooking method and the presentation of this dish really eyes catching. It is not just the normal butter prawn but with one special ingredient was added in~Cheddar Cheese that created a strong cheesy and buttery taste. Add on the corn kernels really a good ideal. it's really fresh , juicy and sweet when you bite on it .Really surprising us the corn kernels can go well incorporated in this recipe. Thump up for