The Han Room

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汉城酒家的十人套餐（1588++），分量刚刚好，食物更是美味极了，不会有太咸太油，有酒楼的水准~~它的前菜里的带子是整粒的，真的是下足料，虾子沾上芒果美乃滋，很满意~最满意的是鱼翅，它的鱼翅是我吃过最满意的，没有残留螃蟹壳，入口即化，鱼翅，冬菇，蟹肉，干贝，搭得完美~有机会一定会再去吃。

Eel dumpling. This was another interesting deep fried item from the trolley. After the waiter mentioned it was Eel dumpling, we took one and try. The deep fried batter was thick and it was not crunchy as my expectation. The inner fillings of eel was slightly sweet and it was very moist. I would say the texture of over moisture was not my cup of tea. This was a so-so dish.

Deep fried prawns paste. We chose this deep fried prawns paste to try. The coating was made of big flakes and being deep fried. As it was placed in the trolley and being pushed around, it was not crispy anymore. The inner fillings were prawns paste and was quite springy. The prawn paste was slightly salty and I dipped it with mayonnaise sauce to add some sweetness to it.

Longevity Noodles. Since it was my father's birthday, we ordered the longevity noodles. This longevity noodles consisted of beansprouts, mushrooms, pine nuts and some vegetables. The noodles were smooth and springy. All of us like the texture of this noodle. The pine nuts gave a crunchy texture to this noodle. The beansprouts too was crunchy. The noodle has the right amount of saltiness.

Roast Pork. We have been visiting Han Room many times and this was the first time we ordered the roast pork (“siew yok”). The roast pork was being cut fat and short. There were five layers which was a mixed between the lean meat and the fats. This texture made the siew yok extremely nice to be eaten, slightly salty. The skin was extremely crispy. This dish was finished very fast.

Dumpling Soup. They have a special station for claypot items and are freshly make upon order. We ordered the dumpling soup claypot. There were three big pieces of dumplings in it. The dumplings were filled to the brim with prawns which are succulent and crunchy. The soup was clear but it has some essence in it, we enjoyed drinking the soup. It has some slight saltiness.

Mango char siew sou. Han Room really always come out with new combination of dim sum. This was Mango char siew sou. The pastry was soft and fluffy. The inner ingredients were like the normal char siew sou fillings, but this version added some tiny little mango cubes it in. In the saltiness of the char siew, there was a taste of sweetness by the mango. The mango was soft. Not a bad combination.

Even deep fried chicken wing can be a special dish from this restaurant. The deep fried chicken wing is actually stuffed with otak otak and served with lemon grass sauce. At first, i have doubts about the combination of chicken wing with otak otak, but again, Han Room proves to me that their creativity does works. The dish was quite a pleasurable dish. Love the crispy non oily chicken wing, with the stuffed otak otak which was so tasty. The lemon grass sauce was tangy and uplifting.

I am seriously falling in love with paku vegetables, especially after my visit to the Han Room. Previosly, all my encounters with paku vegetables are either stir fried in sambal or stir fried in garlic, both of these already won my heart. Now, here's the paku vegetables in a spicy sauce specially prepared the Han Room's way. The paku vegetables in this spicy sauce is non oily, slightly spicy, yet you don't see any red chilli or chilli oil. The dish is very plain looking, you would think that the

I always enjoyed eating hong kong roasts duck from Han Room. I think they did a pretty good job on that, and i do not mind paying a higher price fro that. Half a roast duck is at RM40.00 and a whole duck will be at RM80.00. Even half the roast duck is quite enough for six of us to share. The duck is very meaty and flavorful. The crispy roasted duck skin is another delight.

Han room uses a lot of fresh water prawn in their dishes, one of them is the fresh water prawn with hor fun in superior prawn soup. I actually quite enjoy this noodle despite the fact that i don't really like fresh water prawns. I find that the fresh water prawns are not so flavorful. I really like the silky smooth hor fun, they were very delicate. The soup was full of flavors, and the rich taste soup is very delicious.

Another loveley rice dishes from the Han Room is the steamed rice with meat cake and preserved vegetables. The steamed rice is good to share between two people. I love the meat cake and the preserved vegetables. The preserved vegetbales are very nice, not salty at all. The meat cake was slightly saltish, but very flavorful. The meat cake and the preserved vegetables goes well together.

The Han Room, under the same group of oreintal restaurants remained my favorite place for chineses food. The fried rice with beef and tomao in hot stone casserole is very desirable. I love the flavors of the beef ixed with the sourish tomatoes. The dish was really hot when presented in the hot stone casserole. The beef was very tender and juicy. The fried rice was very aromatic.

Scallop dumpling. The scallop dumpling came in a shape like an ingot ("yuan bao") and topped with crab roe and parsley. The skin was not as translucent and thin like the "har gao", so it was slight thicker in texture. The scallop was thin but quite a big piece, it was succulent. The fillings had some prawns too apart from meat. The whole dumpling taste was slightly bland.

Custard Bun ("Liu Sha Bao"). I love custard bun but my family don't like. I ordered Han Room's custard bun and I ate two of them. Once I bite the bun, the custard in it flew out and burned my tongue, it was that hot! The melted custard was creamy and has some salted egg taste, it was slightly salty and sweet at the same time. The bun was soft and not too thick. It was quite a mess when I ate this.