Four Heaven King, or "Sei Dai Tin Wong" is a usual fare served in most restaurants. We decided to sample this, as we wanted something spicy. There were four types of assorted vegetables in this dish, namely long beans, brinjals, petai and ladies' fingers, hence the name of Four Heaven King. Nicely fried with some chilli, the vegetables were crunchy and very nice, albeit a little spicy for my tastes.

I wanted some green vegetables, so I decided to have the beancurd sheets with mushroom. It contained lots of crunchy, well-cooked brocollis on the side. The shitake mushrooms were juicy and delectable, which the beancurd sheets were fried to perfection. Definitely a good dish to have, especially in a vegetarian restaurant, and if you do not want to eat mock meat.

I saw this restaurant on my way home the other day, and the name is the same as the vegetarian restaurant in the temple on the way to Genting Highlands. Not sure if it is the same restaurant, so hubby and I decided to patron it for dinner a few days ago. We ordered the Luffa Beancurd, and the dish came wonderfully coloured. There were chunks of loofah melon, sweet peas, carrots, shitake mushrooms and fried taufu. A very good dish, not oily at all.

Hubby suggested that we go to Rockfish Noodles Bar for dinner the other day. He heard from his colleagues that the food in this restaurant is quite nice. The decor of the restaurant is quite unique and colourful. I decided to order the soft shell crab noodles. When the dish came, the soft shell crab literally covered the entire bowl. It was encrusted with salted egg yolk, and it tasted amazing. The noodles were so-so, but for the price of RM40, it was worth it just for the soft shell crab itself.

A meal should end with some dessert, hence we ordered the glutinous rice balls with ginger stew, and the rest of the family agreed. I was a little surprised to see that the ginger stew was so dark in colour. It was almost black actually. The ones that I normally have are usually clear gold or yellow in colour. However, the first sip revealed that they ginger stew was cooked with brown sugar, hence the colour. The rice balls had peanut fillings in them, and were rather sweet. Definitely a good ending to the meal.