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2013-08-13
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Chinese restaurants in malls are doing a great job providing both ala carte and family dishes meal menu to cater to shoppers. The Dragon-i is absolutely one of the few popular ones with a light variety of dim sums, noodles, rice and dishes of different poultries, seafood, and vegetables. Every now and then, they have seasonal ingredient, meaning seasonal featured dishes etc. The most famous DimSum namely the Shanghai Xiao Long Bao is nothing compared to the ones on the street in China. However,
And speaking of enhancing the flavour, nothing beats black vinegar with julienned ginger. The combination is absolutely mind blowing.
Deep Fried Beancurd with Salt and Pepper is a devil that is a must have. The skin is amazingly crunchy with the taste a slight salty and spicy hot pepperish. And on the inside is the blasting soft and smooth beancurd which is very milky flavoured with soya bean. The dipping sauce of Thai Chili sauce compliments this dish beautifully.
Another starter which was a blunder by choice is the Corn Soup which is quite crappy if you ask me. There isn’t any natural sweetness from corn despite it being the main ingredient in this soup. The soup is basically starchy with egg flowers and few pathetic corns to make up this tiny bowl selling at Rm 12.
Well, you know what they say about prices and dishes. Just can’t expect too much when you are undercharged. On the other hand, the Braised Sharks Fin Soup with Hairy Crab Meat was a different story. It is served to be suitable for about 2 pax, and selling at Rm 128. And it promises rich ingredient which I don’t quite encourage eating.
If indeed craving for soup, or must have soup then go for their noodle menu. Dragon-i sells rather palatable meal with not only noodle and soup but a fair bit of vegetable with meats as well. This Pork Rib LaMien is one of which that is lovely to be enough for just one person. The soup is clear and very suitable to go with the pork rib.
If soupy noodles are too bland for your palate, then the Fried Seafood Noodle would be lovelier. The powerful flavour of black pepper gives all the flavour to this dish. The noodle is handmade and the texture was great to be prepared this way. Think thick pinched mee hoon kuih cooked in stir fried style and you would feel the resemblance in the two textures.
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