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Malaysia|Klang Valley
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Ground Floor, Wisma Bently Music, No3, Jalan PJU 7/2, Mutiara Damansara, Mutiara Damansara, 47800
03-7726 6676
RM41 - RM80
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Overall Score 3.8
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Signature Dish
Braised Abalone with Hong Kong Dried Oyster & Sea Cucumber / Pigeon Stuffed with Cheese / Salmon Oyster Golden Coin Shark Fin Soup / Sharksfin Soup with Crab Roe / Steamed Coral Grouper Fish
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Alcohol served
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Accepts reservations
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Reviews (11)
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24
SEP 13
the menu said featured dessert but we didn't know what it was until it was served there was corn custard or corn jelly which was not very nice and there was the common lotus paste pan cakesthe other dessert was a soya bean dessert it is chilled and had snow fungus and ginko inside i believe this is the first time I tried this dessert because it is normally sea cucumber or red bean soup
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24
SEP 13
i like this rice very much usually the glutinous rice at many other wedding dinners i go too are too sticky and not flavorful at all the glutinous rice was wrapped and cooked in yam leaves which makes the rice very fragrant it had some bits of chinese sausage inside to enhance the flavors it is garnished with parsley and coriander as well as some spring onions my only regret is that i didn't ta pau
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24
SEP 13
i do not enjoy seacucumber because of its gelatin like texture i however very much adore brocolli and shitake mushrooms i especially love it when it is cooked in a thick gravy too bad at wedding dinners they do not serve rice which I can eat with the gravy for your information, many people long thought that sea cucumber is suitable dish for vegetarians but sea cucumbers in fact are living creatures
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10
MAY 13
The pork and sea cucumber dish felt rather fattening for me. The pork had a thick layer of fat, which slides down the throat quite easily. The lean meat was still juicy, thumbs-up. The mushrooms were stewed quite well, full of flavour. Served on a bed of cabbages, there were also some slices of carrots being put in, presumably for colour. This dish needs rice to go along with it as the sauce is a bit brackish.
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10
MAY 13
The stir-fried scallop and vegetables consisting of celery, green capsicum and some red capsicum was quite nice, albeit the slightly burnt look. I thought the scallops were a bit measly, as they were sliced half, and there were only a few slices in the dish. Garnished with a generous amount of cashew-nuts, the dish is quite light and gave us reprieve from the meaty dishes.
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10
MAY 13
We wanted to order a steamed fish, but didn’t know what type to order. The waitress suggested tilapia as she said that they were quite fresh. She also recommended for us to try the bean sauce, as it was their signature dish. We agreed, and the fish was definitely very fresh, no muddy taste at all. The fish was a tad too small for the four of us, but it was still fine as we had other dishes coming.
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10
MAY 13
The stewed abalone, mushrooms and broccoli came next. The broccoli was done perfectly, crunchy and fresh. The mushroom were well stewed and literally slid down the throat. The best part is the abalone. Fresh and tasty, it was expectedly chewy. There were eight pieces of medium-sized abalone in the platter, so each one of us got two! The brown sauce paired everything together nicely. Definitely recommended especially with a bowl of rice.
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10
MAY 13
For mum’s birthday, we brought her to Mutiara Palace Restaurant for a treat. We ordered from the a la carte menu as there were only the four of us, and we would probably not be able to finish the set meals. First came the four seasons platter. The items include some crunchy deep-fried lotus root, some barbequed pork, some breaded fishball as well as pork wrapped in sea-cucumber. The combination was quite delectable, especially for the fried items paired with the sweet and sour T...
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4
FEB 13
Roasted baby piglet Believe it or not, this is my very first time tasting such traditional dish. Being the less meaty person, my diet often revolves around vegetables, if not fish and chicken to the most. Cause somehow, I don’t have the heart to really enjoy this fare. However, I do take a bite, yeah, just one to try out and that’s it lolThe piglet was roasted till crispy and golden brown, not to the extent of scorched mark being seen. According to my friend, this dish normally is e...
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4
FEB 13
With the grandeur setting and chandeliers dangling around, definitely a nice ambience to enjoy a glasses of wine too^^ Red wine would be more popular than its peers of white wine for it’s easier to pair with meaty dishes later on. You could also pair it with some dark chocolate if you prefer. The subtleness of the red wine does blend in well with the richness of chocolate too. Therefore, helps brings up your appetite for more indulgence lolCheers & toast for more better days to com...
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