Dynasty Dragon Seafood Restaurant

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Dynasty Dragon Seafood Restaurant 皇龍海鲜大酒家is good place to gathering here and i like to hang out here to enjoy the dim sum in the good restaurant environment here. or just have the simple dinner here during weekends. parking is easy to find if before 12noon and the fu chok is tasty and the fu chok is good to dip with the chili sauces and the sweet sauce

Dynasty Dragon Seafood Restaurant 皇龍海鲜大酒家 place is big and comfortable with nice seating place and their air cond is cold enough. the siew mai is interesting with 4 pieces given and nice to have this for dinner, and the siew mai is delicious and nice to try out here, very grand dining place and suitable for family gathering and wedding function

Dynasty Dragon Seafood Restaurant 皇龍海鲜大酒家 have outlet in sstwo mall and i came here to try the food the food is dimsum here alot of choices, the lo mai kai is good, the dumpling is average, fishball taste is normal.and nothing so special about it. . the siew mai and the taufu is pretty good. overall the dimsum is good that they actually prepared it fresh

平时的我应该不会故意来到这里来用餐，所以今天来到这里也是因为参加朋友的婚宴，其他的菜式就不说了，毕竟婚宴的菜单来来去去也是差不多的，可是他们的鸡汤还不错的，味道十足，每一口都是精华啊。

Another sweet dessert during the banquet meal is the malay kuih. The malay kuih is a yellowish sponge cake. The yellowish malay kuih is surprisingly very nice. It was not over sweetened. The kuih has this mild caramel sweet taste. I also love the soft, spongy texture of the malay kuih. Usually i'm not a big fan of malay kuih, but this one here deserves my praises.

My favorite dessert is the lotus seeds pancake. The pan fried pancake is very addictive. The lotus seed paste in the pancake is very smooth, sweeten but very tasty. I also like the thin crust pancake skin. The thin crust pancake skin is not oily, abd the buttery taste of the skin is so nice. This warm pancake is always my favorite and i try to eat more than one piece, i know i should not do that.

The dessert is the tong sui. The tong sui was served hot. Inside the tong sui there were many ingredients such as the sea coconut, snow fungus, red dates, ginko, and lotus seeds. The tong sui was very smooth because it is double boiled and uses rock sugar. I think the tong sui was too sweet. I like the sea coconut, they were very soft and tender. The red dates were super sweet.

The eight treasures fried rice with seafood is to complete the main courses for the banquet meal. Anyone who still did not feel full after previous main dishes can take this opportunity to make yourself full by eating the fried rice. Not sure what are the eight treasures in the fried rice. I found shrimps, chinese waxed sausages, chicken cubes, and some frozen vegetables in the fried rice. The taste was ok.

Approching the last few courses of the meal, here comes that braised abalone in oyster sauce. The braised abalone in oyster sauce also have brocolli, chinese mushrooms and bean curd skin in it. The oyster sauce is very tasty, slightly thicken. The braised abalone was juicy and sweet. The mushrooms and bean curd skin are very tasty after absorbing all the oyster sauce.

Deep fried sea prawns with butter sauce was nice too. The shelled sea prawns are fresh. For those who didn't like to use hands to peel off the shells, personally, i think the shells was very soft to be eaten. The aromatic butter sauce was coating the each and every prawn. I love the dry style butter sauce. I also love the deep fried egg pieces on top of the prawns. There were very fragrant.

Here comes the fish dish. The fish is also a must in the chinese banquet. I love the pomfret steamed in soy sauce. I think the pomfret was rather small for a table of ten. The pomfret was fresh and meaty. There were not many bones in the fish. The pomfret was steamed just nicely, not over steamed to become rough or under steamed. I also enjoed the soy sauce that was steamed with the fish. The soy sauce was very fragrant.

This is my favorite dish for chinese banquet meal. I always enjoy this roasted suckling piglet. The piglet is a baby pig, therefore the size is small and there's not a lot of meat. People enjoy the crispy skin of the piglet. The crispy skin was very crunchy, slightly salty and aromatic. You can dip the skin in the sweet hoi sin sauce and also the spring onions. The piglet is finished within minutes, left behind only its head

More and more people will scrap off sharkfin soup from the menu and changed it to something else. This soup is known as the double boiled chicken soup with cordeyceps flowers and dried scallops. The cordeyceps flowers are part of the chinese herbs, but it is edible. The flavorful soup was delicious with the tasty flavor of chicken essence and scallops. There was a pice of tender chicken in it too

The stir fried prawns with vegetables is right in the middle of the platter with a crispy noodle bowl. The stir fried prawn was not too bad. The prawns were fresh, succulent and juicy. It was stir fried with some black bean sauce with some chiili. The vegetables inside are onions, bell peppers, french beans. There were some cashew nuts in it too. We usually leave out the crispy noodle bowl.

Personally, i like the spring roll a lot. The spring roll is not the usual spring roll. Inside the spring roll there are salted egg yolk, crab fillet, and mushrooms. The combination of these ingredients are very lovely. Especially the salted egg yolk, i love the egg yolk's sandy taste and texture. The mushrooms were juicy. The spring roll skin is thick and being deep fried but not oily