The Royal Flush

Open Now

Now Closed

At one glance, you might get yourself confused as if you have been transported to some places in China, that is rich in Chinese dynasty culture. The enormous and brightly lit up architecture build of The Royal Flush that resembles those Chinese ancient palace, does exude the feel of majestic reign with the quintessential bilateral symmetry design. Upon entrance, you are also bound to awestruck by the many crafted antiques displays, nicely arranged at the rack. Same goes to the chic and elegant

The Royal Flush is another creation of the famous pub chain Tom, Dick & Harry’s, with the continuous success of other business which is Hoofed, as well as Ali, Muthu & Ah Hock Kopitiam. The Chinese restaurant- The Royal Flush is simply beautiful and the restaurant gives a feel of the Forbidden City in Oasis.We also have the Cucumber with cashew nut and meat floss on top. The dish brings the crunchy taste from the cucumber with the cashew nuts while the meat floss is simply well done which is jus

When my sis approached me and asked whether will I be interested in having dinner at Royal Flush, I nodded in happiness as I have seen so many photos of this traditionally designed Chinese restaurant. Resembling chinese shrine or imperial palace, the price of dining here is rather "royal" too, but thanks to Groupon we get to dine at a more affordable rate. Going against the usual norm of overlooking how spacious a restaurant is upon entering, all we saw was these giant vases which were located e

This can be considered a fine dining Chinese Restaurant. When you reached asis Square, you will be attracted by the pool and fountain outside the restaurant. Their door at the entrance is really grand, similar like the door of Chinese Palace. The interior design is really grand, modern but still keep some Chinese traditional taste. The Steam Cod Fish(RM319) that I ordered is really fresh, the meat is very soft. It is so delicious when eat together with their special soy sauce. I think this is th

Grilled Scallop Bacon is a twist of the western Chinese version of pig in the blanket. This is where instead of wrapping the sausage around the bacon; you will get a huge scallop beneath the bacon. The dish is simply good where it is topped with a light yakitori sauce with it that gives a great blend. It is then furnished with the tip of green colored sauce which is the mint and mustard sauce combination.

The dim sums is simply good and served hot. The three choices of dim sums which are the fishball, siew mai and xiao long bao. Each of it is being served in a small plate which is quite special. The items will be available for lunches once The Royal Flush has starts to operate on 21 January 2013. Each of the item is simply good where the siew mai is very filing with well minced meat together with shrimps. The fish balls are well made too with the chewy bouncy texture. Xiao Long Bao gives a juicy

We started with the Twin Cold Combination which give a good mix of the Steam Oyster with the Japanese wine as well as shell fish. The steam oyster with the Japanese wine is really good where the oyster are fresh and it is being topped with a sliced of lemon in it. It is being served together with the Japanese Mirin Sauce together with it which had made a delicious combination. Aside, there are selfish which is being served together with it where the shell fish are simply fresh and below of the s

Mum wanted dessert, so we decided to have a light one. We chose the coffee jelly dessert. The coffee jelly dessert in The Royal Flush is definitely very enjoyable. Agar-agar with a healthy taste of coffee, it was not too sweet, just nice. The coffee jelly has stripes of coffee and brown sugar in it. Ten layers in all, half of coffee taste and half of brown sugar. Definitely recommended.

The supreme Mo Fa Kor Soup was recommended by the waiter, though I was a little apprehensive as I have only had mo fa kor as asam or dried preservatives. We were served a bowl each, and my bowl contained a piece of melon-like fruit, together with the usual ingredients of chicken pieces, top shell and the like. The soup tasted like any other type of boiled soup to me, nothing really out of the ordinary.

The diced yam with vegetables in The Royal Flush is quite interesting. The diced yam is fried together with some deep-fried fish fillet. The deep-fried fish fillet is somewhat salty. The diced yam and fish fillet is served on a bed of broiled siew bak choy. The siew bak choy is fresh and crunchy, definitely well cooked. Overall a very enjoyable dish, though it was a bit dry, I thought.

The claypot pandan taufu in The Royal Flush is quite nice. The taufu is fried to golden brown, crunchy in the outside and smooth and silky inside, with a hint of pandan taste. Served on a bed of special soya sauce-like gravy, it is topped with some pieces of crab meat. There were also some enoki-like mushrooms as well as oyster mushrooms. Overall quite enjoyable.

The butter prawns in The Royal Flush is definitely scrumptious. Big de-shelled prawns cooked in buttermilk, the gravy is delicious. It comes with a set of six man tau as well, fried to golden perfection. The prawns were fresh and had lots of bright orange roe in it. The slightly salty gravy goes very well with the man tau. The portion is not too big, good enough for six people. Definitely recommended.

The Royal Flush Chicken was quite quite interesting. The chicken feels more like steamed chicken than pan-fried, though. The chicken was cooked till in was brown, and it was served with some soya sauce as the base. Topped with some seaweed, it gives the chicken a bit of a tangy taste. I personally like my seaweed crunchy, so I thought this was an interesting way to serve seaweed. Overall not too bad.

Dad heard that there is a new Chinese fine dining restaurant in Oasis Square, so he decided to bring mum to The Royal Flush. Since we kids were around on that day, we all sort of invited ourselves as well. The décor in the restaurant was quite posh, and the exterior looks like a small castle, didn’t look like a restaurant at all. First up was the Hong Kong Style Steamed Patin. The fish was well steamed together with soya sauce base, and decorated with some finely julienned carrots and Chinese pa

Following the success of not one, not two, but three Tom, Dick and Harry’s Pubs, Hoofed, Ali Muthu & Ah Hock; the 3 baldies (as we call them so affectionately) have done it again! Royal Flush is a brand new Chinese restaurant added to their impressive CVs and boy, did they go all out this time! To call Royal Flush a mere restaurant is probably not justifiable.Royal Flush oriental exterior (scarlet red, adorned with auspicious gold and woody hues) reminded me very much of the famous Jumbo Floatin