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2015-06-30 342 views
Located at Level 1 of the atas shopping mall, is this chinese restaurant. It is part of a well known chain of chinese restaurants in KL. The restaurant is decorated in modern traditional style with red and black in color. The restaurant is known for its signature Peking duck. So what is a meal here without its signature dish.As we are not a big group, I decide to have the Peking Duck Two Course 烤鸭二食 (RM98) which uses half serving of Peking Duck to serve 2 dishes.First Course 一食 A chef thinly sli
As we are not a big group, I decide to have the Peking Duck Two Course 烤鸭二食 (RM98) which uses half serving of Peking Duck to serve 2 dishes. First Course 一食
A chef thinly sliced the duck by the table. The first part is when we get to taste the thin and crispy skin. The skin is very crispy with barely any fat on it. The second part is where we get handon to wrap the duck meat with cucumber, green onion, honey melon, homemade BBQ sauce on pancake. It is quite an appetizing dish. Second Course 二食
Stir-fried Minced Duck Meat with Pinenut and Conpoy Served with Lettuce 炒鸭松拌生菜
The dish is well cooked without any gamey taste.
As each pot of tea served 2-3 persons and we have 5 persons, we are expected to order at least 2 pots of tea.
Lychee Black Tea 荔枝红茶 (RM12)
This coppery blend of Chinese black tea and lychee is a very enjoyable sipping tea. The sweetness of the lychee covers the slightly bitter taste of the tea but doesnt conceal its delicious fragrance.
This simple looking tea has a hint of the natural sweetness from the lychee fruit.
Chrysanthemum Flower 杭菊皇 (RM12)
The flowers have a light liquor color with a fresh flower aroma. They act as a natural coolant which increases immunity and helps to postpone the aging process.
It tastes light and refreshing. Deep-fried Beancurd with Salt & Pepper 椒盐豆腐 (RM8)
The beancurd has a thin crispy skin while soft and smooth inside. Great one. Sautéed Kai-lan with Mushrooms and Black Fungus 双菇木耳炒芥兰 (RM25)
Cooked in vegetarian style the black fungus has a crunchy texture. Sautéed Egg White with Crab Meat and Dried Scallops 芙蓉赛螃蟹 (RM22)
Most restaurants which serves this dish, usually will advise customers to mix in vinegar as soon as possible. However it is not the case here. One could not taste any crab meat or scallop in this dish. Guess must be mostly egg white. Feel that the texture of the egg white could be finer. Deep-fried Vegetarian Beancurd Skin Roll 脆皮素鹅 (RM12)
It is light and crispy. Double boiled Snow Pear with White Fungus and Red Dates 南北杏桂圆雪耳炖雪梨 (RM18)
The pear is very soft and refreshing in taste, as well as, not too sweet. Water chestnut cream with sea coconut 清润海底椰炖马蹄露 (RM8)
The version here is not bad, being not too thick and sweet. Barley Beancurd skin with ginkgo and quail egg soup 白果腐竹薏米鹌鹑蛋糖水 (RM8)
It looks like a bowl of hot soya bean milk, but tastes great. Steamed Piggy Bun 宝贝猪仔包 (RM9)
The steamed pau comes in 2 versions : the green colored pigglet is stuffed with lotus paste, while the pink colored pigglet is stuffet with red bean paste. The paus are cute in design. They tastes soft and fluffy. Deep Fried Durian Pancakes (RM10)
I am a bit disappointed in this dessert as the durian is a bit pale in taste and the batter coating has off taste. Expect better grade one especially in a well known restaurant.
Overall the food is great. Service is great except during the peak hours we have a bit of problem getting the staff to refill tea.