The Mussel Mania is also a very great combination which is being served in Ploy where the fresh Australian mussels are being infused with Thai herbs, basil as well as mint leaf and it is then being cooked in coconut juice. The mussel is very fresh and the coconut water which is cooked together with the basil leaf and the thai herbs are thick and well flavored.
Price: RM 35.00

Next is the Wok-fried fresh scallop with asparagus in X.O. sauce (X.O.汁露顺炒带子) is indeed a dish which is well made. With the fresh ingridients which is being used in it, and the XO sauce together, the dish is simply good with the crispy and crunchy texture that comes from the asparagus with the juiciness of the scallops which is sweet and well absorb with the XO sauce with it.

Ishiyaki Chicken is one of my favourites with the tenderize chicken where the chicken is well grilled with leek in the hot stone bowl which is served with wasabi dressing and lemon citrus. The ishiyaki chicken gives a great blend of taste and it is well served with the Hinode ( Fruity and flavourful crafted with an after taste of citrus) as well as Oolong Hai (Humbling earthy oolong tea with a touch of shochu)

Grill 582 situated at the first floor of the hotel- Best Western Premier Dua Sentral bringing the stylish setting in the heart of the city. The restaurant Is well located and well designed and decorated with dim lights is surely a hood place for a cozy and yet a romantic dinner.The Surf & Turf promotion had filled our tummy with the Half Spring Chicken, Black Angus Sirloin and Slipper Lobster with Games Chip, Organic Green and Mushroom Sauce. As for today, we had ours with the mushroom sauce which is amazingly made. With premium cuts as Black Angus sirloin and succulent slipper lobster accompanied by a wide selection of exotic condiments and sauces, all carefully created to surprise and satisfy even the most seasoned gourmand. The steak is simple, high-quality and prepared to your preference while the prized crustacean cooked to perfection coupled with a diversity of fine wines to pair for greater gastronomic pleasure and makes Grill 582 an idyllic spot to indulge in the Surf ‘n’ Turf variations. Not only that, it comes together with the Half Spring Chicken together with it. The dinner was perfectly good and delicious. It had touched my heart with the juicy succulent cuts of sirloins, and the fresh succulent slipper lobster and the tender meat from the chicken itself.
Price: RM 100++

Imbi Palace restaurant started in 2003 by KMN Mr. Lum Tuck Loy, Yap Yook Wah, renowned HK chef Mr. Chin Hon Yin, a few other partners, their executive chef Jason Tong and their General Manager Annie Chang. The restaurant specializes in Cantonese food with a wide range of ‘live’ seafood, HK dim sum and barbeque, Lanzhou ‘la mien’ and Cantonese porridge and noodles. The menu is started off Double Boiled Cordyceps Flower with Top Shell & Fish Maw. The soup is a very healthy and nutritious soup. The soup is served hot and the cordyceps is simply delicious and the combination of the ingridients brings out the sweetness of soup. The soup which is simply nutritious is said to help to improve skin complexion, nourishes our Yin, and cleanses our kidney.
Price: RM28.00/ portion