Every year we have the rice dumpling festival and I will go wild over those traditional triangular shaped rice packed piece of invention. Nowadays, it is available at any time of the year so I could cure my craving anytime. This restaurant is one the places to get them, whether dining in or take away, they also have lots of other chinese dishes available for dining.
Their range of rice dumplings are also very wide, from the cantonese dumpling (traditional ones), nyonya, hakka pillow, abalone, golden even one that is healthy (brown rice). I was keen to have the traditional cantonese one which has chestnut, fatty pork slice, mushroom and salted egg in it. There was still a lingering aroma from the lotus leaves they used to wrap the dumpling. I like how the rice was not too salty and is super dense and steamed just enough that it doesn't break the rice. I can still taste the natural sweetness from the glutinous rice. The ingredients each did its part to give its unique flavour to the dumpling, salty from the egg, sweet savoury from the mushroom. The pork is not as fat as in some traditional dumplings but I guess the trend is towards healthier food. Each dumpling cost RM6, slightly more pricey than others.
Value for Money 2