I invited my family to have a lavish Chinese New Year lunch during the Chinese New Year holiday in 2011. I remembered it was a double celebration in that year, one of which is the Chinese New Year family Reunion Lunch. We did not opt for the Chinese New Year package instead we ordered a few items from the Ala Carte menu.

One of the dishes we had, was Mini Loh Hon Poon Choi. The dish was done impressively with great effort. Loh Hon was made of bean curd skin which formed a bowl, in the bowl they stuffed mini abalones, black hair seaweed "fatt choy", water chestnut, chicken meat at the bottom, Chinese oysters, sea cucumber, mushrooms, ginkgo and button mushrooms. The whole "bean curd bowl" was placed on top of a garden of lettuce. The whole dish was the highlight among all the dishes.

Having all the ingredients cooked together that made the taste sweeter and mouthwatering. Sea cucumber was soft and smooth, the mushrooms were so juicy with the gravy, the Chinese oysters' that spiced up the dish with its seafood salty taste, bean curd skin was soft and the mini abalones were chewy.

Everyone was just staring and checking out the masterpiece before eating. A remarkable dish for everyone to enjoy. Slurp!

A plate of Shishamo aka grilled pregnant fish, cost RM14.00 for 3 pieces.

When it was served to us, we saw 3 pieces pathetic shishamo lying on the plate which was not really appealing to us. However, since it was a grilled item, we better not having the shishamo waiting for us. First bite, oh no! the grilled little slim fish was so tasty. I controlled myself from eating too fast for missing the superb taste of the fish, fresh fish and good grilling skill. My BF had the whole fish into his stomach including the fish head. They controlled the salt to the minimal so that we could taste better of the fish meat. We also ignored the lime for killing the taste of the fish. Well done!

I am usually would ignore chillies or spicy food. But then this wonderfully baked, Kaki Chili Mayo (oyster with spicy mayo), cost RM14.00/piece before tax pleased us so much that evening.

They served quite a big size of oyster and it was very fresh. The aroma of the baked oyster was so mouthwatering. The oyster was not cooked completely, so that we could taste its freshness. The surface of the oyster was topped with spicy mayo and had it baked. To my surprise, the spicy mayo was just a mild spicy with sweet taste. We ignored the lime totally as it will certainly spoil the whole taste of the oyster. Delicious dish indeed and brilliant idea. Highly recommended dish

We also had Dobin Mushi means Seafood broth that served in a traditional way ie in a teapot, cost RM20/pot. It served with mushroom, shrimp, sliced fish cake, chicken, soy sauce and lime. We did not squeeze the lime as we feel it will spoil the original taste of the seafood broth. In totality of this broth, I personally found, the taste was sweet and brilliant idea to keep the broth warm in a ceramic teapot. I enjoyed it very much.

I invited my family to have a lavish Chinese New Year lunch during the Chinese New Year holiday in 2011. I remembered it was a double celebration in that year, one of which is the Chinese New Year family Reunion Lunch. We did not opt for the Chinese New Year package instead we ordered a few items from the Ala Carte menu.

One of the dishes we had, was Mini Loh Hon Poon Choi. The dish was done impressively with great effort. Loh Hon was made of bean curd skin which formed a bowl, in the bowl they stuffed mini abalones, black hair seaweed "fatt choy", water chestnut, chicken meat at the bottom, Chinese oysters, sea cucumber, mushrooms, ginkgo and button mushrooms. The whole "bean curd bowl" was placed on top of a garden of lettuce. The whole dish was the highlight among all the dishes. The dish was so tempting and mouthwatering. Everyone was just staring and checking out the masterpiece before eating. With all those ingredients and cooked as one dish, made the dish a remarkable taste for everyone to enjoy. Slurp!