It's always good to end our meals with something sweet, dessert it is! We were treated with some pavlova, essentially made from beaten egg whites, which requires skills such as controlling temperature in order to make this right. This pavlova fulfils criterias such as crispy on the outside and airy in the inside. Best to go with whipped cream and fresh fruits like apple, blueberry and strawberry used here. If you like your pavlova sweeter, this is for you.Take a closer look at the layers. Don't you want a bite now? =P

If I were to nitpick, I prefer the texture of the cream to be smoother, probably because the cake is left in the fridge for quite some time already. Overall, it was still a decent dessert worth trying.

This dish is modified by the chefs from dry version to extra gravy dish. Again, I have to describe by comparing this with ayam masak merah. It has a hint of sourness from tomato I believe, that complements well with pre-fried chicken cutlets. On the downside, the gravy is oily. Since it contains extra gravy, the following garlic naan is meant to complement this dish.This is another naan that has perfect texture in my books. Fluffy in the centre and crispy at the bottom, along with fragrant garlic toppings. Again, I adore this non-oily naan surface compared to mamak style garlic naan. It’s just way too oily sometimes.

Not the usual chinese style wet butter dishes that you normally have. This dish is essentially boneless chicken cooked with butter curry containing mild spice. The butter curry resembles rendang gravy in terms of taste but again, very light in spices. Overall this is a decent dish and rather special to me as a first timer. This also went well with mandi served together.

Mandi is essentially long grain rice used in this dish. First scoop of rice tasted and I was sold, there is a special fragrance coated on every single grain of fluffy rice. Just can’t stop having it again and again, have to set my diet plan aside at the moment The lamb is another winner in this dish, given its tender and easily shredded meat, does not have overwhelming lamb taste as well. All in all it is an excellent dish deserving for praises, must try!

A platter boasting with varieties of poultry mixed with spices, great for sharing among friends and families.

Lamb Reshmi Kebab- Grilled lamb minced meat served with Pakistani original spices

Lamb Gola Kebab- Grilled lamb minced meat served with light spice

Chicken Shangri-La Kebab- Boneless chicken in green mild spice

Chicken Malai Boti- Boneless chicken grilled in yogurt and cream mild spice

There is not much differentiation of apparent flavours from the same category of poultry, as the level of fragrance from the spices contributes only fair hint.

For the lamb category, there is light presence of lamb taste/smell compared to the lamb in Supra soup earlier, further accentuated by the types of spices used, light and not overwhelming in taste. Even though minced meat is used, there is still slightly bouncy texture remained like meatballs. They were well seasoned/marinated, making it very good on its own.

For the chicken category (light green in colour), although breast meat is used, the texture is surprisingly tender enough. It has light smokey taste to it, similar to our very own Malaysian satay. I find that it is a slightly underseasoned, but maybe that’s just me.