Steamed fish being a simply yet easily satisfying dish, is a common dish naturally becoming a signature delicacy in the Chinese cuisine. Here in Coffee Terrace, I was glad to find this and immediately took some onto my plate to savour. The sauce was thickened by corn starch, having just the right texture and seasonings, much similar to taste of sharks fins soup. Red snapper was used if I'm not mistaken, being cut into bite sized pieces and steamed till just the right texture, resulting in a smooth texture. I did not care much about the western style ham as it does not complement the dish so well in my books. Fish and mushrooms would suffice, probably with some addition of soy products such as beancurd sheet or tau kan.

Don't forget to get some really delicious indian delicacies from this station which is situated at the last station, beside Japanese station. The usual papadam and roti canai are available to go with some dishes offered that day, which is lamb dish that I have tried.

It looks similar to rendang, and taste even better than that. It is pungent from the indian spices used, combined with the succulent diced lamb meat, this is simply amazing. One bite and I got hooked, as I love the real spicy kick from it. Have some nasi briyani with it is also a good choice as well.

Various international cuisines such as Western, Japanese, Nyonya, Chinese and Indian can be found here, rest assured to fit everyone's tastebuds. I was thrilled to see so many types of dishes with various cooking methods offered here, almost had me losing direction on which food to start with First stop has got to be my favourite Japanese buffet station. The small balls of flour topped with generous thin bonito flakes and umami seaweed, drizzled with mayonnaise sauce caught my attention. Due to it being one of my favourite Japanese food items, I can't wait to have a bite and taste of it.

To my expectations, the outer layer was crispy, with very creamy centre and some chewy tako (octopus) hidden in the treasure. It would be better if there were minced cabbage, but hey this was satisfying enough! Combined with other ingredients that contributed much flavours and textures, simply mouthgasm! I easily ate 6 of them, and wanted more. If only I have a bigger stomach space

The 'fish' is essentially made from rolled beancurd sheets layered with dried seaweed pieces. I adore vegetarian fish vey much especially the umaminess created by the seaweed.

This was served with sweet and spicy Thai sauce, sprinkled with roasted crushed peanuts. Very good as the peanuts takes the dish to another level- fragrant with crunchy taste. Texture of the 'fish' was just right. I enjoyed dipping them in the Thai sauce and went very well with rice. Lady fingers also gave extra crunch and fibre.

I seldom have potato leaves, but this dish was well-executed as the leaves are cooked just right, retaining it's bright green colour. It has a natural bitter taste which some people may not accept it but it was fine for me. The minced 'meat' that is served on top of the vege tasted reasonably succulent.

This is a good dish to add fibre to our daily meals. Chin Swee also serves many other vegetarian dishes, try them out when you are around Chin Swee Temple in Genting Highlands ;)