Let's not talk about normal canned campbell mushroom soup. This mushroom soup was way better than it looked. At first when I saw the chunks of mushroom, I was half delighted and half suspicious as it might not taste as good as it looks. However it was unnecessary. The chunks of mushroom were very soft. Flavor wise, it was a little spicy due to the black pepper, and perhaps a little spices. The cream added to the texture of the soup. Overall, I was totally satisfied with it and no further comment.

Asparagus is expensive vegetable, which is why mom rarely buys it. In Prime, you can have sauteéd green asparagus for just RM15 to go with your steak. If you asked me, it was very value for money, for the portion we had, it could easily be RM25 in Chinese restaurant. The stye of cooking was similar to Chinese restaurant's. Sauteéd with some garlic and wait until the asparagus is cooked, and there you have your Chinese cooking style asparagus, minus the heavy oyster sauce. Very healthy indeed! I love this very much

When it comes to fried rice, most importantly the rice must be fluffy, coated with eggs, and served hot! This was the way it was served in Dragon-i. The fact that they used 5 types of grains for fried rice made this a healthier choice of conventional fried rice. It was not very oily and as it was cooked in some sort of claypot, the rice at the bottom was alittle crispy on the outside, making it a delightful contrast in the tongue. Flavour wise, it was perfect. Apart from the lack of meat, there was nothing to complain about.This was the default appetiser served here. I found the peanuts very soft and flavourful. Good snacks but alittle overpriced.

Even though it has been opened since few months ago, we did not get to try until now. Famous for its pork ribs, we ordered nothing other than that. Slowly roasted to hickery wood, it was really tender and juicy as promised. We had a full rack of flaming Kansas city for both of us, which came with two complimentary sides. We had fresh vegetables and baked potatos. [RM59.90]The baked potato tasted very mild, but the texture was firm. Topped with mayonnaise with some sort of rice and cheese, it was still relatively mild. It was hard to share between two person so probably that was why I did not get the cheese part.The preparation of flaming Kansas city was an interesting one. First, the waiter would pour a shot of whiskey on to the pork rib.Then he lit up the fire and boom, the pork rib was on fire! Exciting right? The pork rib was very intensely flavoured, and the texture was superbly smooth and resistance-less. Gosh, we licked the bones clean! It was so good that we would be coming to try again!

It was my first time being in a foreign gastronomic festival. Very interesting I must say, to be able to taste how Venezuelan cuisine will be like. Visually, it was not as flattering but it was unusual. The smell of plantain sticked in your tongue. A tinge of sourish, faint but enough to tease. Somehow it had the smell of Dahl that I have no idea which ingredient contributed to it. Smooth and light, it was a perfect entree.The main was so much more colorful than the soup. It was a combination of sweet and salty dish. The mildness of plantain complemented and enhanced the mixtures of spices and flavor in the stingray meat. Again, the familiar taste of Dahl. I was intrigued to the max.This was something new. I have tried soursop lassi but never have I heard of soursop cake. Perfect combination of sweetness and sour, but nothing mysterious, nothing complex. Small enough to sweeten up the night but not too much to spoil the beautiful mains and soup we just had.