Served together with toasted garlic bread, I like the aglio olio here that came with slices of flavourful pork bacon to compliment the spaghetti that chef cooked till just nice with his own ratio of mixed herbs and ingredients.One of the must-try dishes at Kalamazoo is their Signature Pork Burger. Served together with fries, the burger was soft in texture and had a nice buttery flavor. The highlight? Of course is the self-made juicy pork patty that covered by a melted cheese on top. It added an irresistible cheesy flavor, which to me is a big bonus point!A simple classic dish that prepared with lots of patient and passion! Served together with Kalamazoo’s own special sauce, this juicy and tender soft Alabama BBQ Ribs was polished clean quite fast by us the hungry ghosts.

It is indeed a healthy dish. For a healthy start to a delectable meal, the Grilled Chicken Salad, with whole piece of grilled chicken breast that cut into slices, and sits on a bed of fresh garden salad flavored with Thousand Island dressing. I do like the tenderness of the chicken, even though it is not my favourite chicken thigh, but the sweet salad dressing makes up for its delicious taste. Nicely plated with varieties of breakfast foods, this splendid smoked salmon omelette comes with 4 slices of lightly toasted baguette, 2 chicken sausages, grilled juicy tomatoes and aromatic sautéed mushrooms. I do like the way they cooked the salmon omelette, with thinly sliced fresh sweet salmon. Perfect for salmon lovers. Crispy baguette toast topped with green veggies, smoked salmon, Eggs Benedict, and shrimp eggs. The accompanied light yellow buttery Hollandaise sauce enhanced the overall flavor without much significant substance. Personally I felt this dish was a tad too bland for my liking. Maybe the lack of a strong sauce took away the kick required. The salmon is good though, with enough texture and freshness giving it that well needed sweetness.

The perfect snack to have before heading to the cinemas, at least that's what I always do, the Sweet Plum Potato Fries from Shihlin has undergone a "makeover". With an improved recipe to give out that extra kick, the improved sweet plum potato fries is now softer and more fleshy on the inside. Covered in crunchy and flavoursome light golden batter, and dusted with plum powder, do try out this snack the next time you drop by this eatery.When the Seafood Tempura was served, I was a bit taken aback by the look and taste. Probably I was too used to the japanese tempuras served at other eateries, that the one served here looked more like our local version of the "keropok leko". Crispy on the outside, while soft and tasty on the inside, I did like this dish. Served straight from the fryers, the Seafood Tempura would cater to most diners.Served on a huge platter, the newly launched Crispy Salt Pepper Mushroom came off looking really crispy. Deep fried to a crisp, each golden mushroom is coated with a light golden batter, then sprinkled with some of their signature flavoring. I did like the crispiness of the dish, but it could do with slightly less oil, and thicker mushrooms.

Since we were already at the outlet, we might as well try out all of Shihlin's signature dishes, which was exactly what we did. If you're one who craves for large oysters in every dish, then go for their Handmade Oyster Mee Sua. Served with really large oysters and chicken meat pieces, in a tangy sourish soup, it was tasty to say the least. Unfortunately I'm not a big fan of oysters, hence I just took the mee sua. It was my first time trying out their Crispy Floss Egg Crepe. With generous amount of chicken floss wrapped in egg crepe, this rather sweet dish added a savoury touch to the otherwise high flavour deep fried dishes offered by Shihlin Taiwan Street Snacks. One serving was enough to satisfy your cravings for chicken floss.Up next was one of my favourite. Personally, everytime I drop by Shihlin Taiwan Street Snacks outlet, this XXL Crispy Chicken dish would be my choice snack. Served whole, with bones and all, the giant piece of crispy chicken is both tender, deep fried to a crisp and smouldered with spicy powder flavouring.

Not a very big fan of prawns, the next dish, Prawn in Two Varieties with Fish Roe did come beautifully laid out on the plate. One of it had a black colour to it from the added charcoal powder. The pastries it was placed on had a flaky texture to it, without being too buttery. Two types of fish roe was used as well in this dish. Next, we had the signature dish from The Elite Seafood Restaurant, Braised Abalone with Sea Cucumber and Mushroom. Abalones, I don't get to have it often, hence when presented with one whole abalone piece in this dish, I must say I enjoyed it. Served with mushrooms, and brocolli in their special sauce, the gravy was quite nice, not too starchy nor diluted, without being too salty. Now I love my beefs, especially when it's stir fried with sauces that bring out its flavour. Here at The Elite, their Fried Beef with Mushroom and Liquor came doused in tasty sauces to tantalize our taste buds. The beef slices were soft and tender, stir fried with Cointreau, a triple sec liquor that is made from the dried peels of bitter and sweet orange. It gives the dish a rather nice mild orange-flavored sweetness.One of the staple dish for any Chinese course lunch or dinner would be the fried rice. Here, we were given a unique iteration of the usual fried rice, the Fried Rice with Spinach Juice. It looked really green at a glance due to the spinach juice added inside, I would say this was a much healthier variation of fried rice with a light earthy flavour. The chef prepared it together with prawns and slices of fish to give that extra bite, texture and taste.Now I've had my fair share of egg tarts before, but to have one with Bird's Nest was a totally different experience in itself. Our dessert that afternoon was Ah yat's Baked Egg Tart with Bird's Nest. A generous amount of the superior bird's nest was added on top of a freshly baked bite-sized egg tart. The egg tart itself was smooth and had that creamy flavour you would expect from a good egg tart.