Upon entering the restaurant, most of the time you get greetings upon entering and first timers tend to spend an extra few seconds getting the whole view of the restaurant interior. The high ceiling with clean pearl white furniture and walls complimenting the warm yellow light offers a fine dining ambience.For the dishes, it ranges from simple stir fried and deep fried dishes to sophisticated braised and boiled soups and meats. There is chicken, duck, assorted seafood, vegetables and tofu, eggs and meat. They also serve luxury Chinese dishes like the sharks fin soup, roasted piglet etc.

Starting with simple stir fried dishes, the restaurant makes sure that every leaf is fresh and green. Although it might be a little brackish for me, but simple ingredients like garlic and dried shrimp makes good stir fried flavors.I tried the Fish slices with ginger and onion as well and the flavor is really quite intense. Perfect dish to go with white rice.Another dish with good gravy is the Tofu and I see many tables ordering this as well. Apparently tofu were homemade, one of their specialty and you get some lean meat and button mushrooms with few carrot to add on to the colour for the dish.Don’t forget to try Marmite prawn because it’s to die for. Deep fried tiger prawns coated with thick marmite sauce, giving a tangy and crunchy flavor and texture.Lastly, I had this oyster egg which really show the effort of the chef being thoughtful to the customers. Because the restaurant is air conditioned, having eggs on sizzling hot plate still sizzling with all the oil and the heat on the table really isn’t a pretty scent. Here, the sizzling oyster egg with HUGE oysters in it is served on plate instead of sizzling hot pot.

I landed myself with some really sinful pork with bun. The Tong Poh Meat was amazing. It was very nicely stewed, meat so soft and tender as well as flavourful. It was quite some decent meats there and the flavour is memorable enough to actually linger a bit longer than most of the other dishes. The pau is great, fluffy and soft, and lightly flavored to match the taste and texture of the meat.

Chinese gourmets are often exquisite where the combination of ingredients can be so simple yet amazingly breathtaking in food preparation. Located in the middle of Melaka town, there is a traditional Chinese restaurant offering great Chinese dishes and is also well known to be the host to many wedding dinner for many newly wed couples. I am more interested with the normal dishes served on daily basis so this time, I ordered some few common dishes as well as some delicacy recommended by them too. Beginning with the starters, I thought it was a bit too much probably for me for I am such a small eater. This combination platter of four dishes was very filling and luscious.One of the dish on the combination platter really intrigue me as it was presented in pocket tofu skin tied up with tangy minced meat inside. Every bite still have juicy meats and some soup in it. Somewhat like the Shanghai Siu long Pau.Next came some simple dishes to go with white rice, the Claypot mix Vegetable and Tofu, which came with assorted mushroom, some chicken breast meats, peas, carrots, baby corn and Tofu. Complimenting these ingredients is the tasty thick brown starchy gravy.Now the stir fried vegetables here is really unique despite the simple cooking method. The secret here is a bit of Chinese wine. Well not a bit. In fact, quite a lot.

Few months back, they have promotion of the new dishes so I went ahead and ordered a few. Although new, they stick to their philosophy and dishes were created as close to authentic Japanese dishes as possible. The thing is, how well are they going to sell the dish?

The two sets that I ordered were amazingly sufficient for more than one person, satisfyingly palatable and interestingly combined. Most side dishes complement the main dishes well. The sushi set comprises of fresh sashimi as well as some deep fried vege tempura. Another set with grilled squid, chicken skewers and deep fried mash potato with octopus topped with mayonnaise.I absolutely love the squid.

Sushi King has proven to be one pioneer Japanese franchise chains to have been lasted so long and sustaining well in the country despite the up rise and upcoming new chains from other Japanese restaurant. The thing with tem is that it slowly becomes mundane as time goes by. The menu no longer intrigues fellow foodies and even with the new dishes on the menu every now and then, it has never been attractive. Not to me at least. One thing putting them on top of course is the freshness and the top quality of ingredients used in their sushi. Here, you would find thick raw slices instead of pathetic thin slices.Even their Ebi sushi would be fresh prawns with delicious tempura coating indefinite to satisfy prawn lovers. I didn’t quite fancy them if they would have been left too long on the spinning belt. So request one from the kitchen and taste the amazing crispy tempura coating.Other than few authentic sushi, there are those made to impress or just so to meet the rest. Because if you have sushi in Japan, there is no such thing as the soft shell crab maki. LOL. As the matter of fact, I really dislike this monster like sushi made from sausages. I am not too sure if it serves to impress children.However, I am rather pleased with the scallop sushi. Even though I thought the combination was a little weird. But if you are lucky, some outlets serve really fresh scallops.