My colleague suddenly felt like eating chicken rice ever since morning so obviously lunch would be this at her favourite place, Kuan Yew. There is always a queue at this chicken rice stall and I wondered why. 

I ordered the roasted chicken drumstick which came with a very big portion fo chicken rice that I felt guilty eating it for fear of getting fat. To me, the chicken is just ok, normal. Probably because I preferred the white skinned chicken than the roasted version. Anyway, the drumstick looks quite big. The downside is that the sauce is too salty, probably overdose of soya sauce. 

I even ordered a dish of fried wintermelon to be eaten together because it feels weird to eat so much rice with so little meat. 

The first dish is the usual 4 Hot Cold Platter. The dumplings again are too rubbery and made of too thick flour dough. The best was the lightly fried shitake with celeries and macadaemia nuts but one friend commented that the vegetables are not fried with some raw taste intact. The thin fried eggplant was too oily as a starter and we have tasted way better than this where the eggplant is fried till golden brown and very crispy and only shows the softness when bitten but this is not the case here. The salad Korean thick glass noodles with black fungus was too tasteless and my friend said does not taste good. 

The second dish is my personal favourite - thick smooth and clear Bamboo shoot soup which is way better than the thick crabmeat soup. 

This is followed by the worst dish, the Szechuan Mapo Tofu in a mini wok, which looks like it has been cooked at the local kopitiam. The way the tofu is served chopped into pieces makes it look like the one sold at the economic rice stall. The worst is that the sauce is not even spicy as claimed by the name "Szechuan" which I expected to be burning hot. 

The next dish was a let-down as it is unsuitable for a dinner such as this. It was white cabbage cooked with a salted vegetables as though we were going to eat it with porridge. 

The fifth was Fried Beancurd with Abalone, broccolis, wolfberries, mushrooms, carrots cooked in very thick sauce. At this time, we felt there is just too much starch in all the dishes from the soup to the Mapo Tofu and this vegetable dish. 

After that, we had deep fried bittergourd tempura served together with mayonaise. The bittergourd was very bitter but I was the one who finished most of it which I dipper in a sourish spicy sauce that the waitress brought to me to help me whet my appetite. 

Next, was the fried noodles with capsicum, chillies, bean sprouts, carrots and cabbage. The noodles were tasteless and did not taste tasty at all. They should have cooked it in little more wet style. This noodles is definitely not something we expect of a hotel restaurant. 

The four seasons dish was just so-so. The best is the scallop cooked with dried chillies and capsicum which is so delicious. This is served in a crispy yam nest. The vietnamese spring roll with prawns and crispy nest is the other best dish. As for the Korean thick glass noodles cooked in some sort of red sauce, and also black fungus and guava and shreds of carrots was quite unique to me but this dish did not please my other friends. The worst dish was the dumplings which tasted like thick flour with some meat inside. 

Secondly, was the Dried Scallop Crab Meat with Winter Melon Broth which tasted like shark's fin soup without the shark's fin. We found this a tad too salty but I like the combination. 

Third is the Ying Yang Crispy Roasted Poultry which consists of roasted duck and also roasted chicken. The duck was too thick and not fresh at all whereas the skin was not crispy as expected and lost to the Duck Rice at Sunrise in Taman Paramount. The chicken was too fleshy, hard, rubbery and not fresh and tender like what we eat at the chicken rice stall at the kopitiam. 

Next, was the Steamed Hong Siew Grouper served in Hot Pot. Starting from this, a lot of the dishes is cooked using excessive corn flour. The fish is actually lightly fried and cooked with a lot of starch and vegetables like mushrooms, green peas, carrots etc. Most of us did not like this.

Fourthly, was the Wok Fried Sea Prawn in Chinese Black Thick Sauce, which we all agreed is the one of the only eatable items tonight, and the big size made it look more worth the price. However, some of my colleagues said that the prawns were too hard and somehow, the sauce did not suck into the flesh of the prawns. 

The fifth dish was the Stir Fried Black Fungus, Carrot and Asparagus with Minced Ginger Oyster Sauce which most of my friends commented as too salty except for me and another who said it is ok, probably because we liked the crisp and I personally like asparagus and black fungus. Nevertheless, others said the combination did not match. 

The Double Fish Silver Anchovies Fried Rice was just so-so. Not much to shout about, but ok for me. 

Dessert was the Double-boiled Leng Chee Kang which was quite smooth and clear, at least a change to digest all the salt, oil and starch. 

The Fresh Fruit Platter and the first dish were the only ones presented better than the rest. The fresh fruits were quite sweet. I liked the sweet Barley pineapples and also the sweet honeydew and papayas. But my friends said they should throw in some expensive fruit like dragonfruits and mango. 

The winner of the additional desserts ordered goes to the Red Dates and Chrysanthemum Jellies which were so refreshing and cooling for a hot day. Furthermore, the jelly was not overly soft and slippery and made just nice that it would not slide away and can be easily cut with the fork. 

The Rainbow Pudding (I wonder why this is the name since there were only 2 colours : white on top and bottom and the middle is yellow) was quite tasty and not sweet at all and leaves on guilt-free. 

The mini Lotus Paste Pastries were too dry for my palate but my other friends seem to like it. Probably I am not really taken bu dry Chinese styled pastries. The almond crispy pastries is quite ok, but also too dry for my mouth. I prefer something die-hard chocolatey so it could melt in my mouth. 

We kept on rounding Uptown looking for suitable food for dinner cum supper. Finally, I decided on Fish Head Bihun Soup as fresh protein is more suitable for me at night and not that filling. I ordered the Fish Head Soup. At RM 17.50, it was disappointing because there were only 4 pieces of fish head parts. Moreover, the flesh was too hard and rubbery and so difficult to sink my teeth into it. So I think it is quite a waste to just eat the fish in soup. 

On the other hand, my friend ordered the signature dish of Tom Yam Seafood Bihun soup. The tom yam was very strong in flavour. There were octopus, muscles, fish head, big prawns and a lot of tomatoes. 

My friend who likes fried food, ordered the fried sui kow dumpling which is very super crispy. The only downside is the lack of prawns to make it very crunchy. 

I find that the fried pillow shaped wantan has the same filling like the fried sui kow. And just ok. 

The Lor Han Kuo is quite tasty and not that sweet. 

Since I have never tried the food here, finally we decided to come here tonight. My friend ordered the mini Tom Yam Steamboat for RM 7.80. The tom yam is quite tasty but lack the sourness that I am looking for and only had spice. There are also big prawns inside the tom yam which is quite fresh. 

The seafood Thai Fried Glass Noodles (RM 6) was quite salty as the worker probably put too much kicap. If there was not too much kicap, it would have been tasty. But in order not to waste food, I still finish it. The price was not worth it at all. 

The umbra drink was quite tasty too and reasonable at RM 2.80.