The Tsukune Nabe which cost around RM16.90 is one of the recommended dish as stated in its menu. It is made of chicken meat balls, white tofu, assorted vegetables and starch noodle in steamboat served with milk soup with candle fire below it. The soup wasn't too milky but had the texture of it and the noodle is nicely cooked. The chicken meatball does not just look great in presentation, it is explosive with strong flavour and very chewy.

Served with some coconut shrimp, chilly shrimp, fried shrimp, tempura shrimp, fries and dipping sauces. Now how can that not be a heavenly dish? The fried shrimp is pretty average, even though it had flavour of its own but I don't think it is strong enough, but with a dip into the sauce, it magically turn tasty. I love the tempura shrimp and coconut shrimp whereby the tempura shrimp closely ressemble the japanese tempura but with stronger taste of its own and is very crunchy. The coconut shrimp carry a slight sweetness in it, is crunchy and big in size for ultimate satisfaction.

Bubba Gump provides a soothing ambiance to diners where there are professional waiter and waitress that would patiently suggest and give feedback if you're stuck / spoiled with choice. The Dixie Fishwich comes with a choice of a southern fried or charbroiled Fish Sandwich with Louisiana Special Sauce and Pepper Jack Cheese. Taste wise is great but not up to perfection while the charbroiled fish is infused with the grill taste and is rather thick in size with quite smooth texture on the meat. The sauce brings out the best of the dish and is flavourful while the slightly melted cheese bring the scent. Am quite full after finishing the main course and not forgetting there were tons of fries and coleslaw to go.

The fried min sin (fried thin noodle, something like yee mee) is superb and comes in big portion here. The ready made min sin is serves with hot thick gravy (like those in cantonese fried) where there were a generous portion of fish ball, strips of chicken / pork, vegetable, 'fucuk' and egg. The hot gravy will eventually cook the noodle and you can adjust the level of cook of your noodle. I love to have mind party crispy and partly cook, maybe you should try too. Overall the dish is awesome with every ingredient in it.

This stall is serving yong tau fu style chee cheong fun where ingredients are mostly the fried item, which will be refried before serving over. All the ingredient carry its individual unique taste like the dumpling have mild pepper taste in it, the wanton is firm and chewy and crunchy, and the tofu is mildly seasoned. The chee cheong fun is the flat one and is very smooth and soft whereby the sweet sauce wasn't overly sweet but is good enough to bring out the appetite. They serves from morning until after lunch hour. So be sure to be the early bird to catch the worm.