If rice is your middle name, have the Char Siew and Siew Yuk Onion Rice with Minced Pork and Mushrooms. This is the perfect combination where you have all the best of the barbeque section plus the minced pork and mushrooms and onion rice! The rice is fragrant while not oily and the minced pork and mushrooms gives out a good balance of saltiness and mushroomy flavour. Need we say more about the Char Siew and Siew Yuk? A divine treat with the right saltiness and sweetness with a slightly charring flavour! I liked how the siew yuk’s fatty layers melts in the mouth. I know it’s unhealthy but a little bit of that won’t kill. I was told that they prepared their poultry freshly daily, which is quite a feat.

Indulge in the many choices of steaming dim sum available all day long. It wouldn't be a dim sum fare without the famous Xiao Long Bao. According to the chef from the dim sum section, who hails from Guangdong China, he uses traditional method to make the bun, just like those in Hong Kong with natural flavours as well. So what we have here is the authentic style and taste of the Xiao Long Bao with flavoursome sweet with a hint of saltiness soup wrapped in a thin layer of dim sum skin with minced pork. The size of the dumplings is just right and each dumpling is proportioned carefully. I did not come across any dumpling having more filling and soup than the other. Be careful not to poke your chopsticks in it too hard or else you would lose out its soup- the essence of the tiny buns.

I was sceptical when I tried Halal dim sum. To me, as a Chinese, I take pride in the culture's pork dishes. So I must have pork in my dim sum. But, surprisingly, dim sum without pork can be good as well. Start off with the must-haves such as Steamed Crystal Dumpling. These crystal clear dumpling are wrapped with big juicy prawn giving it a springy touch to the palate and emits a strong sweet freshness. The size is just right, where it’s not too big and too small. The chef must have taken this into account when he prepares this. I like to dip it into the sweet sauce and spicy chilli sauce together for an enhanced taste. Else, you could just have it on its own.

The Steamed Red Garoupa with Light Soy Sauce is a must-try. You may be surprised why the fish is served in the common sauce instead of the many fancy dressings available. Do not look down on this simple dish where the light soy sauce accentuates the freshness of the red garoupa. The chef takes the effort to pick the liveliest fish in the tank for this feast and he made sure he has the right temperature and cooking time as overcooking the fish would lead to tough meat and spoil the quality of the fish. Every bite of the fish is springy in texture and its natural sweetness lingers on the palate that prompts you to a second or third servings.

If duck is not your preference of meat, you could try the Salted Terubok Lemak + Rice. Cooked in coconut milk and fresh juicy pineapples, this dish requires extreme attention as the terubok fish is lethal for its tiny bones. I was told that it is actually a type of salted fish and favoured by the locals in Sarawak. Even though the exterior of the fish is quite salty, it does not empower the sweetness of the flesh. The milky gravy with santan and pineapples balances the saltiness with the sourish and sweet flavours that goes well with white rice.