For desserts, the Mango Panna Cotta is the best selection. Savour each mouthful as the slippery cold mango flavoured pudding glides down your throat. It is also accompanied with fresh sweet mango salad on the side to satisfy the bigger appetite for mango lovers. It's a little too sweet for me hence I have them together with the home-made olive syrup neutralises the sweetness with a slightly fragrant aftertaste.

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. 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 of the prawn. I like to have the sweet sauce and spicy chilli sauce to enhance the taste.

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. 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. However, the sweet flesh of the fish together with its salty exterior and milky gravy compensate the bone picking experience. Be warned though, this dish requires lots of rice to tone down the saltiness of the fish.