Lido Restaurant

Open Now

Now Closed

this is a typical dessert at weddingsi'm must admit that it is becoming quite boring for methe pancake was a lot, more than we could eatit was still nice and warm when it was servedthe lotus paste was not too much and the pastry was not too thick neither was the dish too oily even though it was deep friedthis is best eaten and then washed down with a cold dessertwaiting to try if a restaurant would introduce multi filling in these pancakes one day

this is a very refreshing dessert the sea coconut are all very tender and softsometimes you would find some hard ones but in this bowl, we're very lucky to have it all soft and tenderit is served cold so there are ice cubes in it but unfortunately after a while to ice melts and dilutes the taste of the desertthe presentation was quite poor because it was in a red plastic bowl

sitiawan has this very special dessert that only that little town hasi believe it is a traditional foo chow delicacy and usually foo chow food is an acquired tastethe glutinous rice is shaped like a dome on the plate.the top part is full of preserved raisinesand further on top of it, ground nuts are sprinkled on it.inside the rice also have several other ingredients

this is one typical dish you will find at wedding dinnersapparently it gives good meaning as well because prawns in chinese sound like laughterthe prawns were gigantic and i loved the crunchy nestumthe butter makes it taste so rich as well.the prawns are not shelled and deep fried with nestum and butter.before it's served it's garnished with some coriander

this dish is really rich in gravythe gravy is smooth because of the eggs that was added to the dishthe taufu was normal as I don't think it was handmade or anythingbut being in a small town like sitiawan i am amazed that it has abalone as wellthis is actually a very good dish to eat with fluffy white rice because of the gravybesides the two main ingredients, the chef also has some button mushrooms and slices of carrots for presentation purposes.

this is no ordinary fish ball soupthe fish ball had pork insidethe fish ball was also softer than the ones made at factoriesit had a bounce to it and a good chew. so i'm guessing this was rolled by hand by the kitchen staff and cooked first before adding into the broththe broth was very refreshing with a lot of coriander which gives it a very appetizing aromathe fishball is best eaten with some cili padi

the pork trotter came together with warm man tauthe best way to eat this is to take some gravy and some meat and eat it together with the mantau like a sandwichthe pork trotter was braised and stewed for a few hours so the meat was very tender and easily torn off the bonethe dish also had sweet peas and shitake mushrooms to enhance the flavor and taste of the entire dish

this is so specialthe cod fish was steamed and the other was deep friedbut both served on the same plate and shared the same soy sauce basethe steamed cod was came out pearl white and was garnished with some coriander leavesthe cod still had a fishy smell but the texture was so smooth and flakythe deep fried cod was more fragrant and the skin was really crispy and nice to eat

ok generally i dislike this dishit's a personal opinion because there are also people who love this as an authentic foo chow foodi didn't like it because the fish maw was soft like a texture of eating a snaili didn't like the broth either because it was a bit sourthe broth texture is kind of like the shark fin or crab meat soup textureit had some traces of egg white in it which makes it smooth

sitiawan food really has large portioneven the appetizer itself is very largeit's called seven color rainbow because it had seven types of appetizersthis makes KL 8 course dinners look sad cause they usually only have four or five appetizersthe seven appetizers include:1. deep fried spring rolls.2. chicken feet kerabu3. vegerable in yam basket4. scrambled eggs5. chicken in ginger and spring onion6. pork in special sauce7. deep fried prawns