We have signature pork bone soup, we have pork balls and now now what do we miss? Oh yea, the pork slices! Why bother with lamb and beef if your soup is signature pork bone soup? Might as well go all the way The pork slices were thinly sliced in consistent thickness. It took only few seconds to cook the thin pork slices and there you could enjoy your pork with pork soup instantly. It was a nice thought The pork slices were fresh, hence you wouldn't feel the gaminess.
After perusing the vegetable section in the menu, we decided on fried yam for it sounded like a good addition. In my mind I was expecting something like yam layered by crispy batter of flour but what was served was yam with almost no batter, which I believe it was the reason for the lack of crispiness. The outer layer was slightly hardened, while the inside was like yam fries, non mash like. I did not enjoy the texture very much.
The tea here was cheaper than all the drinks except filtered water. We ordered for two but ended up we were too full from whacking the bottomless signature pork bone soup and care less for the jasmine tea. My advice is just save the drinks for some other day
I have had something similar to this before in a Japanese restaurant, which gave me the "oooo aaaa" sensation when I last tried. When I saw the menu picture, I was tempted to try if this was as good as the one I last had and I am happy to say yes it is! Humbly set up was the fried to golden crispy bean curd with sweet and sour chili sauce. The beancurd was shaped identically in squares, which was easy to eat even for kids. The outer layer was salty, contrasted well with the silky smooth and piping hot tofu. Crunchy and silky, what a good combination!
I tried this Taiwanese pork ball first and love it instantly. To me, a pork ball must be flavorful. This was exactly what I would have expected. If you think the normal pork ball (not the rectangular type), this flavor was double of that! It was very crunchy and less resistance.
This was equally good too! The texture was very different from the taiwanese pork balls. Taiwanese pork balls was denser and packed while the homemade pork balls was loosely packed and crumbled upon every bite. The texture was somewhat delighting. The flavor was slightly milder but more balanced than the taiwanese pork balls.
I appreciated the idea of the dish but then it left us with one question, are we supposed to eat it with the ice or let the ice melt in the soup? After experiencing the "helpfulness" of their staff, I did not bother to even ask them question which most likely they wouldn't know the answer. We threw it into the soup and let the ice dissolved.
The texture of beancurd was very layerish and airy but then it felt rough and I had to put up a fight to eat it. Not such a good experience. Plus there was almost no flavor in it. Eating it with the signature pork bone broth did not help. Perhaps you can try with chilis.
This was one of the promo items where you can get it at cheaper price (RM3 if I am not mistaken), which my bf decided to order it. It was quite a disappointment; the texture resembled sotong ball (which I dislike) and the lobster seemed artificial. 
More often that not, a good steamboat place must have at least a good soup base, and maybe wide arrays of side dishes for you to choose. I love tomyam, I love curry, I love malat. Put spicy soup aside, this signature pork bone soup was the best steamboat soup I have ever had. If you look closely, you can see few chunks of pork bone protruding in the soup. When I tried the soup, I was delighted! So porki and so original that almost no seasoning required. They put in vegetables like spring onion and corn to make the soup sweeter too! You might find that it was a little bland at first but every time you boiled it, it got denser, hence the flavor.
On every table, there are 6 sauces for you to choose from. My favorite being the fried garlic and the rest I would say "it does not go well with the soup" (in fact, it clashes with the soup that I no longer be able to enjoy it).
