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Telephone
03-7873 6769
010-281 3606
Opening Hours
Today
12:00 - 15:00
18:30 - 22:00
Mon - Sun
12:00 - 15:00
18:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Ice cream sago was another dessert we ordered. I think the ice cream sago is just very normal and not worth trying for the second time. It was not excactly an iced cold dessert. The sago at the bottom with coconut milk is actually at room temperature. There were some diced fruits such as watermelon and jackfruits in it. The colorful jelly was just normal jelly. The top part is the vanilla ice cream
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One of Adam's favourites and a must-have each time we're there, is the Pongteh Chicken (RM 15). The chicken is always nicely braised till very soft in a taucheow sauce that is both sweet and rich, probably due to the sugar cane in this dish that's being used. Besides chicken, there's also mushroom, ear fungus, potatoes in this dish, all very well-cooked till the sweet flavours have been thoroughly absorbed. It's home-cooked satisfaction in a claypot and the sauce and meat goes great with piping hot white rice.My favourite on the other hand is this oft-found dish - the Honey Sotong (RM 15). Sure, a lot of places do this, but I find few do it well so I keep on coming back here for my dose of Honey Sotong. The sotong (squid) is deep fried to perfection and manages to be both crunchy and sticky with lots of honey at the same time. Each piece of sotong is fried till glazed all over with honey, and at the same time still remains bouncy in the bigger squid pieces, or just plain delightfully crunchy in the smaller pieces (like the tentacles).
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The restaurant is a cozy little place for dining.Sambal brinjals. The brinjals were thick and big pieces coated with sambal. However, this dish was too oily and the sambal was not so fragrant.Chicken ponteh. It was served hot in a claypot with massive amount of gravy to go with the rice. Luckily this dish does not disappoint. The herbs flavour was strong, the gravy was sweet, but the chicken was too tough.
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