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Payment Methods
Other Info
Alcohol served
Smoking Section
Restaurant Website
http://www.room18.com.my
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Wantan mee. The wantan mee came with a slab of "siew yok" (roast pork), vegetables and soup. The wantan mee was slightly coated with the soy sauce, I had to mix it thoroughly to get the saltiness of the sauce. The roast pork was half fats and half lean meat, it was not too dry, quite moist. The siew yok skin was crispy too, slightly salty. The vegetables were crunchy.
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来到了拾八风味,建议尝试下他们这里的港葡式蛋挞。港葡式蛋挞的卖相很吸引人,而且也和我们平常吃到的不一样。港葡式蛋挞的酥皮有很多层,味道很香口感也很松软但却不会太油腻,蛋陷也料理的香滑顺口而且不会太甜。许多客人喜欢在店里享用了也打包回去跟家人分享
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Room Eighteen is a restaurant under the management of Tai Thong Group which sells a variety of Hong Kong cuisines and dim sums. Today, I packed their famous custard buns and egg tarts home to eat as my supper.Custard bun (RM 5.80)One set of custard buns consisted of 3 medium sized soft buns.The custard buns' fillings consisted of a paste made from egg yolk and sweet custard. Remember to eat the buns when they are hot as the fillings will flow out from the bun and melts in the mouth. Super creamy and rich in egg yolk taste. One bun is never enough for me, thus I ate all three in one go. Extremely full after consuming all the buns.Crispy egg tart (RM 4.30)One set of egg tart consisted of two egg tarts.The pastry is quite flaky and crispy but I don't really like the pastry because I find it a bit thick.The egg custard is soft, smooth and runny and melts in the mouth. And the best part is the egg custard is not really sweet, just right for me.....Yummy yummy....Total damage including 6 % tax = RM 10.70
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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.
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