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招牌菜
Claypot Chicken Rice Garlic Butter Prawns Poon Choy with Abalone and Scallop Steamed Live Red Snapper with Superior Soy Sauce Supreme 5 Seasons Platter Yin Yang Beancurd
食評 (50)
等級3 2013-09-17
358 瀏覽
Hong Kong-style Steamed Rice This Hong Kong-style Steamed Rice is not the common rice dish that you would see in lotus leaf-steamed rice. The way the recipe is dished up also is also slightly different. The raw rice is initially taken on a stir-fried tour with the many pre-marinated ingredients like beaten egg, Chinese sausage, sliced shitake mushroom, soft chestnut and some julienned dried squid to enrich the overall preliminary flavor. That later resulted in a much better texture of the rice when you savour it. They are all then steamed together in a thoroughly measured amount of broth till the rice is cooked while infusing properly with all the sides as a whole. Each scoop is very fragrant and inviting. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2013-09-16
63 瀏覽
Hakka Braised Pork Belly - RM80An extremely fattening dish.. I only had one bite of this but I feel fat already (T▽T) The layer of fat in this pork is omg humongous. And soft and squishy! Great food, accompanied with great gravy broth. The pork belly is actually served with mantaus served in a dimsum wooden basket, meant to be eaten together. The mantaus were sliced in between to open up like a pouch, where you'd fill it with pieces of pork belly, lettuce, special sauce and oat powder, just like a burger. Apparently these Hakka cuisine was adapted into a Chinese Burger by the Taiwanese hahaha (Bear paw anyone?)Okay, my picture doesn't do justice on this burger awesomeness. But it somehow looks like this when you (messily) fill it in! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2013-09-16
43 瀏覽
The traditional type mooncake which I really dislike. I can't take the texture nor the flavour. Everything was too dense with a very starchy texture. Leftovers get stuck in my tooth way too often. But then again, these are all my personal thoughts on mooncake. I would say this though, the flavours of this mooncake wasn't as bad as others. I just didn't really like mooncakes. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Me and my wife liked this dish very much simply because we found it a bit different in cooking method and the presentation of this dish really eyes catching. It is not just the normal butter prawn but with one special ingredient was added in~Cheddar Cheese that created a strong cheesy and buttery taste. Add on the corn kernels really a good ideal. it's really fresh , juicy and sweet when you bite on it .Really surprising us the corn kernels can go well incorporated in this recipe. Thump up for this new creation. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
My makan trips have brought me to many places I have never been before, meeting new people and trying out new food. On my most recent Makan Ventures, I had a wonderful experience meeting up with Mayflower's friendly couple, Mr Tee and his lovely wife, Melisa Chan. Mr Tee, the owner of Mayflower is truly a humble man. He shared with us his sad story about his mum, something close to his heart. On the other hand, he was the 'Star of the Nite' too.(Of course, besides the Pork Knuckle). Funny guy Tee got us in stitches and kept us entertained with his endless hilarious jokes throughout the dinner. Well, besides getting 'well fed' that nite, we were 'well entertained' too. Hahaha .... Khong from Openricer, donning his signature apron presenting a small gift to the lovely Tees. Miss Know All - Samatha Chok the Manager of Mayflower. Ms Chok gave me a good impression as she really know her stuff well, right up to details from preparation of each dishes, the ingredients that goes into it and so on. She was basically just ratting away as each dishes were served to us. Wish I have brought a recorder or something to note all those informations she's sharing with us ! Well, the next dish I wish to review is non other that the 'Shanghainese Poached Chicken'. As the name suggest, this dish originated from Shanghai. Samatha shared with us that this dish was usually served cold in China, but have been improvised to suit local taste. Farm or Kampung chicken is a must for this dish. Poached to perfection, the chicken was firstly de boned and a hot broth was spread over the chicken just before serving.The chicken was really smooth and tender, combined with the generous amount of wolf berries sauce that made this another comfort food candidate indeed. Served warm instead of cold, the broth was infused with Shaoxing wine flavour upon each bite. Awesome! Artistic food presentation of the Chicken dish are only for wedding banquet's host table only. Certainly not available for ala carte orders as the whole process might takes up to 3 hours for the decoration alone!Lilly HongEditor of Follow Me To Eat La - http://followmetoeatla.blogspot.com 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)