Xia Mian Guan (已結業)

This Shanghainese restaurant is located at the Oasis Boulevard and it may be a little tricky place to find. It's hidden in a narrow corridor tunneling outside the mall opposite of Celcom Blue Cube.Winter Melon with Chilli Flakes (麻辣白玉果) RM 8.00 for 10 pieces.We started off with an appetizer, it's called the Winter Melon with Chilli Flakes. At first I thought this dish will be quite spicy with the amount of chili flakes on top of the winter melon pieces but it's actually quite mild and flavorful

Deep Fried Spare Ribs with Red Wine Sauce (紅酒骨) is where the fatty part of the pork ribs are being marinated and it is then being stir fried together with red wine and lime. When it is served, the red wine smell is so distinctive which I would like to grab a bite of it before the photographer starts taking the pictures.The addictive dish where the wine added to it brings a smoky flavors with the combination of sourish concoction of the spare ribs itself.Price: RM 16/stick

we had their Stewed Noodles wih Minced Pork and Eggplant with “Teo Chew” Sauce (潮醬肉碎茄子燜夏面). The succulent noodles wh where the brooth is cooked with tomato sauce and adding with the Chew Zhou chilly sauce. It is being braised together with the minced meat and minced egg plant together that creates the umph with the light spiciness which is added into it. I am falling in love with the succulent noodles where the sauce infused in it.Price: RM16.00

Xia Mian Guan, a shop whichis kinda hard to find but they serves nice Shanghainese food. Winter Melon with Chilli Flakes (麻辣白玉果) is being served. Xia Mian Guan made is so well where they marinated the winter melon with the vinegar, salt and chilly. Then it is being chilled and topped with the chilly flakes when it is being served. It is not too spicy as expected but the juicy delight which comes from the strips gives a appetizing kick which makes it so good.Price: RM 8.00 (10 pieces)

The little hidden jewel in Sunway Pyramid brought us there to get a taste of the Shanghainese Delights. Located at Oasis Boulevard, the restaurant is indeed a tricky place to find them. It is located near Parkson and you will find a narrow way on your left which led you to the restaurant.To start off with the heavy meal ahead, the Winter Melon with Chilli Flakes (麻辣白玉果) is being served. Xia Mian Guan made is so well where they marinated the winter melon with the vinegar, salt and chilly. Then it

Stewed Noodles with Minced Pork and Eggplant with Teochew Sauce, RM16Instead of the usual Shanghainese cuisine, this time we got a Teochew-inspired one instead. I don't know what is it that differentiated this into the Teochew category, since the sauce tasted like usual soya based gravy. The bf didn't like this very much because soya sauce would always taste too strong for him. I somewhat enjoyed this dish because the noodles were really soft and who doesn't love soya sauce base right! but other

Smoked Farm Chicken with Pu Er Tea leaves, RM72Now this is something you don't get to see (or eat harharhar) everyday. A whole chicken was slow-cooked to produce this smoky, roasted, clean flavor, with lightly-dipped oil and whats more - the chicken is also infused with Pu Er tea leaves. To perform that, you'd have to wrap the entire chicken and soak whatever flavor you can get from the tea leaves into the chicken meat itself. It's kind of a very delicate and subtle way of cooking to come out wi

Chef Claypot Curry Prawns with Fried Mantau, RM36I personally thought that the pot of curry fell more towards the sweet side instead of the usual spiciness but I wasn't sure if that was the right or wrong movement either. Considering that nobody complained about the lack of spiciness, I assume curry prawns were meant to be sweet. Even so, the curry soup was quite thick with santan, and salty according to everyone (but I like salty food!). The fried mantaus were great, as the exterior skin were c

Deep Fried Sea Grouper with XO sauceDeep Fried Sea Grouper with Pamelo Sauceboth dishes can be served individually or separately according to which you may prefer - RM88Grouper fish, are actually best eaten when fried to crisp perfection. Somehow both dishes failed to depict and produce the same crispy texture I expected, resulting in dry fish meat. I did not savour much of the first dish as the XO sauce was lacking in flavor as compared to most dishes I had before. The XO sauce was not spicy en

Winter melon with Chili Flakes, RM8The winter melon is a very versatile fruit, having said been used for leung cha (cooling tea) or eaten raw. Here, the winter melon is cooked into a crystallized state, where you'd get this icy and watery fruit, sliced into long rectangular cubes. topped with chili flakes, the sweetness of the fruit is balanced with its spiciness. having said that, this little plate felt more like a dessert instead of an appetizer.Crunchy Pork with Savoury Vegetables, RM16crisp

Juicy tender spare ribs in red wine sauce. Another one of my favourite. The meat was tender and juicy, the sauce was flavourful, I love chewing on the bones itself, good. But, like the pork cubes, these ribs share the common problem, the flavours were absorbed into the meat, just outside. Perhaps the marination period wasn't long enough. But personally, I find it okay.

I love rice, I can eat an average of 5 bowls of rice each meal if the dishes are good. This however, was bad. It wasn't bad till its inedible, but it was just so bland. The rice was cooked nicely but the flavours are lacking. The roast pork to me seemed abit overcooked. The whole thing just tasted like oiled rice with spring onions topped with cheese. Again, the cheese does no benefit to the fried rice whatsoever, I do not see the point in doing so. Overall, lacking in flavour, pointless cheese,

A fairly large piece of ball placed on top of tiny "bok choy" served with Abalone sauce. I initially thought this was a joke, but then again, I tried it. It was pretty good. Soft tender meat with a hint of salted fish inside. Good texture with decent flavours, everything was pretty average. Not something I would personally order but nevertheless, it wasn't that bad.

Similar to the Imperial Beancurd with Shimeiji Mushrooms, only in a different sauce. I actually prefer this version more. The crabmeat sauce taste slightly better than the mushroom sauce. Also, I could still chew bits and pieces of the crabmeat which is something that I personally prefer. Overall, the taste were still pretty similar, nothing really special.

Homemade tofu layered with vegetables on top then fried all together to create this uniquely textured tofu. The skin was rather crispy but the tofu was quite inconsistent. I could still feel lumps of it somewhere inside. The gravy however wasn't to my liking. It was simply another regular tofu dish, I'd expected more since the appetizers were good. Was pretty disappointed.