Oriental Pavilion

營業中

休息中

Boiled Peanuts. Before the main dishes were served, the waiter presented us a plate of boiled peanuts. I am a fan of boiled peanuts and I was glad that Oriental Pavilion served this that day. The peanuts were big and being boiled nicely. They were soft and aromatic peanut fragrance. It was not too salty, slightly sweet I would say. I enjoyed eating this as an appetizer.

Double boiled soup in sea coconut. I think Oriental likes to include sea coconut soup in its menu as I have been eating this quite a few times during some banquet. Well, I guess they did the wrong thing because the soup was indeed flavourful. It consisted scallop, sea cucumber, mushroom and some jelly-like stuff. The soup has the sweetness of the coconut and the freshness of the seafood.

Special Four Combinations. The combinations include abalone slices, vegetarian meat, beancurd and squid. The abalone slices were chewy and fresh, no fishy taste at all. The vegetarian meat was dark in color, the taste similar to "kong po" style, it was flavourful, slightly salty. The beancurd was being deep fried, it was crispy on the outside, and smooth and soft on the inside.

Seafood Yee Mee. The seafood yee mee contained prawns, vegetables and squid. It was being stir-fried cantonese fry style. The batter was filled with egg, starchy and quite sticky. The gravy was not too salty. The seafood was fresh, the prawns were succulent and sweet. The squid was springy. The texture of the yee mee was just nice, not too hard and not too soft.

Pork Ribs. I noticed that the high class Chinese restaurant will always serve one big pork ribs per pax. Oriental Pavilion version was not the deep fried version, but it was marinated with herbs. The pork ribs itself was meaty and it was not too tough, quite soft in fact. The seasonings and herbs used were strong in flavour and had some bitterness. It was quite a delightful dish.

Abalone and Sea Cucumber. That day, the parents were craving for abalone, so we ordered one set for them. The dish came with abalone, sea cucumber, Chinese black mushroom and broccoli. The abalone was quite a big piece, not strong fishy taste, very springy and boiled nicely with the brown sauce. The sauce was thick and fragrant, slightly salty. The sea cucumber was soft.

Coconut Jelly. After the heavy meal, I decided to enlighten my stomach by ordering the dessert - Coconut Jelly. The dessert came in a baby coconut shell, filled with jelly and coconut flesh. The flesh were being removed strips by strips and mixed with jelly. Overall, it was not too sweet, just nice. The jelly texture was hard and smooth, very nice to chew. The dessert was chilled.

Glutinous Rice with chicken ("Loh Mai Kai"). This loh mai kai color was light brown as compared to other restaurants that serve dark brown loh mai kai. Despite the color, Oriental Pavilion loh mai kai was quite good too. The rice was sticky and it has just the right amount of saltiness. There was no mushroom given but replaced by a piece of abalone instead. I quite enjoyed this dish.

Pork ribs (steamed "pai kuat"). The pork ribs were topped with some chili shreds. From the outlook of it, I don't find it appetizing. Indeed, this dish was out of standard. It was plain bland with only a tint of chili taste. The meat was fulled of fats and hardly could find the lean meat at all. The meat was not tender too. This was a very disappointing dish and I hope they could improve on this.

Scallop dumpling. The scallop dumpling was being wrapped inside the skin together with a piece of parsley. The scallop was quite a big piece, succulent and sweet. The fillings has some prawn pieces inside too, that gave a crunchy texture. This dumpling was soft and not salty. Everything was perfect except for the parsley as I am not a parsley-person per se. The size of the dumpling was big too.

King of Siew Mai ("Siew Mai Wong"). When it is mentioned King of siew mai, of course I will have high expectation. Actually the size of the siew mai does not represent king size, it was just normal average size. The crab roe on top was juicy but the fishy taste was very strong. The siew mai was steamed to softness and the minced meat fillings were not too salty. Not a bad dimsum.

Char Siew Pao. The char siew pao was being served in a big dim sum basket. The bun was soft and fluffy. It has just the right amount of floor and the proportion was well balanced with the fillings. The fillings were strong in char siew flavour as well as its aroma gravy. The gravy was too sweet for my liking. It would been better if it tasted salty instead of sweet. An average bun.

Red oil dumpling. Our family has been a fan of red oil dumpling since my mom introduced the dish to us. This time, we ordered Oriental Pavilion's version. The dumpling fillings were nice, minced meat was soft, nicely wrapped in a dumpling skin. However, the sauce was not up to expectation, tasted too much like soy sauce to me instead of chili oil, slightly salty.

Fried Eggplant with Chicken Floss. Oriental Pavilion chef always come out with new ideas on food. This is another interesting dish. It was simply superb! Really is their own creation, never tasted this anywhere before. The chicken floss fried with a bit of red chilli and some onion tasted superior. The brinjal was soft and slightly crispy. This dish was not oily at all.

Cucumber Jit Gua Soup. Not often that I come across a restaurant that serves cucumber "jit gua". This Oriental Pavilion boiled the jit gua with pork and became a soup dish. I myself find this soup a bit weird, maybe because I do not like the taste of the jit gua. It was slightly salty. However, for my mom, she enjoyed this soup very much as it was thick and filled with jit gua essence.