5
0
0
電話號碼
03-6277 3377
03-6277 1222
03-6280 3355
特色
包場派對
特殊場合聚會
營業時間
今日營業
12:00 - 22:00
星期一至日
12:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
The ambience is very sophisticated dining experience. Somewhere that people like to have weddings in. In fact, there were 3 wedding lunches today. The sound system is also quite good here. By the time the first 4 Seasons dish came, we were so famished so much so that I had no time to snap any photo except the picture of the food on my plate! I love the dried oysters with siew mai which is quite special. There is another dish which I am not sure of the name, round and a bit flat in shape and the combination of taste is fantastic. The scallop with celery was so tasty that I felt such a waste that the waitress took the plate away before I managed to dig in the last scallop! What a pity! The second dish is the braised shark fin's soup with seafood combination which is very thick with a lot of crab and also fake fish maw. Amazing combination. The verdict? I finished 1 and a half bowls and was tempted to finish two bowls if I did not control myself! Oh, I learnt a new trick which is to drink the soup with vinegar and Martell and was told that is how East Malaysians take shark fin's soup!Thirdly, was the roasted chicken with BBQ Suckling Pig Combination which is again very wonderful but gave me guilty pangs due to the fat in the pig. But then again, for the sake of trying and this review, I shall try it out. The steamed sea grouper with soy sauce is just so-so. The flesh of the fish is too hard due to the size of the fish which is too big. Somehow, big fishes always end up very hard. The baked crystal prawns with soy sauce is so-so. Not that much so shout about. I think it is more like the assam prawns mum used to cook for me to eat with porridge. The winner comes next - the braised mix vegetables with vegetables. The gravy is very thick and tasty and thank god the glutinous rice with lotus leaf came a while later so we can eat together. The vegetables are delicious. I especially liked the soft mushrooms, abalone and broccolis. The last but not least is of course, dessert! The fruit tarts which comprised of strawberries, kiwi and longan. I loved it so much that I ate 4 of it. I guess the crispiness wins it all. It was a waste there was one left! The sweetened sea coconut with aloe vera is just normal, something that my mother used to cook. But I guess one can't have the best of everything at once!
繼續閱讀
Around RM 100 or less a whole duck is enough for three or four people. They arrived to the table separately on a rolling trolley so as the duck is deboned and carved in a very specific manner in front of us. Crispy skin with little meat attached to it for mini burrito in cylindrical shape. Its accompaniments were crepe-like pancakes, hoi sin or plum sauce, scallions and thinly-sliced celery or cucumber. It’s up to you to put the final product together but hey this all done by the sifu here and we just enjoy. It would be perfect if the mini burrito made could be more moisture with just the right amount of sauce or fat to flavor. As recommended, the remaining meat is chopped to small cube shape then stir-fried with some fresh vegetables and pickles before being served with fresh lettuce also in a mini taco wrapped version. This round we had to become the sifu in making the mini taco ourselves. Nyum nyum.
繼續閱讀
Sin Choi Wah Restaurant is located at Kepong. It is a restaurant that offers different types of dim sum and dishes. The examples of foods served there are Har Gao, Siew Mai, Char Siew So, Steamed Scallop Dumpling, Steamed Pork Ribs with Black Bean and so on. I had tried Deluxe Five Seasons served by Sin Choi Wah Restaurant. Highly recommended to have a try on this dish as you can taste different food in one dish. It is very tasty.
繼續閱讀
Sweet and sour grouper was a not too bad dish. As everyone know how sweet and sour should taste like, we were all more than happy to accept the captain's reccommendation to order this. The grouper was indeed very big. The fish was fillet and deep fried. The deep fried fillet will then be placed back to the body of the fish. I love the fillet fish, the batter was really light and doesn't taste a lot of flour. The sweet and sour sauce was just nice to eat with the fish.
繼續閱讀
The tau foo served in SinChoiWah was quite nice. The brown sauce was slightly brackish, but still fine when eaten with rice. The tau foo is fried till golden brown, and topped with some cubes of shitake mushrooms, button mushrooms and tau kan. Some broccolis were also added, presumably to give it some colour as well as to give the dish some crunchiness. Most recommended!
繼續閱讀