Traditional Chicken And Szechuan Mala
Thinly Sliced Beef
Xiao Long Bao
Fried Niangao With Icing Sugar Water Chestnut Cake
Eight Treasure “Black Rice"
This is one of my girlfriend and I favourite dinner place because I loved the aircon and it is so crucial for hot pot.
I guessed that this is my 5th visit to the restaurant. I really disappointed that we were not being greeted by the service crew at the door and then led in to a table in the center of the restaurant. It wasn't busy as we saw only 3 other tables occupied.
We were being recommended to order the signature Eight Treasure Tea. It was fragrant and was a very good thirst quencher.
While waiting for the soup, the waitress assist us to prepare the sauces and I like the sauces they mix with.
We had chosen traditional chicken broth and Szechuan mala as our soup base from the wide selection of others such as chicken and preserved vegetable. The chicken soup base was excellent.
A standard serving of Meat, Chives Dumpling and Xiao Long Bao.
A few good variety of the food items that we ordered were the fish paste, carp fish fillet, fillet of pork and bai ling mushrooms. Unfortunately, they short of crabs, slices of salmon and abalone because I prefer crabs as the seafood. Therefore, we ordered the fresh prawns on a stick, fu zhou fishballs, thinly sliced beef and cockles.
The desserts here are good as well. There's a default desserts like fried niangao with icing sugar, water chestnut cake and fried mantou with a condensed milk dipping sauce. My girlfriend chose the signature Eight Treasure "Black Rice", whereas I chose ice cream rather than fruit cocktail.
Lastly, I really hope that this restaurant can keep up the good job and invent new food such as Lamp Chop so that it will definitely a place for us to come back to!
Conclusion: If you like good quality affordable steamboat in a comfortable environment with great service, this is the place for you. Although it may not be the cheapest, it's an a la carte buffet with really good quality ingredients and a wide variety of them for the food too.
Date of Visit: 2012-05-20