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2010-07-03
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According to those who frequent this restaurant, reservation booking is always recommended to avoid the crowds or waiting time. As we are pretty late for lunch after church service around 2pm, they are barely any large crowds in it. Upon stepping into the Vivo City branch, we are captured by it beautiful interior design with crystals lighting, full-length windows, paintings, dragon statues coiling the pillars and etc. And you can also notice from the photo, even their restaurant name “无招牌” is un
First to be served is this "Steamed Japanese Beancurd with Diced Seafood". Each beancurd is stuffed with fresh seafood like prawn, squid, fish and some mushroom. It is served together on top of the steam egg custard with some green vegetables. The texture of the egg is so smooth and silky that makes it goes very well with the seafood beancurd.
The "White Pepper Crab", the flesh of the white pepper crab was succulent, firm and well-infused with their special concocted white pepper powder seasoning and spring onion which makes it finger licking good. This dish will taste rather a bit spicy for those who can't take spicy food.
The Chilli Crab was fantastic at least it didn’t have the distinct tomato ketchup taste and it is served with the fried mantou. The fresh Sri Lanka crab is cooked in their signature robust chilli sauce flavour with prawn paste, garlic and other ingredients. Everyone loves to dip the deep-fried mantou with the egg sauce which make the taste even better. Since I am not really a crab love and it find it too time consuming eating each parts of it, I rather go for a few deep-fried mantou in the egg gravy.
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