2017-09-18 156 瀏覽
The restaurant was located at the third floor of the mall, just next to the MRT station. The dine area was big with 2 private rooms and decorated in a stylish and modern way. For a weekday night, the place was relatively quiet, which made easy to get the attention of the staffs and for one to enjoy a relaxing meal.Claypot Chilli Crab 砂煲辣椒螃蟹 ($78)The sauce was more watery since it was served in a claypot. It made one want to reach for some buns to dip in the sauce. The crab was chopped up for eas
The sauce was more watery since it was served in a claypot. It made one want to reach for some buns to dip in the sauce. The crab was chopped up for easy handling although tool and disposable gloves were provided. Claypot Black Pepper Crab 砂煲黑椒螃蟹 ($78)
The sauce was fiery and strong, and more on the salty side for me. Not the usually sweet version which I preferred but still tasted not bad. The meat was thick and chunky. Authentic Claypot Curry Fish Head 砂煲咖哩鱼头 ($26.80)
The curry fish head was cooked chinese style, with lady's fingers, onion, tomatoes, eggplant, dried bean curd sheet, bean curd puffs, and curry leaves. Felt that the fish was steamed before pouring the gravy all over it, as the meat did not soak up the flavours of the rich lemak gravy. The gravy was very rich which made one wishing for a bowl of plain rice to go with. Crispy Roasted Duck (Regular) 天王脆皮烧鸭 ($16)
It was served with plum sauce. The meat was tender and soft. Crispy Roasted Pork 脆皮烧肉 ($11.80)
The meat was served with mustard sauce. The tender juicy meat, topped with a thin crispy crust.
Barbecued Pork Belly 肥婆叉烧 ($18)
The char siew was tender and juicy, but lacking of the char crispy which I preferred. Soy Sauce Chicken 汾酒酱油鸡 ($12)
The meat was soft and tender, without the sauce overpowering.
Besides the main menu, the restaurant also offered dim sum dishes until 5pm. Siew Mai with Tobiko 鱼子蒸烧卖 ($5.20)
The dim sum was huge and packed with succulent, juicy prawns. The prawn roe was too little to make an impact on the already yummy dish.
Prawn Dumpling (Har Gow) 虾饺 ($5.20)
The dim sum was packed with chunky crunchy prawns. The skin was not too thick, which made it quite a mouthful bite.
Char Siew Bao 叉烧包 ($4.60)
The pau was soft and fluffy, packed with chunky savoury filling, which I felt a tab too salty. It was different from the commonly found sweet version. Mango Sago Pomelo 杨枝甘露 ($3.50)
The dessert was creamy and refreshing without too sweet.