I have noticed this restaurant seems pretty crowded almost every time I pass by. So, my friends and I decided to spend our Sunday meet up here. Chinese cuisine has a very wide range of dishes and I haven’t explored all of them.
Here’s my tastes buds verdict
Lovely sponge with the melt in the mouth factor! I love this fluffy eggy cake because it doesn’t break into bits when you slice it, this edible pillow just has the right sweetness.
Weird food is equals to scary- to-try, but thank god this dessert turns the impression the other way around. It tastes amazing as it looks. It’s a vibrant firm gelatin that has a unique sweet flavour. I am not a fan of raisins but it surely does its magic inside that collaborates so well with the entirety of this dessert’s character.
These cute wonder buns are fun to eat, the pretty gold-brown texture with its savory meat inside is just oozing with deliciousness!
It doesn’t have a unique flavour but good thing it isn’t dry inside. It does taste like real prawn and not prawn-like. Great job for steaming it properly because it retains natural flavour.
I honestly don’t understand the combination of chicken, sausage and mushroom because they are just too different from each other. But in my surprise, they seem to have good chemistry as a recipe. The semi-sweet sausage with the light sauced chicken with a touch of shiitake mushroom.
If you just taste it in your brain, matching the individual characters of vermicelli and pig’s liver regardless of what sauce to use seems uninviting. But actually our assumptions are wrong because it is so good! I define it as a succulent and savory embodiment of both ingredients.
Frying dumplings can be crucial because cooking it in high heat for too long can toughen the dough and you would find it annoying to chew. But this dumpling was cooked just right, crispy sides with easy to crunch shell :).
It tastes great the way a pork dumpling with shrimp should be. I’m glad it doesn’t taste like a solidified flour. So this cute dumplings passed the taste test.
Sadly, it looks so attractive compared to vermicelli roll with pig’s liver but it doesn’t taste better. I just find the sweetness of the BBQ pork overwhelming with its sweet sauce. I don’t appreciate the redundance of the flavour.
I will judge this dish based on its traditional texture and flavour. Texture is moist but not soggy and it has just the right level of saltiness. I’m just not really a fan of a food combined with scallions, fish sauce and preserved salted radish. But I can’t say this is bad because others love it.
My friend ordered this Pork Ribs Rice and also the congee with lean pork, century egg and salted egg. Unfortunately I didn’t try it so I really can’t rate its taste.
They have a very refreshing Iced Tea and well mannered service crew, but if you are the impatient type. You won’t enjoy the pace of the service.