4 Styled vegetables-with 4 angled bean, okra, wild fern and petai-was stir fried with aromatic chillies shrimps paste- imagine, four different kind of texture and flavor when eating it-superb!- was not too spicy.
Sweet and Sour Pork-very, very, very crispy but too small in size-fragrant and full of tomatoes and vinegar flavor.
Clay Pot with Assorted Seafood-with generous sized prawns, sea cucumber, Shiitake mushroom and cauliflower-interesting mix-looks appetizing but was bland.
Steamed White Promfret-local variety-was fresh and fine in texture-no fishy smell-handsomely flavored with Grade A soy sauce and peanut oil adding a pleasant sweet taste to the fish.
Stir fried Wild Frog-with ginger and scallion-their signature speciality-was fresh, sweet and really fine in texture-one of my favorite dish-only available seasonal.
Kong Por Eel-stir fried with dried red chillies, scallion and ginger with a dash of Chinese "Hua Diao"wine and dark soy sauce-was sliced and de boned into bite size-texture was firm and springy with enough chew factor..