The owner cum cook, Meng has many years of culinary experiences and worked with chefs from Hong Kong at Chinese restaurants in Holland and Belgium.
While overseas, he was more into fusion Chinese cuisine, the influences are evident in some of his dishes.
It was fun to see him flipped and cooked with his pan/wok and the way he controlled the many gas knobs with his knees was awesome!!!
He is a staunch believer in using fresh ingredients and do not compromise on quality.
He recommended us some of his signature dishes.
Deep fried Haruan (Snakehead)-with a dash of light Soy sauce and Chinese wine-was small but fresh and crispy-Rm21/
Koong Por Mantis Prawn-lightly battered - with sauteed Onion, Spring Onion and dried Red Chillies-firm with roe running along the back of the shelled Mantis Prawn-Rm10/
Stir fried sliced Haruan fish (Snakehead) with sauteed onion, spring onion-meat was springy, fresh and tender-Rm11/