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| Braised pork belly in a good grade light/dark soy sauce with whole Shittake mushroom, fish maw, chicken feet and sea cucumber - a wholesome pot of goodies. |
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| Lady finger (Okra) sliced /boiled /decanter - tossed with a sweet/spicy Thai sauce and deep fried fragrant and crisp dried shrimps. |
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| Deep fried Anchovies with sesame seed-good appetizer-Rm6/ |
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| Pickled sliced Papaya and Ginger topped with sour plum-Rm4/ |
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| Deep fried Pork ribs with yam-well marinated and meaty-Rm48/ |
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| Tofu (Bean curd) with Tau kan (soft bean curd sheets) served on the side with blanched Bok Choy and drizzled with a smooth brown gravy-Rm30/ |
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| Tea smoked chicken (1/2) served on the side with fresh lettuce-aromatic, smokey flavor with tender, juicy meat-Rm60/ |
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| Buttered sea prawn-fresh and juicy- would be better if it was one size bigger-Rm 60/ |
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| Braised earthy Shiitake Mushroom with fish maw and sea cucumber-the low grade sea cucumber was not worth the money-RM100. |
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| Stir fried Hong Kong Kai Lan with garlic tender and crunchy-Rm25/. |
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| Complimentary: Fish scale Lemon jelly |
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| Passion fruit jelly. G 45, 46 & 47, SSTwo Mall No 40, Jalan SS2/72 47400 Petaling Jaya Tel : +603 7956 7288 |
Appetizer-Achar-achar (pickles)-sourish and spicy-perks up your senses!
Crabmeat Omelette-filled with beansprout, pine nut and deep fried shrimp-eat it with a piece of fresh lettuce-Rm56/.
Braised Tofu with Vegetarian Abalone-soft and silky smooth-Rm20/.
Claypot Fu yee (fermented Chillies bean) Chicken-seated on a bunch of Poh Choy (English Spinach)-very generously sized and chicken meat was flavorsome but too salty for my taste-Rm60/.
Steamed Golden Promfret (was swimming in the aquarium a awhile ago) with superior grade soy sauce and garnished with spring onion and coriander leaves-the meat was fresh and smooth-Rm60/.
Braised sea cucumber with Mushroom (the sliced Abalone were added on by us) served with blanched broccoli-the mushroom was of low grade while the sea cucumber was passable-our own abalone saved this dish!-Rm100/
Blanched Choy Sam-only green to round off the meal-Rm20/.
Prosperity Salmon Yee Sang-we added some cashew nut to it-the plum sauce was not overly sweet and the shredded fresh and pickled ingredients were crunchy with every bite,
Shark's fin soup with scallop & crab meat-not much of shark's fin to be found - the broth was smooth and of the right density even though it's was thickened with corn starch-generous amount of crab meat and tiny bits of scallop..
Steamed Pomfret fish-star of the night-fresh and fleshy bathed in superior grade soy sauce and peanut oil-garnished with scallion and cilantro.
Half roasted Chicken & half roasted suckling piglet-pig's skin was crispy with a thin layer of fat while the chicken meat was tender and muscled with a real crisp skin-served with some prawn crackers.
Stewed Abalone with sea cucumber & mushroom-felt cheated with such mini abalone-Shiitake mushroom was of inferior grade while the sea cucumber was crunchy and thick-served with blanched brocolli and smooth gravy.
Baked crystal prawn with lemon sauce-the sea prawns were fresh, juicy and of above average sized with a sweet and zesty lemon sauce.
Bailing mushroom with vegetables-mushroom were sliced into small sizes served with blanched broccoli, "wu har" (konnyaku) and tied tau kan (soft and smooth beancurd sheet) and smooth gravy.
Fried rice with waxed meat-glutinous rice was not too sticky served with waxed duck, Chinese sausage and duck's liver sausage infused with wine-very fulfilling ! my mum's favorite dish.
Chinese new year fancy duet-was basically yam/sweet potato/nian guo-lightly batter and deep fried together-very good textures.
Sea coconut with Longan with some lemon juice-the sea coconut was too tough and the canned longan was passable-a refreshing touch to end a great reunion dinner.
The whole family was on hands to help them out by welcoming guests, friends and relatives and ushering them to their assigned seats.
The dinner started on time and in between the 8 course dinner were romantic music, video and slide shows of the radiant and beautiful couple instead of those noisy Karaoke singing.
After the dinner, every one gave the thumbs up for the good food served.
Spring Garden Deluxe four and cold combination platter with celery, scallop, chicken/crabstick rolls, deep fried fishpaste stuffed beancurd sheet and a cold dish filled with jelly fish/vegetarian abalone was a good appetizer and it was emptied within minutes as every one was hungry.
Braised Shark's fin soup with scallops and dried seafood-was cooked to perfection-goes well with pickled green chillies and black vinegar.
Steamed Promfret-smooth and meaty with no after fishy smell served on a plateful of peanut oil/top grade soy sauce and garnished with cilantro and spring onion.
Steamed Chicken with Chinese herbs- was fragrant, tender and meaty.
Tiger prawns prepared in two varieties-visually pleasing-done in 2 styles i.e. poached and topped with mayonnaise and buttered with fragrant flaky butter/egg strands-sweet and succulent.
Braised Sea cucumber with earthy flavored Shiitake mushroom, sliced chewy Abalone Volute and served on the side with blanched Broccoli.
A toast to the newlywed! Yum Sing !!!!
The front of the restaurant.
Poached free range chicken (1/2 portion)-meat with yellow skin from corn fed chicken-well muscled and meaty served with boiled Brussels sprout plus 2 plates of Ginger and deep fried Shallots dip-Rm30/.
Spongy Fish maw and gelatinous Sea cucumber served with boiled Broccoli-would like it better with more gravy!-Rm30/
Steamed Sea prawns (400gms)-very fresh, sweet, juicy, succulent and generously sized came garnished with shred Spring onion and Ginger-Rm36/.
Stir fried Tin Chat vegetable with sliced garlic-smooth, a bit slimy and some hints of bitterness-good for health!-Rm8/
