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| Fried sliced Haruan fish with rice vermicelli-Rm7/ |
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| Fruit Rojak-assorted fruits like cucumber, unripe mango, ambarella,yam bean, guava, pineapple all in bite sizes-topped with blanched kangkong, beansprout, grounded peanut, ungent black shrimp paste, crispy and crackling dough fritters and prawn crackers-good appetizer !-Rm4/ |
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| The best thirst quencher on a hot afternoon-ABC-grass jelly, red sago pearl, pandan flavored noodle, red kidney beans, corn, milk, gula Melaka and finely shaved ice-heavenly!-Rm3/ |
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| Food court @Kampar. |
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| Roast Duck-meaty and succulent-red chillies sauce/sweet preserved bean sauce-Rm18/ |
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| Char Kway Teow-sambal on the side and half a calamansi (for it's juice) |
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| Fish paste noodle. |
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| Kai See Hor Fun with smooth white flat rice noodle. |
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| Fried rice vermicelli-dry style with shrimp, onion, fish cake and choy sam. |
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| Stir fried Paku choy with sambal belacan. |
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| Steamed Patin King with soy sauce/peanut oil-topped with julienne carrot, spring onion and cilantro-sweet tasting, smooth and meaty texture-Rm60/ |
Roast Duck(1/4 portion)-well marinated with a crispy skin, meaty but a bit tough, juicy with a distinct flavor served with freshly sliced cucumber and natural juices of the duck.
Roast pork of three layer pork belly-with a crackling skin and roast pig's intestine-flavorsome but a bit dry to my liking.
Yong Tau Foo-a great combination of fish paste/minced pork/salted fish stuffed into red chillies, brinjal and bittergourd-deep fried and then braised to serve-typical Hakka's style -tasty and good !
Sweet bean sauce and vinegar red chillies to go with the well marinated, juicy and meaty roast duck with a missing piece of duck thigh-ha! ha!
A grandeur place to dine.
A bowl of Sharkfin soup for each of us-the broth was tasty but there was not much Sharkfin.
Soy sauce sea Prawns-don't be fool-the smaller ones are at the bottom but nevertheless it was tender and succulent.
Roast Duck (Thigh)-ordered 2 plates -very crispy skin, meaty and juicy with a distinct flavor-best!
Claypot Pork ribs-well braised, firm and meaty with melt in the mouth soft Beancurd sheets.
Steamed Grass Carp belly with blended Ginger garnished with slivers of carrots and Coriander leaves-smooth, fine textured and very fresh.
Steamed Boiler Chicken with black Fungus and knotted Golden Lily buds-meat was tender and meaty- the juicy essence was a delight to slurp.
Fried Tung Hoon (Glass noodle) with 2 small sized Crabs and pungent aromatic Parsley-the Crab meat shrunk and the noodle were way too salty.
Mixed assorted vegetables-young baby Corn, sliced Lotus root, Celery, Asparagus and Onion-refreshing and delicate flavor to balance off all the meat.
Deep fried Squid with salted Egg-lightly battered, very flavorful from the Curry leaves and salted Egg.
Fried Sang Mee (Egg noodle) with Squid, Pork, earthy Button Mushroom and crunchy Beansprout-a good combination.
Fruits (Papaya/ Honeydew) and sweet dessert (Sea coconut/Lychee) to end a wholesome meal.
The shop front.
Roast Duck (1/4) plus Char Siew (BBQ pork) -the Duck looks dry but the meat was moist and tender with a distinct flavor with each bite-the Char Siew (BBQ Pork) was average-Rm20/
The Dip for the Duck-thick brown sauce.
Sweet and Sour Garouper fish-fresh, lightly battered-bathed in a Ketchup/Vinegar sauce with a mixture of cubed Pineapple, Cucumber, Onion and Chillies-tantalizing-Rm30/
Bayam (Spinach) in superior stock soup with Century egg and young Anchovies-tender and leafy-a simple satisfying dish-Rm10/.
Freshly roast duck from the oven- a lot of takeaway too.
Waiting to buy roast duck.
1/2 roast duck-meaty and aromatic with herbs and 5 spices powder-dipped in secret sauce and chillies-excellent.
Stir fry Brussels sprout-with garlic clove-green leafy and crunchy.
Sweet and sour pork-with chopped onion, tomatoes and capsicum-meaty and tasty with every bite.
