We booked this place for a table of 10 and all our guests were delighted with the food.You need to call and reserve at least a week in advance as this place has limited seating.
I also pre-booked our dishes as advised by the captain.
We had a cold and hot dish- this was a big platter with an assortment of sweet and sour spare ribs. prawn balls, and a few other appetizers.Next came our large prawn noodles, braised with a buttery sauce- this was quite filling.We then had a jungle fern "midin" stir-fried with foochow red wine- the midin was large and crunchy to the bite.Our favourite dish by far was the scallops fried with milk curds, crab roe and egg white.The dish was not only pleasing to the eye, being mostly snow -white peppered with bits of orange( coloured by the crab roe)seated in the middle of green broccoli florets all around it.One could actually have a choice of prawns,scallops or fish.
For desert, we had a fluffy spongy white pastry filled with red bean paste, sprinkled with pink sugar, a szechuan delight.
The portions were huge so even though we did not order many dishes, we had a very satisfying meal and the dishes were quite a special and extraordinary treat.
Tip: The restaurant is located on 2 ground floor shopunits.At the time of reservation, try to get a table at the unit where the entrance is located as the other unit tends to be rather chilly as it is a smaller room but has an equally powerful airconditioner.
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