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Lot No. J3-36, Level 3 106-108, Johor Bahru City Square
Jalan Wong Ah Fook
Johor Bahru 80000

(open in Google Maps)

Monday:
11:30am - 09:30pm

Tuesday:
11:30am - 09:30pm

Wednesday:
11:30am - 09:30pm

Thursday:
11:30am - 09:30pm

Friday:
11:30am - 09:30pm

Saturday:
11:30am - 09:30pm

Sunday:
11:30am - 09:30pm

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Reviews

From the Burpple community

Had my first orgasmic tang bao in China and this version was okay. The wantons are their signature I believe. In the foreground is something random.

The xlbs are surprisingly good cuz the skin isn’t too thick and still containing lots of broth within 😋 The fish was was super fresh and the sauce was so good I couldn’t stop eating😂 Prices were reasonable taking into consideration the food quality, ambience & service!
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🍽 FUD FOR THE TUMMY
• Sweet & Sour Fried Fish (RM8/100g - RM166.10)
• Braised Beancurd w Vegetables (RM30.19)
• Pork Belly Side Dish (RM16.98)
• Green Dragon Vegetables
• Double Boiled Chicken Soup (RM18.87)
• Shanghainese Steamed Meat Dumplings (RM11.32)
• Salted Egg Yolk Custard Bun (RM9.43)
• Chrysanthemum Tea (RM4.72)
• Corn Juice (RM9.43)

Steamed Pork Dumpling with Mushroom And Water Chestnut 上海冬菇馬蹄焼賣 (RM9/ 3 pieces)
Available at @aeonmallbi outlet.
Tasted more like balls of fish cake with too much flour. Can’t taste the water chestnut 🌰 or mushroom 🍄 in it. Wished the food was served pipping hot.
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Dragon-i
Address 🏠 : Lot G13A Ground Floor, AEON Bukit Indah Shopping Centre, No. 8 Jalan Indah 15/2, Bukit Indah, 81200 Johor Bahru, Johor, 🇲🇾 Malaysia
Tel ☎️ : 07 236 8988
Website 🌐 : http://www.dragon-i.com.my

Loaded with ingredients from premium Australian abalone, Japanese dried scallops, oysters, golden money bag and roast chicken; Dragon-i’s Prosperity Abalone Treasure Pot [RM 468] was quite a steal. Simmering in a comforting braised seafood broth, the delicacy warms both the belly and heart when shared with loved ones.

6 Likes

Two Hairy Crab noobs eating this for the first time. Luckily the staff helps us with the dissecting, if not I won’t know how to eat this even with the proper tools provided.
P.S.: we tried to piece back the shells aft eating, who did a better job?😂 (Bottom 2pics)

Why can't they be simply blanched (and refreshed) then drenched in superior stock and served with black fungus, dried shrimp and crispy enoki for texture? Like this plate. Ok, that's all.

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