While there was Malaysian root in their flavours, we were treated to some new tastes in few of their creations.
The most memorable dish was their Emerald fish head, fresh big fish head steamed with a unique blend of green chilli, garlic and special sauce. The result was the distinct garlic taste with a kick of spiciness that slowly grew in the palate. We were told that this was a handed-down recipe from the grandfather of the Chef. Quite an interesting flavour that was kinda like a little cross between Thai chilli sauce and Indonesian Ayam Penyet green chilli.
Their green apple champagne pork ribs was a shot at an innovative dish, with a touch of sweet sauce and apple cubes to the savoury meat. It was interestingly topped with a scoop of vanilla ice cream to add some creaminess as we were told, though we felt that would probably serve to boost its appeal to children more than anything else.
The few other dishes we tried were the more usual ones, such as the honey ginger chicken which was well complemented with curry leaves, and the fish maw and fresh crab egg drop soup which was generous in ingredients.
Notably, their 四大天王 Si Chuan style eggplant exhibited the Malaysian flavour, consisting also of ladies’ fingers, French beans and petai all in 1 dish fried with nice sambal chilli.
By the way, the first 2 dishes were not on their menu so you’d have to indicate specifically to them to order.