Best Zi Char Dishes

Perfectly juicy and tender fried chicken pieces drenched in creamy golden gravy. The butter milk is served bubbling hot in a claypot. A truly satisfying meal that goes well with a steaming hot bowl of white rice or maybe 2 bowls.

The LaLa here are fresh and naturally sweet. But the highlight of this dish has got to be their superior soup. Made with ginger and a generous dose of Chinese wine, every spoon is very addictive. The chilli padi adds a nice kick. It is the perfect dish to pair with the cooling weather up here in Genting.

After tasting so many fried rice from the ones in hawker stalls to the ones served in mid range to high end Chinese restaurants, I think I have found a place which is worthy to be crowned with the title 'The Best Fried Rice Ever'. Their fried rice has that perfect texture and made with a mixture of brown and white rice. Each grain of rice is al dente in texture with a chewy exterior and a tender bite. The rice is folded with generous amounts of sweet meat, crunchy beans, and corns, topped off with mountains of crispy floss. Very addictive! One bowl will not satisfy that niggling itch in your mouth.
Treatment : eat till the symptom subside. (may be forever)
RM18 small / RM26 medium / RM35 large

This place serves a handsome of Hakka Cuisine such as Hakka Yong Tau Foo, Steamed Yam With Pork and etc. But, the highlight here is their famous Paper Wrapped Chicken. Once the paper was torn apart, the fragrance and aroma starts rising up into your nostrils, teasing your senses. The meat is fork tender and very flavourful.

This is a Chinese style pork ribs. It does not have that classic 'fall-off-the-bone' character but it attains more juicier, sweeter, and a more tender bite. In short, it is like an upgrade porky version of a 'Char Siew'. Just thinking of it already makes my mouth waters. Rm12 per ribs

The tofu and braised egg is served hot in a claypot, drenched in their homemade special sauce. The sauce is very similar to a 'loh bak' dipping sauce, just a more diluted and sweeter version of it. A simple yet extremely flavourful dish. Rm6

This fish is fried till crispy brown and served 'standing' with not 1, not 2, not 3, ....but 5 variety of special homemade sauces.
'Why 5?' You might ask.
Five, because each sauce is catered to stimulate your five established basic sense of taste: sweetness, sourness, saltiness, bitterness and spiciness.
'Standing fish' deserves my standing ovation.
RM58(usual price)
RM38(promotional price till 15th July 2017)

Marinaded pork chops sliced thin, cooked and lightly battered before deep frying till golden brown. The batter is fried till perfection with a delicate, crispy, and beautiful texture. Cut into these golden balls and you will be greeted with a another golden surprise! The sunshine-gold salted egg yolk adds taste and texture to it without overpowering the flavours from the marinated pork. RM10

The name of this dish does not do it justice. Actually it is very big in size. The sweet and nutritiously tasting broth is infused in the chicken while it cooks. As a result, the chicken is very fall-off-the-bone tender and it taste superbly delicious.
RM40

This dish present a very bright and lovely hue of golden colour. Even without garnish, the dish looks so tempting just as it is. The salted egg yolk sauce thickly coats the sotong and it fabulously melt-on-your-tongue as you eat it. RM30

The fish is very fresh and perfectly steamed. The flesh is naturally sweet and have a good bite to it. Their house specialty sauce further accentuated the sweetness of the fish. No wonder this dish is being served at most tables. RM57

Whole fish swimming in a sea of blood-red chilli soup. The broth has a very bold flavour, particularly in terms of spiciness and pungency. WARNING: This dish is not for the faint of heart, mouth or throat. Haha! This makes the spicy noodle challenge seems like 'Kacang Putih' (Malaysian slang for 'Sap Sap Sui'/easy peasy)
RM58