Chinese Food

Second try to the restaurant. This time we tried the thick hoon versus the earlier thin wanton mee noodles. Noodles was a little inconsistent between soft and al dente. The brisket was melt in your mouth, soft, tender and the right chewy texture. $12.80 at time of posting.

Claypot is cooked from ground up meaning rice is not pre-cooked. Charcoal is placed at both bottom and top while making the claypot rice. In our medium sized order, there were plenty of meat, lap cheong and yun chang which is the darker variety using duck liver. With salted fish mixed it, the rice has full flavours of all the accompanying ingredients, with bits of charred rice that gave it added texture.

Fish Head Soup costs $10 which the porridge I had opted for the medium $12. Note that it’s always a long queue with minimum wait time of at least 30mins on a good day with short queue.

Fish Head is lightly deep fried and vegetables was the more expensive Tang-Oh. We noticed the soup base color differs between the 2 with the fish and prawn porridge being lighter and clearer. Both tasted fresh and delicious. Prawns were large sized and cooked just right with very springly texture.

$60 for 800g (seasonal pricing). Fried with loads of white pepper, shallots, egg and garlic. The Lala bee Hoon was very wet to our killing. The Assam Fish Head was delicious too. Fish meat fresh and the assam was not too sour.

Once I opened the box, I was assaulted by the fragrance of the chicken. Skin crispy, meat tender and rice is right texture. Chicken was not salty. Had drank their soup on another occasion and it's one of the best chicken soups.

About RM 120 in total. Steamed freshwater fish done just right. Even though there are chilli, after scrapping the seeds away, it was not too spicy. Pig knuckle meat tears off easily and skin melts in your mouth. Potato leaves were wok fried with deep fried garlic and tasted fresh.