Wednesday, May 28, 2008

Dragon-i @ 1 Utama

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Dragon-i is one of the more prominent Chinese restaurants around; well known for its Shanghainese style of cuisine.
In fact, it has been one of the favorite places among floggers and I've read so many reviews about this place that I find it rather intriguing to find out the whole excitement when I was in their 1 Utama outlet.
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There is this hallway leading into the restaurant which was lined up with these figures of terracota statues.
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Their watercress with longan was a sweet and refreshing drink which quenches thirst (RM4)
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The drink came with longans, winter melons, red dates and water cress.
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The fish fillets was fried with long beans (RM16).
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The fillets were deep fried before coating with the thick sauce which tasted of soy sauce and fermented soy beans.
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It was not too bad; although occasionally the strong taste of the sauce was a little salty and it was slightly on the oily side.
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Seafood with beancurd was cooked in a claypot (RM14)
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This dish was filling due to the amount of beancurds and the fish fillets, shrimps, squids which was included in the claypot to add taste to the beancurd.
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One of Dragon-i's specialty is the Siew Long Bau (Little Dragon buns) which is unique in the aspect of the bun holding the stock within the meat pastry.
Besides the meat-filled bun, we chose another unique variation which was the buns filled with red bean paste.
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It had a rather thin layer wrapping the red bean paste which defines the bun and the paste was really full to the seams.
In fact, I found the sweetness of the paste rather overwhelming for myself as I don't have that sweet tooth.

All in all, Dragon-i certainly was not a bad choice for meals despite it serving the conventional Chinese/Shanghainese dishes.

3 comments:

  1. but don't you think it's getting a bit expensive nowadays???

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  2. agreed with NKOTB. a bit on the pricey side. a simple meal for two can easily amount to RM50.

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  3. Lolx.I went there once only
    The price is abit expensive. =S
    Not really worth of eating.

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