Assorted Ramen and Siew Long Bao @ Dragon-I, Mid Valley

Last two months, I had a little tad too much of chinese cuisines at Dragon-I, from Penang to KL.

This Chinese franchise outlet in Mid Valley seems to be tucked away in a hidden corner of the mega shopping mall.

We were seated next to Cititel; with a huge glass window separating us from the lobby of the hotel and we could see clearly the guests/people walking around the hotel lobby and I bet they could see us too.
It felt like we were both in aquariums; like in the Underwater World/Sea World/Aquaria where we were being watched at all times.

I didn't like that feeling but seats aside, business was pretty brisk in the restaurant and it explains why, as we were there on a Sunday afternoon and during the peak lunch hour.


We ordered a few types of ramen to share around and also a few side dishes (not much though and we were glad since we were stuffed after the noodles!)

I noticed they had such intricate carvings on their chopsticks; and on closer look, some were mismatched with the silver and gold plates on the chopsticks (or was that intentional?)


I was once told, "One does not walk into Dragon-I without ordering/having their signature Siew Long Bao" and so, for the savouring delight of everyone (especially my parents), we ordered the Siew Long Bao which came in a wooden bamboo basket (RM12)



For those who did not know, Siew Long Bao is a famous Shanghainese dish where the pork is minced and placed or wrapped with a flour-made skin into the shape of a dumpling. What makes it different from other dumplings is how they included the soup into the dumpling as well.


When you take a piece of this dumpling, make sure you have a spoon with a depth to hold the dumpling while you gently take a bite.
It's best, they say, to put the whole dumpling into your mouth to savour it, but a word of caution though; the soup is usually hot (must be hot) as its signature.

The variety of ramen we ordered:

Vegetarian Ramen (RM11.90)

This was simply normal ramen stir-fried with assorted vegetables. It was plain but pretty tasty as well.

Seafood ramen in clear soup (RM18)

This was clear but had a sweet taste; mainly due to the seafood in it which includes medium-sized prawns, squids, and fish fillets, along with juicy scallops.

Pork Ribs with ramen in soup (RM16)


Sichuan Spicy Ramen(RM16)

Fiery hot from the outside; it is always a signature of Sichuan cuisine to be all hot and spicy with lots of chilies!


Stir-fried fish fillets with long beans and garlic (RM16)


For dessert, I personally ordered this red bean long bao which I liked (RM9)



Unfortunately, I was a little disappointed as it was served cold.

Total bill was approximately RM100+ for the meal; but it was an enjoyable meal with the family and quality time spent as we exchanged opinions and comments on each of the dish served =)

Dim Sum Lunch @ The Inn of Four Seasons, Holiday Villa Subang

I love attending company-organized trainings; partly because they are usually held in the hotels and I get to learn new stuffs and meet new people but also because we get special treats during the trainings (the food and environment of course!)

Apart from learning new soft skills and meeting new people (from other departments whom you don't even know exist despite working in the same company...yeah, my company is that big), you are being fed 3-4 times in the 8-hour period for two days!
(Breakfast, morning tea break, lunch, tea time)

This time around, I attended this training in Holiday Villa, Subang (they are always held in 5-star hotels)

Lunch on first day was a late one; rushing our way and time through the lunch buffet at the hotel's coffee house.
On the second day (or also the last day of the training), we were treated to a nice dim sum lunch at the Chinese restaurant; The Inn of Four Seasons.





The interior was just the way you'd picture a typical elegant Chinese restaurant; with large and small round tables draped with pink/white table cloths and finely carved wooden chairs.


The tables usually come with the rotating plates for easier helpings to the food served.


We were first served with a simple bowl of porridge with century eggs and meat


Unfortunately for me, I am no fan of porridges and by the way, the porridge was served cold, which is usually a big no-no to porridge fans.

A round of delectable dim sum was served shortly after
Deep fried radish cake

Too oily; and it was again served cold.
One of my colleague even commented on whether these food were leftovers from their buffet, however, I do not think so since they are part of a sophisticated hotel chain and they have a reputation to keep.

Deep fried shrimps


Assortment of yong tau foo in spicy bean sauce


Deep fried wanton


Steamed chicken Siew Mai


Steamed prawn dumplings/har kao


Steamed mini buns with lotus paste filling

(this could probably be the passover from the buffet line as I remembered it being served in the buffet breakfast in the morning)

Braised chicken with black fungus


Glutinous black rice wrapped in lotus leaf



Most of the food were served cold and we did not really enjoy it that much, as we found the quality of the food affected by the fact that it was served cold.


By the time desserts were served, everyone had their fill and were too stuffed (or too picky) to enjoy the sweet soup.

Chinese pastries

This is usually one of the favorites among my own family; and this version was not too bad albeit it was also served cold (bummer!)

Sweet longan with sea coconut soup


Fresh fruits


Overall the food was not THAT bad, but I feel they could have improved their quality by maintaining the temperature of the food when served.
One or two dishes served cold is understandable but ALL?

Furthermore, for a fine Chinese restaurant like this, I do expect higher standards/quality for the prices we were being charged.

Luxe seafood dishes @ Foo Villa Restaurant, Mahkota Cheras

This was a way OVER-dated post (notice I used OVER and not OUT) which was left in my stack of to-blog lists since Chinese New year.
When I finally dragged myself out of the crazy and hectic reality of work and work, I realized that this was still in the loot and so, here it is, a review of a restaurant in Cheras which I went with my family for lunch during the HOT weather of Chinese New year (and it is stil hot right now too!)

Due to the HOT weather, hawker stalls/food courts or any open-air restaurants were not really favorable or even in the consideration and since it was in the afternoon, there were not a lot of places available for a good rice meal with a few dishes (what's with all the restaurants only opening for dinner anyway?)

That was how we spotted this restaurant tucked away in the row of shophouses with most of the shops closed or open without much business (think furniture, curtains, hardware, Hotlink and Mamak)

(this photo was taken at a later time when it was raining, LOL!)

There was only one table being served at the time and we had practically the whole restaurant to us, and the air from the air-cond just felt like a relief after being cooped in the car for a while. (Thank the inventor of air-conditioners!)

We left the recommendation of the dishes to the lady boss since this was out first visit here.

Stir-fried potato leaves with belacan (RM8)

It was quite good; with fresh and medium-sized prawns tossed into the vegetables and there was a generous amount of largely sliced onions and red chilies.



This is their in-house specialty dish; Specialty Beancurd (RM12)

It was basically homemade beancurd cooked in an unique paste-like gravy with a distinct salty taste which reminds you of the fermented soy beans.


It was served with mushrooms, fishballs, crab meat, prawns, snow peas and carrots, all sliced thinly to condiment the thick gravy.
I liked how this dish turned out to be, and although I cannot recall the name of the dish, I do think this is worth a try and it is just like a pot of treasure with the rich amount of ingredients in it.

Sweet and Sour Pork Ribs (RM15)



Steamed red talapia fish in Cheong Jing sauce (RM28)

Their Cheong Jing style was quite unique; albeit being more expensive than everyone else.
Their sauce was rather thick and concentrated and a strong hint of spicy and sourish taste in it. I also liked how they complemented the dish with lots of onions and lady fingers which is totally different from other restaurants.
(I've noticed they love to use onions; largely sliced ones too in their cooking)


We spent approximately RM60++ on this meal; which was a little pricey for the simple dishes but judging from the portion and unique serving, it was still acceptable (not to mention the cooler air dining inside the restaurant)

If you are staying in Mahkota Cheras and you know the location of the new Jusco, you should be able to spot this restaurant along the row of shophouses facing the junction which you turn into if you come from Mahkota Cheras.
I shall try to get the address and map and upload it soon =)

Oriental styled Wedding @ Oriental Palace, Section 19

Wedding invitations from my peers seem to be on the rise these days; perhaps it is also a gentle reminder that we are of the legal marrying age? =P

One of the best wedding dinners I have attended was two years ago, in the Johor restaurant which I blogged about (one of my closest girl friends from workplace's wedding ceremony) and this time, I have to say, this recent wedding dinner I have attended, beat it to top the list of one of most delicious dinner =)


This is the wedding of my primary school friend; whereby I have known the bride and groom since then. In fact, their relationship went all the way back then too and it withstood the test of time till this very day, where it was finally sealed in a blissful union =)

They have chosen to hold their banquet at this restaurant, Oriental Palace in Section 19; which is near the Lisa De Inn (following the route to British American Tobacco)

The name Oriental Palace fits the place perfectly, as stepping into the hall and the dining arena makes one feel posh amidst the grandeur of the place. At the same time, the concept of the interior was kept simple with the delicate touch to exude the classy and elegance of the Oriental style.




Flat screens are plastered on the walls; displaying the wedding photos of the hosts for the day.





As usual, a Malaysian Chinese wedding dinner never starts on time, which is the reason why they always serve you appetizers such as peanuts and placing the menu to tempt your appetites.






There is also a complimentary box containing chocolates for the dinner guests.



Embracing the menu builds the high expectations in me as I looked forward to an almost complete and exquisite seafood set dinner here.


We didn't have to wait long; only the usual 1.5-2 hours before the dinner is finally served (yeah, I am always the punctual one who follows the time on the invitation card to the dot)


First dish: Oriental Banquet Four Combinations

From left: Deep fried homemade seafood beancurd, sweet and sour baby octopus with jellyfish salad, fish cake with century, duck eggs and crab meat wrapped with dried beancurd sheets, and on top, assorted vegetables with chicken in a deep fried vermicelli basket.
The beancurd was absolutely unique and tasty, it just keeps you wanting more with its special taste albeit a little salty. Everything looked pretty normal at first glance, but each of them tasted heavenly when it touched the taste buds.

2nd Dish: Braised Shark's Fin Soup with Crabmeat & Crabroe

I am an advocate against the cruelty to sharks, and I am one of those who does not take sharks' fin. However, according to everyone, the ingredients were generous especially the sharks' fin which came in thick slices (guess this is good for most people) and there was also an abundance of fresh crab meat.
The broth was also perfectly boiled whereby it was not too thick nor diluted.

3rd Dish: Pan Fried White Tuna Fish with Pomelo Sauce

This is one of the most unique dish I have ever tried.
Breaking away from the conventional serving of a whole steamed fish of a supreme genre, this consists of fish fillets (white tuna) served in a unique concoction of pomelo with a light citrus scent and sweet sourish taste.
This had my vote as one of the BEST dish for the night.

It really had everyone raving about its uniqueness and delicious taste. (I am already thinking about it as I write this post and looking at the picture!~)

4th Dish: Deep Fried Soft Shell Crab in Money Bag

While we were still spirited away (literally) by the last scrumptious dish, we were again surprised by this next dish, which was again, another unique selection for a wedding dinner.


I have never heard of crabs being served at a wedding dinner; and this, is no ordinary crab dish where you use your little hammer or whatever tools to knock your way through the shell.
In fact, this is a pretty much DIY kinda dish; whereby you have got to wrap the piece of soft shell crab in the steamed bun to eat it.

(Guess the wrap would define the money bag?)
It was kinda messy for some, but it was worth the trouble as the taste was just inexplicable!

The steamed bun actually lent its sweet yeast taste to complement the deep fried and slightly saltish (not to mention oily) taste from the soft shell crab.

This is definitely an unforgettable dish, and this is also another of my favorite dish for the night!


5th Dish: Poached Live Tiger prawns with Shao Hsing wine

Fresh prawns are best done the poached way and with a light hint of Chinese wine and OP decided to add the bamboo basket in which the dish was placed to add to that authentic Oriental serving style.

I love prawns; especially when they are so fresh...and who says no to prawns anyway (except those with allergies)

6th Dish: Braised Assorted Mushroom wrapped in Chinese Cabbage

Time for some greens; they were supposed to serve this before the prawns.
At one glance, you'd have thought that the restaurant mixed up the name of the dish as it seems to be more of broccoli greens rather than the assorted mushrooms as indicated in the name.

However, at a closer glance, the broccolis were just a distraction from the central attraction whereby the mushrooms were covered by the mound of beancurd sheets forming the center of the dish.

There were shittake, button, golden mushrooms, enoki and even water chestnuts.
A good and healthy combination to balance the overall meal.

7th Dish: Fried Rice with Anchovies

Even a plain dish like fried rice was done with style and it tasted just great. The simple ingredient of anchovies lent the aromatic taste to the fried rice with eggs, french beans and fresh shrimps.

Most of us were already full by this time of the dinner; even before the desserts (that's the norm, ain't it?)


8th Dish: Double Boiled Snow Pear with Sea Coconut


9th dish: Glutinous rice dumpling with black sesame paste and thousand layered sponge custard

The name in Chinese actually translated to Ma Lai Kou and I was a bit surprised that such a lovely banquet chose this traditional cake to be served.
Not that it was a bad choice, but I think it was rather plain compared to the overall extravagant selection of dishes in the banquet.

However, I was again surprised by this "plain simple dish" despite feeling full as the cake was just so soft and fluffy and it was really fragrant with the light egg smell. The plus point was; it was actually served piping hot, a huge change from other dinners I have gone to; wedding or not.
I enjoyed every bite of this cake so much!


Needless to say, with my constant raves about the food, you can see that I definitely left with a happy smile; a happier one than I came to congratulate the couple and I must say, this place really had me in awe with its presentation and food quality.

Highly recommended for weddings or for any occasions, I was simply delighted with the food and environment here.

To end it with the note I started, a toast to my beloved friends who are finally married after 15 years of relationship and to multiple folds of those years to come =)