Mouth Restaurant was first established in the 80s in Chinatown Point and is known for its well made Cantonese Dim Sum. The tea house, which originally served delicate pieces of steamed dumplings, has gone on to provide more cooked dishes at its current China Square Central and Plaza Singapura outlets in Singapore.

We went in search of some Salted Egg Yolk Custard buns, which Mouth Restaurant is famous for.

Managed to snag a table for dim sum on Saturday noon. We were lucky to get a table despite the last minute reservation.

Century Egg and Shredded Pork Porridge is one of my standard dimsum order. Nice gluey texture of the congee with generous amount of pork. 4 of us shared a portion in order to make space for more food.

Shanghai Xiao Long Bao, Har Gao (Steamed Prawn Dumplings), and Spare Ribs in garlic and chili. All great dishes. The Xiao Long Bao skin was sufficiently thin and encased the juicy pork meat in a robust broth. Har Gao was big, fresh and juicy (i can never resist prawns). The ribs were well marinated and flavorful as well. 

Mouth Restaurant also offers Colored Har Gao instead of the typical Colored Xiao Long Bao and they are Squid Ink, Spinach, Sweet Potato, Pumpkin, Carrot and Original.

More prawn filled dumplings but this is wrapped with wanton skin and deep fried. Love the contrasting textures.

The Pan Fried Carrot Cake (another of my favorite dim sum item) was nicely browned and lightly crisp on the outside. The springy texture is just what i look for in a good carrot cake. Oh and the delicious strips of turnip and preserved Chinese sausages (lup cheong) had me finish most of this myself.

The Steamed Rice Roll with Fresh Prawn aka Cheong Fun was alright. It's not that they weren't good, the skin was silky but perhaps thicker than what i prefer. Prawns were great as usual but the sauce was a little bland in my opinion. 
Now now, the reason why we went to Mouth Restaurant. Here's the baked Salted Egg Yolk Bun (3pcs per set) Mind you, they run out fast. Just look at that lovely Hong Kong Bo Lo crust made from sugar, butter and milk powder. It's hard to believe that this is baked because the crust is so crunchy.

Be careful how you bite into the bun. Be warned that the piping viscous, creamy, savory and sweet lava may just erupt in your mouth and potentially over your plate, and shirt, and your fellow diners' shirts. It may be a little on the greasy end but the flavor was spot on.

A pork belly craving had us ordering a portion of meat, which was terribly unsatisfying. The meat was sorely lacking in flavors. Just stick to the dim sum.

Head on to Mouth Restaurant for a classic dim sum fix this weekend! Forgot the prices but it was about S$75 for 4 pax. 

Mouth Restaurant
China Square Central #01-61, 18 Cross St.

(just under the bridge that links to Hong Lim Complex, facing DBS bank)
Tel: +65 6438 5798
Weekdays: 11.30am - 3pm, 6pm - 10pm
Weekend &PH: 10am - 4pm, 6pm - 10pm

68 Orchard Road, #02-01 Plaza Singapura
Tel: +65 63377446

Weekdays: 11.30am - 10pm
Weekend & PH: 10am - 10pm

Tim Ho Wan, a household dim sum name in Hong Kong and now Singapore, has had me standing in line and then surrendering and eating at some other Chinese restaurants several times due to the impossible lines. Read my review on the Hong Kong Tim Ho Wan here.

I finally sampled the Singapore version when we managed to score seats at the newly opened Bedok Mall during dinner time.

We started with some Century Egg Congee with lean pork and salted egg ($4.20). I didn't try this in Hong Kong but hello salted egg! The flavor of the silky smooth and thick congee was certainly enhanced by the salted egg. Delicious!

I've heard enough negative reviews on the baked bbq pork buns but i gotta try it for myself. First glance at the Baked Bun with BBQ Pork ($4.50) didn't leave a good impression already. It was pasty looking, nothing like that golden exterior of its hong kong sister. The bottom was oily and the bo lo crust wasn't milky nor crumbly enough. Kudos to that pillowy texture sandwiched between the meat and the upper crust, however, it wasn't good enough to cushion that shock i received from the char siew.

Upon splitting the csblb into halves, my immediate reaction was WTF? How is that char siew?! Artificial coloring could be seen from a mile away and instead of juicy meat, i bit into chunky fats. I simply had to ask the waitress if this was really the csblb. Such a disappointment.

The other standard Heavenly Kings include the Ma Lay Gao (Malay cake) a steamed cake with sugar. Honestly if you want steamed cake, you should just get it from any confectionery store. $3.80 per piece of cake is totally not worth the price. I gave the pan fried Carrot Cake and the Cheong Fun a miss this time since i wasn't overly impressed by them in Hong Kong.

Decided to taste the Beancurd Skin Roll with Pork and Shrimp ($4). It was saucy and savory but kinda lacking in the filling department.

The Har Gao or Prawn Dumplings ($5.50) were on the powdery. Instead of whole prawns, i believed they were filled with chopped up ones and it seems like fish/prawn paste were added to the mix. MEH.

The other dish that hits the mark was the Tonic Medlar and Osmanthus Cake ($3.50). It had the same intense flavors as the Hong Kong one and left us refreshed with its lingering fragrance. 

Overall, edible dimsum, not super fantastic. I've had better dimsum in Singapore really. I wouldn't mind eating it is there isn't a queue but if i were to wait 1h for this, i would surely be darn pissed. 

p/s: Heard that the Toa Payoh outlet serves the best dimsum out of the lot. Let me know what you think!

Tim Ho Wan

Jurong East #01-03/04

Bedok Mall #B1-51/52

Plaza Singapura #01-29A/52

Toa Payoh #02-02

I'm always kinda lost when it comes to getting supper food, especially when it's at 3am in the morning. Thankfully there's Swee Choon Dim Sum at Jalan Besar, which serves up some cheap and good steamed Cantonese bites till early morning.

Swee Choon is kinda famous for the Mee Suah Kueh (2 for $2), which is a deep fried rice cake that is wrapped in a salty rice vermicelli. But that has never been my favorite. I wasn't all too impressed with the food the first time i went and i was glad that i returned with my food kakis after a long hiatus. Since every dish was pretty small, that allowed us to order up a storm even at 3 in the morning. Oh and this was after i had my Peanut Butter French toast and Hazelnut latte at midnight. 

We had the Salted Egg Yolk Custard Bun (3 for $3.60) which wasn't all too bad. I liked the Sichuan Chili Oil Wanton (4 for $4) which had the right amount of spice and vinegar. The Steamed Pork Ribs ($2.50) were also tender and well marinated. 

I rather liked the pan fried carrot cake (2 pieces for $2) that had the right chunks of radish and dried shrimps. No Chee Cheong Fun for me because it is the regular kind and not the steamed Cantonese sort. Yes i'm picky that way.

The layered pancake with egg and meat floss ($4.30) is pretty good as well. Essentially it's a 葱油饼, a scallion pancake. Savory and very fragrant.

The boys needed their carbohydrates and hence the BBQ Pork Rice ($2.50). Thankfully it's not the packet sort. The rice was fluffy and had the sesame oil fragrance and the meat wasn't too artificially colored or seasoned. 

You MUST order the Fried Golden Tofu ($3.50) that is lightly crusted on the outside and seasoned with pepper and salt. The silky texture is simply amazing. The steamed beancurd roll in oyster sauce ($3.20) is also very good. 

I'll definitely be heading back if hunger pangs strike in the middle of the night! Do share the other supper dim sum places if you know any!

Swee Choon Tim Sum Restaurant

185/185/189/191 Jalan Besar, Singapore 208882

Tel: +65 6225 7788

Daily: 6pm - 6am (Shanghai baos only available till 4am)

When the going gets tough, the tough goes eating. A couple of us at office decided that we needed to reward ourselves for the hard work that we did in the week and we made a last minute reservation at East Ocean Teochew Restaurant for lunch. We were in fact spoiled by the dim sum offerings in Orchard e.g. Imperial Treasures Teochew Restaurant, Kam Boat etc. Now you know where to go for decent dim sum in town. :)

I was surprised that we could get a last minute table for 10pax because it is always hard at IT! My colleague is a regular there so they made special arrangements for us despite us adding on the numbers. The place was packed when we got to the restaurant at noon so do remember to make your reservations.

This is what happens when you leave the order form with me. The table was cleared and filled 4 times throughout our meal! Heh. Well, you know you'll never starve when i'm around.


You MUST order the mini egg tarts ($5.80 for 4). One is not enough for anyone i swear. The light and flaky puff pastry carefully held the wobbly golden custard which was like an egg cream. I'm drooling at the thought of it now..

I swear by anything that has shrimps in them. Every prawn dish that we tasted were fabulous owing to the fresh and succulent seafood. Just look at those Har Gows ($6 per basket).

I love the thin and springy steamed rice rolls and the shrimp ($5.80) and scallop ($6) ones were stellar. Definitely value for money given the size of the prawns! 3 rolls with 3 prawns in each of them.

Another variation of prawn dim sum. The Deep Fried Beancurd Skin Prawn Roll ($5.80). If you want the healthier option, there is also the steamed version of this for the same price and we ordered that as well! Heh. 

Ordered some Century Egg Porridge for sharing. Don't you love congee? Each bowl had chunks of century egg in them.

I went a little overboard with the Steamed Glutinous Rice Rolls ($3.90 for 3). I didn't know that there were 3 mini ones in each basket and so i ordered 2 baskets. At this point i think murderous glares were thrown at me... BUT they were nice because the glutinous rice was sufficiently steamed and hence soft and lightly sticky. We didn't fare too badly, having only to pack 2 rolls back to office.

The pork dishes weren't that great as compared to the prawn ones. It's not that they weren't good, they were just not that great in comparison. Here are the Siew Mais ($5 for 4).

I was really looking forward to the Baked BBQ Pork Bun ($6 for 3) but was sorely disappointed. Imperial Treasures Bakery sells better buns that you can take away for cheaper. The pork was weirdly savory with onions in them that weren't caramelized enough. The milky bo lo bao crust was alright but at some parts the bun to meat ratio was too much. I also found some parts of the bun a little hard and crusty in the stale way.

The highlight of the meal was supposed to be the steamed Custard Bun ($5 for 4). I expected to end lunch on a high and sweet note but....

I didn't like the salted egg yolk custard because it was WAAAAAAAAAY too sweet!

While there was a good bun to filling ratio in this one and i liked the dense texture of the steamed bun, the sweetness was an overkill. Will not order this again. :(

There were more dishes that we ordered but i think this is kinda sufficient to make up your mind on dining at East Ocean Restaurant. I sure wouldn't mind going back considering the good price point and high quality of the dishes. The final bill came up to $24 per pax inclusive of GST and service charge. Not bad hur! Something to keep in mind when you're in town!

Photos taken on my iPhone because it was an impromptu food session. :)

East Ocean Teochew Restaurant

391 Orchard Road #05-08/09 Ngee Ann City, Singapore 238872 Tel: +65 6235 9088 Weekdays: 11.30am - 3pm, 6pm - 11pm Weekends and PH:10am - 3pm, 6pm - 11pm

I know that the famous Michelin Star dim sum Tim Ho Wan has arrived in town. But if you are unwilling to beat that looooooooooooong queue at Plaza Singapure, may i suggest another comfortable alternative- Bosses at Vivocity.

While it may not be 1 star quality, prices are affordable, location is convenient, ambience isn't too shady and the dim sum are generally quite consistent. I was first introduced to it by a girlfriend because the 30% discount at tea time seemed quite appealing to us. Available from Mon to Sat from  2.30pm to 5.30pm, this is a pretty good deal for what is usually priced at $4-6 per box of little bites. And we were not disappointed. I've eaten here a couple of times following that first visit and it satisfies this hungry tummy.    

Appetizer of fried fish skin. I know it looks eeeky and all and i have always avoided this dish until my recent trip to Bosses. The auntie server convinced me that it's great with the sweet chili and well.. it didn't turn out as bad as i've imagined. It's just like keropok aka fish crackers. 

One of my usual orders at Bosses is their Salted Egg Yolk Custard Bun or Liu Sha Bao. The skin of the steamed bun is soft and fluffy and the golden sauce inside was of the right level of saltiness and viscosity. There was also a light coconut perfume that i can never seem to place but anything goes as long as it's tasty. This is one of the better ones around in Singapore.

Fat juicy and flavorful prawns in my Har Gow. I would like the prawns to be a little bouncier but i wouldn't say that the mix is too powdery. My twin's seafood/prawn craving was satisfied.

 The meat dumplings, Siew Mai, was also topped with pretty butterflied prawns. I love how the meat wasn't too minced up that they lose their chewiness. Very substantial unlike the regular steamed siew mais in lesser establishments. The meat was also well marinated and fragrant. 

The steamed gyoza or dumpling was quite good too even with all that vegetables in them. :P

Not sure what's this. I forgot what it was, only that it was quite delicious. I believe it's some beancurd skin with stuffed prawns and then wrapped with the the thin sheets of chee cheong fun (steamed rice flour rolls). Like i said before, the prawn filling never fails to satisfy and this is one cool alternative to the regular chee cheong fun. 

If you happen to be shopping in Vivocity, Bosses is a good option for a late lunch or tea. 

Bosses
1 HarbourFront Walk
#02-156 / 157 Vivocity
Tel: +65 6376 9740
Mon - Thu & Sun: 10am - 10pm
Fri - Sat: 10am - 10.30pm

When i think of Dim Sum, 點心, i'll naturally relate it to Hong Kong. The Hongkongers do these bite sized portions of steamed goodies and baked pastry pieces the best. The delicate edible art is not the only thing that draws us in, it's also the raucous and energetic atmosphere in the traditional tea houses that contributes to the overall delightful Yum Cha  (loosely translated as drink tea) experience. Regardless of the time of the day, these 點心 will literally warm your hearts and tummies after a long tiring day of shopping in the bustling harbor. 

With so many Dim Sum places peppered all over the island, i always find it extremely difficult to make space and time for them. As i consulted the many Best Dim Sum lists, i realized that while many hole-in-the-wall places sound fantastic, they aren't the most convenient for tourists who are hard-pressed for time. So here is my list of easily accessible and tasty Best Dim Sum for Tourists on a short Hong Kong trip. Coincidentally, they are mostly on the Hong Kong Island side. Now get your handkerchiefs out and be ready to wipe that drool off. 

The 1 Star Wonder

Tim Ho Wan

I've failed to try this massively crowded 1 Michelin star place at its original location in Mong Kok when i visited last year. The phenomenal two hour wait is a daily occurrence at any time of day. I was over the moon when Pui Gor, former Lung King Heen chef, expanded his business to Sham Shui Po and Hong Kong Station! Granted that the Hong Kong station outlet may not be the most atmospheric but you could have top quality Hong Kong dim sum at rock-bottom prices almost immediately after you step off the plane (and then Airport Express train).

Their Honey BBQ Pork buns (Char Siew Bo Luo Bao) is simply out of this world. This lovely sweet and slightly milky crunchy sugar crust perfectly envelops the juicy and wonderfully roasted meat inside. You'll also enjoy that fluffy pillowy bun sandwiched between the crispy exterior and moist center. Best CSBLB in Hong Kong i swear. 

Their Steamed Malay Cake, Cheong Fan (steamed rice rolls), Har Gao (steamed prawn dumplings) and Panfried Carrot cake are also up to mark on the flavor and texture scoreboard.

I especially love the Osmanthus jelly which has the light fragrance of the flower and wolfberries. This sweet cool jelly left me wanting for more after the first bite. Quite the perfect way to end the meal. Best 1 Michelin star restaurant i say!

2-20 Kwong Wa Street, Mong Kok, +852 2332 2896
9-11 Fuk Wing Street, Sham Shui Po, +852 2788 1226
8 Finance Street, IFC Mall, Podium Level One, Shop 12A, Hong Kong Station, +852 2332 3078.
Daily: 10am - 10 pm

The Old School
Lin Heung Teahouse
This eatery has been serving old fashioned Guangzhou specialties since 1918 and it guarantees the most authentic and traditional Cantonese flavors. If you want to experience Hong Kong breakfast like the locals do, this is where you should head. Grab what you want off the dim sum trolleys pushed by grumpy old ladies. Traditional Siu mai (steamed meat dumplings) topped with pig's liver anyone? Don't expect fantastic service during the busy Dim Sum service (6am - 3.30pm) for the waitresses can be impatient and intimidating all at once.

160-164 Wellington Street, Central +852 2544 4556

The Cinematic
Luk Yu

Central's Luk Yu Teahouse is a time warp in itself. Walk through the building's colonial facade and it's like time has stopped at the pinnacle of Hong Kong golden years. Let the nostalgia wash over you as you taste the menu from years long gone. This is another rare place where you can still find Pig Liver Siew Mai and deep fried dumplings in soup.

It seems like there's a Luk Yu in Ion Orchard Singapore as well. Not quite sure if this is a branch. Will check it out soon.

24 Stanley Street, G/F-3/F, Central, +852 2523 5464
Daily: 7am- 10pm; dim sum till 4pm

The Convenient Chain
Lei Garden
This relaxed and unpretentious Dim Sum restaurant is popular for its tasty Cantonese dishes. Dim sum is highly popular and has more hits with a few slight misses. I would expect no less of a Michelin star restaurant. What's great is also their warm service, and that is always a plus point. Their hospitality and service also applies to the Singapore branch.

Expect fat Har Gaus (steamed prawn dumplings) that are fresh and flavorful, fluffy Char Siew Bao (Honey BBQ steam buns) and nice Siu Yuk (Roast meats). Dishes cost between HK$30 and $50.

Multiple locations. See www.leigarden.hk for details.

The Hidden Secret
Che's Cantonese Restaurant 

Locals in the know would head to this smart Cantonese restaurant that is well concealed at the 4th floor of an office building in the middle of Wan Chai. The restaurant though small is elegant and classy. Their Char Siew Bo Lo Bao (baked crispy porn buns) comes close to Tin Hou Wan's! 1 bun is never enough. The egg tarts are fabulous with its wobbly custard center and flaky puff pastry. What makes Hong Kong egg tarts so special is the lard they use in place of butter (uhoh!) Skip the Liu Sha Bao (Salted Egg Yolk Custard Bun), it is way too oily and bland. 

I was surprised by the flavors in the Steamed Lotus Glutinous Rice- the saltiness of the meat, smokiness of the Chinese dried mushrooms and the faint aroma of the lotus leaves. I unknowingly finished the rice even though i was thoroughly stuffed. Other than the dim sum, the other Cantonese dishes are stellar too. The soy pigeon is a must try over here. It doesn't look appetizing at all, in fact it looks scary, but the meat is well flavored with soy and chinese spices. Make sure you book a table before showing up. Che is only hidden, it's not unknown.

54-62 Lockhart Rd, 4/F, The Broadway, Wan Chai, +852 2528-1123

The Classic

Maxim's Palace City Hall

Overlooking the Victoria Harbor, 1 Michelin Star City Hall Maxim's Palace provides diners with a grand view and a posh environment for enjoying their breakfast. Well dressed waitresses pushing fully laden trolleys will fill your tummy up with goodies while you soak in the elegant air.

Start with the smooth Century Egg and Pork Congee (comes with crispy crackers) and make sure you order the Siew Mai and Har Gao which are plump and fresh with succulent pork bites. The Bo Lo Bao is also very decent, though not as good as Tin Hou Wan (that's the only standard). All dishes are executed perfectly. 

The only way to beat the weekend crowd is to arrive early or make a reservation for this is one of the most famous dim sum spots in town. If not, try your luck at the sister restaurant, The Square at Central but chances of getting a table is also pretty low. Dim sum is served till 3pm and they open at 9am instead of the usual 11am on Sundays.

5-7 Edinburgh Place, 2/F, City Hall, Central, +852 2521 130

Luxurious Decadence

Fook Lam Moon

If you are willing to pay HK$60 for a basket of Dim Sum, then this is the place for you. Wealthy customers are known to hop off their Rolls Royce to dine at the Wanchai outlet. The friendly staff would turn on their 1000 Mega Watt charm for every customer regardless of the horsepower of your ride though. This 1 Michelin star restaurant is expensive but the dim sum is quite fabulous. Barely-there translucent rice flour skin wraps fresh meat and locks in the flavorful juices till the time you pick them up and send them into your mouth. The salted egg yolk custard in their Steamed Liu Sha Bao will spill readily when the thin bread casing is pierced so be ready for the explosion.

35-45 Johnston Rd., Wanchai, +852 2866 0663 (for reservations)
63 Nathan Road, 29/F iSQUARE, Tsim Sha Tsui, Kowloon. 

Daily: 11am - 3pm, 6-11pm

Top of the WorldTin Lung Heen

No other dim sum establishment can beat the view of 1 Michelin Star Tin Lung Heen. Located on the 102nd floor of the Ritz Carlton at the ICC, Tin Lung Heen offers a bird's eye view of Asia's financial hub. The floor to ceiling windows with breathtaking view will complement your gold dusted shrimp dumplings with bamboo shoots and asparagus, caviar siew mai and bird nest custard tart.

1 Austin Rd. West, 102/F Ritz Carlton, West Kowloon, +852 2263 2270

Weekdays: 12 - 2.30pm

Weekends: 11.30am - 3pm 

Daily: 6pm - 10.30pm

Star Studded Opulance
Lung King Heen

Lung King Heen is one of the three restaurants that has been awarded 3 Michelin stars in Hong Kong. Executive Chef Chan Yan Tak is the brain behind the intricately decadent menu here. Expect only the best ingredients like foie gras, black truffles, abalone and the likes. This is fine dim sum dining at its best. Everything from the texture, flavors and presentation will excite you. Be in for a treat.

8 Finance Street, 4/F, Four Seasons Hotel, Central, +852 3196 8888
Daily: 12-2.30pm, 6-10.30pm

Of course, there are many other stellar dim sum establishments in Hong Kong and this list barely scratches the surface. Do share with us your favorites in Hong Kong. Yum Cha! 

Was invited by Nuffnang to join the Genting Highlands Foodie Tour with LadyIronChef some time back. In Part 1 of my post, i highlighted some interesting things to do in Genting Highlands, Malaysia (read about it here). So here is Part 2 on the food.

We ate at several of the hotel restaurants during our stay- Resorts Hotel's Resort Cafe, Highands Hotel's Coffee Terrace and also Genting Palace Restaurant. Didn't like Resort Cafe's food. Nothing special. Mostly Malay food and kuehs. Oh really bad coffee btw. That was what everyone was talking about after. Coffee Terrace has more of an international spread. I enjoyed the Japanese and Roast section the most. Not a bad for an international buffet. My favorite however is Genting Palace Restaurant. It is definitely a place to go back to again.

We had dinner and dimsum breakfast here on 2 occasions and i was really impressed with the food. Do you know that all the restaurants in Genting Highlands do not use MSG? Natural seasoning are used to bring out the flavors of the ingredients and they were really delicious. Some of my favorite dishes from the dinner are as follows.

Huge fresh prawns cooked in a sweet and sour sauce; succulent flesh that is easily separated from the shell, easily one of the best dishes. Mama doesn't take pork so everyone let her have more of this (so sweet).

The friendly head chef Jacky was explaining to us how to cook vegetables. You got to cook them in boiling water, add some salt and ginger juice/slices to it, then fry them with the other ingredients after. Do this to maintain that crunchiness and the nice greens. Throw in some braised baby abalones and you get a decadent dish.

I'm not a fish fan but i couldn't stop eating this dish! Cantonese steamed fish topped with enoki mushrooms, shredded pork and maybe some preserved vegetables. It's sweet and savory all at once, definitely umami.

Yam rice was also a delight. Each grain was fluffy and full and they did not stick to each other too much. Love those chunks of yam and preserved Chinese sausage in this one. Very fragrant.

Everyone loved this Mango and cream mochi because it was wonderfully light. I felt like i was floating on a piece of cloud. Chef Jacky said he could fill them with durians too. I'll definitely be back for this next time.

Me with Chef Jacky, LadyIronChef and the Genting Marketing Team who hosted us for the trip.

Chef Jacky is really the sweet and charming chef. He entertained us all night with his tales and nuggets of cooking tips. He also happened to like my Mama quite a bit! Pulled her into his arms when she wanted a picture. So cute. :) Glad my little old lady enjoyed herself.

Our dimsum breakfast was prepared by the youngest executive chef in Genting and it was one of the better dimsum that i've tried in my life. I would say it's comparable to the 1 Michelin Stars that I had in Hong Kong.

Fried Yam Balls stuffed with char siew. Crispy latticed batter with juicy honey barbecued pork inside. The yam paste is dense with some little chunks of yam. Yums.

Steamed tender pork ribs with black beans and chili. When pork is this fresh, it's sweet. The meat simply fell off the bone.

No pretty pictures of the flowy golden liquor from the Salted Egg Custard Bun because i gobbled them up immediately. Simply one of the best steamed custard buns i've tried. It's also the first time Mama tried this hot, and she loved it. :)

Mama also loved the Glutinous Rice with Chicken and Chinese Mushrooms. Juicy stewed mushrooms with delicate chicken meat. I love that it's moist and nicely flavored with the dark soy sauce and natural jus from the fungi.

Best puff pastry egg tarts that I've had. The glossy egg was semi solid that disintegrates once you send it into your mouth. The puff was crisp and crumbly as well. I believe i was doing a little dance after popping the first one. Then the second.. and the third..

Me with the Chef and the only proper picture that Mama and i took with Brad.

Short me and tall Brad. After many failed self portrait shots, he finally got one that we both look ok in. :)

Once again, thanks Nuffnang and Resorts World Genting for the awesome trip. And thanks to LadyIronChef for being such a great travel guide too! :)

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