Sliced long, thin strips homemade tofu, corriander, julienned cucumbers, garlic tossed with chilli oil. While we thought that tofu would be soft and melt in the mouth, it was the other way round- Chewy texture and dry body with a hint of oily spiciness.
Famous, classic cold dish in Dong Bei, and according to the owner, they couldn’t find the raw Da La Pi in anywhere in Malaysia, so they made their own Da La Pi sheets using mungbean. The Da La pi promoted a chewy, slippery, jelly-like texture, rather interesting but not our cup of tea.
Stir Fried Wood Ear Fungus，Lotus Root, and Prawns 田園小炒 (RM28.00)
very simple stir fried vegetables that turned out to be surprisingly delicious, full of wok hei, better than those we had in Dai Chao stalls, just a tad too oily. The wood fungus, imported all the way from China, was darker in colour, crunchier in texture. Thumbs up.
Deep fried marinated pork loin stir fried with vinegar based sauce. As much as we loved the crispy outside juicy inside pork fillet, We liked the concept of pairing the deep fried pork loin with zesty sauce too, as it helped to tone down the greasiness. So delicious
We put it under the category of- Snack. It was so addictive, crunchy with a touch spiciness. Oiliness was the downside. Ideal to go with a pint of beer.
The favourite dish among all for that night. We had been hearing so much about this dish and this was the first time we tried on it. Dried chillies, fish, sour cabbage, soup stock and some herbs and spices- violaa, the end results was amazing. The fish was meltingly soft while the soup was spicy, sourish. Very unique dish that we couldn’t get enough of, especially the soup. Highly recommended.
Smooth tofu circling with a layer of bright coloured, glossy chilli oil. Flavourful but didn’t meet the spiciness we expected to have.
Glass noodles, salted vegetables and meat slices made up the main ingredients in this dish. very clean, refreshing and appetizing flavours, but again, was a taste that locals not used to.
Off Jalan Pudu, 55100 Kuala Lumpur.
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