This pork-free restaurant (but not booze-free, thankfully!) serves decent fare in a setting that's much more peaceful than many other Chinese outlets.
Shimeiji mushrooms deep-fried in salted egg yolk. A creative recipe. The yolk's flavour complemented the mushrooms, which had a crisp, thin coating but remained tender inside.
Deep-fried carrot balls. Piping-hot and not oily at all; the addictively crunchy batter covered a creamy blend of carrots and sweet potatoes.
Pan-fried egg noodles with seafood. No complaints. Competently executed.
Braised eel with fragrant garlic. Not as tempting as the melt-in-the-mouth Japanese versions of unagi; this was chewier and tasted almost like chicken intestines.
Braised sea perch fillet. Pretty yummy and fairly fresh, though some might say the sweet "Special Chef's Sauce" nearly overwhelms the fish.
Stir-fried la mian with crab meat & egg white sauce. Noodles seem to be their forte here, with lots of interesting, satisfying preparations.
La Challenge Blanc (France).
China Treasures,
Sime Darby Convention Centre.
