The restaurant is a perfect blend of Chinese and Thai cuisines
On a Friday or Saturday night, most of us might indulge in a takeaway, whether we opt for a classic, our favourite or something a little different that's just opened up in town.
Sitting down with the help of friendly hospitality, we peruse the menu and immediately begin to understand why the eatery has such a good reputation. Just from reading the restaurant appears like it knows its stuff, with dishes such as 'Oriental spiced pork belly' and 'Seabass fillet with Chef signature sauce' on just the front page.
Thirdly , we chose the Steamed Har Kau, or prawn dumplings. The prawns were things of beauty in three individual ramekins, with everything garnished with a carved flower made out of vegetables. Each dish could have taken stage in their own right, essentially they were elevated versions of your favourite Chinese dishes. The Special Fried Rice was a simple, but importantly not dry.
Weirdly though, one of the standout dishes was the chips - controversial I suppose, as not only do many people not order them in their Chinese takeaway, but they were thick and certainly homemade - a far cry from your usual.
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