A Coffeeholic's Travel Tale: Dumpling

Showing posts with label Dumpling. Show all posts

Thursday, December 29, 2011

Dragon One

As we arrived at De Garden for lunch, the huge banner of Dragon One featuring their newly-released items caught our attention so we decided to check it out. Ironically, we ended up ordering other food in the menu without selecting any of those new promotional items.

Fried Rice with Salted Egg Yolk @ RM9.80

La Mien with Shanghainese Dumplings @ RM8.80

Each dumpling is filled with minced pork, prawns and wood fungus.

Shanghainese Pan-fried Buns @ RM5.80

Shaved ice flavoured with passion fruits puree and ice cream @ RM6.80

DRAGON ONE

G-R-15 & 16

De Garden

Persiaran Medan Ipoh

31400 Ipoh, Perak.

Malaysia.

Tel: 605-5495393

Friday, December 23, 2011

Winter Solstice 2011

The December Solstice, also known as the winter solstice (冬至, loosely translated as 'the arrival of winter') usually falls on the 22nd of December every year. Traditional Chinese families celebrate the festival of the Winter Solstice as the start of the new year and the beginning of winter. The tradition of making glutinous rice balls (湯圓: tong yuen) in each Chinese family is passed on from one generation to another. Today, eating tong yuen has become a common practice and this dessert is readily available in major dessert shops all year round.

Tong yuen in soya bean drink

Black sesame filling

Sunday, December 18, 2011

Dine @ Top Ten Gourmet Restaurant in the world

Voted by diners as one of the top ten gourmet restaurants in the world, Din Tai Fung is the type of eatery that food enthusiasts should not miss along their gluttony journey. While food is still served at affordable price, complete your food trail by adding this world class restaurant into your list and spend a leisure afternoon here. Trust me, you will surely be amazed by the fine art of dining at Din Tai Fung.

Din Tai Fung @ Pavilion Kuala Lumpur

Appetiser 1:

Semi-solid century egg served with pickled ginger

Unlike those century eggs sold in the groceries, which are usually over-preserved resulting in hardened yolks, Din Tai Fung's version is much appealing as the yolk appears in a creamy custard-like form. Heavenly...