Kin Shui Tei @ Tropicana Golf & Country Resort
June 22, 2009
A strikingly colourful restaurant with a menu that's bursting with temptations.
Monkfish liver in ponzu sauce. Nicknamed the "foie gras of the ocean," this was briny, delicate and absolutely delectable.
Amberjack sashimi in garlic sauce. Lots of veggies made this a healthy platter.
Escargot baked in garlic butter. Heaps of tasty escargot slices in the shell, cooked in flames that turned a simple dish into a spectacle.
Golden roll, generously laden with roasted sea eel & mango slices.
Minced tuna belly sushi. Overshadowed by the other more flamboyant items.
Kampung chicken with wasabi sauce. Tender chunks in a flavourful batter.
Fermented bean soup to warm both the stomach and the soul.
Monkfish liver in ponzu sauce. Nicknamed the "foie gras of the ocean," this was briny, delicate and absolutely delectable.
Amberjack sashimi in garlic sauce. Lots of veggies made this a healthy platter.
Escargot baked in garlic butter. Heaps of tasty escargot slices in the shell, cooked in flames that turned a simple dish into a spectacle.
Golden roll, generously laden with roasted sea eel & mango slices.
Minced tuna belly sushi. Overshadowed by the other more flamboyant items.
Kampung chicken with wasabi sauce. Tender chunks in a flavourful batter.
Fermented bean soup to warm both the stomach and the soul.