1. Claypot Crab Rice (RM47) - This is one of Siu Siu's signature dish, which is a very unusual way of service claypot rice and it came with 1 big crab as the highlight of the dish. The crab was coated in thick soy based gravy, slightly sweet and aromatic. The crab which came with the rice was removed from the claypot and served in a separately plate. The waiter then mixed the rice thoroughly with the sweetness of the crab's juices and its soy based sauce. I must say I personally enjoyed the rice more as it was very aromatic, each grain fully infused with the flavour and sweetness of the crab. Elaine skipped the normal white rice and went for the this rice for the evening. I've never seen here ate so much rice ... hmm... yummy.
2. Barbecued Pork - Char Siew (RM30) - Wonderfully barbecued pork belly with balanced layer of fats and meat. The meat has a caramelized coating on the exterior which is not overly sweet and moist and juicy texture on the inside. Everyone enjoyed this one.
3. Ginger steamed Grass Carp (RM60) - This is a common way to prepare this fresh water fish in local Chinese restaurants and we decided to try it here. Siu siu's preparation on the ginger mixture was slightly coarse but went well with the fresh fish nevertheless. However, some guests prefer a more finer texture of the ginger to go with the fish. The serving was huge, but unfortunately, this came last where we were quite full by then, thus we're not able to finish this dish.
4. Buttered-milk Prawns (RM60) - This dish came in a huge claypot with fresh prawns. The gravy was more like a watered version of the butter cheese crabs some of you might have enjoyed in other restaurants (e.g. Wong Poh). The curry leaves provided additional flavour to the sauce. As for the prawns, these were deep fried in a batter before being cooked in the gravy. The flesh were firm and succulent, a sign that they were fresh. This dish also comes with deep fried buns (man tou) which were meant to be dunked into the delicious gravy.
5. Steamed Kampung Chicken (RM33) - Half bird was ordered, came with some soy as a based and steamed kai lan to accompany the dish. I found this to be ordinary and have tasted better versions elsewhere. I also found the skin a bit thicker than what I would prefer for a kampung chicken.
6. Minced Meat Tofu (RM25) - This is also another house speciality. The uniqueness of this dish here is that unlike the normal oyster sauce based gravy with minced pork you can find in other places, Siu Siu's added finely chopped long beans for an additional texture. There are enough gravy to go with the dish, ideal for kids to go with their rice. The tofu was deep fried before being cooked in the sauce but its texture remains very smooth.
7. Kai-Lan & Preserved Vegetable (RM20) - This was our vegetable dish for the evening. Siu Siu's version came with preserved Chinese vegetables (mui choy) to go with the freshly stir fried kai lan. The crispness of the vege provided a good balance to other meat and seafood dishes we've ordered.
We have the jelly (agar-agar) birthday cake we've bought from a shop in Puchong Jaya as the dessert to end a satisfying meal. The bill came to RM302 (with rice, tea and taxes) for 9 adults and 3 kiddos. A bit on the higher side for a meal on similar establishment but hey, we enjoyed the experience nevertheless. There are some other house dishes that we're unable to try, we'll leave that for the next visit.
Restaurant's info:
Robson Heights: 15-11 Lorong Syed Putra Kiri, 50450 Kuala Lumpur.
Tel: 016 370 8555, 016 309 8038. Close: Monday
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