Couple of weeks back, there came one of those occasion where a feast was in order, it wasn’t a wedding dinner, just a small gathering of friends from around Asia to sit down, relax and have a good chat. There’s no scrambling of food planned too. Every one will get their own serving in their own little dainty dish for each course that was served. I might not be able to tell you what exactly is served in the 8 courses but I will try, if all else fails, just look at the pretty pictures.
The 1st course that was served is the Snow Flower Top Shell, 3 beautiful cuts of squid over a slice of watermelons. One of those few occasions where I actually finished the squid even though I’m not a big fan of them.
The 2nd dish was the Orange Flower Scallop, cooked to the right temperature and tender to the bite. With a sliver of mayonaise and a very thin slice of cucumber to wrap things up. It was one of those dish that we can finish with a single bite.
There’s always a bowl of soup in chinese dinners, no matter where you go. It’s the standard operating procedure! And here, we were served with a Double Boiled Top Shell Three Treasure Soup.
Basically a bowl of expensive ingredients lump together and double boiled to perfection. I find it a bit excessive as I tend to only drink the soup and leave all the bites inside. Guess it’s just a force of habit and I tend not to bite into anything I can’t identity.
Before the 4th dish was served, the Chef of the restaurant came out to greet us and prepare our next dish, the Special Braised Whole Abalone with Chinese Mushroom. Beautifully cooked to perfection, tender to cut and melts in the mouth. I’ve never been a big fan of abalones as not many restaurants I’ve been to knows how to prepare them and it ends up being all rubbery to the bite.
But here, beautifully cooked. The chinese mushroom sauce reduced to the right consistency to pair with the abalone. I went all “Oliver Twist” to the Chef and say “Please Sir, Can I Have Some More?”
The 5th dish was the Live Prawns in Superior Sauce, now, it says Prawns in the menu but there was only just 1 single huge piece. Don’t let that 1 piece of prawn fool you. There’s plenty of fresh meat inside the shell and because it’s the 5th dish out of the 8. We were beginning to fill up just nicely.
I was joking with the guests that because they served us individual dishes like this, would it be enough? Knowing that some of us does love to eat and all. But due to the slow pace the food was delivered, it allowed our stomach to digest each dish slowly and yes, lo and behold, despite my best effort to stay hungry. I was beginning to feel full.
The last of the entrees was the Stewed Yee Mee with Black Pine Mushroom, I had to admit that by this time, I had to skip this dish and didn’t eat my portion. Simply because I actually had extra helping of the prawns earlier as one of the guests was allergic to it and me being me, I had to sacrifice my stomach so that we don’t waste the prawn. But don’t worry, someone finished this plate of Yee Mee for me. So all was not wasted.
Lastly, for dessert, it was Creamy Avocado + Special Homemade Dessert. I’m no fan of avocado, let alone one that was served as a dessert but the homemade bun was pretty nice. Prepared as a cold dish, it looked like the head of a giant mushroom, cold to the bite and sweet to the taste.
All in all, it was one of those enjoyable dinner with friends, over a nice good laugh over a private meal specially crafted by the chef for us. The other odd sensation was that since we are the only diners in the restaurant, we have 1 waiter to 2 diners so it felt that extra bit special. Definitely worth the money paid for the royal treatment but not one that we can pull off often.
THE ROYAL FLUSH RESTAURANTCentral Piazza, Oasis Square Ara Damansara,
No 2 Jalan PJU 1A/7A, 47301 Petaling Jaya,
Phone: +603 – 7831 1339
Hours: 11:30 am – 3:00 pm, 6:00 – 11:00 pm
VALUE FOR MONEY :
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