The first dish was their signature pork ribs (yat zhi guat) with deliciously sweet and tangy sauce were melt in your mouth tender. Oh my god, we were having a great time gobbling on the fall-off-the-bone ribs. When I mean fall off the bone, they do really fall off with a few shakes.
Deep fried butter squid (Nai Yao Sotong). I like their way of serving where a generous amount of chicken floss was sprinkled on top of the dish. The squids, encased in a light batter were slightly chewy but we enjoyed every bits of it. The texture was the fun part I guess. You can’t go wrong with butter–laden food and high-carb indulgence; nor can anything deep fried taste bad after all.
Herbal chicken was served in a Chinese crock pot within minutes. The chicken was surprisingly moist and tender after long hours of soaking in the herbal concoction.
Steamed Marble Goby (Soon Hok) is the star dish of the night. Fresh from the tank, the meat is lean and moist with a mild flavor. It costs a whopping RM 140 per kg but believe me, it is promisingly delicious.
The obligatory greens – Mixed Vegetables with Macadamia Nuts. Vegetables such as sweet peas, asparagus, arrowheads (nga ku), lotus roots, celeries and deep fried macadamia nuts are stir fry in a smoky soy garlic. The topping of flaky dried squids gives it an extra flavor and texture too. It actually gives eating green the devious way because it feels like munching on some crunchy snack food.
Robson Heights Seafood Restaurant
10B, Jalan Permai,
Tel: 03-2274 6216