The xiaolongbao was really quite nice – well marinated, fresh tasting, tender, filled with juicy meat nicely interspersed with fatty bits, with silky and thin skin, although with less broth than I would have liked. The skin was so thin that a couple burst open. The dan dan noodles were nice too, slightly spicy, peanutty with a good serving of spicy minced meat.
Great durian puffs, crispy outside and full of pure durian purée.
There are still a number of items I would like to try from their menu. I will like to make a return trip back to Pang Zi Durian. Thank you Mr Neo for the Invitation.
One of their latest creations is Dark Chocolate Durian, and if that's intriguing enough, do visit them and have a try.
The chicken itself was not so tender, and not so moist with minimal flavour. I could even taste a bit of chao ta. The savoury salted egg sauce was matt, sandy and didn’t have much of the salted egg fragrance. The coleslaw was slightly off, and fries were normal. Felt quite jelak after the meal.
Overall, their nasi lemak felt a tad overhyped and as a non-Westie, I personally would not find it worth travelling deep into the West for.
The nasi lemak was fragrant, but slightly sticky and clumpy. The chicken wing was slightly fragrant and aromatic. Above average nasi lemak. Serious queue though.
The chicken cutlet was super big – crispy, tender, juicy, and appropriately flavourful. Nothing too special, but nothing not to like, and better than the Taiwanese ji pai.
Very tasty and savoury rice. Most of the fragrance and juices from the chicken and sausages, as well as the very tasty and savoury sauce, have gone into the rice, making for a very nice mixture. The chicken and sausages were also tender and juicy. Nice stuff that I would come back for. Unexpected too, since I had originally come here for Chicken Supremo, which was closed.
The standard and quality of food are pretty average to me.