Friday, May 21, 2010

::Friday Gals Nite::


Craving of TONG SUI(Chinese dessert) ? Sweet Bean Restaurant is recommended which situated at Tmn. OUG, Sri Petaling came to my mind. It was around 7.30pm, the restaurant was almost fulled with customers even somebody made reservation for dinner there. This means the food served by this restaurant possibly is pretty good and satisfied. The restaurant is well decorated with modern style of interior design and the waiters are good in their service as well. They served average prices range of food like Chinese cuisine, western cuisine and of course their TONG SUI, dessert and beverages. The price of main course is around rm7~14. While tong sui and dessert is around rm 3~8. Each person may roughly need around rm 10++ to have their flavouring meal.

Most of us satisfied with those tong sui that we have ordered on the evening. Overall not overly sweet, the original flavour of tong sui is there and the quality is maintained in the paste form. Some of it was served in a special way. Peanut paste with cold tou fu fa~ rm 4.80.

This is kinda mix n' match way of serving, Peanut paste+sesame glutinous dumpling~rm4.80.

When u feel a bit bored with the taste of peanut paste, u may have the other bowl of ginger soup. Apart from that, u may choose which paste or soup to served with the sesame glutinous dumpling. Love the dumpling !


Sesame paste + sesame glutinous dumpling ~rm4.80.


Mango with santan glutinous rice ~ rm6.80.
This is kinda Thai style. The sweet mango was matched perfectly with the glutinous rice.


Black glutinous rice + sesame dumpling~rm4.80

I heard the wantan mee there is famous. Hence, I ordered this chef recommended steam chicken with BBQ pork wantan mee ~rm7.50. It was nice but a bit overly salty.

Baked rice with cheese topping. rm 13.90. It was "so-so" only. The cheese taste is mixed with the baked rice.

If possible, I'll make a second visit to this restaurant again. After having our dinner, my friend even "da bao" second bowl of tong sui home as supper....




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