Before I proceed, do note that DianaTan.net is my main blog hosted on a personal domain since 2007. Hence, the photos here are my own and not copied. I have full rights to the images captured here for my gastronomical journal in Best Asian Food which is hosted on Blogger.com. The photo taken above is sauteed asparagus with lily bulb which I ordered from a popular Taiwanese restaurant in Queensbay Mall. The food was exquisite and crunchy to taste.
This is brocolli stir-fried with carrots and garlic. I like the texture of the brocolli and the dark green color that was preserved even after cooking with heat. If you over cook the brocolli, it may turn to light yellow in color and may not look so appetising.
This is champaign bubble tea that was especially recommended in the same Taiwanese restaurant that I patronized recently. Despite the name, it is not added with champaign but has a rather exquisite flavor that is unique and delectable. The sky blue color certainly stands out and makes the cool drink look desirable. It was added with brown pearls as you can see at the bottom of the cup.
Still the different dish ordered from the Taiwanese restaurant, this is deep fried prawn roll mixed with other recipes and wrapped up in tofu skin. The order was just right and not too much or overwhelming with big portion.
This photo was part of the collection taken during E & O buffet dinner at Sarkies Corner. There were a myriad of selections to choose from ranging from creme brulee, cakes, nonya kuih, etc. Each dessert was specially made with a personal touch from the professional chefs in E & O Hotel. That is why Sarkies Corner is mostly booked and full of patrons and diners. You may have to reserve for a table to get a chance to dine here on weekends.
I bought this orange sandwich roll sprinkled with raisins from Roti Boy outlet that was recently opened in Gurney Plaza. It has strawberry jam inside which makes it sweet and tangy with a soft texture.
I ordered this ala carte meal from Sushi King that has cheese, chicken on sticks, fully boiled eggs and topped with curry vegetables. The dish was scrumptious but I find the chicken a bit on the hard side but overall, it was a fine dish.
This dish was specially designed for Father's Day at Sushi King which was on 20th June. It was a set meal with some vegetables, noodles in soup, fried seaweed and rice wrapped with tofu skin. The dish was palatable and tasty as well, but you might find it a bit heavy with the noodles included.
