This is the second time I’ve visited Golden Triangle and also the 2nd time I write this review. The first review was gone when my IE encounter a problem. I do not know why all the content disappeared. *angry*
The interior of this restaurant is quite big with a very nice and peaceful environment. Soft music playing added some spices into your dining. The lighting in this restaurant is quite dim, so it created a romantic environment
We’ve ordered Asparagus Sambal, Choo Chee Fish, Pakapau NZ Mussel, Seafood Otak-Otak In Fresh Coconut, Tang Hoon Crab and Stir Fried Small Cabbage. The last dish was recommended by the waitress. She told us that this ‘small cabbage’ is a new vege.
While waiting for the dishes to be served, we were wondering on how special the small cabbage to be. Then suddenly my cousin sis said, ‘I think the small cabbage is ‘choi dam’ lar… ‘. We were like ‘Yahor!’ .. means no surprise on the new vege.
Ok. Enough of my grandma story.
First served were the asparagus and the small cabbage. The asparagus looks so red o… must be very spicy lol… Hmm… taste good leh… quite spicy and the asparagus is stir fried with a very good timing, leaving it not too soft.
As expected, the small cabbage is choi dam. It’s just a very simple dishes. But the flavour is very strong. We all feel that only these 2 veges can help us finish our white rice. Ya.. these 2 veges goes very well with the white rice. Very strong flavour.
Apologize for the blurry vision of the small cabbage. My camera just can’t focus. Time for a new camera?? The Pakapau NZ Mussels – these mussels were cooked with basil leaves and garlic. Simple ingredients but enough to bring out the aroma. Tasty one. The basil leaves aroma is not very strong, acceptable for me who don’t like basil leaves smell.
Seafood otak-otak in fresh coconuts – squids, prawns and big chunks of coconuts were found in this. Nice dish with sweet taste due to the coconut I guess. Although I don’t fancy otak-otak, but this dish is yummy.
Choo Chee Fish. This fish is deep fried and topped with Thai chili paste. The chili paste is very special. Thick gravy with creamy feeling. Seems to me coconut juice were used. Quite spicy too. The fish is crispy outside and soft inside. Taste good.
As for Tang Hoon crab, I’ve reviewed it before.
At last, dessert time. We ordered Thap Thim Krap. Thai dessert made of jackfruit and water chestnut coated with sago in coconut juice. The coconut juice is too thick for my liking. Although the bowl used is very small, but there are lots of ingredients in it.
A great dinner cost RM 225.