5/5 Oliveiro R. 1 year ago on Google
Photographing
food
is
not
my
speciality
and
when
the
food
in
front
of
you
is
radiating
an
aroma
you
can't
resist,
you
lust
for
the
first
bite.
I
can't
express
how
much
I
enjoyed
the
drinks,
the
appetizers
and
the
mains
through
these
images
but
I
can
tell
you
it
was
delightful.
The
dim
sum
/
appetizers
were
excellent
in
every
respect.
The
crumbed
barramundi
buns
had
an
amazing
crunch,
isn't
spicy
but
had
a
lovely
balance
of
subtle
flavors
from
the
accompanying
julienned
veggies.
Fried
pork
wontons
were
ok.
Prawn
dumplings
and
the
Shanghai
pork
dumplings
are
must
dos
however
they
are
medium
spicy.
The
Babi
Guling
buns
made
of
roasted
pork
are
quite
good
and
have
a
delayed
spice
kick.
Since
we
had
some
seconds
from
the
appetizers,
we
opted
for
two
mains
only.
These
were
the
chef's
signature
dishes
and
are
labeled
on
the
menu
with
the
chef
hat
symbol.
Please
don't
miss
the
Nasi
Goreng
pork
ribs
(accompanied
by
prawn
crackers
that
actually
taste
like
dried
prawn
-
amazing)
and
the
mother-in-law's
Chicken
curry
(fiery
but
succulent
chunks
of
white
meat).
The
latter
was
better
with
steamed
rice
for
me.
Lastly,
we
tried
the
weekly
special
drinks
and
of
all
the
cocktail
orders
in
Bali
over
2
weeks,
this
was
the
first
instance
where
it
was
the
correct
combo
of
amazing
flavors
and
alcohol
content
for
a
reasonable
price;
whisky
sour
with
strawberry
rosemary
(brilliant
drink)
for
me
and
the
Mango
Basil
gin
cocktail
for
her
highness.
Friendly
staff,
lovely
ambience
and
most
importantly,
it's
very
busy
so
book
your
table
in
advance.
From
my
little
family
of
5,
here's
a
salute
to
you
Ginger
Moon
🙏🏽
for
the
experience.
<insta:
UtilityChef>
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