Yummy

In the pear city of the kangaroo kingdom, I had one of the best seafood experiences in my life in a Chinese restaurant in the China town.

Abalone - Live one not no.1 dried one. Briefly poached in high soup of chicken and chinese kam wah ham. The abalone tasted like abalone, frankly no surprise yet still good. The soup is superb, and lettuce was cooked in the soup afterwards. This is the tastiest and one of the most expensive vege soup in the world. Probably no MSG 'cos I didn't feel thirsty at all after finishing the whole thing.

High note on their Lobster - The last time a lobster impressed me was in HK, the taste was super as a more precious species of crayfish was cooked. This time the applause is for the texture and well-doneness of the lobster, which shows the chefs' technique. We ordered 'baked' lobster with high soup. The meat VERY succulent, and to my surprise, it is as SMOOTH yet CRUNCHY as some deep-water big fish that doesn't require much chewing (Don't worry, no way that it is rottening). clapclapclap to the chefs!!

I'll be Back...