The Eye Of The Dragon

22-Aug ~ Chinese Cuisine at Dragon-i
I still recall when this Dragon-I was newly setup, it had caused a lot of chaos… many were willing to queue up just to had a taste of the Chinese cuisine from Shanghai, Kwangtung and Szechuan. Till today, this place still holds a place in the heart in us. Just like my mum, well, once in a while, she too dreams of the Siew Long Pao served there….

Located at the center zone at 2nd floor of Quensbay Mall, you can easily find this as they arrange some comfortable chairs. Those are for the guest to have some seats while waiting for their turn. A must try for their specialize La Mien as the SiFu hand made the noodles with his own hand instantly. Over here, let’s try their Tangy type, the Original type and the Stir Fried Type.

Each of us was served with a porcelain plate and set of chopstick and a pack of wet towel. As a starter, we were given these stewed peanuts with five spices. Each table had a small table full of vinegar, soy sauce, a bottle of XO sauce and a miniature that contains toothpick. Those vinegar is to serve with shredded ginger. Remember to tried on the XO sauce, Double YUM YUM for that!!For kids, they do come with a set of kiddy serving, especially for my CeejayFirst to serve was this Tangy Type, La Mien in Hot and Sour soup. This La Mien was instantly prepared by the chief. They formed the mixture of the flour and water into these long stripped of noodle with their pair of hands. This La Mien was served in this Szechuan, hot and sour soup. They put lots of Szechuan pickles which flavors out the tanginess within. RM12.9 per bowl.
Next was this, the Original type, La Mien Clear soup. RM8 per bowl. Using the same La Mien, now they served them in crystal clear soup. This clear soup itself already rich in taste as I believed they must had boiled them for long. This bowl of mee does not need any garnishing as the soup itself already had it all!! The final type of La Mien to come, Shanghai Fried La Mien.They stirred fried the La Mien with some cabbages and some chicken bites and fried till fragrant with lots of soy sauce. Yum Yum for RM15.

The meal in Dragon-I will not be completed without the Siew Long Pau itself. These Pau were freshly made from flour and water. When the skin or the pau is ready, they will put a ball of chopped and well marinated meat delicately on the skin themselves and lastly will be steamed for perfection.The best thing of this Siew Long Pau compare to other typical pau we have ever taken, the meat within somehow will ‘create their very own soup’ The Juice will eventually oozed out when you take a bite.

My way of eating the Siew Long Pau without burning my tongue… Firstly, scoop the dumpling on the spoon gently, making sure the pau did not leak. Next, poke a hole and enjoy the view when the juice oozing out. Next, suck the juice carefully and not blazed your tongue!! Then, put some vinegar and some shredded ginger on the dumplings. Lastly, ladle the dumpling in whole into your mouth…
MMmmmmmmm……

So much of meaty feeling, hence we decided to ask for this Braised Assorted Mushroom with beancurd. RM9 per plate. Lots of mushroom and Muk Yee were stirred fried with oyster sauce and poured onto the plate of fried beancurd.
A nice plate of To Fu indeed!!Then was this, Fried Rice with Ham and Chicken. And the picture says it all!! The secret of a good plate of Fried rice is enough of oil where the rice were not dried at all...but when you eat it, you do not feel oily AT ALL....and secondly, to control the temperature when fried.

The last dish to come was this Shanghai Smoked Fish. RM15 per plate. They deep fried the fish and set some sweet and sour sauce over the fish. Well, I am abit dissapointed of the fish as it was not quite tender as it looks.Overall, we had a good meal when in Dragon-i. No doubt the menu was a little too pricey, but still they are worth for the food and the environment.



Dragon-i Penang

Lot 2F-77,78,79 & 81

Queensbay

Tel: - 604-646 6888