Dain Ti Hill (2) 代官山 chinese fusion restaurant

@ Level 6, Pavilion, KL

野菌焗豆腐
Baked bean curd with wild fungus (RM14)

- smooth snowy white bean curd and mushrooms in a very thick layer of baked cream and cheese. A bit too salty though... but still a very good starter for ladies who like cheese like us.

意式海鲜炖饭

Italian Seafood Rice (RM19)

- a totally different try from the spicy pork rice, it is less heavy taste and also a very good try. Every single grains of rice are stuck to each other by strains of cheese; the seafood are chunks of squid and fish and a few prawns; onion and capsicum slices did not make too much of taste in it (and that's what I wanted, haha).

石锅香辣猪肉片饭
Spicy pork rice in sizzling hot stone bowl (RM18)

- refer to my last review on Dain Ti Hill.....

- I miss it so much that I wanted to taste it again, keke... although the pork slices are not as crispy as last time, the taste in overall is still good. You won't feel disgusted of the thick layer of fat in between the thin sliced pork at all.

双拼唐风卷

Baked rice roll combo (RM28)

- oh... unless you are dining there in a big group, these rice rolls are going to fill your tummy up and you won't be able to eat other main courses anymore. Not as nice taste as expected as well, can choose not to try.

红豆抹茶刨冰

Red bean topped green tea ice

-sorry for no picture available.

hm.... compare to the other 2 choices of ice (mango topped and berries topped), it is less tasty. the red beans are fine but you don't feel much green tea flavor in it....



** the pictures of cakes in the menu are so tempting! but too bad they do not serve any cake yet in this branch.

** according to a friend, this restaurant is owned by the son of Malaysian brand MarryBrown Fast Food. Apparently he established his chain of Dain Ti Hill 1st in China and Taiwan then only come back to Malaysia to launch it.