You put forward the word degustation, and immediately its fine dining and you are preparing to pay at least RM300-500pp, same for Omakase which is chef's choice in Japanese restaurants. This restaurant is the best discovery for the longest time, and you have to call to book first, and say you want Omakase as the chef would have to shop diligently for freshest ingredients. paku pakis, blanched cold till crispy with sour chilli sauce, topped with prawn oil butter 8/10 easily my favourite dish, the soup was amazing, 8 hours with 3 different birds/bones as stock, and complements the melt in your mouth cabbage 10/10 slow blanched pork belly, with cucumber and ginger (which gave it a lift) 9/10 crispy chicken skin, the meat was actually fish ... Sek Yuen does this a bit better, but good nonetheless 7.5/10 I would call this a salad, well done eggplant plus squid and okra 8/10 The place is known as Xiao Lao Wang hotpot restaurant, hence...
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