Qing Palace @ Pulai Springs Resort, Johor
During our 3D2N stay at Pulai Springs Resort, we had our dinner at Qing Palace continuously for 2 nights. Although there is another option in the resort which is Cinta Terrace but the food at Qing Palace was too good on our first night and we came back again on the second night.
The restaurant is heavily adorned with Chinese influence decors. Oriental style furniture, wooden carvings and paintings filled the place and created a charming ancient Chinese vibe.
Located at Pulai Pavilion, Qing Palace can accommodate 200 diners and there is a 24-person private dining room for more intimate gatherings.The restaurant can be quite full on weekends, prior reservation is strongly recommended if you wish to dine in here.
Awards were proudly displayed in the restaurant.
Stewed Mutton with Dried Soya Hainan Style (Large – RM 82.00)
Submerged in the murky soup, the local grass-fed mutton was in good biting texture. The soup was peppery with exceptionally strong and robust taste and the bean curd sheet absorbed all the flavors from the soup. A brilliant soul and tummy warmer.
Szechuan Hot and Sour Soup (Medium / 5-7 pax – RM 42.00)
Slightly thick texture brimming with julienned beancurd, wood ear fungus, shiitake mushrooms, bamboo shoots and egg drops. The broth had just the right balance of spicy and sour which really stimulated our palate.
Steamed with Hong Kong Style (priced according to market price)
Fresh fish is best steamed for its best original taste. We had this classic Hong Kong style steamed with superior soy sauce, the fish was sweet and flaky.
Indonesia Curry Fish (priced according to market price)
We had this on the second night which was equally good. The deep fried fish was drenched in creamy curry sauce, topped with vegetables and bean curd puffs. The gravy was fragrant and the spiciness was mild, suitable for those with low spicy food tolerance.
Szechuan Camphor and Tea Smoked Duck (RM 94.00)
The amber hued duck was succulent and tenderly soft with subtle hint of smokiness. Served along was fried mantou for a more substantial meal.
Sauteed Prawn with Salted Egg Yolk (Medium – RM 80.00)
Call me bias, I love everything with salted egg yolk, but who doesn’t? Look at the hype created by the molten egg croissant! Generously coated with luscious salted egg yolk, the prawn balls were awesomely mouthwatering! Drizzles of spicy mayo dressing for that extra creamy end note.
Szechuan Chicken
Chilled boneless poached chicken served with Szechuan dressing consisted of garlic, Szechuan peppercorn and chili. It possessed a pungent flavors with mild numbing sensation.
Crispy Duck Skin with Mango Salad (Large – RM 116.00)
One can get a lovely hit of savory sand sweetness in this salad combination with shredded duck meat and mango as well as a pleasant crispiness texture of the roasted duck skin.
Sauteed Prawn with Dried Chilies and Cashew Nuts (Medium – RM 50.00)
Kung Po prawns with a twist! The addition of You Tiao (Chinese cruller) made this dish a lot more interesting!
Spinach with Minced Garlic (Medium – RM 26.00)
Fried Mixed Vegetable with Assam Paste (Medium – RM 26.00)
Vegetable dishes for the Vitamin C quota 😛
Since most of the dishes we ordered were quite strong in flavors and spicy, we got some kid’s friendly dishes for the kids too.
Double-boiled fish fillet soup with apple (RM 17.00/ portion)
Sweet and light in flavors, I can’t help but stole a few sip from Sam’s portion ^__^
Deep Fried Chicken with Sweet and Sour Sauce (Medium – RM 35.00)
Fried French Beans with Minced Chicken (RM 32.00)
Gu Lou Chicken
Omelete
Dessert time! The server pushed the dessert cart to our table and let us pick from there.
‘Oni’ Yam Pudding (RM 5.50)
An authentic traditional Teochew desserts made from yam. It was velvety creamy, crowned with sesame seeds and crushed red dates for that extra fragrance.
‘Mua Ji’ Peanut Ball (RM 4.50/portion)
Another signature dessert of Qing Palace. The warm glutinous rice ball filled with peanut filling. It may not look interesting but I adored the combination of aromatic grounded peanut and chewy glutinous rice ball that works wonderfully.
Honey Dew with Sago (RM 5.50)
Chilled Pineapple with Sea Coconut (RM 18.00)
Chilled Guiling Herbal Jelly (RM 5.50)
Mango Pudding (RM 5.50)
For chilled dessert lovers, options are aplenty too. Those desserts definitely can provide a sweet ending to your splendid meal.
If you plan to visit Johor during CNY, do check out their festive set menus too.
Weekdays: 12.00 noon – 3.00pm & 6.30pm – 10.00pm
Weekends: 12.00 noon – 3.00pm & 6.00pm – 10.00pm Website: www.pulaisprings.com/ Facebook: www.facebook.com/PulaiSprings
The dishes are all very well presented and looked delicious!
I’m start missing those dishes ~>_<~
crispy duck skin with mango salad sounds like a fun partnership! 😀
I love the combination too, crispy salty duck skin + sweet sour mango, so yum~~
Everything looks good! Desserts too!
But too far for me, LOL!
Driving journey to Johor is quite tiring indeed =.=”