A hidden jewel in Ara Damansara, Eastern Garden which had opened in doors early this year is such a great place for a homely dishes with an affordable price. The Chinese Style restaurant where you can see lots of their signature pasted on the wall; with the aircond and open sitting available.

The menu is pretty extensive with lots of variety choices to go for –from seafood, porklicious meal to vegetables. Being that; it is quite hard for us to choose from the menu what to dine for.
We started with the Deep Fried Pork Belly in Mongolian Sauce (RM 28 (S); RM 38 (L)). The pork belly doesn’t comes much appealing when it is served. Drenched with the thick creamy black pepper sauce and served with bed of fries together. I get a bite and I am addicted to it. Not worrying about calories, the pork belly is such a great one comes with complete juiciness and the black pepper taste is pretty light and not the chocky ones. Dipped them with the fries served and it is sinfully good.
Comes next is the hearty bowl of red fiercy curry fish served in the claypot. Filled with scrumptious ingredients in the hearty pot includes the garupa fish, beancurd, lady fingers and long beans. The grouper fish cutted in pierces immersed in the fiercy red elixir with a piquant tang, yet not too spicy but it is perfect to go with a bowl of rice with it.
The golden yellow plate of the Deep Fried Beancurd Skin with the filling is well presented to out table. The beancurd is stuffed together with the chopped vegetables, fish meat and tofu together. Wrapped with the beancurd skin alike the golden bag, it is then being deep fried till perfection. Crispy crunchy beancurd served on the bed of creamy pumpkin sauce with it.
It is a complete blend of delights with the tip top fragrance and chewy texture of the deep fried beancurd itself.
Eastern Garden also famed for its Deep Fried Crispy Pork Trutter (RM48/pc). The ala chinese style of pork knuckle. The pork trotter is being prepared for hour undergoing s long process of steaming and deepfrying the pork trotter. Bringing you the crunchu bites of the crispy skin and the layered of fats/gelatin beneath it, the pork knuckle is one of the favorites among the older generation. Served together with chef’s homemade Thai Style Sauce.
Last ut not least, we ended with the Stir Fried Spring Vegetables (RM 23 (S); RM 30 (L)). The crispy done lotus roots together with broccoli, asparagus and carrot with it. Topped with loads of cashewnuts to go with it. Simple home cook dish to ends our meal with.

Eastern Garden Restaurant
D-G-23, Block D, Jalan PJU 1A/20B,
Dataran Ara Damansara,
47301 Kuala Lumpur, Malaysia
03-7846 2700

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