A few days ago, we went back again to Hai Thian restaurant in Equine Park for a feast again. It was one of the post that I had forgotten to blog about it, that I manage to find back the pictures and now it is a combine post of both event the first one was after Chinese New Year we came here for lou sang and second time was few days ago to celebrate Kebbie’s Birthday. This is regard as one of a recommended restaurant by my colleague. One of the reason I did not blog about it as I do not have the receipt, therefore the name in here is base on my own estimation.During my first trip to this restaurant, I find it very far from my office as it is deep inside Serdang, but when I reach the restaurant I was shock! to see the restaurant occupied half of the stretch of the shop lot, might taken up around 5-7 shop lot to convert it. With the effort, I have rated it as dont play play restarant as it must be a standard to be able to conqueer such a big place.As some information from my colleague as this restaurant is very famous and they had just move to this new premises, as during on the old location, it is always pack!

A modern interior with some Chinese calligraphy printing on the pillar, with high ceiling and a stage, occasionally a lot weddings are held in this restaurant, based on our estimation, it is able to cater up to 80 tables.

The menu is heavy and the pricing in here are very reasonable.

For the first round when I was here, we had ‘Salmon Lou Sang’.

‘Chicken Fried with dry Chili’, the taste is absolutely fantastic, fried evenly that the chicken is soft and tender yet the sauce that fried along in it makes the aroma stick on the chicken that the gravy is sticky.

I have eaten a lot of salted egg crab, pork, chicken and others but I have not tried before ‘Salted Egg Pumpkin’ as it turns out to be very good. The salted egg had been finely chopped till its like sand and pumpkin to fried along with it, is just as good as it is.

‘Chinese Herbal with Prawns and Vermicelli (tang hoon)’ when this pot came over, it was finish within seconds and not enough that we order another pot of it. The soup is very aromatic with chinese wine that did not overpower the herbs taste, just the right amount and taste is very inviting.

‘Fried Lotus Root, Chinese Pea with Macadamia Nuts’. Fried with wok hei that maitain the freshness of the vegetable and the ingredient of Macadamia nut add the extra umph in it.