Local Time : 03:52, 22 Sep 2018
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Savour succulent and juicy braised lamb in claypot throughout June at Xin Cuisine. A very popoular dish served during winter in Hong Kong. Stir-fried preserved beancurd and water chestnut is then added into the lamb. Chicken stock, dried orange skin and fresh beancurd add extra flavours to the dish.
|Time||Lunch & Dinner|
|Price||RM40.00 nett per portion|
|Vanue||Xin Cuisine Chinese Restaurant|
Prices quoted or displayed are inclusive 6% GST which will be zero-rated effective 1 June 2018, that will be reflected in guest’s bill.
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