The suckling pig was mouth-wateringly superb. The crackling was perfectly done. The not-more-than-3-mths old piglet was wonderfully tender. The marinade was an amazing blend of delightful tastes.The black sauce noodle with oysters - did not excite. It was passable... but only just.The spring roll with an entire full prawn was a celebration of freshness, texture and taste. It came accompanied by some deep fried wanton-looking dumpling which the hostess pushed hard for us to have. These dumplings, dumped on us, were lousy.Next was our nightmare dish. Soon kueh looking steamed dumplings in a black sauce.Both, the sauce and the dumpling, are best forgotten. We complained that when we last had it, there was no black sauce to spoil the dish. After passing the complain to several persons, one guy came and defended the dish no end - although he saw the uneated dumplings on the serving dish.The veggie greens we ordered were 'ok' .... but nothing to crow about.The pork rib bitter gourd dish, pushed hard by the hostess, was a disappointment. It came seemingly with the gravy watered down. Terrible.The wined chicken dish was an entire wash out. Also strongly recommended by the hostess, it tasted of wine and only wine. Haaiiizzzze.The ornee dessert lacked the yam bite. Its main feature was the yam flour powder strong after taste. And the chef must have been hoarding the sugar since our ornee came across as not sweet.My take on the experience. The outlet should ask if we wanted the dish sauced or have the sauce separately plated. They should ask if we want the dessert less or extra sweet.My tip is decide on the dishes yourself and not let the hostess run riot in recommending your dishes beyound the limits of your group's appetite.To play safe, order in moderation. Wait for the dishes to be served to familar yourself with portion size. Good Luck.For me, I won't hazard another visit. There are umpteen good eateries in Malacca after all..
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