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We attended a wedding dinner at Oriental Pavilion some months ago. The restaurant is not very big and it’s tucked away on the first floor of Jaya33.

At any rate, we were pretty impressed with the food at the wedding dinner. One night, we happened to be in the area and decided to stop by.

We were lucky we managed to secure one of only two tables left that night. Wedding receptions usually take up the whole restaurant and you may get turned away.

That night, there was no wedding as it was the seventh month of the Chinese calendar, not an auspicious month for weddings, but still the restaurant was full.

We rarely get to eat this Crispy Chicken except at wedding dinners but it’s one of our favorites except this order didn’t come with the lovely prawn crackers.

Gotta love that crispy skin though. Guess it’s okay to eat the skin once in a while . The chicken dipped in wa yeem, or flavored salt is the way I prefer it to dipping it in plum sauce.

We also ordered the Steamed Cod Fish which came with too much a heap of dried black fungus and fresh coriander. Tastewise, it was okay, a bit bland and not as vivid as some others I’ve tasted.

This Stirfried Kailan was exceptionally good that day. Because of the simplicity of this dish, you need to use kailan so fresh you can taste the freshness and be able to distinguish that from the fragrance of the garlic. Well, we got lucky.

Of course, we had to have our favorite Claypot Seafood Tofu which turned out to be very tasty. They used the extra large, extra soft tofu which I suspect could be made inhouse.

Look at that, the colors really jump out at you, don’t they?

The thing I really like about their food is that the taste is just right, not too salty. Pricewise, let’s just say we can’t eat there too often but the food is pretty good so yeah, we plan on going back.