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This China Sea offers great lunch portions for under $5. Sweet & Sour Chicken was all white meat with a nice crispy batter. The hot oil on the table is always good too.

Stepping into Chynna @ Hilton Kuala Lumpur is like going back in time. The theatrical ebony and red décor, upholstered wall panels, antique furniture and authentic Oriental touches. Start your meal with long-spout tea poured and refilled at every table. Choose from such star-quality creations as steamed shark’s fin or ‘phoenix eyes’ goose-liver dumplings or sautéed sliced beef tenderlion in Mongolian sauce. Or enjoy a late-night supper the old-fashioned way - with a steaming hot bowl of congee.

This is located at Jalan Alor (Kuala Lumpur, Malaysia) and has made a really big name for themselves as the best grilled chicken wings in town. The Hong Kong and Taiwanese tourists love this place. They have expanded the operations to cater for seafood enthusiasts by adding deliciously prepared seafood dishes to their list.

Continuing our exploration of the limited dining options in our new neighbourhood. Tonight our travels take us to the local shopping plaza and 54th Avenue Cafe Restaurant, a chinese restaurant offering straight up Cantonese and Szechuan style food. Apparently Szechuan style beans at this place means tossed with ground beef, a serious problem because I don't eat beef. At least my wife really enjoyed them The few cow-free beans I managed to find were delicious, likely the best-dish of the evening. My rating is based on that and my wife's reaction, which was a happy one.

Just because a dish arrives at your table bubbling and sizzling doesn't mean that you can fool people into eating bad cuts of meat. Chopped wing-tips, drummettes, neck and back I would not consider choice cuts. Some chicken pieces were 80% bone. Heavy on the starch as well. Disappointing hot pot.

A quick look at the picture and you can see, there isn't any shrimp in this dish, it's chicken. Unless #140 means something different in the kitchen, someone got our order wrong. Other than the mysterious chicken-flavoured shrimp though, this was a very standard Chinese stir-fry. The cashews were nicely toasted, but otherwise nothing exceptional.

This is what I call Canadian-Chinese Cuisine. Living in a town with no fast food has many perks but when I head out on roadtrips I crave things like sweet and sour pork and chow mein. Once it hit my stomach I didn't feel well at all.

A nice change from the way you usually get lobster - with a big vat of butter on the side for dipping. This plate was tossed in a soya sauce base, delicous. The lobster meat and soya sauce make a really nice combination.

Crab and shrimp meat balls, battered, deep fried and served with a tangy dipping sauce. Scald-the-roof-of-your-mouth hot, so bite in with caution. A nasty Catch-22 really, because these don't taste as good warm.

Okay so the duck isn't crispy, just the skin. I'm not really a fan of duck, I find it too oily, but this was tender and well prepared.