Getting prepared for the Shabu-Shabu and the BBQ, it's starting time to pick your favourite ingredients from the freezer and the chiller. "What should I put into the Shabu-Shabu? What should I've for BBQ?"; I'm amazed with the choices that I'll be able to eat here, a wide selection that ranges from the meat, seafood to the mushroom and vegetable. Besides, some cold and hot dishes are available as appetisers as well. The seasoned scallop, steamed mussel, fried Enoki mushroom or a bowl of rice, they're meant for you to fill up your hungry stomach while waiting for the food to be cooked. They've done proper labelling in order to ease the customers in identifying the ingredients. Simplifying the cooking procedures, put the ingredient such as the scallop onto the heated crystal. Then, cover it up and rinse the cover with water. This is a fat-free and a complete healthy way of cooking. Finally, add some flavours to your scallop with the black pepper, chili powder, lemon spray or the Kumbu Shoyu. My favourite is the scallop that is topped with glass noodle. The freshness of the scallop and the sweetness of the onion has completely satisfied my taste bud. Besides, I love the cheese-filled fish ball especially at the moment of the hot and melted cheese is exploding inside the mouth.
Requesting the waiter to remove the BBQ stone after our dinner, it's using the heat from the charcoal. I like the concept of the trash bin that is directly in front of us.
Our stomachs are so full that we're to the extent of lazy to move away from our seats. I've enjoyed the varieties here but there's a disadvantage that I feel very thirsty after the dinner.