Although this isn't the place one would expect to get very delicious meals, considering the location and also the decor of the restaurant is just simple. But it was discovered by my mother when she was around the area for work and had lunch here, finding a very chatty boss plus rather odd mixture of ingredients that turns out pretty good.The one thing that's a favourite and must order at KIP Seafood is the Salted Egg Yolk Pumpkin. Its amazing because the pumpkin is braised till its nicely tender then coated with a thick layer of salted egg yolk mixed with some curry leaves to give it an extra depth of flavour. This is really good and everyone that tries this is always pleasantly surprised.Kailan Stir-Fried with Yam. This is also something that made me a little confused when it came recommended by the chef. But it is very good because the flavour of the sauce is incredibly interesting plus the yam is always nicely braised so it's just tender.Then there's the Fish stir-fried with scallions and black dace sauce. This is definitely one of my top three orders when we dine here because it has everything that I like. Usually it is deep fried fish head which is also pretty good but lack meat so we swap that for actual fish fillets instead. Perfectly salted and have just enough of black dace to give an extra flavour, plus the scallions give a nice spring bite too.

Although I've never been to Hunan nor do I have a strong desire to, I can safely decude that I do like their good. It is all usually spicy and strongly flavoured which is my personal preference when it comes to food. Though my first-hand experience with Hunan food is only through dining at Hoseki. Deep fried Lotus Root was the first dish that arrived at the table. Here's the thing, I really really love lotus root so there was no way this dish would have been bad in any possible way. The fact that it was nicely deep fried just made it all the more better because it's batter was nicely salted. I would have ordered another dish if that didn't seem to greedy.Although I cannot pronounce the name of this dish, all I know it is deep fried chicken with lots of dried chilies and also some nuts. It's kind of a crazy mix but actually pretty good - though be prepared for this to be super insanely spicy especially when you eat the meat with the dried chilli. Then we must always have some vegetables with the meal so we ordered the four heavenly kings with belacan. Or at least I think it is belacan because this too was spicy but then the paste might be something special from Hunan only. I like this a lot too.Then we also got Steamed Fish with Ginger. This was also very good although more spicy than I would have hoped cause I usually ladle the sauce over my rice and eat it like that. But this packed more of a punch than the one you would usually get at a normal chinese restaurant.

Despite how spicy the food at Hoseki is, I assume that traditional Hunan food is how this is supposed to be. This makes me somewhat excited to try actual Hunan food at Hunan some time soon. But until then, I'll definitely be back here again for more. 

My grandparents are true-blue hakka so they often times crave for really good hakka food. Ones where neither of them have to cook themselves so when mom found out about this place, it was immediately the place where we have to bring them. We ordered the pepper soup with pig stomach & meat. This was really good because the soup packed a really good punch of flavours and had the right amount of spice from the pepper. Everybody at the table loved this and constantly went back for more even though our nose were starting to get runny from the heat of the soup. But this is really really worth it all. As always we would order the yam abascus because it's a staple hakka dish. But also it isn't easy to come around since most restaurants doesn't prepare this dish due to it's heavy work load with little yield. Although we did like the one served at Goldview, it isn't the best we had so far and was a little small portion wise. This dish came recommended by the waiter. It's pork intestines with sweet & sour sauce. At first I was quite reluctant to try this because I do not prefer my main dish to be sweet however I gave this the benefit of the doubt. Surprisingly it was actually pretty alright, though I'm sure I'd prefer to have intestines to be cooked simply rather than be covered by lots of complicated flavours. Just for the grandparents, we ordered vinger pork trotters and expected it to be good or at least up to our standards. What my family is used to is the sauce being very sour, sweet and also spicy. Although this was still quite a little from what we're used to having at home, it is pretty good in our opinion. Though I was more into the pepper soup than this. 

I remember some few years ago my mother really liked dining at this place and at that point, so did I. However I am not sure if it was because then I had yet to have a chance to have better quality&tasting food or because the standards at Rendezvous used to be really good. Because recently my dining experience there was nothing short of extremely disappointing.

Although I do like the ambience of the place and how it's more al-fresco dining, however it isn't going to be pleasant if the weather gets any hotter. Even worst if it starts to rain when there is a big crowd dining there as there is only so many tables with 'shelters'. For starters we ordered half a dozen of escargots with garlic & cheese sauce. Although I used to like this dish, I wasn't pleased when it arrived at our table because the snails were overcooked till it was chewy. Then somehow the sauce was only lukewarm and bland which I have no idea how that was possible. To share, we ordered the fried chicken chop which comes with two hot dogs and a side of fries plus some steamed vegetables. There really isn't anything to shout about this dish because it was all just sub-par and not what you'd expect of a chicken chop. The meat tasted frozen and the hot dogs were the kind you would get frozen too, plus there wasn't any sauce so it's all just really dry. Not to mention bland tasting, including the fries. Another dish we ordered was the black pepper chicken and thankfully, this was not deep fried and was an actual piece of chicken. However neither one of us was pleased by the looks of it as the meat was so-so cooked and the sauce was just a goopy mess. 

After dining there for the second time recently, I am pretty sure that this would be the last place that I'd visit for a western meal. Regardless of how cheap the prices are because I can get better ones elsewhere for a little bit more. 

Despite restaurant 52 being super far from KL and the drive there can be a little nerve-wrecking, especially if there's an unexpected jam. However it would be a crime to not dine there if by chance we were around that area or had free time to spare. Just the fried chicken wings alone would have me drive there if the craving for it is strong enough.Unlike other restaurants where their chicken wings have been marinated with 'nam yu' paste, the one at restaurant 52 is done differently. I do not know what it's been marinated in however the skin is always super crispy and flavourful.

Based on what mom told me, it's coated in some sort of special salt seasoning & also spring onions, garlic and chili padi for some extra flavour. It sounds a bit redundant to do that since the chicken is already cooked, yes it does but you will not think so when you do try it. 

Whenever we order a large batch of this, it wouldn't be long before the entire plate is cleared of any signs of food because it is that good. Imagine freshly fried chicken that is really fragrant from the extra little seasonings with super crispy skin, heaven in a bite.