Where else lunch can be for my one hour lunch break except at the nearby shopping malls. Empire Subang definitely is currently trending high because of the number of eateries, therefore I was back to this my familiar ground (Pasta Zanmai, Di Wei & La Bodega). However, for whatever reason, I have not dined in Four Seasons Restaurant before, sure enough, there is always a first time. We arrived during this peak lunch time and sat outside across the basement car park. From the menu featuring quite a wide selection of Chinese dishes, my lunch companion ordered the 3 Rice Combo (2x), Szechuan style "Mapo" Tofu, Two Style Kai Lan, Custard Steamed Bun and for drinks, Lemon Coke and Hong Kong Milk Tea.
Dishes arrived almost at one go, we first tackled the 3 combo rice - rice with roasted chicken, duck and pork and these, I mean the meaty items, were superbly juicy and tender, more importantly, who won't blow hot air on the sinful crispy skin. I didn't care much for rice, which was pushed aside, I certainly tucked into the juicy meat after dipping into the spicy dip.
We then took a breather by sipping into the drinks, thereafter we tucked into Szechuan style "Mapo" tofu and two style Kai Lan..
Tofu dish served over a small flame in a wok was nice as well - soft gooey tofu, lightly simmering in a thick oozy sauce. The two style kai lan was quite interesting - shredded deep fried kai lan atop with fried anchovies and tucked below it were large kai lan stems. Between both, crunchy fried kai lan was easily nibbled, whereas the stems, though soft, biting-pulling was a little messy.
Upon clearing these dishes, we then helped ourselves to cream custard bao, basically steamed flour buns tucked with creamy custard filling, quite a nice sweet dessert for a such a meal.
Within an hour lunch was over, after settling the bill for RM88.00, it was a rush back to work.