After the cold dish, let share some hot dishes served by Jogoya Restaurant. There are Chinese, Japanese, Italian and Malaysian cooking style.
Fresh and big scallop at JOGOYA Japanese Buffet Restaurant
The steamy soup area. Served a few kind of herbal soups. I learnt from the Jogoya and drink some hot soup before start my buffet dinner. We shared all the soups here and all of them also very nice but still not as nice as Sea Park’s Meng Kee Steam Soup.
My favourite soup at Jogoya, served in a cute pot and the cover is actually the bowl for you to drink the soup.
This one is a VIP dish. The slipper lobster. Personally I think normal prawn is nicer. Maybe the cooking does not suit the slipper lobster?
Lamb chop from the Jogoya’s teppanyaki section. Not bad the taste, tender and not too hard.
Another shot of the slipper lobster. There is nothing in the shell. It is already taken out and fried. (picture in the bokeh background.)
The butter prawn from the Chinese section. Big and Fresh. One of my favourite that night.
Steamed Hokkaido King Crab. Meat is too sticky to the shell but the taste is nice.
Steamed fish head from the Chinese section. Forgot what fish is this.
Baked potatoes from the Italian section.
You can do your own mini steamboat here. Remember not to take too much food else it will be slow to boil.
Chili crabs. Salted egg crab cooking style is still the best for me.
Some siew mai dim sum. Take photo only but didn’t eat.
The steamboat area. Mix and match your own steamboat.
Teppanyaki section also got this Hokkaido King Crab.
Tempuras. Got fried vegetables, fried durian and other fried stuff. Tried the fried durian but I think they added too much flour and too little durian.