Thistle Port Dickson Resort (Malaysia) Chinoise Restaurant

Ms Bobby from Thistle Hotels and Resorts invited me to dinner at Chinoise at Thistle Port Dickson Resort. 

Chinoise serves traditional Cantonese and Szechuan specialties.



Inside Chinoise, the decor is well appointed, simple yet elegant. Because it is located inside a resort, there is less of the pressing crowd and rowdiness sometimes seen at popular Chinese restaurants.



Chinoise also sports a spacious breezy al fresco dining area in the patio. I think this is a brilliant idea to take advantage of the sea breeze at this seaside resort. hmmm... steamboat would be great here :D 



Chef Lam is the man behind the scrumptious dishes we tasted at Chinoise Restaurant. Unassuming, Chef Lam has nearly thirty years of culinary experience under his belt. 

Let's take a look at what Chef Lam had for us :D



First up was the deep fried cod fish. The breaded cod fish was bathed in Chef Lam's own blend of "superior sauce".

The well executed golden brown slab of cod was topped with a small cone of diced garlic, ginger, scallions, and fried shallots.

The cod was lightly crispy on the surface and inside, the white meat was tender and moist.

Next up was the traditional poached chicken - one of my favourite dishes :D

The chicken meat was just the right doneness - tender and juicy. I like to enjoy my poached chicken without dips so that I can taste the natural sweet flavours 鸡味 of the meat.

Chef Lam's own special dip was savoury, garlicky spicy, and aromatic, and would be well appreciated by people who like robust sauces with their chicken. 

Hong Kong style BBQ lamb cutlets.



Wok fried lamb cutlets coated with a flavourful tacky sweet, savoury and spicy sauce. As I chewed the slightly firm meat, I could still feel the presence of the lovely aroma and flavour of lamb bursting through the thick sweet and spicy sauce - love it.



Classic seafood bean curd. It's a traditional treat of tender bean curd skin wrapping a soft filling made with chopped scallop, mushroom and fish maw doused with a sweet and savoury sauce.

Vietnamese style pan fried prawns. Good sized fresh shelled prawns marinated with local herbs, milk and butter, and fried. Served with slices of lemon and curry leaves for that refreshing tangy note and subtle aromatic touch.

Homemade stewed vegetables with oyster sauce. Simple yet masterfully executed. All the natural colours, flavours, juices and crunchy textures were captured for our enjoyment. The bits of fried dried scallops added savouriness and crispy bite to the soft greens and spongy mushrooms.

Classic Szechuan soup - Chinoise's version was mildly sour and spicy so it can be enjoyed by most people. Lots of soft and silky smooth textures from the tofu, mushrooms, sea cucumber, crab and more.

Chilled peng peh 冰皮 with red beans. Chef Lam's signature dessert of peng peh wrap filled with mashed red beans and lotus seeds. Lovely layers of sweetness, flavours and tenderness.

When you are looking for a nice Chinese meal in a well appointed restaurant in Port Dickson, Chinoise Restaurant at Thistle Port Dickson Resort would be a good choice.



Disclosure: My stay in Port Dickson was supported by Thistle Port Dickson Resort.

Restaurant name: Chinoise Restaurant

Address: Thistle Port Dickson Resort, KM16 Jalan Pantai, Teluk Kemang, Port Dickson, Negeri Sembilan, Malaysia

Map: http://goo.gl/maps/oF00J

GPS: 2.431786,101.859344
Hours: Tuesday to Thursday Dinner - from 6:30pm to 10:30pm  |  Friday to Sunday Lunch: 12:00noon to 2:30pm Dinner: 6:300pm to 10:30pm (Monday: Closed)

No pork, no lard, no Halal cert

Date visited: 26 May 2014

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