China House, Oriental Bangkok #2

1st/2nd: the chilli paste is their house made.  Quite nice and also the pepper (freshly ground).

3rd/4th: I don't eat pumpkin much but when I looked at the menu.  Why not for a try!  Then it turned out very nice - crash of sweet and salty.  They use some "golden China ham" in the broth and with the sweetness of pumpkin.  What can I say?  This is the simple essence of Chinese cooking - salty balanced with sweet.  But you need to do it nicely.

5th: fish maw and prawn soup: it's not with any salt to taste but the soup already is a nice one with origianl flavour!  Good for people who can't take too much salt.