The Inn of Four Seasons Chinese Restaurant,
Level 3, Holiday Villa Hotel and Suites Subang,
Subang Jaya.
Tel: 03-5633 8788 ext 7230/ 7201
Business hours: Lunch, 11.30am to 2.30pm;
dinner 6.00pm to 10.30pm
Pork free.
THE INN of Four Seasons Chinese Restaurant at Holiday Villa Hotel and Suites Subang will be serving up an array of dim sum that everyone can enjoy.
Dim sum chef Tan Teik Yeow will be showcasing his creativity as he works with various protein sources to create more widely accepted versions of traditional dim sum.
Hot off the wok: Holiday Villa Hotel and Suites Subang executive Chinese chef Eric San Chong Chen cooking some of the dishes that will be served at the live action stalls.
“I want everyone to be able to enjoy dim sum, which is why I don’t use pork or beef. This way, everybody, regardless of race or religion, can eat dim sum,” he said.
“I experimented with different protein sources like chicken, lamb and seafood to get the best combinations for the dim sum.”
Tan, who has been preparing halal dim sum for over 16 years, said he also does not use Chinese wines or artificial seasoning in his creations.
The Inn of Four Seasons will be offering a Dim Sum Set Lunch from Mondays to Saturdays, and the Dim Sum Galore Buffet on Sundays.
The set lunch features a range of freshly-made dim sum, Stir Fried Green Vegetables with Garlic, a choice of Yong Chow Fried Rice or Braised Ee Fu Noodles, along with a platter of local fruits for dessert.
Steamed treats: A selection of the steamed dim sum dishes available.
The menu includes a free flow of dim sum favourites like Steamed Fresh Prawn Dumpling (Har Kaw), Steamed Chicken Ball Siew Mai, Pan Fried Radish Cake with Egg, Steamed Chee Cheong Fun with BBQ Chicken, Fried Fresh Prawn Dumpling with Mayonnaise, and Fried Spring Roll with Chicken and Cuttlefish.
The Dim Sum Galore Buffet offers diners more than 30 choices of dim sum, including steamed and fried versions.
The Steamed Dim Sum menu has BBQ Chicken Bun in Honey Sauce, Steamed Lamb with Salted Black Bean, Steamed Chicken Wings with Chinese Herbs, Seaweed and Crab Meat Roll, Chicken and Sweet Corn Dumpling, Chicken Ball Siew Mai with Caviar, and Chinese Celery Dumpling.
The Fried Dim Sum menu, meanwhile, offers Baked Mini Egg Tart, Deep Fried Meat Ball with Cheese, Fried Yam and Chicken Minced Dumpling, Prawn Bean curd Roll with Yam, Shrimp Roll with Breadcrumbs, Baked Chicken Pie with Mushroom, and Carrot Cake with Salted Vegetable.
There is also a variety of Steamed Rice Noodle Rolls (Chee Cheong Fun), with BBQ Chicken, Fresh Prawn, Sliced Fish and Chinese Donut (You Tiao) fillings.
Tan said he made an exception for this by offering a Sliced Beef option.
Diners can also load up on dishes served at live action stalls, such as Pan Fried Assorted Seafood with Special Sauce, Japanese Maki Roll and Japanese California Roll, Fried Radish Cake with Egg, Chicken Porridge, and Braised Assorted Seafood with Bean curd Soup.
For all to enjoy: The dim sum promotion features both steamed and fried dim sum are pork and beef free.
Tan’s personal recommendations are the BBQ Chicken Bun in Honey Sauce (Char Siew Pau) and Steamed Lamb with Salted Black Bean, which are famous dim sum dishes that have been given a “halal” twist.
“I used chicken for the first dish and lamb for the second. While the flavours and textures are slightly different, the essence of the dishes are still the same,” he said.
Another recommendation is the Loh Mai Kai (Glutinous Rice with Black Mushroom) which, along with Steamed Lamb with Salted Black Bean, are only available as part of the Dim Sum Galore Buffet.
The Dim Sum Set Lunch is priced at RM46 nett per adult and RM23 nett per child (aged six to 12), while the Dim Sum Galore Buffet is priced at RM58 nett per adult and RM23 nett per child (aged six to 12).
Both promotions include a free flow of Chinese tea.
The Inn of Four Seasons’ dim sum promotion is available from Oct 1 onwards.
This is the writer’s observation and not an endorsement by StarMetro.
