ROYAL CHINA RESTAURANT,
Lot 26 174-176A,
Section 46 Jalan Ampang,
Kuala Lumpur
Tel:03-2161 9188
Business hours: Mon to Sat (11.30am-2.15pm, 6pm-10.15pm),
Sundays and public holidays (9.30am-2.30pm, 6pm-10.30pm).
THE delightful dim sum falls under my list of comfort food and is one of my favourite choices when I am not sure of what to eat.
When I crave for something light, yet fulfilling, I often opt for these ‘little hearts of delight’ (Cantonese for dim sum).
Take a bite: Yiu with his new creations.I had the opportunity to try Tai Thong Group’s new dim sum dishes recently, created by the group’s executive dim sum chef Yiu Wing Keung, a Hong Kong native with 32 years’ experience in making dim sum.
Yiu has come up with eight new selections which are flavourful to the tastebuds and deligtful to the eyes.
Looking at the selection neatly placed on plates, instead of the usual small steamer baskets, I marvelled at the wonder of his creativity, as the delicious morsels were indeed beautiful to look at and my mouth watered at the sight of them.
These were fried, steamed and baked varieties as well as Chinese pastries and it was a little difficult to pick a favourite.
Among the visually stunning pieces were the steamed Rainbow Har Kau.
These delights were a work of beauty with fresh shrimp wrapped in thin smooth dumpling skin featuring four colours of orange (made from carrot essence), green (spinach extract), purple (red cabbage juice) and black (charcoal powder).
The colours are stunning, potentially a children’s favourite.
Another eye-pleasing dish was the Golden Fish Dumpling.
Three little fish-shaped Har Kau served on a bed of sea green jelly, nice!
Now my personal favourites were the Deep Fried Mashed Yam Custard Puff and Lo Han Vegetable Roll With Salad.
Tasty delights:Baked Sesame Cake with Black Pepper is a classic Chinese baked sesame cake pastry subtly spiced with black pepper.The Yam Custard Puff looked almost like a tiny coconut, and when you break it, it oozes a yellow creamy liquid.
East meets West, is how I would describe the Lo Han Vegetable Roll.
The dim sum is netted together with braised mushrooms, carrots, butter mushrooms, black fungus and tied together with chive leaves; quite a mouthful to take in as the portion is quite huge for a dim sum.
It is served with a spoonful of chilled fruits — peach, pineapple, honey dew and sharon fruit.
Dim sum lovers can enjoy the treats at Flower Drum Chinese Restaurant, Jalan Bukit Bintang, Spring Garden Chinese Restaurant at Suria KLCC and Tropicana, Imperial China Restaurant Subang Jaya, Imperial Garden Restaurant Petaling Jaya, This is the writer’s personal observation and is not an endorsement by StarMetro.
