Emperor Restaurant,
Grand Dorsett Subang,
Jalan SS12/1,
Subang Jaya, Selangor.
Tel: 03-5031 6060 ext 1954
Business hours: Noon to 2.30pm,
6.30pm to 10.30pm (Monday to Saturday),
10.00am to 2.30pm, 6.30 to 10.30pm (Sunday).
THOSE who enjoy eating dim sum on a Sunday might want to give thought to savouring the dim sum buffet at Grand Dorsett Subang’s Emperor Restaurant.
Using only the freshest of ingredients and traditional spices, executive Chinese chef Loh Jiunn Voon has created a variety of handmade dim sum, which would definitely leave you wanting for more.
Hearty fare: Chef Loh showing the variety of dishes served at the dim sum buffet.
The Emperor has a reputation of being one of the top choices for dim sum and regulars to the restaurant can attest to this.
After surveying the buffet line, what tempted me most was the Crystal Prawn Dumpling.
At most dim sum places, one would find that the prawns are rather small in size, but chef Loh is of the opinion that size does matter to customers and is being generous with the serving here.
The prawns were very fresh and succulent, and the coriander stuffed in the dumpling added crunchiness and taste to the little dumpling.
While the Steamed Siew Mai Emperor style was delicious, the Deep-fried Yam Puff is also recommended, as the first bite left me wanting for more.
Other interesting items in the steamed section include Seaweed Roll, Phoenix Feet with Black Bean, Mini Lotus Paste Bun, chicken wings, Dried Shrimps and Spring Onion Cheong Fun, Mui Choy with Chicken Meat Cheong Fun, fish ball, chicken pau, chicken siew pau and Pan-fried Stuffed Trio.
Appetising: Deep-fried Yam Puff is a must-try.
Under the soup kettle section, guests must not miss the porridge of the day served with a variety of condiments.
In addition to this, there is also the aromatic Double-boiled Lotus Root with Peanut Soup on the buffet line.
There is also a live station stall which serves Chinese Ravioli Shrimps in Szechuan style and Pan-fried Radish Cake.
According to chef Loh, who has over 15 years of experience in the culinary industry, 30 different types of dim sum are available on the menu, which would be rotated every Sundays and public holidays.
Apart from dim sum, in the main dish section, chef Loh and his team have also come up with traditional fried Singapore mee hoon, Stir-fried Tiger Prawn Kum Heong Style, Sauteed Fish Fillet coated with Sweet and Sour Sauce and Braised Lohon Vegetables with Bean Curd.
Roasted duck and chicken, as well as barbecue char siew chicken served with traditional condiments are part of the main dish section.
I must admit that chef Loh was smart to include these items in the buffet line, as it allows guests to have more choices where meat is concerned.
Another favourite item among guests is the Braised Teo Chew Style Chicken with chicken egg and bean curd.
Priced at RM60++ per person, the dim sum buffet is served every Sundays and public holidays from 10am to 2.30pm.
The Emperor Restaurant is a pork-free restaurant, which offers authentic Cantonese cuisine and down-to-earth personalised service, and is also an ideal venue for corporate functions and casual dining with family and friends.
This is the writer’s personal observation and is not an endorsement by StarMetro.
