LE SENSE: Dim Sum on another level

Where should I start about the best Dim Sum experience I’ve just had?
No, it wasn’t in any high-class Michelin-starred restaurant nor any 5-star hotel in the big city.

It was in this modest restaurant in a row of nondescript shophouses like most shophouses around here are and this was in a quiet enclave in Damansara Kim. If you are not looking out for it, you may just drive past the plain simple signage.

Let me tell you about Le Sense. You see, even the name sounds a bit out-of-place in the neighbourhood. When you step inside, you’ll see that it’s a really cosy space… the warm fuzzy lighting and gossamer drapes giving it that bit of private and mysterious vibe. Diners are chatting quietly among themselves amidst the soft clinking of wine glasses and they all seem to know the folks who run the place. There is a definite sense of camaraderie in the air, the owner is always seen sitting among his guests and perhaps it is this touch of amity that heightens the whole dining experience in Le Sense.

Happy conversations aside, despite its French-slanted name, Le Sense serves modern Chinese food. It’s not modern in the fusionistic sense, though. It is contemporary Chinese dining focusing on quality ingredients and fresh natural flavours. It’s about clever and skillful interpretations of classic favourites using better quality and sustainable ingredients. Tradition is not discarded; it’s just modernized and updated.

Le Sense offers champagne (or other sparkling wine) pairing with their dim sum for lunch and dinner. This is the modern aspect. However, if you are old-school (like me), there’s a good choice of teas available as well. I totally enjoyed my Monggolian Chrysanthemum and German Roses Tea here.

Every single dim sum dish at Le Sense is handmade only upon order. You will never find frozen dim sum in their kitchen. And definitely there is no mass production. The truth is, Le Sense doesn’t cater to the masses. As the owner puts it, it’s all about sharing with diners whose discerning tastes transcend the norm.

The stove is only fired when the guests have settled in and ready for the meal to start.

Take the sublime Xiao Loong Bau, for example. The delicate folds of the bigger-than-average dumplings are quickly formed before going directly into the steamer for just the right amount of time. Once it’s served, gently suck out and savour the glorious truffle-scented broth – this is the best part of a XLB experience – before eating up the whole dumpling.

Har Kow and Siu Mai are two essential items in any dim sum meal. Le Sense’s version isn’t any different from any traditional recipe as basically these are pork and shrimp dumplings. But it is the type of pork and shrimps that makes the difference and therein lies the differentiation. The Siu Mai is made from 3 different types of premium pork where taste, texture and bite are best manifested. The jewel on the crown is a piece of 36-month aged jamon for that delectable smoky bite. Similarly, the Har Kow is a delicate bouncy mesh of different premium prawns (think sashimi-grade). It’s a Har Kow that will leave you wanting more.

The delectable Siu Mai

Har Kow & Scallop Dumpling Duo

Beyond the Har Kow, there’s the Scallop Dumpling. Honestly, this was so pretty, I had to stop myself from gazing at it too long, lest it turned cold. The sweet smooth Hokkaido scallop was exquisitely and almost achingly sweet.

Isn’t this pretty?

Fishmaw Dumpling – another topnotch creation of minced fresh shrimps mixed with fish and cuttlefish wrapped in a gelatinous shroud of fishmaw and lightly braised in an umami dashi broth. Every precious drop of the broth should be slowly relished.

The Yam Puff has a delightfully light and powdery yam layer encasing a filling of rich Iberico pork, slightly sweetened with mirin. The precise execution of this cannot be faulted as there is no trace of oil in the deep-fried puff.

If there is something to nit-pick about this dim sum meal, it must be the petite size of the Radish Cake. Yes, I wish those two pieces were a bit bigger because I simply did not have enough of this amazing radish cake. I’m told that for every serving of this, it’s quite likely that a few may have to be ditched because they didn’t turn out exactly how they should be. The secret to its superb texture is a careful combination of Japanese daikon and local radish. Every cube of this cake is meticulously pan-fried on both sides for that perfect crispy skin while the inside remains velvety soft. And the flavor? Outstanding. Hence, the nit-pick.

Outstanding Radish Cake

A sweet ending to this dim sum meal is a platter of sweets: Thousand Layer Pastry, Sesame Ball with pandan and salted eggyolk filling and a piece of lotus paste with eggyolk Mooncake. The crumbly layered pastry oozing with fragrant milky custard came straight out of the oven to the table.

Sweet ending

Oh did I mention that the above is an Omakase meal? The beauty of an omakase meal is the anticipation. Without a fixed menu, it’s up to the chef to serve whatever is best available for the day and it’s always exciting because the surprises just keep coming!

Price for an 8-course Omakase Dim Sum meal starts at RM150 per person and if you want to include their Miyazaki Wagyu A5, add on another RM100.

Oh let me tell you about that amazing Miyazaki – it’s a brilliant piece of work. The beef is first roasted carefully on low heat and then pan-seared on high heat (450oC) for just about 2 seconds (I think) before it’s served, nestled in its own sweet beef jus and dashi.

Miyazaki Wagyu A5

The aftermath of this meal? I’m blown over. Thanks to the kind generous owner of Le Sense, I’m now totally spoilt for dim sum – this benchmark is not easy to surpass, not now, here in the Klang Valley. And I have to learn to eat this dim sum (or any dish in Le Sense) very slowly, to maximize the experience, that’s why.

So this is the risk: get blown over and you may not want to have other dim sum willingly, after this. If you are OK with that, go check out Le Sense.

 

LE SENSE
No.8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: +603-7731-8311/+6018-268-2333

More information on their Facebook Page here.

The post LE SENSE: Dim Sum on another level appeared first on PureGlutton.

LE SENSE: Dim Sum on another level

Where should I start about the best Dim Sum experience I’ve just had?
No, it wasn’t in any high-class Michelin-starred restaurant nor any 5-star hotel in the big city.

It was in this modest restaurant in a row of nondescript shophouses like most shophouses around here are and this was in a quiet enclave in Damansara Kim. If you are not looking out for it, you may just drive past the plain simple signage.

Let me tell you about Le Sense. You see, even the name sounds a bit out-of-place in the neighbourhood. When you step inside, you’ll see that it’s a really cosy space… the warm fuzzy lighting and gossamer drapes giving it that bit of private and mysterious vibe. Diners are chatting quietly among themselves amidst the soft clinking of wine glasses and they all seem to know the folks who run the place. There is a definite sense of camaraderie in the air, the owner is always seen sitting among his guests and perhaps it is this touch of amity that heightens the whole dining experience in Le Sense.

Happy conversations aside, despite its French-slanted name, Le Sense serves modern Chinese food. It’s not modern in the fusionistic sense, though. It is contemporary Chinese dining focusing on quality ingredients and fresh natural flavours. It’s about clever and skillful interpretations of classic favourites using better quality and sustainable ingredients. Tradition is not discarded; it’s just modernized and updated.

Le Sense offers champagne (or other sparkling wine) pairing with their dim sum for lunch and dinner. This is the modern aspect. However, if you are old-school (like me), there’s a good choice of teas available as well. I totally enjoyed my Monggolian Chrysanthemum and German Roses Tea here.

Every single dim sum dish at Le Sense is handmade only upon order. You will never find frozen dim sum in their kitchen. And definitely there is no mass production. The truth is, Le Sense doesn’t cater to the masses. As the owner puts it, it’s all about sharing with diners whose discerning tastes transcend the norm.

The stove is only fired when the guests have settled in and ready for the meal to start.

Take the sublime Xiao Loong Bau, for example. The delicate folds of the bigger-than-average dumplings are quickly formed before going directly into the steamer for just the right amount of time. Once it’s served, gently suck out and savour the glorious truffle-scented broth – this is the best part of a XLB experience – before eating up the whole dumpling.

Har Kow and Siu Mai are two essential items in any dim sum meal. Le Sense’s version isn’t any different from any traditional recipe as basically these are pork and shrimp dumplings. But it is the type of pork and shrimps that makes the difference and therein lies the differentiation. The Siu Mai is made from 3 different types of premium pork where taste, texture and bite are best manifested. The jewel on the crown is a piece of 36-month aged jamon for that delectable smoky bite. Similarly, the Har Kow is a delicate bouncy mesh of different premium prawns (think sashimi-grade). It’s a Har Kow that will leave you wanting more.

The delectable Siu Mai

Har Kow & Scallop Dumpling Duo

Beyond the Har Kow, there’s the Scallop Dumpling. Honestly, this was so pretty, I had to stop myself from gazing at it too long, lest it turned cold. The sweet smooth Hokkaido scallop was exquisitely and almost achingly sweet.

Isn’t this pretty?

Fishmaw Dumpling – another topnotch creation of minced fresh shrimps mixed with fish and cuttlefish wrapped in a gelatinous shroud of fishmaw and lightly braised in an umami dashi broth. Every precious drop of the broth should be slowly relished.

The Yam Puff has a delightfully light and powdery yam layer encasing a filling of rich Iberico pork, slightly sweetened with mirin. The precise execution of this cannot be faulted as there is no trace of oil in the deep-fried puff.

If there is something to nit-pick about this dim sum meal, it must be the petite size of the Radish Cake. Yes, I wish those two pieces were a bit bigger because I simply did not have enough of this amazing radish cake. I’m told that for every serving of this, it’s quite likely that a few may have to be ditched because they didn’t turn out exactly how they should be. The secret to its superb texture is a careful combination of Japanese daikon and local radish. Every cube of this cake is meticulously pan-fried on both sides for that perfect crispy skin while the inside remains velvety soft. And the flavor? Outstanding. Hence, the nit-pick.

Outstanding Radish Cake

A sweet ending to this dim sum meal is a platter of sweets: Thousand Layer Pastry, Sesame Ball with pandan and salted eggyolk filling and a piece of lotus paste with eggyolk Mooncake. The crumbly layered pastry oozing with fragrant milky custard came straight out of the oven to the table.

Sweet ending

Oh did I mention that the above is an Omakase meal? The beauty of an omakase meal is the anticipation. Without a fixed menu, it’s up to the chef to serve whatever is best available for the day and it’s always exciting because the surprises just keep coming!

Price for an 8-course Omakase Dim Sum meal starts at RM150 per person and if you want to include their Miyazaki Wagyu A5, add on another RM100.

Oh let me tell you about that amazing Miyazaki – it’s a brilliant piece of work. The beef is first roasted carefully on low heat and then pan-seared on high heat (450oC) for just about 2 seconds (I think) before it’s served, nestled in its own sweet beef jus and dashi.

Miyazaki Wagyu A5

The aftermath of this meal? I’m blown over. Thanks to the kind generous owner of Le Sense, I’m now totally spoilt for dim sum – this benchmark is not easy to surpass, not now, here in the Klang Valley. And I have to learn to eat this dim sum (or any dish in Le Sense) very slowly, to maximize the experience, that’s why.

So this is the risk: get blown over and you may not want to have other dim sum willingly, after this. If you are OK with that, go check out Le Sense.

 

LE SENSE
No.8 Jalan SS20/10
Damansara Kim
47400 Petaling Jaya
Tel: +603-7731-8311/+6018-268-2333

More information on their Facebook Page here.

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DIM SUM at RED Chinese Cuisine, Pullman Kuala Lumpur City Centre

Red Chinese Cuisine at Pullman Kuala Lumpur City Centre is one of the most stunning restaurants in town. Even though I have been there more than once, I’m always struck by its arresting decor every single time. And although I have taken photos of the place countless times, I still can’t stop myself from snapping away with my phone.

The striking red and black theme, well, it just strikes me at every direction I turn and those huge posters of oriental women in cheongsam are ever so riveting and mesmerizing. I love the classy lights hanging from the ceiling casting a cosy glow over the immaculately clothed tables and creating pretty shimmering effects on the gossamer drapes at the tall windows.

Red has four private dining rooms, with a capacity of up to 30 diners.

Personally, I prefer dining in the evenings at Red and preferably at a table near the windows. The twinkling evening lights from the streets below are just so pretty. But the other reason is even more appealing – it’s Red’s Evening Dim Sum. Yes, this is one of the very few places in town that serves dim sum at night! Of course, dim sum is also served for lunch from 12 noon till 2.30pm but on a working day, nothing is more relaxing than just chilling out with endless cups of Chinese tea and indulging on Chef Jeffrey Kwan’s dim sum at Red.

Crystal Dumplings with Prawns & Vegetables (RM16)

Chef Kwan’s array of Cantonese-style dim sum are expertly crafted and cooked a la minute upon order. His repertoire incorporates traditional elements and must-haves such as “siew mai” (chicken & prawn dumplings) and “har gow” (prawn dumplings) as well as injecting modern fusionistic touches like goose liver and teriyaki eel in some avant garde items.

 

Deep-fried Crispy Yam Puffs with Goose Liver & Black Pepper (RM18)

Teriyaki Eel on Glutinous Rice Balls with Red Dragon Fruit Juice (RM14)

Besides daily lunch & dinner dim sum, there’s also a Weekend Dim Sum Brunch every Saturday and Sunday from 11.00am-2.30pm priced at RM88 per adult.

Red’s Evening Dim Sum is available from 6:30pm – 10:30pm, and also for lunch from 12 noon – 2:30pm.

Our favourites remain the super-crispy and delightfully light Beancurd Rolls with Prawns & Chives and the smooth Rice Rolls with Prawns and crunchy crullers.

Crispy Beancurd Rolls with Prawns & Chives (RM16)

Rice Rolls with Prawns & Cha Leong (RM16)

For something salty-sweet, the classy-looking gold-streaked Bamboo Charcoal Buns that ooze creamy salted eggyolk custard is a must-order.

Bamboo Charcoal Buns with Salted Eggyolk Custard (RM16)

Chilled Mango Puree with Sago, Pomelo & Vanilla Ice-cream (RM22)

The culinary team is in the midst of introducing some new dishes to Red’s menu. These are some of our favourites…

Double-boiled Chicken Soup with Beancurd – comforting flavoursome soup double-boiled for hours and served with soft silky beancurd cut into a delicate floret (amazing knife skills!)

Braised Cod Fish – generous chunks of smooth velvety cod fish braised lightly in a sweet delicate gravy

 

Softshell Crabs with Chicken Floss – so appetizing & addictive!

Prawns with Chef’s Special Sauce – this dish calls for plain white rice, plenty of it please!

 

RED Chinese Cuisine
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Tel: +603-2170-8888
*Pork-free

Open daily:
12.00pm-2.30pm (Lunch)
6.30pm-10.30pm (Dinner)

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New Menu at FIVE SEN5ES, The Westin Kuala Lumpur

Every time I step into Five Sen5es, the pork-free Chinese restaurant at The Westin Kuala Lumpur, I feel like I’m entering a palatial mansion. It starts from that classy passageway to the restaurant, right on to the plush seating on elevated wooden platforms at the front flanked by several huge oriental vases. Further up the right side of the restaurant, bigger tables are set up by the floor-to-ceiling windows, enabling the whole area to be bathed in glorious natural light. Soothing splashing sounds from water features and mini koi ponds enhances that sense of zen and that’s what the five senses are about: sound, sight, smell, feel and taste.

Love the open kitchen concept!

With new items added to their menu recently, I was all ready and happy to employ the five senses to check them out. First on the list is the chef’s new signature dish – Salmon Banana Rolls served with Green Tea Dressing. Crispy skin and soft sweet bananas somehow blended well with the salmon and this little surprise dispelled whatever skepticism I had earlier. So, be brave, order this and you may just be as pleasantly taken as I was.

Crispy Salmon Banana Roll with Green Tea Dressing (RM36/small for 1-3 pax)

I love soups, especially when it’s thick with seafood and crowned with a glorious fresh scallop! Pushing aside the sheet of seaweed, every spoonful dug up chunks of fresh succulent seafood from the creamy umami soup.

Braised Fresh Scallop with Seaweed & Seafood Thick Soup (RM36)

Chicken braised with chestnuts and mountain yam was such a comforting dish. Steaming hot in a claypot, the sauce caramelized at the bottom as we ate, and that added a delightful charred aroma to the dish. The softened chestnuts and mountain yam have absorbed the gravy and be warned: you may want to have some plain rice with this pot of braised goodness.

Braised Chicken with Chestnuts & Mountain Yam (RM52 small/RM98 large)

We can’t resist cod fish whenever it’s on a menu and when told that the chef has come out with a new signature dish, we just had to have it. It’s a thick chunk of tender and smooth cod fish bathed in an appetizing sauce of lemongrass, chillies and lime. If you haven’t ordered that bowl of plain rice yet, then it’s about time you do so for this dish!

Cod Fish with Lemongrass Sauce (RM160/180g)

There’s a lot going on in the pot of Minced Duck Fried Rice. In addition to minced duck, the chef has added in prawns, yam and pumpkin – all these of course made the serving more luxe but personally I feel “less is more” would be a better option. Minced duck meat should be the highlight for the fried rice with perhaps just one other suitable condiment. Nevertheless, do enjoy this ingredients-packed pot of fried rice.

Minced Duck Fried Rice with Prawns, Yam, Pumpkin in Claypot (RM45 small/RM88 large)

FiveSen5es serves the usual selection of Chinese desserts and what stood out is the Silken Mango Cream with Pearl Sago and tangy Crushed Thai Pomelo.

Silken Mango Cream with Pearl Sago & Crushed Thai Pomelo (RM20)

Cold Aloe Vera Jelly (RM20)


Peanut coated Rice Dumplings with Black Sesame Filling (RM20)

The above are just a few samples of the new dishes in Five Sen5es newly curated by the culinary team. Do drop by to check out the rest!

 

Five Sen5es
Level 1
The Westin Kuala Lumpur
Jalan Bukit Bintang
55100 Kuala Lumpur

Tel: 03-2731-8333

Operating hours:
Lunch 12.00pm-2.30pm
Dinner 6.00pm-10.00pm

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YUK SOU HIN @ Weil Hotel, Ipoh

One of the most popular meals one can have in Ipoh is Dim Sum. It’s so well-loved that not only it is eaten at breakfast and lunch, some restaurants do serve it at night as well. Growing up in Ipoh, a dim sum supper was something of a big treat for me, because we were poor and could not afford this very often. Ipoh folks eat dim sum at the crack of dawn – it’s not unusual to see the popular dim sum restaurants being full and crowded by 7am!  As a kid, I was always excited, despite being bleary-eyed, when I had to get up very early to get to the dim sum shop in town.

So, dim sum culture is a thriving “yum cha” thing in Ipoh. I recently discovered Yuk Sou Hin in the Weil Hotel Ipoh and what a nice find this is! Helmed by a Hong Kong chef, Chef Allan Tse, the pork-free dim sum served here does not disappoint. There’s no boisterous crowd here within the elegant walls and service is efficient and pleasant.

Chic and comfortable interior

We picked our items from the a la carte dim sum menu and every dish is cooked fresh and served piping hot. Despite not using pork, the Hongkong-style dim sum turned out beautifully in taste and presentation. There’s no compromise on flavours and textures.

Crabmeat Dumplings (RM12/3pieces)

Codfish Dumplings (RM12/3 pieces)

Chicken Xiao Loong Bau (RM10/4 pieces)

We started off with baskets of steamed dim sum: Crabmeat Dumplings, Chicken Xiao Loong Bau and Codfish Dumplings. Instead of the traditionally steamed Siew Mai, Chef Allan’s version was baked and topped with BBQ sauce. It’s certainly something different but the skewered dumplings turned out to be uniquely delicious! We love the Baked Snowskin Buns with BBQ Chicken too – warm, crusty and crumbly skin with tasty chicken chunks inside.

Baked Siu Mai (RM11/4 skewers)

Baked Snowskin Buns with BBQ Chicken (RM12/3 pieces)

Deep-fried Chives & Prawns Dumplings did not look very appealing initially but they were so good and once we bit into them, there was no stopping! We like the Stir-fried Radish Cake, tossed with eggs and crunchy beansprouts and big whiffs of “wok hei”!

Deep-fried Chives & Prawns Dumplings (RM10/3 pieces)

Stir-fried Radish Cake (RM10)

Prices of Dim Sum we had that morning ranged from RM7-RM12 per portion.

Besides Dim Sum, we just had to try Yuk Sou Hin’s ever-popular house special, their Signature Roast Duck specially smoked over fragrant lychee wood. We totally understand why this duck is so sought-after… crispy skin and tasty tender meat bound with a delicate smoky aroma, we couldn’t get enough of it.

Signature Roast Duck (RM45 half duck)

Still feeling puckish, we heeded the restaurant manager’s recommendation of their signature noodles, Fried Mian Xian. The silky noodles tossed with chicken slivers, eggs and fat crunchy Ipoh beansprouts left a comforting nudge in our stomachs. Ahh…but for a satisfying round-up to our brunch, Yuk Sou Hin’s famed Avocado Puree and Glutinous Sesame Balls did the job well.

Fried Mian Xian (RM37)

Glutinous Sesame Balls (RM12)

Avocado Puree (RM12/bowl)

Yuk Sou Hin’s cosy and stylish ambience makes it the perfect spot for a leisurely yum-cha session, away from the madding crowds that quite often describes other popular dim sum places in Ipoh. Service is attentive and pleasant and the best thing is that the food is cooked upon order and served piping hot from the kitchen. For more privacy, there are 8 private rooms in the restaurant.

 

YUK SOU HIN
Weil Hotel Ipoh
292 Jalan Sultan Idris Shah
30000 Ipoh

Website: http://www.weilhotel.com

Open daily – breakfast & lunch:
Monday-Saturday 10.30am-2.30pm
Sunday & Public Holiday 8.00am-2.30pm

Dinner: 6.00pm – 10.30pm

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DIM SUM @ NOBLE MANSION, Plaza 33, Petaling Jaya

Dim sum has always been my go-to comfort food.

As a kid growing up in Ipoh, we didn’t have much money, so having a dim sum meal was like Chinese New Year. Heck, if I got to eat just two char siu pow only, I’d be jubilant and won’t stop smiling that entire week. Back then, there wasn’t that many fancy dim sum restaurants around and I remember the best dim sum joint was this crowded kopitiam next to the wet market in town. So, munching on my favorite har kow and lor mai kai and putting up with the interesting smells of the nearby market, my world was always right whenever I had dim sum on the table.

Nowadays we are luckier – I don’t have to wait till CNY before I can have a dim sum meal. And of course, being in the Klang Valley, dim sum in many restaurants have now evolved beyond the rudimentary har kow and siu mai. Dining trends and competition in the F&B industry have pushed the bar many notches higher… chefs are now innovating more creative items on their menus!

The Oriental Group of Restaurants needs no introduction – their network of restaurants in the Klang Valley is popular and familiar to many. Noble Mansion in Petaling Jaya is well-known for its Cantonese and Shunde dishes. Fashioned after a traditional Chinese mansion, the elegant interior provides a pleasing backdrop for an unhurried meal here. Recognising that dim sum is always welcome and popular among diners, Noble Mansion recently unveiled its dim sum menu.

Creamy Carrots Swan Puffs (RM12.80)

What would probably grab your attention would be their visually-appealing Creamy Carrot Swan Puffs, Longevity Piglets Buns, Peanut Lava Carrots and Pan-fried Dumplings with Superior Stock.  Apart from the cute piglet buns, I love the puffs and the dumplings. The swan puffs are filled with warm savoury radish; the “carrot” puffs have wondrous gooey peanut filling spilling out the moment you bite into them and the pan-fried dumplings dunked in superior broth are really good. The piglet buns are appealing visually but it’s just the regular lotus buns given a cute facelift.


Peanut Lava Carrots (RM15)

Pan-fried Dumplings with Superior Stock (RM11.80)

Longevity Piglets Buns (RM16)

At Noble Mansion, regular dim sum are given various twists for differentiation from the masses. The har kau has extra crunch, thanks to addition of Australian asparagus and the siew mai are scented with black truffles. Although the char siew pau comes with Iberico pork filling, I really can’t tell any difference from regular pork as I don’t think the uniqueness of Iberico can be discerned in the sweetish diced pork filling. Nevertheless, I enjoy the well-executed char siew pau.

Har Kau with Australian Asparagus (RM11.80)


Siew Mai with Black Truffle (RM10.80)


Iberico Char Siew Pau (RM12)

Another item which I really like are the Prawns & Baby Fungus Dumplings in Cordycep Flowers Soup – the ingredients alone will tell you that this is a premium dim sum dish. Cordyceps, a prized herb, is valued for its immunity-boosting and lungs strengthening properties – I made sure that not a drop of the soup was left.

Prawns & Baby Fungus Dumplings in Cordycep Flowers Soup (RM14)


Cheong Fun with Duck Meat (RM11.80)


Pork Ribs with Black Beans (RM9.80)

Besides dim sum, there are appetizers, congee, noodles and desserts to fill the stomach. My favourite appetizers here are…

Icy Japanese Vegetables (RM28)

Chilled Abalones with Sakura Shrimps & Chilli (RM38)


Stuffed Century Eggs with XO Sauce (RM18)

Prawn Toast topped with Bonito Flakes & Shredded Cabbage (RM18)

 

And if you still have tummy space, go for these…

Porridge with Iberico Pork & Wolfberries (RM18)


Roast Pork (RM20)


Japanese Buckwheat Noodles with Iberico Pork & Black Truffle (RM48)

I must mention the splendid Crab Noodles from the main menu.  Even if you are there for dim sum, do indulge on this plate of divine slippery smooth noodles wrapping a huge succulent crab claw – you won’t regret it!

 

We totally love the desserts in Noble Mansion and wanted to order every one of them! However, good sense set in and we could only manage these top favourites…

Thousand Layer Cake (RM9)

Golden Pudding with Bird’s Nest in Whole Orange (RM23)
Fuji Apple with Snow Jelly, Gingko, Red Dates & Fresh Lily Bulbs (RM16)
Summer Breeze Coconut Jelly (RM14)

Prices of dim sum at Noble Mansion are understandably above average, given the more premium ingredients used. Iberico pork, black truffles, cordyceps – these are clearly for more discerned palates and the classy and quieter ambience is another plus point for a more relaxed and enjoyable dining experience.

 

NOBLE MANSION
P1-01, Level 1 Podium,Plaza 33
No. 1 Jalan Kemajuan,
Seksyen 13
46200 Petaling Jaya
Tel: 03-7932 3288

Mondays to Saturdays
11.00 am – 3.00 pm
6.00 pm – 11.00 pm
Sundays & Public Holidays
10.00 am – 3.00 pm
6.00 pm – 11.00 pm

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A Ritzy Lunar New Year Celebration at LI YEN @ The Ritz-Carlton, Kuala Lumpur

At Li Yen, the award-winning Cantonese restaurant at The Ritz-Carlton, you won’t be overly stuffed by their Lunar New Year feasts. Although we are going to welcome the Year of The Pig, a time when many restaurants will be putting forth grand feasts, the culinary team at Li Yen has thoughtfully curated special lunch menus incorporating lighter and more refreshing bites like their popular dim sum.

Showcasing the best of Cantonese fine dining, the exquisite selections are available for lunch and dinner from now until 7 February 2019. There are three special festive menus to choose from, offering delectable combinations of traditional delicacies, signature dishes and freshly-made dim sum.

Prosperity Yee Sang with Abalones

For the prosperity touch, Yee Sang always tops the list.  No lunar new year festive meal is complete without this.  Li Yen offers the ever-popular salmon, followed by tuna or abalone to toss and “loe sang”.

Next – some nutritious double-boiled soups. As a Cantonese, I have learned to savour and relish good soups ever since I was kid. At Li Yen, the two favourites are Double-boiled Abalone Soup with Chicken & Sea Cucumber and Double-boiled Chicken Soup with Fish Maw & Morel Mushrooms. I totally enjoyed the Steamed Giant Garouper with Cordyceps Flower, Stir-fried Prawns with Hawthorn Sauce, Braised Pork Knuckle with Dried Oysters & Sea Moss and who can say No to a glistening BBQ Crispy Suckling Pig?

Braised Pork Knuckle with Dried Oysters & Sea Moss

Prawns in Hawthorn Sauce

As for Dim Sum items which form the appetizer platter, there is quite a good selection on the lunch menus. Popular items like Siu Mai with Crabmeat, Steamed Oyster with Sea Moss, Crispy Spring Rolls and Steamed Spare Ribs with Black Bean Sauce are all part of the special selection.

In case you are wondering – yes, the all-time favourite traditionl “lap mei fan” – Steamed Rice with Chinese Waxed Meats is available. I particularly love the Chinese sausages as these are specially airflown in from Hong Kong.

Lunch Set Menus are priced from RM148 nett per person (minimum 4 persons).
Dinner Set Menus are priced from RM1,988 nett per table of 10 persons.

Please note the timing as well:

4 February 2019 (Monday)
Lunch: 12.00pm to 2.30pm
Dinner: 6.00pm to 10.30pm

5-7 February 2019 (Tuesday to Thursday)
Lunch: 10.30am to 2.30pm
Dinner: 6.30pm to 10.30pm

For reservations & enquiries, please call LI YEN at +603-2782-9122 or email: liyen@ritzcarlton.com.my

 

LI YEN
The Ritz-Carlton Hotel
168 Jalan Imbi
55100 Kuala Lumpur
Tel: +603-2142-8000

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