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

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

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This Chinese New Year, have a BLAST FROM THE PAST at RED @ Pullman KLCC

It’s my first time stepping into RED, the Chinese restaurant in Pullman Kuala Lumpur City Centre and like many first-timers here, I’m taken aback (in a good way) by its stunning setup. Its striking black and red theme is like a breath of intense fresh air, quite unlike the traditional oriental deco favoured by many Chinese restaurants.

Backed against the stylish walls are giant-sized photos of gorgeous designer cheongsam by couture designer Carven Ong, adding on an air of mysterious elegance, so much so that I’m reluctant to peel my eyes off the entire chic scene. Every intricate detail of the cheongsam is captured brilliantly by renowned photographer Kenny Loh and these images, so resplendent in their form and colours, are a perfect backdrop for this modern classy restaurant.

The theme for this year’s lunar new year celebration in RED is “A Blast from the Past”. Setting the tone for this nostalgia, old-school lanterns and a pop-up grocery store with 1970’s snacks and paraphernalia are in full display at the restaurant. From now until 19 February 2019, Chef Mak Kar Leong and his team will be serving special 8-course meals to usher in the Year of the Pig. There are 3 set menus available, ranging from RM1,388 to RM1,888 per table of 10 pax. However, for smaller groups or even just couples, there is option to order a la carte items which Chef Mak has specially curated.

I like the innovative approach by Chef Mak and his team towards the contemporary style of dining in RED. There is a refreshing lightness in the food served here, at least from what I see in the special a là carte dishes listed under “Chef’s recommendations”.

We start with Yee Sang, a must-have in any lunar celebratory meal. Guests get to choose how their Yee Sang is served. Fresh fruits and garden greens are the base, guests choose 1 house-made sauce (strawberry, sesame plum or pineapple plum) and 2 toppings ranging from fresh salmon, tuna, jellyfish to tempura prawns or crispy whitebait. For a more deluxe experience, add in supplemental premium items like truffles, abalones or soft shell crabs. So, there you have it – your Yee Sang can be simple or elaborate, it’s all customized to your preference.

Full of sweet umami-ness, the Double-boiled Sea Whelk Soup in the vibrant red bowl is tantalizingly delicious to the last drop. With robust flavours from conpoy, winter melon and mushrooms, the piping-hot soup is both nutritious and satisfying.

Double-boiled Sea Whelk Soup with Matsutake Mushrooms, Winter Melon & Conpoy (RM68)

Table linen and crockery in black and red totally match the deco and the bold colours enhance the food presentation to the hilt. Cooking methods are kept simple, using less oil which all contribute to more natural and healthier eats. This is evident in the Scrambled Eggwhites dotted with tomatoes and bamboo fungus. I love the creamy cottony texture of the eggwhites, balanced nicely with the crunchy fungus.

Scrambled Eggwhites with Tomatoes & Bamboo Fungus (RM18)

In comparison, the Stir-fried Mantis Shrimp with fish roe comes with heavier flavours but the asparagus does a good balancing act here.

Stir-fried Mantis Shrimp with Fish Roe & Asparagus (RM68)

The Fujian-style Seafood Fried Rice is tasty and the whole abalone served with it gives it that extra posh experience.

Fujian-style Seafood Fried Rice with Whole Abalone (RM88)

To round off the meal on a sweet note, the Pan-fried Chinese Pudding with Purple Sweet Potato is an interesting change from the usual “nian gao”. I like it that it’s not overly sweet and the sweet potato filling is not cloying.

Panfried Chinese Pudding with Purple Sweet Potato (RM22)

RED remains open throughout Chinese New Year, so do check out this chic restaurant with the auspiciously red deco and savour light avant-garde Chinese cuisine with refreshing twists.

For more information and reservations, please call 03-2170-8888 ext 8200 or email restaurants@pullman-klcc.com


RED Chinese Cuisine
Level 2
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Tel: +603-2170-8888

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