New restaurant offers authentic Cantonese food
KOTA KINABALU: Dim Sum fans now have more choices of restaurants that serve the delicacy with the opening of the Dragon Palace’s Seafood and Dim Sum Restaurant.
One of its directors Jack Wong said the franchise was brought in from Perth, Australia and that they had a large array of delicious Dim Sums for their patrons to choose from.
Reporters and bloggers alike were treated to a sumptuous fare yesterday.
There were Beef Ball with Dried Mandarin Peel, Sabah Dragon Tiger Garoupa “Siew Mai” Dumpling, King Prawn “Siew Mai” Dumpling, King Prawn Dumpling, King Prawn Dumpling with Black Truffle, Mix Mushroom Bun, Steamed Walnut Bun, Steamed Barbecued Chicken Bun, Panda Salted Egg Yolk Bun, Deep Fried Yam Dumpling with Barbecued Chicken, Deep Fried King Prawn Dumpling with Mayonnaise, Deep Fried King Prawn Seaweed Roll, Chilli Pepper Fried Squid, Baked Sabah’s Sea Turtle Pineapple Custard Bun, Ling Nan Egg Tart, Macau Portuguese Tart and Baked Barbecued Chicken Puff.
According to Jack, the restaurant especially flew in and employed eight chefs from China to introduce authentic Chinese Cantonese food to their guests.
“And we also want our local chefs to be trained in the food preparation,” he said.
In addition to the Chinese chefs, the restaurant has also employed five local chefs.
The restaurant doesn’t only serve Dim Sums but also seafood.
“We have especially flown in the Australian snow crabs on the Perth to KK direct flights as well as the Australian lobsters,” he said.
The restaurant also serves fresh local seafood from Semporna.