Pullman Hotel adds more variety to dim sum menu
KUCHING: Dim sum lovers will be thrilled that Pullman Hotel here is adding more variety to their dim sum menu.
Select from about 32 types of steamed, deep-fried or pan-fried dim sum from 11.30am to 2.30pm every day at Nu Er Hong for only RM6++ per plate.
Delectable selections from the steamed trolley range from prawn siew mai, steamed prawn dumpling, steamed charcoal buns, steamed glutinous rice chicken wrapped with lotus leaf, steamed gyoza dumpling, ‘ Phoenix claw’ with black bean sauce, steamed beancurd with Thai sauce, steamed glutinous rice with yam, steamed sweet purple potato bun, custard bun ‘liew sa bao’ or steamed chicken and mushroom dumplings.
For crunchy deep-fried or panfried dim sum options, choose from deep fried beancurd prawn roll, pan-fried radish cake, Hong Kong style wok-fried radish cake with dry shrimp, baked BBQ chicken buns, baked mini egg tarts, deep fried yam dumplings, deep-fried mango roll, deep- fried seaweed beancurd roll, taro prawn, sesame balls or fried salad prawns.
Chef Ho Ping Leong with over 10 years culinary experience in Chinese cuisine is particular about the preparation, flavours, styling and quality of the dim sum he serves.
“All of our dim sum and noodles are made in-house, because I believe in serving quality food which pleases our diners. I take great pleasure in creating new dishes with new ingredients,” chef Ho said.
Hot stove items such as chicken congee with century egg, fish congee and vegetarian options such as sweet potato congee complement the meal with chicken or prawn wanton soup for a hearty finish.
Nu Er Hong is also offering 100 per cent handmade beef noodle soup ( RM12.80++ each), with coriander noodles or sweet potato noodles served with hearty broth.
‘Dish of the Month’ are claypot chicken rice and claypot beef rice priced at RM28+ each.
All food served in Pullman Hotel here is halal- certified, and does not contain any monosodium glutamate ( MSG).
For more information, call 082-222 888 or visit their Facebook at www.facebook.com/ pullmankuching.