T.Dining Malaysia Tatler Best Restaurants - - Chinese -

Fine and au­then­tic Can­tonese cui­sine with in­spired con­tem­po­rary touches that stim­u­late the taste buds in a sooth­ing and grand am­bi­ence.

Pork-free dim sum is part of the a la carte menu here and must-tries are dim sum sta­ples like the crystal jade shrimp dumplings ( har kaw), chicken mush­room and shrimp dumplings (siew mai). They are grand in look and taste, with both pack­ing the big­gest and juici­est prawns we’ve had the hon­our to savour.

For deep-fried dim sum, the al­mond-coated golden prawn balls with parme­san cheese come highly rec­om­mended. Be­ing the nov­elty that it is (cheese in Chi­nese cui­sine), this dish sur­pris­ingly works as the dif­fer­ent tex­tures and flavours of the in­gre­di­ents all meld into some­thing de­light­ful.

An ex­cel­lent sig­na­ture dish to try is the wok-fried mar­i­nated lamb chops with dried chill­ies and gar­lic chips. Lamb is not a sta­ple meat type in Chi­nese cui­sine yet chef Michael Wong bril­liantly pulls it off – it is nicely ten­der and moist with pink­ness still ev­i­dent in the meat, and with the spices ably en­hanc­ing the gamey flavour of the lamb, ev­ery bite is sat­is­fy­ingly lus­cious.

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