What do you expect from a chef who has more than 30 years of experience making dim sum? Surely it must be dim sum that’s incomparable with quality that’s several notches higher than what you get in many restaurants around town? Surely the dim sum would leave pleasant and lasting memories of a meal well-savoured?
Have a taste of Dim Sum Chef Chong Foo Tuck’s creations and you are bound to nod your head at both counts. This newly-appointed chef at Dynasty Restaurant in Renaissance Kuala Lumpur Hotel has introduced a range of new and exciting dim sum since he came onboard. To ensure his dim sum meets his exacting standards, Chef Chong makes all the dim sum daily from scratch.
The new dim sum a la carte menu features 33 items that are available for lunch every day. Delectable choices range from steamed, baked and deep fried to healthy congees. From this line-up, there are 9 signature dim sum from Chef Chong and from these 9, my 3 favourites are the Wok-fried Radish Cake with shrimps and bean sprouts, Seafood Roulade with bamboo pith and the irresistible Signature Chive Biscuits. The thin crispy skin encasing a tasty filling of chives and minced prawns were insanely addictive.
The squares of Crispy Yam Biscuits may look pretty ordinary, even boring-looking, but once I bit into them, I was blown away by the delicious powdery yam beneath the crunch. God knows how Chef Chong did it, but these divine squares are to die for.
I also thoroughly enjoyed the Steamed Buns with egg yolk custard, Emerald Dumplings with fresh scallops, traditional Steamed Glutinous Rice, Oven-baked Egg Tarts and Crispy Banana Roll with Red Bean Paste, not to mention the Cha Siew Bao – fluffy soft steamed baos with delightful chunky cha siew filling.
A dim sum meal is not complete without the must-have Siew Mai, Steamed Pork Ribs with yam & garlic and rice flour rolls – we chose the lighter one with bamboo pith and vegetables.
Chef Chong’s Steamed Shanghai Dumplings simmered in superior stock and filled with piping hot superior broth within the thin dumpling skin can rival or in fact, surpass those from so-called famous Shanghainese restaurants. But you have to eat them real quick – they are best eaten piping hot accompanied by strips of vinegared ginger. There’s more of that delicious broth on the bowl which I totally enjoyed every drop.
Crispy Salad Prawn Dumplings and Prawn Wantan Pouches with Black Bean Vinegar Sauce are heaven-sent for prawn lovers. The prawns were tasty, sweet and bouncy – testament of real freshness.
Pan-seared stuffed 3 Treasures – simple house-made fish paste stuffed into red chillies, brinjals and between beancurd sheets. Yes these were my favourite “yong tau fu” items and Chef Chong’s execution of these were faultless.
The dim sum dishes are priced from RM12.60nett per portion.
Dynasty Restaurant is open daily for lunch from 12noon to 2.30pm and dinner from 6.30pm to 10.30pm. Dim Sum breakfast is also served from 9am to 2.30pm on Sundays and Public Holidays.
For restaurant reservations, please call 03-2716-9388 or email firstname.lastname@example.org. Online reservations can be made at www.klrenaissance.com/dining.
Level 1, East Wing
Renaissance Kuala Lumpur Hotel
Corner of Jalan Sultan Ismail
& Jalan Ampang
50450 Kuala Lumpur