We all know that for an authentic dimsum experience, it should be all about selecting your favourites from piled-high baskets on trolleys and carts pushed around in the restaurant. At least that’s how dimsum was enjoyed back in my hometown. One of my favourite earliest childhood memories is going for “yum cha” in the wee hours of the morning, just after dawn and chasing after the dimsum carts for my favourite siew mais.
King Siew Mai
There are still some restaurants here that serve dimsum using push carts but this can be quite challenging if space is an issue. Many resort to piling the baskets and plates of dimsum onto trays instead and service staff just go around offering these to the diners. A regular basket or plate serves just a small portion of dimsum, enough for 2-3 persons to share. That is why, before long, the table will be full of baskets and plates!
Prawn Dumplings (Har Kau)
Now, if you have to impress some guests with a dimsum meal or a special occasion that calls for private dining focusing on dimsum, Xin Cuisine at The Concorde Kuala Lumpur may be just the place to head to. With prior advance booking, you can indulge in some mess-free dimsum dining.
Discreet serving staff will serve you platter after platter of delectable dimsum, while you chat with your guests. Steamed dumplings like siew mai, har kau and scallop dumplings are all served on individual spoons and pretty little bowls. We love all the dumplings here as the fillings are not only generous, ingredients used are top-notch. The Bacon Roll is a must-order!
There are several types of fish balls to choose from – steamed, fried or boiled in soup. They are made fresh from several types of fish, from Spanish mackerel to wolf herring and the texture of each type varies from one to another. My favourite is those smooth bouncy balls boiled in a light and tasty soup. I can polish off a whole big bowl of those.
Fish balls in soup
Cha Siew Paus are placed in individual little baskets for each diner. The soft fluffy cha siew paus are really good, with moist delicious cha siew fillings with just the right touch of sweetness… these remind me of the ones we get in Ipoh – divine.
The chef uses pure lotus paste in the Lotus Buns. These have to be eaten fast, before they turn cold and the lotus paste inside hardens.
Not to be missed are the Steamed Pork Ribs – the bite-sized ribs are tender and well marinated with delicate hints of Chinese wine and dotted with fragrant fermented black beans.
A dimsum meal is never complete, at least for me, without having Malaikoh – a sweet steamed cake. Literally translated, it means “malay cake”. The brown hue of the soft fine-textured cake is from caramelized sugar which gives it that unmistakable rich almost-buttery aroma. Crunchy melon seeds are scattered on the top for some contrast in colour and bite.
Xin’s malaikoh is one of the best I have tasted, much more superior than those offered in a much-touted Michelin-starred dimsum restaurant in Hong Kong which I recently visited. I am so going back to Xin, just to have more of these.
Do call ahead to book and make arrangements for this private dining experience if you intend to impress.
Prices are based on the number of people, it’s best to call and discuss with the restaurant your requirement.
Please call Xin Cuisine at 03-2144-8750 or email firstname.lastname@example.org.
The Concorde Kuala Lumpur
2 Jalan Sultan Ismail
50250 Kuala Lumpur