It’s quite common for people to perceive that food in hotels is usually expensive and “not that nice” as compared to independent restaurants. I guess this notion applies more prevalently to Dim Sum because generally people think better dim sum can be had at standalone Chinese restaurants. I used to think that, too. Until I was pleasantly surprised by the quality of dim sum served in Si Chuan Dou Hua in PARKROYAL Kuala Lumpur.
Despite being pork-free and a hotel restaurant, the quality and selection offered here are pretty impressive. Now is a good time to go check out the dim sum because there is a value-for-money promotion going on until 31 January 2015. The Dim Sum Feast offers a selection of 58 items whereby diners can pick 28 items at only RM58nett per person.
The repertoire of 58 items features Sichuan and Cantonese dim sum as well as noodles, rice, vegetables, soups and desserts. That, I think, is a fantastic range and you’ll really be spoiled for choices!
Knife-shredded Noodles in Sichuan Chilli Oil
Talking about the noodles, do try the knife-shredded noodles cooked in either Sichuan Chilli Oil or the milder Chef’s Special Sauce. While I was there, Master Dim Sum Chef Peng Yi Chun from Si Chuan Dou Hua Singapore was available to demonstrate his skills in shredding the noodles with great precision from a piece of dough. Although Master Chef Peng is now no longer at the restaurant, the other chefs will be serving the same knife-shredded noodles.
Master Chef Peng showing how the noodles should be shredded
Although the Cantonese are more renowned for Dim Sum, I was impressed with some of the Sichuan ones as well. The rather unique Minced Chicken Dumplings wrapped in Banana Leaves were like a savoury version of our local kuih koci. Tinted an emerald green, the chewy dumplings made from glutinuous rice contained a tasty filling made from minced chicken and chicken floss.
Another similar item was the Steamed Glutinuous Rice with Dried Shrimps wrapped with Yam. Steamed naked, the bars of chewy rice were delectable as dried shrimps and yam were a really good combo.
Steamed Glutinuous Rice with Dried Shrimps wrapped with Yam
I liked the presentation of the Pan-fried Minced Chicken Dumplings with Chives. The dumplings were covered in a pretty lace-like flour batter. The crispy bites from the batter gave a different mouth-feel when eaten with the dumplings. If you love Sichuan chillies, go for the Chicken Dumplings in Chilli Oil – they weren’t as lethal as they looked.
Pan-fried Minced Chicken Dumplings with Chives
Chicken Dumplings in Chilli Oil
My favourite item must be the Pan-fried Pancakes with Chicken Floss. Well, they weren’t actually pancakes, they’re more like flattened pastries with delicious fillings. Dotted with fragrant sesame seeds, the pastries were crunchy as they crumbled in the mouth.
Pan-fried Pancakes with Chicken Floss
The menu also listed many Cantonese dim sum – the usual popular ones like Steamed Celery Dumplings with Conpoy, Steamed Chives Dumplings, Pan-fried Radish Cake with Dried Scallops and various “paus” like the Steamed Lotus Paste Buns with Salted Egg Yolk.
Steamed Chives Dumplngs
Steamed Celery Dumplings with Conpoy
Pan-fried Radish Cake with Dried Scallops
Steamed Lotus Paste Buns with Salted Egg Yolk
As mentioned earlier, there are also several Chinese dishes listed – we had the Stir-fried French Beans with Garlic which was superb. Full of “wok hei” the beans were crunchy and sweet – totally addictive.
My favourite dessert was the Home-made Fine Bean Curd with Wolfberries. Yes, the texture was really fine and smooth – I could easily wolf down 2 bowls of that!
Home-made Fine Bean Curd with Wolfberries
This Dim Sum Feast is available from 12pm-2.30pm Mondays to Fridays and from 10am-2.30pm on Saturdays and Sundays. I think it’s worthwhile to have a lazy weekend brunch here – just take your time to work through 28 of your favourites from that list!
For reservations, please call 03-2147-0088.
Si Chuan Dou Hua Restaurant
PARKROYAL Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
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