With an extensive renovation and refurbishment exercise done, The Ming Room at Bangsar Shopping Centre is now almost double its previous space. Re-opened since July, the intricate and ingenuous design using bamboo elements for its facade and interior is unique and a conversation-starter. The main dining hall is now spacious and diners can be seated comfortably on bright orange chairs against elegant cream-clothed tables. There are also 8 private beautifully-appointed dining rooms for cosy discreet dining.
The Ming Room is well known for its Cantonese cuisine and while its signature offerings are still popular, Executive Chef Vincent Ong and Dim Sum Chef Loke Kar Kit have come up with some new creations. We had a chance to check out these new items recently.
We had a variety of steamed and fried Dim Sum. Among these, what stood out were their Black Fungus & Prawn Dumplings, Siew Mai with Ginger & Century Egg and Yin Yang Crispy Char Siew Bao. Faultlessly executed, every bite of the sweet and succulent filling in the dumplings was satisfying. We like the crustiness of the Yin Yang Char Siew Bao with the hot sweetish char siu filling oozing out.
The Typhoon Shelter-style Prawn Dumplings nestling on a bed of crispy garlic bits were interesting. The basic “har kow” had been deep-fried which actually rendered the skin to be kinda chewy – we think har kow skin should ideally be steamed.
Besides Dim Sum, we also tried some of the new Mains on the menu. The culinary team presented an array of delightful fine-tasting dishes …
The Lobster Meat Chawan Mushi took top spot for us. Who can resist silky smooth steamed egg custard infused with divine marine sweetness and topped with a chunk of bouncy lobster meat?
The Qing Yun Village Chicken is specially imported from Guangdong province in China. The glossy golden skin was lusciously succulent and the meat tender but we felt it was somehow lacking in flavour and the special gingery dip worked well for this.
Instead of the usual fried rice or noodles dish to round off, the Boiled Seafood Treasures Rice in a special secret superior fish stock was an excellent choice. Diced fresh fish, scallops, prawns and asparagus were briefly boiled in the fish stock before adding in the crispy puffed rice. A few gentle stirs and piping bowls of this light delicious soupy rice were just perfect to end the meal.
Sesame Balls have always been a favourite with us, so the Black Sesame Balls with White Lotus were just right up our alley!
The new items are now available at The Ming Room. Their regular signature and popular dishes are still retained in their menu, so do visit soon to check them out in this new extended premise!
THE MING ROOM | 3rd Floor Bangsar Shopping Centre | Jalan Maarof | 59000 Kuala Lumpur | Tel: +603-2284 8822