His exquisite amuse bouche of Half Boiled Egg with Japanese Mushroom pressed home the vital point with plenty of pomp. Softer than custard and seductively scented with the rusticity of dainty shimeiji mushrooms, this delicacy is something that you won't forget in a hurry. An ace up his sleeve to fete regulars and VIPs, Wong varies the topping; usually veering from foie gras, abalone or pearly roe depending on his choice and mood.
Like a canny wizard, Wong teased us with three signature dim sum creations: steamed angled loofah dumplings with superior broth, the classic siew mai adorned with truffle and sumptuous steamed chicken roll with morel mushroom.
Weight-watchers would love the angled loofah and minced prawn filling encased in a slightly chewy, translucent dough. The subtle flavours are further perked up by the superior broth that comes with it.
Textural contrasts and earthy accents are noticeably evident in the chicken roll which mixes chicken meat with chopped morel, deep-fried yam and carrot batonettes in a woodsy porcini mushroom sauce.
There's nothing ho-hum about the Fried Fresh Mushroom Rice with Baked Garlicky Cod (RM33.80++) either. Loaded with rustic fungi nuance, the rice came cylindrically molded and complemented by a square slab of cod topped with creamy garlic sauce and a baby tomato to form a visual feast.
The dishes mentioned here are available a la carte as well as in various set menus priced between RM1,688++ and RM3,388++ per table of 10 persons.
For reservations, call KIM MA Restaurant, tel: 03-8944 3784. Address: Palace of the Golden Horses, Jalan Kuda Emas, Mines Wellness City, Seri Kembangan, Selangor
Double-boiled Minced Chicken Broth with Fish Maw and Black Chicken Quenelle (RM45.50++) - See more at: http://pureglutton.com/kim-ma-restaurant-palace-golden-horses-chef-roy-wongs-revamped-menu#sthash.aeQkxCp7.dpuf
Softa Soft-boiled Egg with Japanese mushrooms