Five Flavours Shanghai Dumplings (RM25 nett) was the
headline offering to tease our tastebuds at the newly launched Impressively Shanghai promotion at The Emperor.
Served daily for lunch (12noon – 2.30pm), we feasted
on six new Shanghainese dim sum created by Dim Sum Master Chef Chan Chee Loong.
Naturally coloured with beetroot (red), spinach (green), carrot (yellow) and butterfly pea flower (blue), the soup-filled chicken meat dumplings were delicious. Vinegar and shredded ginger dip is served on the side, to dial up the taste appeal.
We also enjoyed soul-satisfying Rice Rolls with Yam Bean and Dried Shrimps (RM13 nett). A fresh take on chee cheong fun albeit the flat rice rolls are broader and stuffed with scrumptious shredded yam bean (sengkuang) and dried shrimps. Simplicity at its best.
Drawn from an age-old recipe, Shanghai Traditional Glutinous Rice with Chicken
Meat (RM15 nett) dumplings won us over with its clear, delicate nuances and pleasant grainy chewy texture.
Naturally coloured with beetroot (red), spinach (green), carrot (yellow) and butterfly pea flower (blue), the soup-filled chicken meat dumplings were delicious. Vinegar and shredded ginger dip is served on the side, to dial up the taste appeal.
We also enjoyed soul-satisfying Rice Rolls with Yam Bean and Dried Shrimps (RM13 nett). A fresh take on chee cheong fun albeit the flat rice rolls are broader and stuffed with scrumptious shredded yam bean (sengkuang) and dried shrimps. Simplicity at its best.
Crispy with sweet oniony flavour, the Housemade
Scallion Pancake (RM13 nett) proved on-point too. The wedges proved addictive as we found ourselves reaching for second and third helpings.A nice departure from the usual steamed buns, we gave thumbs up to Pan-fried Shanghai Chicken Buns (RM16 nett) and Pan-fried Shanghai
Dumplings (RM16 nett). The irresistible savoury filling and varied textures made fans out of
us.
Always up for something spicy, the crowd-pleasing Prawn
Dumplings with Chilli Oil (Rm18 nett) managed to hit the spot. Chilli fiends will enjoy
the zingy heat contrasting against the scrumptious dumplings.
Noodle fans will find tangles of endearment from The
Emperor’s hefty servings of Big Bowl Noodles. Available now until 31 August for lunch and dinner, the big bowls of thick or thin noodles come in three different permutations.
Each big bowl can serve 2-3 persons.Much to my surprise, I was besotted with the Deep-fried
Giant Grouper with Special Vermicelli in Salted Vegetable Soup (RM128 nett per
order). A riff on the currently popular suan chai yue – the
regional Chinese dish of sour vegetable with fish, we eagerly slurped up every strand, morsel and drop in our bowls.
Surrounded by blanched bok choy, the tangy-sour broth stimulated our salivary glands into overdrive; teasing us with sweet slices of giant grouper, strands of salted vegetable amidst toothsome vermicelli noodles.
Turning up the luxe factor was Slipper Lobster and
Seaweed with Shanghai Noodles in Superior Soup (RM148 nett per order). The umami-packed
broth melded well with the sweetness of slipper lobster whilst straw mushrooms
lent textural variation.
The viral ‘flying noodles’ also made an appearance
here much to our delight. Both young and old alike should relish digging into
the crispy noodles immersed in an eggy sauce. Pin-drop silence ensued when we
were busy gobbling down the Flying Noodles with Deep-fried Fresh Water Prawns and
Crab Meat in Egg White Sauce (RM188 nett per order). Proof it was an all-round
winner in terms of presentation and taste.
For reservations and booking, contact The Emperor Restaurant, Dorsett Grand Subang, tel: 03-5031 6060 ext. 1954 or email:bookfnb.subang@dorsetthotels.com
Surrounded by blanched bok choy, the tangy-sour broth stimulated our salivary glands into overdrive; teasing us with sweet slices of giant grouper, strands of salted vegetable amidst toothsome vermicelli noodles.
For reservations and booking, contact The Emperor Restaurant, Dorsett Grand Subang, tel: 03-5031 6060 ext. 1954 or email:bookfnb.subang@dorsetthotels.com
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