TAI THONG'S FIERY, DARK AND SPICY SECRETS

 

You’d probably have heard of or eaten Beijing duck but have you ever encountered or savoured one that’s set on fire? Now you can enjoy Flaming Beijing Duck (RM88.80) - a speciality that's part of Tai Thong group’s BBQ Promotion which is currently on until 30 September 2015.

Served with Crispy Buns (deep-fried mantou), be prepared for its dramatic presentation at table-side when you order this speciality. Imagine watching a whole Beijing duck roasted to golden-brown perfection set alight, to crisp up the outer skin.

Afterwards, layers of the duck skin and meat are sliced off and stuffed into the crispy buns for you to sample. While you polish off the delectable buns accompanied by requisite florets of spring onion and sweet bean sauce, the remaining duck is whisked off to be stir-fried into a second dish.

At a recent preview, we were also treated to Baked Jade Perch with Chilled Garlic & Pickled Cucumber Sauce (RM68.80 until 31 August). Gherkins or pickled cucumber was the secret ingredient which amped up the fish’s fresh sweetness. Steamed fish fans should make a beeline to this long-standing Chinese dining bastion for a taste of this gastronomic delight.

 

Tai Thong’s newly introduced Black Temptations dim sum selection (available until 31 October 2015) is guaranteed to turn you towards the ‘dark’ side. Crowd-favourites include a slightly chewy Pan-seared Dumplings with Fish Paste and Cheese (RM9.80) – a yin-yang dumpling with pretty crimped edge stuffed generously with gooey cheese and fish paste. Eat this piping hot for maximum satisfaction.

The ardent durian fan in me went ga-ga over the Charcoal Buns with Durian & Salted Eggyolk (RM9.80). Similar to popular lau sar pau (buns with molten salted egg yolk custard filling), these charcoal-black buns packed powerful flavour punches with the inclusion of potent durian paste mixed into the stuffing.

More chewy goodness can be found in sweet creations of Glutinous Dumplings with Sesame Paste (RM6.80) and the duo-toned Chilled Coffee Jelly (RM5.80). Both look equally presentable; the former wrapped in pandan leaves and the latter subtly sweet with alternating layers of black and milky brown jelly.

Come 1 November 2015 till 31 January 2016, look out for the inventive Spicy Series to fire up your tastebuds. Expect tummy warmers like Spicy Dumplings in Pepper Soup (RM9.80) – the clear soup is peppery on the palate while the ‘sui kow’ dumpling is almost bursting with a zesty stuffing of prawn and chicken mince.

Alternatively, there are Pan-seared Spicy Dumplings (RM8.80) with tiny filigree-like fins to tantalise you. Bearing a similar filling of chicken and prawn, they are flavourful enough on their own without any dips.

Heartier appetites would like the substantial portions of Chicken Bun Nyonya-style (RM10.80) and Seafood Curry with Puff Pastry (RM11.80). The first is a fresh take on the current gai wor pau (beehive buns with glutinous rice filling and chicken); only in this instance, turmeric-scented yellow rice and a Nyonya-inspired dry curried chicken are paired with the outer bun shell.

A domed puff pastry baked to golden perfection crowned the bowl of Seafood Curry with Puff Pastry. Gently break up the layer of crisp pastry and dunk it into the aromatic gravy for a satisfying meal. We found the curry a tad oily but the resto peeps promised they’d rectify the hiccup before the promo commences.

For more details or reservations, call 1800-88-2338 or visit www.taithong.com.my

www.taithong.com.my
Or call 1800-88-2338 for reservations.
- See more at: http://pureglutton.com/whats-new-and-nice-in-tai-thong-restaurants#sthash.Olajfhf5.dpuf

DOLLY GOOD DIM SUM

A modern interpretation of a Chinese tea house, Dolly Dim Sum fills a much-needed niche in the city’s F&B scene where decent mid-priced, pork-free dim sum is hard to come by unless one forks out a princely sum for the delicate morsels at hotel restaurants.

Opened in late 2014, the resto has been pulling in city slickers looking to satisfy their cravings for those comforting mainstays that go so well with copious cups of Chinese tea; Dolly goes one up better as dim sum is served throughout the day till late.

Aside from Dolly - the modern Chinese pin-up girl clad in her chic qipao - the sleek glass-panelled interior and skylight with timber flooring and decorative bird cages is a far cry from the conventional dim sum restos. Parked next to its sister Mexican resto & bar Fresca, Dolly Dim Sum is a contemporary yet comfy haven for small eats; kinda like a Chinois tapas bar.

The acid test lies in the ‘must have’ item of Siew Mai Dumpling (RM9.50), which either makes or breaks a dim sum resto’s reputation. I’d vouch for the deliciousness of the steamed dumplings; the minced chicken coupled with mushroom and prawn filling is not only tasty but also slightly bouncy to the bite. Scrumptious!

More piquant flavour with zingy chilli heat makes the Spicy Szechuan Dumpling (RM10.90) a palate-awakening option for those who like things hot. The slippery smooth skin drenched in light soya sauce, speckled with chopped chilli, coriander and spring onion is generously stuffed with minced chicken and prawn.

For a change of texture and flavour, try Dolly Mozza Roll (RM11.50) – fried beancurd skin rolls stuffed with prawns and melted mozzarella. Crisp and crunchy on the outside, they should go down a storm if you like nibbles oozing with stretchy melted cheese filling.

Our interest was piqued by the Chewy Meat Croquette (RM8.60) which turned out to be meat-filled glutinous dumpling; distinctive for its meaty savouriness and toothsome chewiness.

Personally, I’m partial to Yam Croquette (RM8.60) which rivals those of upmarket restos; the wispy, airy-light exterior yielding delectable fillings of diced meat, mushroom and peas.

Another fave is Signature Salted Fish Bun (RM9.10) – the baked buns are similar to Hong Kong ‘chan bao’ (barbecued meat buns) but the pulling power of this lies in its enticingly briny filling of salted fish, ginger and scallion julienne.

Instead of the usual har gow or steamed prawn dumplings, we tried the Crystal Prawn Dumpling (RM9.20) – half-moon shaped dumplings in translucent skin reminiscent of pale jade. Stuffed with bouncy prawns and chopped chives, the ethereal nuances a testament to ingredients’ ultra-freshness.

 

More playful, sublime textures are found in creations of Steamed Beef Ball (RM9.20) and Steamed Chicken Wing (RM8.90). The former is given a clever but subtle twist with aged mandarin peel mixed into the ground beef while the latter is enlivened with aromatic garlic oil and leek, adding extra appeal to the wings’ slick smoothness. 

Normally I’m not big on Panfried Radish Cake (RM8.60) but Dolly upended my reluctance with its devilishly good version. There's more grated radish tricked up with sun-dried shrimps and dried scallops.

Noodle fans would be overjoyed to know they can enjoy four types of Cheong Fun (steamed rice flours rolls, RM9.60-RM15.90) or Crispy Egg Noodles (RM25.20), a nest of deep-fried ‘sang meen’ (fresh egg noodles) with red snapper, chicken, mushroom and sweet peas drenched in a viscous eggy batter. 

If you like fried rice like me, then I’d say go for the Royal Golden Fried Rice (RM24.20), a generous portion of ebiko-adorned rice bursting with smoky ‘wok hei’. Dig into the fluffy grains and you’d find chunks of egg and prawns.

Should you have any tummy space to spare, the cottony-soft Egg Custard Bun (RM7.50) with its molten salted egg yolk filling and the delicately sweet, spongy Mini Dolly Cupcake (RM6.90) will help to plug existing gaps.

For reservations at DOLLY DIM SUM, call tel: 03-2181-3830. The restaurant is located at G9-G9A Ground Floor, Avenue K, 156 Jalan Ampang, Kuala Lumpur.