Showing posts with label dim sum. Show all posts
Showing posts with label dim sum. Show all posts

Friday, June 09, 2023

A FEAST FOR THE SENSES AT ELEGANT INN


Attention to the tiniest details is restaurateur Jeannette Han's maxim. Still going strong after 15 years at Menara Hap Seng, the understated Elegant Inn Hong Kong Cuisine restaurant remains a firm favourite among discerning Chinese food lovers in the city.

Executive Chef Wesley Ng who cut his teeth in the restaurant scene at the tender age of 19, joined Elegant Inn (E.I.) in 2002. Previously attached to an established Chinese restaurant in Klang, the chef has helmed the E.I. team since then.
A lunch invitation from Jeannette to sample some of E.I.’s crowd-pleasers and signature dishes turned into a languorous and indulgent affair.
Right off the bat, we were spoiled with E.I.’s Happy Start platter comprising Salt & Pepper Hong Kong Silver Fish & Cuttlefish (RM32.80 – Silver Fish, Cuttlefish – RM39.80), Steamed Silky Egg with Pan-seared Hokkaido Scallops & Crab Roe Sauce, and Special Chilled Spoon Delight with Fresh Salmon and Crabmeat.

The steamed egg topped with creamy crab roe was sensuously smooth. Its deliciousness was rivalled by the scrumptious servings of raw salmon strips and crabmeat atop silky noodles; our palate tingled from the appetiser’s tantalising lime dressing.
We also relished the light-as-air batter-coated silver fish and cuttlefish, flecked with salt and pepper. A fine sprinkling of fried and raw garlic bestowed fleeting bursts of sweet and sharp accents as we munched our way through the delectable morsels.
Nothing warms the soul like a hearty tureen of Traditional Double Boiled Soup of Pig Stomach, Peppercorn and Salted Vegetable (RM148.80). Aside from a whole pig’s stomach, salted vegetables and Sarawakian white peppercorns, the salubrious broth suffused our palate with a cacophony of sublime flavours thanks to the bountiful ingredients in it: chicken feet for a touch of viscousness, Yunnan ham for that umami nuance, and free-range kampung chicken and pork ribs for delicate sweetness.

According to Han, the soup should taste clear and sweet on the palate, with a perceptible peppery finish coming through. Kudos to the E.I. team for ensuring it was on-point.

We also sampled several Dim Sum items: Crispy Vegetable Rice Rolls (RM5.20 per pc, min 4 pcs), Steamed Hokkaido Scallop Dumplings (RM) and Steamed Radish Cake with Hong Kong Prawn and Tung Choi (preserved vegetable).
As expected, the dumplings went down a treat; the scallop-prawn filling’s fresh sweetness raveworthy. E.I. also levelled up the Hong Kong-style ‘jar leong’ – flat rice rolls with fried Chinese crullers – by stuffing its silky rice rolls with crispy Vietnamese rice paper, shredded carrot and jicama for better textural interest.
Served with a mildly sweet-salty soy sauce, the rice rolls were a joy to eat. The intermingling textures complemented by the house concocted sauce transformed it into a memorable speciality.
Instead of the tried-and-tested pan-fried radish cake, E.I. steamed theirs. Each mouthful yielded fine radish strips amidst the tender pieces, accentuated with the complex flavours of caramelised Hong Kong dried prawns and preserved vegetable (specially sourced ingredients lugged back by Jeannette from Hong Kong).


After that came a surfeit of fish dishes: Steamed Sea Garoupa Slices on Rice Noodles with Fresh Lemon & Chinese Black Olives (seasonal price), Steamed Atlantic Cod with Fiery Garlic Black Bean Sauce (RM44.80 per 100 g), Golden Fried Atlantic Cod with Chinese Leek Topping (RM44.80 per 100 g) and Ichiyaboshi Threadfin to float our boat.

Suffice to say each fish dish had something distinct going for it. The refreshing lemon tanginess coupled with Chinese black olives gave the superbly fresh and sweet garoupa extra allure; the fish jus soaked up by the ribbons of flat rice noodles so each mouthful was heavenly to savour.
We also fell hook, line and sinker for the smooth and rich cod enhanced with fiery garlic-black bean sauce. Strands of glass noodles were included, to absorb the sweet jus for maximum enjoyment.
The fried version was no less stellar; the fish’s natural richness enlivened by sautéed Chinese leeks, chilli, garlic and light soy sauce.

Our interest was piqued by the ichiya-boshi (literally meaning overnight-dried) method of preparing the threadfin. This preservation technique is also popular in Korea as bountiful catches such as pollack are gutted, butterflied (cut lengthwise and split at the belly), then dipped in sea water before being set out to dry to extend their shelf life and concentrate their flavour. In modern kitchens and eateries, the fish is more likely to be doused with salty solution before it’s laid out to dry in front of fans or a well-ventilated space.

The threadfin we tried was moist and slightly briny. It was a novel experience, sampling the fish accompanied by rolled slices of asam boi-pickled celtuce (asparagus lettuce) and housemade chilli dip.
Reminiscent of a classic Chinese banquet dish, the Golden Boneless Stuffed Chicken with Chicken Tomato Salad (RM113.80 half chicken, RM226.80 whole chicken) proved to be an all-round winner. Who could resist crunching into crackle-crisp chicken skin layered with toothsomely QQ prawn paste?
The chicken meat, shredded and piled atop tomato wedges drizzled with balsamic vinegar, acted as the perfect counterpoint. An outstanding dish guaranteed to delight both young and old.

To cleanse our palate and alleviate all the indulgent food we had partaken, the Signature Fried Bitter Melon with Salted Vegetables (RM36.80) was more than welcome to tickle the tastebuds; the astringent bitter melon contrasting nicely with the salted vegetable’s subtle brininess.

Moreish and soul-satisfying, we couldn’t pass up the chance to partake the Signature Fried Rice (RM43.80). Full of wok hei (that wonderful smokiness only a ultra-hot wok and a skillful chef can produce), every grain vanished in the blink of an eye.

Somehow, we managed to find tummy room for the scrumptious Rice Noodles with Australian M9 Wagyu Beef in Egg Sauce (RM188). The supremely tender beef combined with the noodles in rich eggy sauce garnered praises all round.
Jeannette splurged on four desserts to wrap up our gathering: Golden Custard Cake (RM5 per pc, min 4 pcs), House Made Jujube Cake with Grated Coconut, Teochew Style Tau Suan with Crunchy Sea Cucumber and Double Boiled Hasma In Fresh Almond Cream.

The irresistible offerings are featured in Elegant Inn’s Parents’ Day celebratory menus priced at RM248 per person (min.2 persons) and RM968 for 4 persons and RM1,368 for 6 persons.
Interestingly, the unusual inclusion of sea cucumber caught our fancy in the old-school Teochew tau suan (sweet broth of mung beans). Following our host’s instructions to stir in the sea cucumber pieces but refrain from letting them soak too long in the dessert broth, we found the distinctive taste likeable.
Both the golden custard cake and jujube cake also hit the spot with their enticing softness and discrete sweetness. I was partial to the almond cream with hasma – a timeless choice one cannot go wrong with nor fault.
For reservations at Elegant Inn HK Cuisine, call tel: 03-2070 9399. Address: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P. Ramlee, Kuala Lumpur. 

Friday, December 30, 2022

DIM SUM LUNCH BY APPOINTMENT ONLY AT LE SENSE

Le Sense is one of the few restaurants in the Klang Valley where dim sum is revered as an art form. Restaurateur Chris Chew is so discerning when it comes to the serving of these delicate morsels that patrons of Le Sense who wish to sample the restaurant’s lunch-tasting menu (starting from RM138++ per person) must make reservations at least two days in advance.



Before you scoff and think it's nonsensical, the request is more pragmatic in reality. The culinary team needs time to source and buy the necessary ingredients and to prepare the specialities for your lunch at Le Sense.



Understated and elegant, the interior of Le Sense is accentuated with inlaid wood panels, beautiful oversized Chinese paintings, modern pendant lights, and strategically placed side tables -- setting a befitting stage to further enhance your dining experience.


In line with Chew’s exacting standards, every dim sum item served bears testament to the resident chef’s skills and techniques, as well as his meticulous attention to detail. Market-fresh, premium ingredients such as amaebi (sweet shrimp) and kurobuta (pork from Japanese black pig from the Berkshire breed), coupled with artfully made ‘produce’ such as dumpling skins and house sauces result in some second-to-none creations.
A fine example of this is the curtain-raiser of Truffled Dumpling: a steamed charcoal-skin Xiaolongbao brushed with edible gold, placed atop a wafer-thin slice of yuba.

Bite into the dumpling’s delicate pleated folds and you'd get a delicate whiff of the musky scent of truffle. Take care as you attempt to slurp up the deliciously sweet broth encased within - you won't want to waste a single drop of that precious liquid. For the final flourish, savour the juicy kurobuta filling with the tender dumpling skin.

The bar of excellence rises further with Kagoshima Pork Dumpling & Fish Maw Bouillon. Stuffed with delectable Kagoshima pork, the divine dumpling is nestled amidst slippery smooth braised fish maw and the sweetest-tasting fish bouillon. An ensemble made in culinary heaven.


The pace rolls nicely along with Yuba Skin Roulade and Collagen Demi-Glace – a delightfully crispy fried Japanese beancurd skin roll stuffed with chopped amaebi and Kurobuta. 
Rich, glossy pork bone sauce and crunchy snow peas ensure this offering underscore deliciously distinct contrasts, taste and texture-wise from the earlier speciality.

Marinated in a sake-shoyu concoction then cooked to meltingly tender perfection, the Spanish Iberian Jowl with Seasonal Organic Vegetables cuts quite a swathe with us. 
The enticing umami accent blooms on our palate the longer we chew on the meat. Even the supporting cast of green mustard stems, lotus root, ginkgo, wood fungus and dried scallop threads, exudes ample appeal of their own.


Dried sakura ebi and fried onion atop the Daikon Radish cake (which has jamon and Kurobuta incorporated in it) lend beguiling depth of flavours to this familiar homey treat. Little pieces of pickled green mustard that’s mutedly spicy-sweet help to offset its richness. 

IMHO, the Crystal Prawn Wonton with Smoked Dover Sole and Egg Noodles is possibly the closest replication of a good Hong Kong-style wantan meen in Klang Valley.
Made with a mixture of sweet shrimp and sea prawn, and smoked Dover sole for the elusive combination of sweetness and desirable mouthfeel, the prawn wonton is scrumptious.

Made in-house and cooked to the right toothsome texture, the fine egg noodles in a nice clear broth and blanched greens are so soul-satisfying good you'd wish the serving is somewhat a tad bigger.


To finish, the savoury dessert of Yam Croquette is a show-stopper. Golden brown with a lacy-wispy exterior, the powdery-soft Japanese mountain yam mash is filled with savoury-sweet Iberico char siu.
A crisp, buttery and mildly sweet Egg Tart serves as the finale to the lunch-tasting menu. You can’t fault this on-point classic creation to wrap up your meal.

Diners are welcome to bring their own wine for their culinary sojourn at Le Sense as there won’t be any corkage charged. For bespoke dinner menus, prices will be slightly higher so kindly call the restaurant for more information.
For reservations, call Le Sense Restaurant, hp no: 018-268 2333. Address: 8, Jalan SS 20/10 Damansara Kim, Petaling Jaya, Selangor.

 


Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...