DORSETT DINING CONVENIENCE AT HOME

Mmm…do you miss dining on piping hot dim sum? Imagine sinking your teeth into freshly made and steaming hot siew mai, prawn dumplings and BBQ chicken bao buns.

Pix courtesy of Dorsett Grand Subang

Now you can dine-in at The Emperor Chinese Restaurant, thanks to the resto’s Table for 2 and Table for 4 – Dorsett Grand Subang’s new norm dining experience.

If you prefer to #dinesafe and #eatwell in the comfort of home, opt for Dorsett Dining: Dim Sum Indulgence and Chill & Cook and range. We highly recommend The Emperor’s Muslim-friendly dim sum which is ready-to-eat after a quick steaming.

 

Hygienically packed in covered foil trays with simple reheating/cooking instructions, we find the Steamed Siew Mai Emperor Style (RM36 per 8 pcs/pack) utterly delicious when savoured piping hot off the steamer. Dotted with ebikko, the tasty minced chicken and prawn dumplings are second to none.

 

Whole springy prawns from the Steamed Prawn Dumplings with Coriander (RM36 per 8 pcs/pack) hit the spot with their natural sweetness. 

 

Bao fans will find the fluffy soft Steamed BBQ Chicken Buns (RM26 per 10 pcs/pack) irresistible. Trust me, it’d be hard to eat just one as the pillowy-soft buns are stuffed with flavourful, subtly sweet BBQ chicken filling.

After deep-frying the Deepfried Prawn Rolls with Cheese (RM42 per 1o pcs/pack), the crispy little parcels are simply scrumptious. For added substance, try the classic Yang Zhou Fried Rice with Shrimps and BBQ Chicken (RM 25 per serving for 1-2 persons) from the Wok Home @ The Emperor selection. Hearty and satisfying, you’d polished off every last grain.

 

 

The Emperor Chinese Restaurant is open from 12 noon to 10 pm daily for a-la-carte orders and for dim sum from 10 am to 6 pm daily from now until further notice.  For reservation, call 03-5031 6060 extn 1954.

Pix courtesy of Dorsett Grand Subang

Residents in the Mont Kiara and Sri Hartamas suburbs will be happy to know The Emperor’s Muslim-friendly dim sum will also be available at Dorsett Hartamas from 15^th June for dine-in at Table Talk and in-room dining as well as for online order, delivery or self-collection.

 

More convenient Chill & Cook options from Terazza Brasserie featuring popular Malaysian faves such as Kambing Marsala (RM65 per 500g pack) and Chicken Rendang (RM50 per 500g pack) among others.

 

Again, the Chill & Cook food packs are prepared by the Dorsett culinary team then kept chilled in sealed packaging. They save you the hassle of slaving in the kitchen as all you need to do is open the packaging and reheat the food.

Our first-hand experience is proof of its convenience and most importantly, the taste is as good as home-cooking with the spices retaining their flavoursome accents.

 

Available daily from 9am to 6pm for orders by phone, tel:03 5031 6060 ext 1954 or WhatsApp 016 2011 248. To order online for delivery or self-collection (by 5 pm) from the Dorsett website, click 

https://www.dorsettbooking.com/web/ OR terazzabrasserie.beepit.com

SOONG KEE@SETAPAK SERVES MORE THAN BEEF NOODLES

Established in 1945 by its eponymous founder Soong Kee, this 6-decade old lou jiu phai (notable brand name) beef noodles in Kuala Lumpur drew only loyalists during the early days.

Today, the business has grown beyond its original premises, with newer outlets making their way into mall-based food courts and independent set-ups appearing in commercial suburbs.

Although synonymous with beef noodles, Soong Kee has expanded its menu to include non-beef offerings, to widen its appeal amongst today’s familial crowd of multi-generational diners.

Our recent visit to Soong Kee in Setapak is an enlightening experience – we discovered new things to enjoy in addition to getting reacquainted with the tried and tested.  Firstly, the signature Beef Ball Noodles (dry/soup RM8.90) and Five Spice Beef Tripe Noodles (soup/dry RM10.90) especially the kon lou (dry) version remain a perennial fave to hit the spot. 

Here’s the unexpected clincher: meehoon or rice vermicelli is even better than mee when it comes to capturing the lush flavour of that beefy mince.

If you want more of the extra lieu (ingredients) such as Beef Balls (5 pcs RM5, 10 pcs RM10), Beef Slice (RM10), Five Spice Brisket (RM12) or Five Spice Tendon (RM13), the various items can be ordered a la carte.

Should you have family members in tow who eschew beef, Soong Kee now offers alternative options such as Char Siew Wantan Mee (dry/soup RM7.90) and Chicken Curry Mee (RM9.90). We can vouch for both the noodle variants especially the latter. Not only is the spice quotient pleasantly tantalising, the coconut milk creaminess is also nice enough without being cloying.

 

Accompanying comfort food dishes such as Fried Wantan (5 pcs RM4, 10 pcs RM8), Wantan Soup (RM6.50), Fried Dumplings (RM6.50) or Dumplings in Soup (sui kow) are plump and chockful of tasty mince filling; crowd-pleasing fare for both adults and kids.

 

 

Healthy Poached Vegetables (RM5.50) and succulent Steamed Chicken (RM9) are also served should you wish to supplement your meal with more substantial dishes for the family.

Call Soong Kee tel: 03-4141 8124 /016-924 0507 for delivery or take away (self pick-up) orders. Soong Kee is open during CMCO from 10am to 8.30pm daily. Address: 22A, Jalan Danau Niaga 1, Setapak, Kuala Lumpur

DECADENT CHINESE NEW YEAR DINING AT YUN HOUSE

Get the Lunar New Year celebration off to a decadent, impactful start with super-fresh Salmon Belly Yee Sang at Yun House this coming Year of the Rat.

Chef Jimmy Wong keeps his salad creation simple and fresh. The platter features 18 ingredients such as fresh magnolia petals, pomelo sacs, finely shredded carrot and radish. For colour, flavour and textural interest, dried yam strips, pickled radish, pickled onion, pickled ginger, walnuts, fried flour crisps and fried Norwegian salmon skin are included.

Topping the platter off with a distinctive flourish is a portion of crunchy deep-fried sang meen (wheat noodles). We like the novelty of breaking the crunchy noodles into smaller chunks during the lou hei (tossing) ritual as the gesture represents auspicious breakthrough for brand-new beginnings. To tantalise the palate further, Chef Jimmy proffers a tangy-sweet dressing concocted from plum sauce, white vinegar, apple jam and salt for the yee sang.

 

Thoughtfully curated, the festive menu integrates light and substantial fare, with a precursor of the Chef’s Special Dim Sum Platter. Delicately handcrafted, we enjoy every bite of the delicious Mushroom & Truffle Oil Dumpling. A dainty piece of Steamed Radish Cake with Dried Scallop whets the appetite before the delectable Spring Roll with Foie Gras & Seafood suffuses our tastebuds with its richer flavours.

 

Lush with hearty umami taste and differing textures, we feel richly rewarded when savouring the Braised Money Bag filled with Abalone. A befitting speciality to relish for the CNY celebration as both the dried oyster and abalone symbolise good things, abundant fortune and prosperity. 

 

The on-point selection continues with Braised Vermicelli with Fresh Crabmeat and Caviar. Pin-drop silence reigns around the table as we focus on slurping up the slippery smooth noodles imbued with the natural sweetness of hand-extracted crabmeat, interspersed with briny bursts of caviar.

 

My penchant for almond milk is fulfilled when the Dessert Duo of Doubled Boiled Superior Bird’s Nest with Almond Cream and Chef’s Special Fried Rice Cake is served. Every spoonful leaves me in gastronomic heaven, the creamy nuttiness melding nicely with generous amount of bird’s nest.

Even the simple nin koh or New Year rice cake comes up trumps, lightly sheathed in a crisp batter concocted from tempura flour, olive oil and water.

Chef Jimmy Wong’s specially curated Chinese New Year Set Menus (RM388-

688 per head) are available now until February 8. The repertoire of choice dishes is the chef’s personal favourites to pamper his loved ones; culled from his treasure trove of family recipes exclusively for this celebration.

Priced from RM148 nett onwards, Yee Sang variants at Yun House include Salmon Belly, Toro and Australian Lobster. Dim Sum is also served for lunch at RM10-45 nett per portion.

For reservations at Yun House, call Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8888. Address: Four Seasons Hotel Kuala Lumpur, Jalan Ampang, KL. Visit: https://www.fourseasons.com/kualalumpur/dining/restaurants/yun-house/