PARKROYAL Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel : 603-2147 0088
FB : PARKROYAL Kuala Lumpur
Business Hours :
Mon – Sun
Thanks to the wonderful invitation, I recently had the chance to try out the hearty Dim Sum Feast that launched from 1 November 2014 to 31 January 2015 at Si Chuan Dou Hua restaurant, which located inside PARKROYAL Hotel Kuala Lumpur.
Specially designed by Master Dim Sum Chef Peng Yi Chun, the promotional menu featured 58 items of Sichuan and Cantonese dim sum creations complemented by mains such as the noodles, rice and vegetables cooked in different styles, as well as a variety of soups and desserts. Diners can handpick a selection of 28 items from the broad menu at only RM58 nett per person.
Dining at Si Chuan Dou Hua had always been a memorable experience especially with the amazing presentation from the skilled tea master serving tea from a long nosed bronze kettle. Now during the dim sum feast promotion period, diners can also watch Chef Peng showcasing live the dazzling technique of knife shredding noodles from 1 to 9 November 2014.
Shredding strips of noodles from the dough using a sharp blade in quick and successive strokes, Chef Peng demonstrated the art with a lot of concentration and precision. These handmade Knife Shredding Noodles had a very nice chewy texture, which can be enjoyed in Chef’s Special Sauce or Sichuan Chili Oil.
Among the other highlights of the promotion were Minced Chicken Dumpling wrapped in banana leaf. Filled with delicious minced chicken, the emerald green dumpling had a unique chewy texture that required a lot of attention in controlling the cooking time and method.
Si Chuan Dou Hua’s rendition of the Pan Fried Minced Chicken Dumpling with Chives was a refreshing take on the popular dish. The dumplings were served together with a thin layer of flour batter that was lightly fried to form a beautiful snowflake alike lid over the tasty dumplings.
Beautiful steamed Celery Dumpling with conpoy in appetising orange color.
Skillfully presented steamed Chives Dumpling perfect for the vegetarian.
Signatures to look out for including this minced Chicken Meat Dumpling in enticing chilli oil. Not too spicy as it portrayed, just nice for my own taste buds.
Nice flavor from the purple sweet potato paste filling, this steamed Glutinous Rice Ball required a meticulous preparation in order to achieve that clear transparent presentation.
Interesting steamed Glutinous Rice Roll with the marvelous dried shrimp and wrapped with a thin slice of yam for the final touch.
Pan fried Pancake in nice golden brown with chicken floss as the filling.
Classic Sichuan dish braised smooth Bean Curd with Sichuan Spicy Bean Paste to turn up the volume of flavors in your mouth!
Stir fried crunchy French Beans with minced garlic for the extra fragrant.
Diners can also look forward to classic Cantonese dim sum items such as the Steamed Fresh Prawn Dumpling, Pan Fried Radish Cake and the well-liked Steamed Custard Bun.
Pan fried Carrot Cake with aromatic dried scallop.
Silky smooth homemade dessert Fine Bean Curd with sweet wolfberry sauce to enhance the overall delightful taste and experience.
Priced at RM58 nett per person, the dim sum feast is available for lunch from 12 noon to 2:30 p.m. from Mondays to Fridays, and for brunch from 10 a.m. to 2:30 p.m. on Saturdays and Sundays. Special savings applied for selected bank card members.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010