![]() ![]() I am such a sucker for fillings made with fresh shredded coconut (not the dessicated type!) so it’s no wonder that these delightful balls were an instant hit with me. I totall agree with him, and so did my fellow diners.īesides the winning “Ham Sui Kok”, my other favourite must surely be the Deep-fried Sesame Ball stuffed with Shredded Coconut (RM8.50). Not favouring the use of breadcrumbs or diced bread, which absorb lots of oil, this chef decided to coat the prawn balls with crushed dried noodles (resembling maggi-mee), which he explained, yielded a non-oily crunchiness that would agree with most Malaysian health-conscious palates. The Deep-fried Prawn Balls with Cheese in Thai Sauce (RM11) is another testament of Chef Yau’s ingenuity. Bite into them and you get this filling of tasty diced chicken oozing out – just divine! As they were done so well, there wasn’t any hint of oiliness on these puffs at all and that was the winning factor – we wolfed them down with smiling nodding approvals all round the table. He has perfected the art of deep-frying these oblong balls made from glutinuous rice flour till they are extremely light and crispy on the outside, while maintaining a divine soft chewiness on the inside. His ingenuous Deep-fried Glutinuous Skin Puffs (RM8.50), known as “ham sui kok” in Cantonese were most impressive. While Chef Yau’s steamed dim sum were executed very nicely, we all agree his forte lies in the deep fried items. Both the Steamed Crystal Vegetarian Dumplings (RM8) and Steamed Vegetarian Rolls (RM8) were light enough to go for seconds! The lack of meats in these certainly did not render them bland at all… in fact, I love the refreshing crunchy chopped vegetables, bamboo shoots and mushrooms used. There were a few vegetarian versions too. We tasted similar freshness of succulent porky and shrimpy pastes in other steamed dumplings, like the Pork Dumpling with Crabmeat (RM11) and Steamed Beancurd with Prawns (RM9). The dumplings are full of pork, shrimp and chopped waterchestnut goodness. ![]() Here, Chef Yau has added some Japanese influence by using seaweed, thus lending a richer marine flavour to the soup. The Double-Boiled Wantan in Seaweed Soup (RM15) is featured as a “premium dim sum” traditionally. It is this unique blend of black and white that gives these buns the ultra sesame aroma. According to the chef, both black and white sesame seeds were used – the sesame having been dry-fried till fragrant before blending into a paste and cooked with some oil and sugar. The Steamed Mini Buns, upon biting in, revealed an aromatic sandy-like black sesame paste filling. To start the ball rolling, what could be more apt than the plate of “Eye of Phoenix” (RM11)? Beautifully crafted with thin crystal skin of pinkish hues, these steamed prawn dumplings had the added sweet flavours of pumpkin cubes. Glancing through the spanking new Dim Sum Menu, I can see that Chef Yau is showcasing his specialities – dainty morsels that incorporate the use of traditional well-loved ingredients with the injection of some fusion elements. Such a jovial affable man, this Chef Yau – he gave us the most explicit explanations on ingredients used in all his dim sum creations. I was here to sample the new Dim Sum items, dished up by their resident Dim Sum expert, Chef Yau Kim Yew. I like how the modern touches give this restaurant an elegant Oriental grandeur.Īctually, the last time I was there, I hardly had time to take in the wondrous décor of Golden Phoenix as an unwise detour via Jalan Sultan Ismail caused me to be half an hour late for my lunch appointment. The warm mellow lighting casts a cosy intimate feel, nothwithstanding the artistically hand-made Oriental craft pieces which add a restrained touch to its décor. Clusters of elegant hand-painted lampshades with contemporary Chinese designs featuring the legendary phoenix adds a lovely touch to the overall warm ambience. It is now ultra-modern, tastefully decked out in soothing cream, sunny yellow and rustic earth tones. Like the mythical phoenix rising, Hotel Equatorial Kuala Lumpur’s famed Golden Phoenix Chinese Restaurant is set to soar once again, reinstating its position as one of Kuala Lumpur’s finest Chinese restaurants. ![]()
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