Saturday, March 31, 2007

Little Things to Delight the Heart at Grand Blue Wave Hotel

DID you know that dim sum means “little things to delight the heart” or “touching the heart”, and refers to food which comes in small portions on small plates?

Tung Yuen Chinese Restaurant in Grand BlueWave Hotel Shah Alam is promoting a new a la carte halal dim sum menu that offers both traditional favourites and fusion-style items.

Delightful: Tung Yuen Chinese Restaurant Dim Sum Chef Chong Lim Fong with some of his tantalising dim sum creations.
Available since Feb 1, the restaurant’s bite-sized delicacies of meat, seafood and vegetables come wrapped in a thin coating of dough and are either steamed or deep fried.

There are more than 30 items on its menu, including tantalising steamed dim sum like Spicy Sauce Prawn Wonton, Steamed Shark’s Fin Soup in Dumpling, Steamed Treasure Bag and Steamed Crystal Prawn Dumpling.

“The Steamed Treasure Bag features a filling made from chicken, celery, black mushroom and preserved vegetables. These ingredients are wrapped in beancurd skin and tied with a stalk of spring onion,” said dim sum chef Chong Lim Fong.

Fusion: Deep Fried Flower Dumpling with Mint Salad Sauce.
He recommended the Yam Paste Prawn Roll with Salted Egg Yolk and Cheese, Deep Fried Prawn Dumpling with Mayonnaise Sauce and Steamed Shark’s Fin Dumpling.

“For the Prawn Roll dish, we wrap a mixture of salted egg yolk and cheese around grass prawn, followed by yam paste, before we deep fry the prawn.

“To create the filling for the Steamed Shark’s Fin Dumpling, we use ingredients like prawn, shark’s fin, black fungus, coriander leaves and carrot. We also use carrot juice to colour the dumpling’s dough skin.”

Chef Chong added that all the dim sum were wrapped in homemade dough skin made by his team.

“We can create about 60 pieces of dumpling skin from each batch of dough made with 150g of wheat flour and 75g of potato starch.”

Diners who want to sample something unique can try the fusion-style dishes like Deep Fried Flower Dumpling with Mint Salad Sauce, Coffee Cheese Bun with Chocolate Chip and Egg Tart with Chocolate Chips.

“We use normal bun dough for the Coffee Cheese Bun, but we add coffee flavour to the dough and stuff it with a cream cheese and cheddar cheese filling.

“We add in some chocolate chips to give it a sweet flavour. The cream cheese will also be used in our mooncakes for the Lantern Festival later this year.”

Those who want something sweet for dessert can try the Chilled Lemon Jelly with Longan or Jackfruit Sago with Coconut Milk.

Bite-sized treat: Steamed Treasure Bag.
There is also the slightly bitter Ginseng Roots Jelly with Sea Coconut and Red Dates, a cooling dessert that makes a refreshing drink on a hot day.

“We double-boil some ginseng roots in water. Half of them are used to create the dessert’s jelly, the other half the drink. The sea coconut and red dates are added when the dessert is almost ready,” said Chong.

The 42-year-old has been with the hotel for three years, and has 17 years’ experience as a dim sum chef.

“A person who creates dim sum needs to have a lot of skill. It’s an art itself. I enjoy drawing, so I often draw my ideas on paper and translate that into my dim sum creations.”

Go east: Enjoy a tantalising dim sum lunch at Tung Yuen Chinese Restaurant, Grand BlueWave Hotel Shah Alam.
Tung Yuen Chinese Restaurant also offers a wide selection of fine tea to accompany the meal.

The dim sum is served daily for lunch. Prices of the dim sum range from RM7.50 to RM24 a dish.

In conjunction with Grand BlueWave Hotel Shah Alam’s seventh anniversary, Tung Yuen Chinese Restaurant is offering a 30% discount on its a la carte menu for lunch and dinner from April 1 to 7.

  • TUNG YUEN CHINESE RESTAURANT, Level 1, Grand BlueWave Hotel Shah Alam, Persiaran Perbandaran, Seksyen 14, Shah Alam (Tel: 03-5511 8811 ext 2616). Lunch hours: Mon to Fri (11.30am-2.30pm); Sat, Sun and public holidays (10am-2.30pm).

  • Source : STAR
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