Monday, June 25, 2007

Nikko's New Dim Sum Menu

DIM sum offerings are always changing, whether in the way the chef decorates them or the array of ingredients creatively added to them, to make them extra-special and new.

A la carte favourite: Chilled Prawns with Mixed Fruit served in an Orange bowl with Mayonnaise.
Toh chef Lee Chon Hor and his team make it a point to go on frequent trips to Hong Kong – where dim sum is popular round the clock – just to pick up new ideas.

“We go there a few times each year to check out what’s new and popular during that particular season,” said Lee, who would then come back to his kitchen in Kuala Lumpur to re-create the items, adapting the taste to suit Malaysians.

The Baked Puff Biscuit with Red Bean Paste topped with Pineapple Dough, for instance, is derived from the popular Polo Bun by adding red bean to it. “Besides presenting the bun in a new variation, red bean, which is a popular ingredient in Chinese cooking, gives the bun an extra touch of individualism,” said Lee.

Lee has also introduced a smaller version of the popular glutinous rice offering, called the Chicken and Mushroom Glutinous Rice wrapped in Lotus Leaf. “We decided to make it smaller as most of our patrons prefer small servings so that they can try other dishes as well,” said Lee.

Somewhat similar to the popular loh mai kai which is steamed in stainless steel bowls, this version has the rice wrapped in lotus leaf, which imparts its aroma and flavour to the contents whilst giving the dim sum a traditional look.

Chef’s recommendation: Chilled Mango Pudding with Cream.
“Nowadays, dim sum items are evolving so quickly; from just a few items back in the old days, they now come in a variety of fusion mix dishes, and hence we have to keep up with developments,” said Lee. To this end, Lee periodically meets up with his friends in Hong Kong to visit several dim sum restaurants and try the offerings.

Among the other items that are available in the new dim sum menu are the Prawn and Jade Abalone Dumplings topped with Tobiko, Vegetarian Bean Shoots and Pine Nut Dumpling, and Deep Fried Water Chestnut and Banana Rolls.

Lee also recommends popular favourites from the a la carte menu such as the Chilled Mango Pudding with Cream, Pumpkin and Dried Scallop Soup and Chilled Prawns with Mixed Fruit served in an Orange Bowl with Mayonnaise.

  • TOH LEE CHINESE RESTAURANT, First Floor, Nikko Hotel, 165, Jalan Ampang, 50450 Kuala Lumpur (Tel: 03-2782 6128). Business Hours: Lunch, Mon-Fri (noon to 2.30pm); Weekends and Public Holidays (11am-2.30pm).

  • Source : STAR
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