“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.
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.
Source : STAR
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