Modern Cantonese and Shanghainese Cuisine At Di Wei Chinese Restaurant, Empire Hotel Subang
I’ve been to Subang Empire Shopping Mall for a couple of times for food review and also to visit one of my customer who were a tenant there. Little that I know there’s a hotel on top of it.
Braised black mushroom with peanuts greet all customers who visit Di Wei Chinese Restaurant. This is one of the rare in-hotel Chinese restaurant in KL that serves pork.
Step into a world of elegance and sophistication when you dine at Di Wei Chinese Restaurant, located at Level 1 of the hotel block.
The mall entrance to the restaurant.
Inspired by the hotel’s sleek and chic concept, Di Wei Chinese Restaurant is tastefully decorated with well-crafted Oriental carvings on its walls, floor to ceiling windows that enhances natural lighting into the restaurant and embedded wooden floor panels that brings out a sense of warmth to the ambiance.
The tall emperor chair does makes the customer who sit on it feel majestic and special.
Several big tables that can accommodate 10 or more guests comfortably. Not the normal cramp table where when you eat, literally your elbow can bang on someone.
At Di Wei Chinese Restaurant, there are a wide range of Cantonese, Shanghainese and even order the KL Famous Fried Hokkien Noodle with plenty of pork lards. Taste and service wise are top notch and are sufficient to impress your guest.
Steamed Shrimp Dumpling
Every bite are filled with succulent fresh prawns. The skin are thin and yet strong enough to hold all the ingredients together.
Steamed Siew Mai
The siew mai here has an extra ingredient on top of the normal pork. There are fresh prawns in it where you can taste them when you bite in.
Unlike the normal way of serving dim sum with Chili and Sweet Sauce, the chili paste make it taste even better.
Stir-Fried Soft Shell Crab With Dried Chillies and Garlic
For fried stuff, it is good to have a bottle of wine to accompany you. There’s a wine room within the restaurant and you can pick your best bottle that suits your dishes.
Deep-Fried Vietnamese Rock Melon Prawn Roll With Mint Sauce
Steamed Cod Fish With Spring Onions and Coriander Sauce Topped With Crispy Ginger
Thick cut of cod fillet put to steam and paired with the unusual chef’s special sauce created. Instead of using the normal soya sauce which pretty ordinary Chef resort to create his own vege sauce that brings out the fish taste without over powering it.
Mongolian Style Braised Crispy Pork Ribs in BBQ Sauce
Lemon Grass Jelly with Lemon Sorbet
I like the grass jelly a lot! It is so refreshing when paired with a scoop of lemon sorbet. I don’t bother to use the spoon and end up just drink it where the taste filled up your mouth and flow slowly down your throat. A good dessert not to be miss.
Chef Chin behind all these great creations.
After the dinner we wander around to take a look of the hotel and impress with their function rooms. This is their ball room where it looks very different from other hotels. It has a curvy surrounding and constantly changing mood lightings. Now you see green and the next second turn magenta, blue and so on.
Di Wei Chinese Restaurant Opens for Lunch and Dinner Daily.
Mon – Fri
12.30pm to 2.30pm and Dinner 6pm to 10pm.
Sat – Sun
11am to 2.30pm and Dinner 6pm to 10pm
For reservation – 03-5565 1388
Website : http://www.empirehotel.com.my
About the Author
email2me A GPS Friendly food blogs featuring foods from backstreet to fine dining. Food POI does not do much in depth review on the foods but we provide sufficient info and details on what to order so that it won't spoil your dining appetite.
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their ballroom look elegant than other place
I like the cod fish and Vietnamese roll
Not returned here for some time. It warrants a revisit real soon.