Published on December 20th, 2008 | by email2me16
Early “Lou Sang” at Tai Zi Heen, Prince Hotel Kuala Lumpur
At a glance it looks rather normal dim sum which you can easily get from normal dim sum house in the city except the green color fish ball with something looks like a button mushroom on top. Let us look closely ….
Steamed Crystal Dumplings filled with Dried Scallops – Rating 5/5 at RM13.50
At first I thought it is just a normal “HAR KAO” or prawn dumplings. When chewing it I could not taste the normal prawn meat in it. So I look at the menu …. OMG it is a scallop dumpling. This is my first time trying this. The skin are just nice and the fillings are just right. Recommended to try!
Steamed Chicken and Shrimp Dumplings with Mexican Clams – Rating 4/5 at RM12
This also give me a surprise which it looks like an ordinary “SIU MAI”. But the perfect match between chicken meat mix with Mexican clams are something new which come with a very fresh taste versus the conventional pork siu mai which sometime carries a strong pork smell.
Steamed Fish Balls with Abalone and Fat Choy – I didn’t manage to test this as I am busy taking photographs. RM12
Top Left : Pan-Fried Bean Curd Roll with roasted duck and dried mushrooms – Rating 5/5 at RM12, Top Right : Deep-fried spring roll loh hon-style – Rating 4/5 at RM10, Front : Crispy Yam Puff with Fresh Scallops and Parmesan Cheese – Rating 5/5 at RM13
The Pan-Fried Bean Curd Roll with roasted duck and dried mushrooms is very tasty and taste almost like Peking Duck with slightly more meat under the bean curd skin wrap. The Deep-fried spring roll loh hon-style also looks like an ordinary popiah. But the stuffings are replaced by Loh Hon Zai [Vegetarian Platter for Monk] inside rather than using conventional Jiu Hu Char (Stir Fried Turnips with Cuttle Fish).
* ALL THE DIM SUM SHOWN ABOVE ONLY SERVED DURING LUNCH