Starhill Dining: Fans of Luk Yu Tea House can rejoice with the reopening of this popular dining place in The Starhill Dining Bukit Bintang. Luk Yu Tea House have unveil an unexpected transformation that includes a refreshed menu with a new stylish Chinoiserie-inspired interior, bringing a poetic Chinese heritage to the heart of Bukit Bintang.
This transformation will come to life on 11 December 2020 as on of the new dining experience at The Starhill Dining, the city’s most riveting dining and entertainment hotspot as it raises its' curtains.
Reopening of Luk Yu Tea House @ The Starhill Dining JW Marriott Kuala Lumpur Bukit Bintang
The Luk Yu Tea House gastronomic experience is reflective of the inspiration behind it - the world’s first known monograph on tea - The Classic of Tea, penned by Tang Dynasty poet Lu Yu. The tea house pays homage to this respected Chinese tea master and writer with a tea menu offering a laudable selection of fine teas from Taiwan and China that make for the perfect pairing with your meal.
The dining experience at the tea house will take on a new dimension with its redefined menu of comforting Chinese cuisine that transcends provinces. Diners can expect authentic eats in the form of
Hong Kong dim sum brought to you by Dim Sum Tastemaker – Chef Jun. Luk Yu Tea House Tastemaker – Chef Leong, will bring to your table a treasury of Chinese soul food with his curation of all-time favourite classic Cantonese dishes.
We had the opportunity to savour out this new exciting menu, which we started with an order of the Braised San Tong Peanuts
followed by a few selection of the hand crafted Dim Sum dishes notably the Steamed Scallop and Prawn Dumpling 鮮蝦帶子餃
Followed by the Steamed Bean Curd Roll With Garoupa and Chicken 鮮竹斑片卷
Steamed Crystal Prawn Dumpling 陸羽鮮蝦餃
Steamed Fish Balls With Minced Garlic 蒜茸炸魚丸
Steamed Chicken With Prawns Dumplings 鮮蝦雞燒賣
Crispy Bean Curd Skin Rolls With Prawns And Cheese 芝士腐皮卷
For the soup, we ordered the Nutritious Double-Boiled Soon Hock Fish Head Soup with Chinese Herbs 藥膳魚頭湯.
While for porridge, we ordered the Garoupa Fillet Porridge 生滾班片粥 which we really like this.
Together, they are joining forces with Hong Kong Master Chef Alex Au of the famous Pak Loh Chiu Chow restaurant to introduce Chiu Chow specialities to the menu. We started with an appetizer which is Crispy Fish Skin In Salted Eggs.
The main dish from this menu, that we ordered is the Pomfret Steamed with Sour Plums, Tomatoes and Preserved Vegetable 潮州蒸鯧魚. This dish is best eaten with rice as the sauce was just done to perfection.
The next dish that complemented with the white rice is Slow-Braised Duck with Free-Range Eggs and Bean Curd 鹵水鴨拼盤. A popular Teochew dish.
To complete our ala-carte dishes with the rice is the Tender Braised Beef Brisket Simmered
with White Radish in Clay pot 牛腩煲. The meat texture was braised to the fork tender while the gravy was another one that matches with rice.
To end our dining at Luk Yu Tea House, we ordered, the Luscious Chilled Cream of Fresh Mango
With Sago and Pomelo 楊枝金露
and the Chilled Nourishing Herbal Jelly Served With Honey 蜜糖龟苓膏
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