Grand Harbour Restaurant Fahrenheit 88 - Bukit Bintang - 2015 Mid Autumn Moon Cake Review

Mid autumn festival is round the corner, with that Best Restaurant To Eat was invited to a special moon cake review at Grand Harbour Restaurant located at Lot LG2-01 (01) & LG2-01 (02), Lower Ground Two, Fahrenheit 88, 179, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Grand Harbour Restaurant is famous for its wide variety of Cantonese Cuisine and Dim Sum offering. Its décor is one of a modern Chinese setting with Open Kitchen concept.

We started the review with a signature soup which is the Double Steamed “Tian Ma” Fish Head Soup (RM16.00). The soup was very tasty and full of fish extract flavour with a strong herbal taste. 

Next we had the Stirred Sour, Sweet, Bitter and Spicy Vegetable (RM18.50 Small - RM33.80 Medium). This is a very special dish as the “Four Flavours of Life’ comes into this dish. The crunchy Bitter Gourds (Bitter), with salted mustard (salty), Stem of “Choy Sum” (sweet) and Cili Padi (Spicy) were very complementary to the overall taste of this dish.

After that, we had the Stewed “Kampung” Chicken with Chinese Wine (RM33.80 - Small, RM65.80 Medium) ; with the use of the Black Fungus and Foo Chok that soak up the sauce; this is a wonderful dish and best eaten with white rice. The sauce which is also infused with the sesame oil was slurped up to the last drop.

After that, we had the Fried Yee Mee with Assorted Mushroom & Truffle Oil (RM19.80 - Small). Upon setting the dish on the table; it looks very plain and simple. But after taking the first spoonful, you can taste the strong aroma of mushroom which was blended into each strain of the noodles.

The signature dish of the night has to be the Fried Glutinous Rice With Crab (RM85.80) – If you are game for this dish, you have to pre-ordered it as the imported crabs are very seasonal. Normally at other restaurant, this dish will use pork sausage to cook, but the use of this fresh crab adds a new dimension of taste and flavours to this rice dish.

Another specialty of Grand Harbour Restaurant @Fahrenheit 88 has to be the Roast Pork. We had it with a Braised Chicken combination. The Roast Pork was barbeque with a balance roasting that keep the meat still moist while the outer layer is a little charred.

For dessert, we had the moon cake; the first of which is the Sakura Chrysanthemum (RM18.80 per pc), it has a very strong Chrysanthemum flavour with a thin layer of crust. The sweetness level was at the right balance. Eaten with a nice cup of premium Chinese tea, it will bring out the full flavour of this moon cake.

The next one is the Shanghai Single Yolk Moon Cake (RM17.80 per pc), which has a special Shanghainese flaky crust with Grand Harbour Lotus paste and a single salted egg yolk.

Followed by Black Sesame with White Lotus (RM18.80 per pc) ; has a strong aroma of the black sesame.

and lastly the Snow Skin With Yam Paste (RM16.80 per pc);

Grand Harbour Restaurant is currently offering a very nice gift box of Moon Cake (which comes in 4 special premium flavour ie. Sakura Chrysanthemum, White Lotus Double Egg Yolk, Fruit Nut Mixture and White Lotus Paste) at RM128.00 ++.

For Hong Leong Bank Credit/Debit Card, you can get 15% off the Moon cake and 10% off for the Corporate Gift Box.

Moon Cake 2018 Mid-Autumn Festival at Grand Harbour Restaurant

WAY Modern Chinois Restaurant @Clearwater Damansara Heights - New Premium Specialty Dim Sum Review

There are many restaurant in the Klang Valley that serves Premium Dim Sum, but WAY Modern Chinois located at G-1, WORK@Clearwater, Jalan Changkat Semantan 50490 Damansara Heights Kuala Lumpur.

This WAY Modern Chinois @Clearwater Damansara Heights has a very distinctive first impression as the entrance to the restaurant is via a lift door access. A very intrigued way as you will not guess that the restaurant is just behind the door of a lift.

The decor is a dimly lit and exudes an elegant, comfortable and posh European dining ambiance unlike most other Chinese restaurant which are usually brightly lit.

Our review is to taste out the new menu Dim Sum menu which the first is the in-house made specialty i.e. Skinless” Shang Hai Soup Dumpling (RM 6.00 per piece). It is a one of a kind Xiao Long Bao that we have tasted. The skinless texture is crafted out using molecular cooking method that uses chemistry reaction to create the skinless texture of this Xiao Long Bao. Eaten as one spoonful, your first experience is the bursting of the flavourful broth which are intertwined with the ginger vinegar taste to gives you an explosive feel.

The next dim sum is the Truffle Crab Soup Dumpling (RM 14.00 for 4 pcs). Taking it in one mouthful you get the intense earthy aroma of the truffle and the comforting warmth of the enclosed fragrant broth.

After the Xiao Long Bao, we had a fried Dim Sum which is the Fish and Chips (RM 16.00 for 3 pcs). It has a golden brown fluffy crisp skin with a filling of a batter of mashed potatoes and a mixture of cod fish paste and top with a special vinegar powder to gives it a slight sourish taste.

This is then followed by a steam Dim Sum which is the Crab Roe Dumpling (RM 19.00 for 3 pcs) is wrapped in a pumpkin flavoured and artistically plated as the dumpling is topped with special net design which made the dumpling very appealing to the eyes.

Another Dim Sum specialty dish is the Way’s Lotus Leaf Steamed Sticky Rice with Duck (RM 10.00 for 2 pcs). Normally the sticky rice is paired with Chicken, much like the Loh Mai Kai, but the chef choose to add one of WAY Modern Chinois @Clearwater Damansara Heights signature delicacies which is the aromatic Roast Duck as the core ingredients and paired with mixture of mushrooms, carrots, salted egg and water chestnut into the glutinous rice.

Another unique Dim Sum is the Sticky Rice Lamb Siew Mai (RM 19.00 for 3 pcs). The lamb meat are chopped and shape into solid meat ball shape. It has a strong gamey taste of the lamb and this would be a favourite for lamb lovers.

The next Dim Sum is another creation by the Chef Ken, which is the Wok Fried Cheong Fun with Original Spice Paste (RM 10.00). Normally you would eat the Steam Chee Cheong Fun; but here the Cheong Fun are pan fried with a special in-house dried shrimp paste which has a very tantalizing spicy taste;

Next is The Crab Claw Dumpling (RM 15.00 for 3 pcs).

Even the plain Char Siew Pau have an added fusion which is the addition of coriander which are finely chopped and sprinkle of the bun. This Coriander Char Siew Bun (RM 9.00 for 2 pcs) filling too have been added with some additional finely chopped coriander stalk to make it a little more aromatic.

The next dim sum served is the Crispy Bean Curd Skin Roll (RM 17.00 for 3 pcs).

followed by the Prawn Dumpling with X.O (RM 16.00 for 3 pcs) - a very spicy steam dumpling with succulent and bouncy shrimp.

and lastly the Crispy Dumpling with Wasabi Mayo (RM 15.00) which the wasabi infused sauce are seated below the dumpling to gives you a special punch which marries perfectly to the crispy skin of the dumplings.

Way Modern Chinois @Clearwater Damansara Heights is currently running a dim sum promotion set at RM 29.00++ per pax; Head over to experience the exquisite taste and the hospitality of Way Modern Chinois.

Tim Ho Wan @ Mid Valley Mega Mall - New Menu and Four Heavenly King Dim Sum Review

 

Mention of Tim Ho Wan @ Mid Valley - A Michelin Star and Hong Kong Most Famous Dim Sum, you can picture the long queue of people and waiting for a seat at this new restaurant that was opened December 2014 at Mid Valley. 

Best Restaurant To Eat was invited to a food review for 3 new dishes that will be available from 8th March 2015 and also to taste the Four Heavenly King Dim Sum and some other specialty dim sum at Tim Ho Wan located at 27-G, Ground Floor, The Boulevard, Mid Valley City Mega Mall. 

First to be debuted and exclusively available in Mid Valley restaurant is the Signature 5 Treasures. This irresistible savoury combines silky bean curd, deep fried tofu, capsicum and eggplant generously stuffed with shrimps and chicken paste accompanied by its Chef’s Signature, black bean sauce. This healthy and colourful serving is very much enjoyed by many dim sum lovers.

Tim Ho Wan brings to the table Steamed Chicken with Fish Maw. This dish invites you to indulge on the succulent and juicy, steamed-to-perfection chicken with fresh mushroom and fish maw in its silky abalone sauce. Just picturing the dish alone is enough to make one salivate! Yums!

Besides that, make your way gourmet-heaven with Tim Ho Wan’s Crystal Shrimp Roll with Century Egg. This is packaging with shrimp paste, asparagus, fish roe and century egg that are enveloped in crystal-clear rice dumpling skin. For a finishing touch, the dumplings are then drenched in abalone sauce! With its Michelin Star status to keep up with, Tim Ho Wan guarantees you a gastronomic dining experience at a conveniently affordable price. 

At Tim Ho Wan, its ‘Four Heavenly Kings’, namely Baked Bun with BBQ Pork; The pork buns are crumbly and fluffy on the outside cooked-to-perfection barbecued pork oozing with deliciously sweet-salty sauce inside. 

The Vermicelli Roll Stuffed with Pork Liver is an interesting change from the traditional “chee cheong fun” dish. This vermicelli roll has a very velvety texture while the fresh pork liver lends a gamey flavour which blended well with the chee cheong fun and the soya sauce.

Next is the Pan Fried Carrot Cake which is spiked with scrumptious radish bits. 

and ending the Four Heavenly Kings is the Steamed Egg Cake. The egg cake is light and spongy, with a hint of flavourful caramelised taste. A must order dish.

From the list of item from the standard menu a, total of 25 dishes are being offered, we were served the Braised Chicken Feet with Abalone Sauce. The Chicken feet were braised to a soft texture that makes eating it a breeze.

One of my favourite Dim Sum dish is the Steamed Pork Rib with Black Bean Sauce. The bean paste sauce was just right without overwhelmingly salty.

Next was the Glutinous Rice with Lotus Leaf

and lastly for the Dim Sum is the crispy Beancurd Skin Roll with Shrimp.

To end the food review we had the Tonic Medlar & Osmanthus Cake as our dessert.

So, if you do not like to wait for the queue, you can make a reservation at the Tim Ho Wan special dining area or private room located at the mezzanine floor that can seat up to 48 people. Extra charges are applicable on these room. Please check it out by calling them to make this reservation.

Din Tai Fung Empire Shopping Gallery Subang – Michelin Star Shanghainese Dim Sum Cuisine Review

Shanghainese food is getting very popular these days in Malaysia, one of which is Din Tai Fung. Best Restaurant To Eat was invited to try out some of these Dim Sum dishes at Din Tai Fung Empire Shopping Gallery Subang outlet located at Lot G15, Ground Floor, Subang Jaya Selangor.

As with most of Din Tai Fung outlets, the décor is brightly lit with simple modern Chinese design which exudes the fast moving food that are served here.

Din Tai Fung was transformed to a restaurant  in Taiwan where they started serving their specialities Xiao Long Bao (Steamed Dumpling) in 1972. Headquartered in Taiwan, Din Tai Fung now has branches all over the world serving their special Shanghainese Dim Sum Cuisine.

Din Tai Fung has won many accolades, which includes New York Times Top Ten Restaurant in 1993 and their Pavilion Branch in Kuala Lumpur was voted the top Chinese Restaurant In Kuala Lumpur by Trip Advisor. It was also ranked as No 1 in the 101 Best Restaurant in Asia By The Daily Meal and finally world’s second best chain by CNN besides being awarded Michelin Star for a number of years.

During the ancient times, Chinese scholars have determined that with a bite of something cold, something sweet, something sour and something spicy, our palates are awakened to savour the next dish. With that in mind, Din Tai Fung serves an array of appetizers to whet your appetite.

Our night started with the special appetizer and starters which includes Spicy Sichuan Chicken. This is poached chicken which is topped with a spicy Sichuan sauce with a generous amount of ground nuts and sesame seed that gives you a crunch to match the tender chicken meat. The spicy level was just right for me.

Next, we had the Din Tai Fung House Special

after which, is The Stewed Wheat Gluten which is basically a vegetarian dish in which the wheat gluten was used instead of bean curd that are normally used to be stewed with mushroom.

This is then followed by the Fragrant Pork With Crushed Garlic – the crunchy cucumber was wrap in a sliced of fragrant pork and topped with garlic sauce.

The last appetizer which was served chilled that we had,was the Spicy Pickled Cucumber – The zucchini has that soft crunch and cool feel when bitten into it.

The art of making Xiao Long Bao is a very delicate process especially on the flour wrap which has to attain a certain consistency i.e. the wrap has to be of the right thickness, if it is too thick, the dumpling is doughy and too thin it will break easily. All the flour wrap at Din Tai Fung are made in each of the restaurant ala dante when required.

Even the soup within the Xiao Long Bao cannot be too much or too little, while the meat have to be cooked at the right temperature.

Eating this Xiao Long Bao, the fresh thinly sliced ginger are mixed with the right portion of Vinegar (3 part) to Soya Sauce (1 part) to get the right taste of sourness balance with the sweet salty taste of the soya sauce.

We had the Pork Xiao Long Bao to start off with, which happen to be the top selling signature dish in Din Tai Fung.

Next, we had the Crab Roe and Pork Xiao Long Bao. One of the tip of eating Xiao Long Bao is to have it eaten as quickly as possible so that you can experience the taste of the meat, soup, flour wrap and the condiment of ginger and sourish taste while it is still piping hot.

Next, we move to sample the Dumplings, the first of which is Steamed Vegetable and Pork Dumpling, It has a strong vegetable taste which was mix with the minced pork and wrap in the dumpling wrap.

This is then followed by the Steamed Shrimp With Pork Shaomai. The pork are wrapped in the dumpling and then topped with a fresh bouncy prawn on each of the dumpling to create a dumpling that pleases the eye especially for the shrimp fan and the taste-bud.

To end the dumpling course, we had the Spicy Vegetable & Pork Wanton.

Next, we move to some main dishes which we started off with, the first of which is the Hot and Sour Soup which has a similar taste to the Sichuan Hot Pepper soup.

and followed by the Pork Chop. This pork chop has a slight flavour and aroma of 5 spice powder.

and the Din Tai Fung Fried Rice.

After which, we had the Noodles With Minced Pork In Bean Sauce, I personally find the bean sauce a tad salty for me.

and end the noodles offering with Shrimp Noodle Soup. The Noodles have a generous serving of bouncy prawn while the pork broth is of a light flavoured.

The other side dishes that we had was the Sauteed Baby String Beans With Minced Pork, I like this String Beans as it is very crunchy and the way it was cooked was just the right taste and complemented well with the minced pork.

Next, we had the Golden Pumpkins With Salted Eggs. The pumpkin are fried to a crisp and coated with a layer of salted eggs. I personally preferred to have a more salted egg taste which is a little lacking here.

The final dish is the Stir Fried Pea Sprouts; a light and simple dish to end the night after all the different taste of food and flavours that we had for the night.

What is a dinner without desserts? At Din Tai Fung, they served a special Steamed Chinese-Style Layer Cake, it is quite flat in taste and were recommended to be eaten with

a special concocted black sesame dipping or condensed milk.

As Din Tai Fund is famous for the flour wrap, the next 2 desserts are also based on the wrap which is the Steamed Taro Dumplings

and the Steamed Red Bean Dumplings.

The last dessert we had is the Chilled Grass Jelly Topped with Purple Glutinous Rice.

So, if you are one of those that loves Shanghainese Cuisine and in particular Xiao Long Bao, Din Tai Fung is a good option for you and your family, where you can sample many different varieties of these Dim Sum and small eat dishes all in one restaurant.

Our other review of Ding Tai Fung

2015 Chinese New Year of Golden Goat Set Menu at Ding Tai Fung Pavilion Review