Wednesday, December 2, 2015

Scrumptious All You Can Eat Dim Sum @ Ming Palace, Corus Hotel Kuala Lumpur (Pork Free)

Dim sum lovers? You'll definitely have to check out Ming Palace scrumptious all you can eat dim sum. Located on the first floor of Corus Hotel, Ming Palace offers the finest authentic Szechuan and Cantonese cuisine. 

The restaurant has been awarded the Best Chinese Restaurant in 2013 by Malaysian Tatler and has proven its track record in the past as well. Here are some of the dishes we sampled. 

Appetizing Szechuan Hot and Sour Soup to kick-start our meal.

Juicy Steamed Chicken Dumpling (Siew Mai).

Steamed Fresh Scallops with Beancurd Skin.

Japanese Fried Dumpling, burst of flavour in every bite.

Ohhh so bouncy...... Steamed Fish Ball Dumpling.

Steamed Barbeque Chicken Bun.

Soft fluffy bun with generous fillings. Yum...

Deep Fried Crispy Otak-Otak Roll.

Deep Fried Yam Dumpling.

Deep Fried Fish Paste with Salted Egg Yolk.
This is best eaten hot, crispy fish paste skin with the oily and creamy egg yolk.
So pleasing to the eyes and satisfying to the stomach.

Stir Fried Vegetable with Garlic.

Rice Flour Roll (BBQ Chicken). I prefer the flavourful, full of kick sambal more than the pretty average roll.

Fried 'Loh Su Fun' brilliantly done, tinged with the smoky charred flavour from the wok.

Zesty Lemongrass Jelly with Plum.

Chilled Sea Coconut with Longan.

Not overly sweet, Chilled 'Kuai Fa' with Wolfberry.

Peanut Mochi.

Soft and chewy with aromatic peanut fillings.

Superb pork free dim sum made from scratch without MSG. Though it's pork free, the dim sum here does mimics the taste  and texture of pork very well. Fried items are not overly greasy too.

EAT All You Can Dim Sum RM78nett (Adult) with 43 types of dim sum and complimentary Pu Er tea.
For a limited time only, get 20% off with a print out of this e-flyer.

Only RM62.40nett (Adult)

Ming Palace
Corus Hotel Kuala Lumpur
Jalan Ampang,
50450 Kuala Lumpur.
Business hours :  
11:30am to 3:00pm (Lunch)
6:30pm to 10:30pm (Dinner) 

No comments:

Post a Comment