New Tasty Dim Sum Selection @ Dynasty Restaurant, Renaissance Kuala Lumpur Hotel (Non Halal)

Dynasty Restaurant is one of the very few hotel in Kuala Lumpur that offer porky goodness(non halal) dim sum. 

Spacious interior are elegantly decorated with porcelain features and warm tone.

The restaurant newly appointed Dim Sum Chef Chong Foo Tuck has created a selection of new and delicious home-made Dim Sum. With over 30 years of experience in Dim Sum making, Chef Chong emphasizes on using high quality and fresh ingredients only as he makes all the Dim Sum from scratch daily.  

Among the new Dim Sum which are becoming a firm favourite among the diners at Dynasty are Crispy yam biscuit, Pan-seared stuffed three treasures, Steamed bun with egg yolk custard, Emerald dumpling topped with fresh scallop, Traditional steamed glutinous rice, Oven baked egg custard tart and Crispy banana roll with red bean paste.

Diners should not miss out on Chef Chong’s line-up of 9 signature Dim Sum including Wok-fried radish cake with shrimps and bean sprout, Seafood roulade with bamboo pith and Signature chive biscuit.

Crispy Yam Biscuit. 

Crispy Salad Prawn Dumplings. 

Prawn Wantan pouches with Black Bean Vinegar Sauce. 

Steamed Shanghai Dumpling simmered in superior stock. 

Steamed Spare Ribs with Yam & Garlic.

Signature Chive Biscuit.

Steamed Bun with Egg Yolk Custard. 

Steamed Rice Flour with Bamboo Pith and Vegetable. 

Emerald Dumpling topped with Fresh Scallop.

Steamed Fluffy Bun filled with Barbecued Pork. 

Minced Pork Dumpling topped with Fish Roe.

Seafood Roulade with Bamboo Pith.

Crispy Banana Roll with Red Bean Paste. 

Pan-Seared Stuffed Three Treasures. 

Oven Baked Egg Custard Tart.

Wok-Fried Radish Cake with Shrimps & Bean Sprout.

A total of 33 à la carte Dim Sum delights are available every day for lunch. Price starts from RM12.60nett onwards per portion. Choices range from steamed, baked and deep fried to healthy congee.  All in all, Dynasty Restaurant offers wide selection of fresh and tasty dim sum. Do check it out with your family and friends.

Located on Level 1, East Wing, Dynasty Restaurant is open daily for lunch from 12noon to 2.30pm and dinner from 6.30pm to 10.30pm. Dim Sum breakfast is served from 9am to 2.30pm on Sundays and Public Holidays, dinner hours are as usual. 

For restaurant reservations and to discover more, please call 03 2716 9388 or email rhi.kulrn.fb@renaissancehotels.com. 

Online reservations can be made at www.klrenaissance.com/dining. Do book early to avoid disappointing your palate. 

Facebook www.facebook.com/RenaissanceKL

Din Tai Fung Introduces New Dishes and Tea-Time Sets

Din Tai Fung is one of the top ten restaurants of the world and proud to be the only Asian restaurant to be on the list. Recently, Din Tai Fung was even ranked the sixth in the list of '101 Best Restaurants in Asia' by US-based food website.

Din Tai Fung famed for its Xiao Long Bao as each piece is delicately hand pleated with 18 exquisite folds and prepared fresh using only the finest ingredients. We had the signature Pork Dumpling (bottom left), Shrimp & Pork Dumpling(bottom right) and Chocolate & Red Bean dumpling(top). The chocolate and red bean dumpling is highly recommended to end your meal as desserts. Best enjoy piping hot too!

WEEKDAYS TEA-TIME DESSERT SETS 3pm - 6pm

Pork Bun, Vegetarian Mushroom Bun
Simply adore the soft fluffy bun and moist flavourful fillings.

Mini Sesame Bun, Mini Red Bean Bun

Vegetable and Pork Bun.
Do you know the vegetable used for the fillings are actually finely chopped 'siew pak choy'?

Mini Black Sesame Bun.

Mini Red Bean Bun.

Sesame Rice Ball with Peanut

NEW DISHES 

Mini Golden Custard Egg Bun RM3.00 (1 pcs) RM8.50 (3 pcs)
One of the best custard bun I've tasted. Bonus point, even when its warm, you still get gooey fillings. Most of the custard bun fillings will get clump when it's not piping hot. According to the chef, it takes quite a few of trial and error to get this perfect fillings. So make sure you check this out!

Steamed Thousand Layer Cake

Vegetable & Diced Beancurd Fried Rice RM17.50

Noodle with Fresh Mushroom & Tofu RM15.50
Always love Din Tai Fung's noodle. Springy texture and al dente simply tasty.

Stir-Fried Cloud Ear Mushroom with Garlic RM22.80

Stir-Fried Garlic Shoot with Minced Pork RM25.10
This is the first time I had garlic shoot and boy it was so tasty and addictive.

Chilled Mango Pudding
Just nice to end our meal with a pudding with just the right sweetness.

Boiled Papaya & Snow Fungus
Need some nourishment? Opt for this instead.

Ginseng Tea with Red Dates (Hot/Warm/Cold)

Lemongrass with Lime Juice, Roselle Drink

For more information, please log on to www.dintaifungmalaysia.com

Celebrities Chan Fong and Jeffery Cooked Up A Storm with Lee Kum Kee

Hello! Have you heard of 'the way to a man's heart is through his stomach'? Yes, cooking food for a man is a good way to win his affections.  But hey...... I beg to differ! The same quote apply to the female too, ok.

I don't know about you, but a man that can cook deserve brownie points. That being said, when I was invited to Lee Kum Kee "Cooking with Celebrities" with Chan Fong (radio host) and Jeffery Cheng (actor) at Starhill Culinary Studio, I know I shouldn't miss this. The duo presented their very own easy-to-cook Asian inspired recipes which took only a few minutes to prepare and cooked within half an hour.

Founded in 1888, Lee Kum Kee a household name has been a trusted brand for generations and its sauces are synonymous with Chinese cuisine. Its success lies in the company's belief that quality should never be compromised and all its products are a reflection of this stringent policy. The origins of Lee Kum Kee began with the creation of the flavourful and amazing oyster sauce by the founder of the company, Mr Lee Kum Shueng, in China's Guangdong Province.

Ms May Lim, Managing Director of Lee Kum Kee South East Asian, Middle East and Asia giving her welcome speech.

Chan Fong's Grilled Chicken Wings with Coconut Milk and Oyster Sauce 

Richly flavoured with sweet and savoury tastes from the blend of local ingredients likes lemongrass, coconut milk and honey as well as Lee Kum Kee Premium Brand Oyster Sauce and Lee Kum Kee Selected Light Soy Sauce. 

Health conscious Jeffery's Low-Calorie Soy Milk Soup with Scallops

Filled with the goodness of organic vegetables and scallops, his superior quality and healthy recipe were further enhanced with Lee Kum Kee Brand Oyster Sauce and Lee Kum Kee Sesame Oil. 

On a side note, I am one of the lucky few get to taste the soup cooked by Jeffery. Aww.... :D

Thanks for having me.

Today, Lee Kum Kee is available around the world in 100 countries and bringing a delicious gastronomy delights to the table with over 200 sauces and condiments.

Website : http://malaysia.lkk.com/en/Kitchen
Facebook : https://www.facebook.com/LeeKumKeeGlobal

Ten Years Restaurant - A Treasure Trove For Foodies

Last month, I was invited to the launch of the Ten Years Restaurant in Sri Petaling. Ten Years Restaurant offers the nation's most famous fares with all the best of Malaysian cuisine served under one roof. 

You no longer have to drove all the way to Penang for the best Char Koey Teow or even flew to Sabah for the Nasi Kuning Tawau. Ten Years Restaurant welcomes diners of all ages to savour the nation's most famous fares.

With dining areas for different eras, Ten Years concept is in line with 'through the ages' theme, with inspired settings that seamlessly meld cultures and history.

Ten Years Restaurant established by seven passionated friends who came together to establish an avenue to house the best Malaysian cuisine with a mix of cultures including Malay, Peranakan, Chinese and Indian specialities with the vision of preserving Malaysian food recipes for the future generation. With a unique business concept, Ten Years cater to the needs of franchises recipe owners. Working hand in hand, Ten Years offers strong marketing, branding and operation infrastructure, partnering with hawkers or restaurant owners owning signature Malaysian recipes to safeguard their recipes.

Among the speciality unique Malaysian dishes served at Ten Years includes Nancy Nyonya Laksa from Melaka, T&T Prawn Mee and Tiger Char Koey Teow from Pulau Pinang and Nasi Dagang Kak Pah from Terengganu.  Ten Years own specialities, called FUSION are inspired by traditional dishes from all over Malaysia, likes Lamb Masak Merah with 3 Colour Rice based off Johor style merah, Grilled Chicken Percik Sauce is a twist from Kelantan's popular dish, priced start from RM12.90.

Nasi Kuning Tawau origin from Sabah.

Tastefully created by her mother, Kak Tun takes pride in selling her mother's speciality Nasi Kuning. The secret recipe has to be the reason it's sold out by 7am daily. 

Wow... That early? Well, this yellow rice paired with mixed chilli paste and savoury grated coconut indeed never let me down. The whole chicken leg is tender and flavourful too.

Ten Years ultimate plans is to open 40 outlets in Malaysia by 2017 and aspires to expand overseas with branches across all ASEAN Countries as well as targeting to establish 200 outlets in China by 2020. All the best! 

Ten Years Restaurant

No 1, Jalan Radin Bagus 6,

Bandar Baru Sri Petaling,

57000 Kuala Lumpur.

Business Hours : 

Mon - Sun

11:30 am

-

11:00 pm