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Malaysia, September 2, 2010 Ming Palace Chinese Restaurant Ming Palace Chinese Restaurant
Corus Hotel Kuala Lumpur,
Jalan Ampang, Kuala Lumpur
The arrival of a new dim sum chef at Corus Hotel Kuala Lumpur’s Ming Palace Chinese Restaurant heralds a revamp of its dim sum menu and introduction of new treats to tantalise diners.
Chef Ooi Eng Lam, who came on board a month ago, said he chose to specialise in dim sum because of the creativity and talent needed to prepare this delicacy.
Diners at Ming Palace Chinese Restaurant can be assured of freshly prepared dim sum in the form of traditional favourites and chef’s personal concoctions, served either steamed, baked or fried.
Ooi’s personal recommendations are the Deep Fried Crispy Prawn Roll, Deep Fried Pancake with Shallots and Dried Shrimp, and Japanese Fried Dumpling.
The Deep Fried Crispy Prawn Roll features prawns wrapped with Vietnamese rice paper that is then deep fried, while the Deep Fried Pancake with Shallots and Dried Shrimp is a tasty dish comprising the aforementioned ingredients wrapped with a soft and flaky pastry.
Other chef’s specialities are Frizzy Shrimp and Chicken Meat Ball, Stuffed Bean Curd Puff with Fish Paste, Sweet Creamy Custard Bun, Deep Fried Almond Prawn, Deep Fried Pumpkin Custard, and Steamed Spinach and Prawn Dumpling.
However, Corus Hotel catering head Steve Ng said a true test of a dim sum chef’s skills were in two key items that are traditionally served at all dim sum restaurants — the Steamed Shrimp Dumpling (har gao) and Steamed Chicken Dumpling with Crab Roe (siew mai).
Prices of each dim sum dish range from RM4.80++ to RM7.00++. (S$2 to S$3)
Ooi’s 37-year-long stint in the industry has taken him to various restaurants and hotels in his hometown in Ipoh as well as in Alor Setar, Penang, Johor and Kuala Lumpur.
The 55-year-old, who also specialises in other Chinese delicacies like mooncakes, Hong Kong bak chang (dumplings) and nian gao (sticky cake), will also be dishing up mooncakes for the hotel this Mid-Autumn Festival.
Ooi’s signature mooncake is the Mini Durian Ping Pei (Snow Skin), a labour-intensive creation using the king of fruits that Ooi said was only available at selected places in Kuala Lumpur.
Other mooncakes are Mini Precious Black Ping Pei (Bamboo Paste with Yolk), Mooncake with White Lotus Paste (with and without yolk), Mooncake with Lotus Paste (single or double yolk), Mooncake with Pandan Paste and Single Yolk, Assorted Fruits and Nut Moon-cake, and Mooncake with Red Bean Paste.
Ooi personally hand-makes the mooncakes using premium ingredients and without any preservatives in the hotel’s halal-certified pastry kitchen.
Sold at prices ranging from RM11.90+ to RM17.90+ per piece, these mooncakes come with exquisite Oriental-themed boxes.
Delivery service is available for bulk orders as corporate giveaways.
Prior bookings of at least two days in advance are advised, especially for bulk orders.
Corus Hotel’s mooncake promotion is available until Sept 22.
As an introduction to the new chef’s creations, Ming Palace Chinese Restaurant is offering a “3 + 1 dim sum” promotion until Sept 9.
Diners who order three baskets of dim sum will get another free.
The dim sum is available Mon-Fri from 11.30am-2.45pm, and Sat, Sun and public holidays from 9am-2.45pm.
Corus Hotel Kuala Lumpur,
Jalan Ampang, Kuala Lumpur
Tel: 03-21618888
Pork free
Business hours: 11.30am to 3pm,
6.30pm to 10.30pm
