Sunday, 13 July 2014 | MYT 12:00 AM

Dim sum parade

From dumplings to desserts, this array of bite-sized dishes is an amusing mouthful.

If you can have breakfast for dinner and cake for lunch, why shouldn’t you have dim sum any time of the day? At least, that’s my philosophy of sorts.

Dim sum is just one of those things that needs no detailed explanation or introduction – it’s a selection of bite-sized dumplings and meat dishes, as well as savoury cakes, pastries and chilled desserts. Sometimes, there’s congee, soup and noodles.

Dim sum is usually served in the morning, but some shops serve it for lunch, dinner and supper, too. It is also a favourite Sunday brunch outing for many, especially families.

Since dim sum is part of traditional Chinese cuisine, many of the dishes include pork. However, these days, more restaurants serving halal dim sum have cropped up in Malaysia, making it more accessible for everyone.

Baked Venison Puffs.

One of these restaurants is Ee Chinese Cuisine, Eastin Hotel Petaling Jaya’s Chinese F&B outlet, which has recently made a major change to its menu. After undergoing all necessary processes, Ee Chinese Cuisine is now a pork-free restaurant that serves halal Chinese food.

The restaurant has a wide selection of items prepared by its dim sum chef Lee Kor Yen, who has been developing Ee’s dim sum menu since 2003. According to him, the art of making dim sum is something that needs to be nurtured with years of experience and practice. With more than 11 years of experience in making dim sum, you can rest assure that Lee knows which combination of ingredients and spices work best in a dish.

Steamed Chicken with Herbs.

This month, the restaurant is having an “All-You-Can-Eat” dim sum promotion that’s available on Saturdays and Sundays (RM55++ per person, minimum two persons). Try the Deep-Fried Potato with Yam Puffs (they’re shaped like little chicks!), Steamed Prawn Balls with Cordyceps, Steamed Duck Rolls with Cabbage, Steamed Green Tea with Red Bean Buns and Claypot Chicken Soup with Chinese Herbs from its “monthly specials”.

Of course, old favourites like the Siew Mai, Har Kau, Shanghainese Xiao Loong Bao and Baked Egg Tarts are also available, as well as five different types of congee. However, if you’re looking for something different, check out items like the Deep-fried Eel and Prawn Mousse Dumplings with Kiwi Sauce, Prawn Crackers with Almond Flakes, Crispy Cups with Seafood Salad, Steamed Scallops and Bean Curd with Black Truffle, Baked Venison Puffs and Steamed Siew Mai with Goose Liver.

Har Kau/Prawn Dumplings.

For dessert, there’s the Sweetened Snow Lotus with Ginkgo, Shredded Coconut Pearl Cake, Chilled Avocado and Mango Puree and other sweet puddings to try, or go for the Baked Durian Puff.

Once you’ve stuffed yourself silly with these delicious morsels of dim sum, why not try your hand at making some of the classics?

The recipes (by Ee Cuisine chef Lee Kor Yen):

Har kau

Siew mai with mushrooms and tobiko 

Green tea buns with lotus paste

Tags / Keywords: Dim Sum , Halal , Ee Cuisine , Eastin Hotel , Food

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