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A local touch in Cantonese cuisine


Oriental grilled lamb with Mongolian sauce.

Oriental grilled lamb with Mongolian sauce.

A Chinese maxim has for centuries advised that one should visit Hangzhou for sightseeing, Suzhou for its silk and Guangzhou for food, acknowledging the excellence of Cantonese cuisine.

Now, everyone can experience the depth and breadth of this cuisine at Renaissance Kuala Lumpur Hotel’s Dynasty Restaurant that was recently converted into a pork-free restaurant.

With more than 20 years of experience under his belt, award-winning executive sous chef Kok Chee Kin has effortlessly created the same flavours characterising delicacies from the southern Chinese province.

Baked Cod Portuguese Style is steeped in Malaysian culture.
Baked Cod Portuguese Style is steeped in Malaysian culture.

To make it even better, the restaurant has not forgotten to include a touch of local flavour as 30% of the menu features Malaysian elements.

Diners can choose from an impressive array of 120 dishes and 40 types of dim sum.

Poached Fish Fillet with Ginger Soup and Chilli in Claypot.
Poached Fish Fillet with Ginger Soup and Chilli in Claypot.

“It is not difficult when you have the skill and knowledge,” said the chef when asked if it was challenging to adhere to the cuisine’s originality and philosophy while making it pork-free.

The authenticity was evident in the spread we sampled, especially for the Barbecued Chicken with Glazed Honey Sauce that offered the satisfying richness of char siew.

Steamed dim sum such as Green Dragon Chive Dumplings, Minced Chicken Dumplings topped with dried scallops, as well as custard buns, prove a good control of cooking time.

Subtle in taste with a minimalist presentation, they exhibit the concept of Cantonese cooking which emphasises the natural flavour of ingredients.

Meanwhile, Pan-seared Shanghai Dumplings, Crispy Chives Biscuit filled with shrimps and Crispy Prawn Toast with Sesame are also light on the palate even though they are deep-fried.

Pan-seared Shanghai dumplings.
Pan-seared Shanghai Dumplings.

Poached Fish Fillet with Ginger Soup and Chilli in Claypot is for those craving for a fiery experience, the Cantonese way, as the soup is no child’s play.

Aromatic Duck Breast with Tea Leaf displays how tea can do wonders to savoury dishes.

Although the Cantonese way of cooking centres on steaming and light stir-frying, the kitchen team uses other methods, too, for a welcome variety.

Baked Cod Portuguese Style is steeped in Malaysian culture especially with stink beans (petai) thrown in while the Oriental Grilled Lamb with Mongolian Sauce lures with juiciness and a smokey aroma.

An array of steamed dim sum, (closewise from left) Minced Chicken Dumplings topped with dried scallops, Green Dragon Chive Dumplings and custard buns.
An array of steamed dim sum, (closewise from left) Minced Chicken Dumplings topped with dried scallops, Green Dragon Chive Dumplings and custard buns.

End the meal in the true Cantonese style with Sweetened Mango Puree with Sago and Pomelo, a refreshing dessert that will bring a smile as its rich mango taste lingers on the palate.

DYNASTY RESTAURANT, 1st Floor, Renaissance Kuala Lumpur Hotel, corner of Jalan Sultan Ismail and Jalan Ampang, Kuala Lumpur. (Tel:03-2716 9388) Business hours: Noon to 2.30pm, 6.30pm to 10.30pm. Pork-free.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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