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Thursday July 16, 2009

Halal dim sum, as much as you want

WITH dim sum eateries mushrooming in the city, a dim sum chef has to be innovative in order to stand out from the rest.

Chef Wong Theng Tuck of Meisan Szechuan Restaurant at Quality Hotel prides himself on the variety and reasonable price tags of his delicacies.

Dim sum lovers get to eat all they can, choosing from about 30 halal items on the menu, for only RM28++ per person.

Dim sum galore: Diners can indulge in a variety of delicate dim sum for only RM28++ per person at Meisan Szechuan Restaurant.

First on the list is the Shark’s Fin Dumpling Soup, a solid chicken dim sum topped with strands of shark’s fin in a clear, flavourful broth.

Some Sichuan influence is evident in the dim sum, with the Shanghai Style Dumping Crowned with Spicy Soya Dip enhanced by specially made chilli oil.

Chef Wong, who has been making dim sum since he was 16, said that halal dim sum was just as tasty as the non-halal versions as long as the chicken and prawns used were fresh.

Pleasant ambience: The oriental interior of Meisan Szechuan Restaurant.

“Halal dim sum tastes different from non-halal dim sum as the meats differ in flavour and smell.

“We wash the chicken with blended garlic before we make it into paste to eliminate the smell,” he said.

The steamed items available include Steamed Prawn Dumpling, Steamed Seaweed Rolls Hong Kong Style, Steamed Rice Flour Rolls with Prawn and Steamed Chicken Dumpling with Crab Meat.

Among the 11 fried items, Deep Fried Seafood Rolls with Salad is an interesting one with its hot, crispy skin and chilled filling of fruits, crabstick and mayonnaise.

Sweet ending: Sea Coconut with Herb Jelly (back) and Almond Bean Curd.

“The trick is to deep-fry the frozen item just before serving it, to maintain its low temperature,” chef Wong revealed.

Banana Roll is another tasty item (a chef’s special not included in the menu), which contains banana, yam and lotus paste wrapped in pastry skin.

Apart from these two, there are also the Prawn Triangle with Salad, Pan Fried Radish Cake, Deep Fried Yam Dumpling and more to choose from.

Of the four desserts available, chef Wong recommended the Sea Coconut with Herb Jelly and Almond Bean Curd.

The former was slightly bitter yet refreshing, while the latter had only a subtle taste of almond, thereby making it suitable option for for those who do not fancy a sharp almond flavour.

MEISAN SZECHUAN RESTAURANT, Quality Hotel Shah Alam, Plaza Perangsang, Persiaran Perbandaran, 4000 Shah Alam, Selangor (Tel: 03-5510 3696 ext 8339). Business hours: Daily, noon to 2.30pm, 6.30pm to 10.30pm.

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

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