BAKED pastries might not be the first thing that comes to mind for a dim sum meal, but one Kuala Lumpur eatery is putting them in the spotlight.
China House in Hyatt Regency Kuala Lumpur at KL Midtown, is offering a selection of baked dim sum with flaky, crumbly and layered textures.
Dim sum chef Kevin Yee said the secret lies in the technique and careful handling of the pastry.
“We also use premium butter, which gives it a rich flavour.
“I have to work quickly with the dough so that it stays at the right temperature and retains its texture,” he said.
A good example of his craftsmanship is the Baked Chicken Pastry with preserved vegetables, which has very flaky, layered pastry and tender chicken filling.
It resembles a mini curry puff, with the preserved vegetables adding a mildly salty flavour and texture to the filling.
Another standout is the Pandan Walnut with Salted Egg Yolk, featuring a crisp, crumbly pastry layered with fragrant pandan, nutty walnut and a subtle savoury note from the salted egg yolk.
Other morsels of goodness include Pandan Egg Tart, Taro Pastry Cream Bun and Green Bean Pastry with Durian.
Working together, hotel executive Chinese chef Alan Shao and Yee are presenting 26 dim sum varieties including steamed delicacies, rice flour rolls, fried specialities and congee.
The Prawn Dumpling with Asparagus has a soft, slightly chewy skin holding the sweet, juicy prawns with the asparagus offering a light crunch.
The Chicken Siu Mai with Scallop comes with a tender, savoury chicken filling, while the delicate scallop lends a mild sweetness to the bite.
The Crab Meat Xiao Long Bao has a thin, delicate skin that gives way to a warm, savoury broth and tender crab filling.
Do include ginger and vinegar sauce for a little sharpness to balance off the richer flavours.
For those who enjoy some spice, the Sichuan Chicken with Prawn Wontons in Red Chilli Oil has a soft, juicy filling of chicken and prawn.
The chilli oil with vinegar brings a fragrant heat without overpowering the filling.
The Steamed Beef Ball is springy and slightly bouncy.
Here, lime leaves bring some freshness to the savoury beef flavour.
The fried selection brings more crunch to the meal.
The Crispy Shrimp Spring Roll has a crisp, flaky exterior and a juicy seafood filling, while the Taro Dumpling with Chicken has a crisp, craggy exterior that contrasts with its soft, savoury filling.
The soft, slightly chewy centre and crisp edges of the Pan-fried Radish Cake with Seafood in Spicy Sauce create a delightful balance of texture and flavour.
Dried prawns lend mild sweetness and saltiness, and the spicy sauce gives the dish a gentle kick.
While the dishes are available a la carte, China House also offers a weekday dim sum set lunch.
CHINA HOUSE, Hyatt Regency Kuala Lumpur at KL Midtown, 7, Jalan Dutamas 2, Dutamas, Kuala Lumpur. (Tel: 03-3093 1234). Business hours: noon to 2.30pm (weekdays), 11.30am to 2.30pm (weekends) and 6pm to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
