The Steamed Teochew Dumpling with prawn, green chives and dried shrimps (bottom right) is a signature dish at Zuan Yuan.
Dim sum spread with delightful play on contrasts
WEEKENDS afford us time to spend with friends and family over breakfast or brunch.
It’s a good time to enjoy dim sum when one isn’t too hurried.
Zuan Yuan Chinese Restaurant has all-you-can-eat dim sum buffet on weekends and public holidays, with a mix of both traditional and contemporary bite-sized options on the menu.
A signature item is Steamed Phoenix Eye Dumpling.
Wrapped delicately in an open-faced fold, the prawn dumpling is enveloped with water chestnut, goose liver and caviar.
Dim sum chef Jordan Chin said black caviar was chosen specifically to contrast against the light colour of the dumpling’s wrap, while adding an element of nuttiness.
Another highlight at the restaurant, which serves Teochew and Cantonese dishes, is Crispy Taro Dumpling.
With a crisp outer layer and scallop and black pepper chicken mix, the peppery sauce and taro filling blend delightfully, complementing the flaky exterior.
Chin (left) and Lim with a variety of dim sum dishes that can be enjoyed at Zuan Yuan Chinese Restaurant. — Photos: SIA HONG KIAU/The Star
I enjoyed the Crispy Prawn Dumpling with Ebiko and Salad Dressing – crispy on the outside, soft and buttery on the inside with a generous amount of prawn.
The pork-free buffet is limited to a two-hour time slot, with the first session starting at 10am and the second at 12.30pm.
It costs RM88 nett per adult and RM44 nett per child.
Zuan Yuan also provides a separate menu for lunch and dinner.
Assistant Chinese chef Lim Wai Hoe elevates the familiar staple of black pepper beef with his version of Cantonese barbecue sauce, while the beef tenderloin is pan-fried until medium rare.
“It must not be cooked through to prevent it from solidifying when served at room temperature,” said Lim.
The dish is assembled resembling a flower, placed carefully among sliced pumpkin and asparagus.
Also interesting is Lim’s take on hawker favourite Hokkien mee called Wok-Fried Hokkien-Style Vermicelli.
The dark soy sauce that normally powers through the dish is cleverly balanced by the light texture of vermicelli, used in place of the usual thick, yellow noodles.
Seafood and vegetables are used in place of pork, which makes for a lighter meal.
Equally captivating is Braised Homemade Bean Curd, with a fresh soy milk and egg base.
A variety of mooncakes is available in conjunction with Mid-Autumn Festival.
The tofu is steamed and topped with spinach before being braised in oyster sauce, and paired with lily bulb, wolfberries, shimeji mushroom and crispy scallops, offers an array of textures in each bite.
“The soothing flavours of this dish is perfect for family members of all ages, including those who cannot tolerate spicy food,” said Lim.
The restaurant’s pride is its Hong Kong-Style Roasted Irish Duck.
Lim said ducks imported from Ireland were used to ensure softer, juicier meat.
Ordered as a whole bird, a portion of the duck is served Peking style, sliced in thin crispy pieces in an omelette pancake roll with a savoury sauce and julienned vegetables.
The delicate roll features a beautiful pairing of the fatty duck skin with crisp bites of the vegetables, delivering a balance of rich and light flavours.
Diners can then choose to enjoy the rest of the duck in various ways, such as wok-fried with noodles or wok-fried with black pepper sauce.
Due to limited quantity and elaborate cooking process, patrons are advised to order the roasted duck at least a day in advance.
For those opting for a regular serving, locally sourced duck is available as well.
Zuan Yuan also has a selection of mooncakes in conjunction with Mid-Autumn Festival.
In the baked range are Low Sugar Pandan Lotus Paste, Low Sugar Supreme Mixed Nuts, Low Sugar White Lotus Paste with Single Egg Yolk and Low Sugar White Lotus Paste.
For those who prefer snow-skin mooncakes, there are Snow Skin Durian Lotus Paste, Snow Skin White Lotus Paste with Single Yolk and Snow Skin Pandan Lotus With Single Yolk.
Not to be missed is Zuan Yuan’s signature Deep-fried Teochew Yam Paste with Single Yolk.
The baked mooncakes are available until Sept 29, priced from RM25 nett per piece.
The snow-skin mooncakes and Deep-fried Teochew Mooncake are priced from RM28 nett per piece.
ZUAN YUAN CHINESE RESTAURANT, One World Hotel, First Avenue, Bandar Utama City Centre, Petaling Jaya, Selangor. (Tel: 03-7681 1159). Business hours: Lunch, Mon-Fri, noon-2.30pm, Sat, Sun and public holidays, 10am-2.30pm; dinner 6pm-10.30pm. Pork-free.
This is the writer’s observation and not an endorsement by StarMetro.
