Oriental Group of Restaurants has entered the Malaysia Book of Records (MBR) with the “Biggest Siew Mai Dumpling”.
The record was achieved at The Han Room restaurant in Kuala Lumpur, where Oriental Group’s master dim sum chefs crafted a giant siew mai (steamed minced meat dumpling) weighing 20kg.
The event highlighted the artistry, craftsmanship and heritage behind traditional dim sum preparation while pushing culinary boundaries, the group said in a media statement.
The initiative was made possible with the support of Lee Kum Kee, a brand known for its authentic Asian condiments.
Established in 1888, Lee Kum Kee boasts over 138 years of sauce-making heritage and expertise.
At the heart of the collaboration was Lee Kum Kee’s Premium Brand Oyster Sauce, which played a key role in enhancing the flavour profile of the siew mai filling, the group said.
Known for adding a rich umami depth and a well-balanced savoury note, the sauce is made using quality oyster extracts.
The collaboration was rooted in a shared commitment to quality, authenticity and culinary excellence.
“We are excited to bring this ambitious idea to life,” said Oriental Group chief marketing officer Lyn Siew.
“Dim sum is a cherished part of our culinary culture, and siew mai is one of its most iconic dishes.”
Siew added that the initiative celebrated the spirit of Cantonese cuisine, brought the community together and showcased the creativity of the group’s chefs.
Representatives from MBR were present to verify the attempt, ensuring that the dumpling met all official measurement and preparation criteria.
