Abundance of dainty steamed delights


The 43 dainty morsels presented in a large bamboo basket. (Below) Lo and his skilful team have come up with 11 new types of dim sum at Tao Chinese Cuisine. — Photos: AZHAR MAHFOF/The Star

THE anticipation felt by everyone waiting for the unveiling of Tao Chinese Cuisine’s new dim sum menu offerings at Intercontinental Kuala Lumpur was noticeable.

We were told this would not be the usual, ordinary dim sum, as evident from the size of the bamboo steamer basket that the waiter had carefully placed on the table.

Forty-three pieces. That was the number of the colourful, dainty morsels nestled in the biggest bamboo basket I have ever seen. Why 43? Because 44 is an unlucky number in Chinese culture, and 45 would have been too crowded for the basket.

Lo and his skilful team have come up with 11 new types of dim sum at Tao Chinese Cuisine.

Dim sum chef Lo Tian Sion and executive Chinese chef Wong Lian You have crafted 11 varieties of handmade dim sum with vibrant colours and palate-pleasing flavours for the Abundant Dim Sum promotion.

The chefs have imparted a modern twist to the Cantonese-style dim sum comprising Savoury Shrimp Mini Golden Lime Dumpling, Seafood Pumpkin Dumpling, Tobiko Sea Treasure Dumpling, Purple Potato Paste Bun, Black Truffle Prawn Dumpling, Diced Chicken Carrot Dumpling, Crystal Phoenix Prawn Tail, Chicken Murill Mushroom Dumpling, Smoked Duck Mushroom Fish Maw Roll, Mushroom Red Bean Bun and Bamboo Charcoal Barbecued Chicken Bun.

The revamped a la carte menu features main dishes like Blue River Prawn with Garlic Butter Sauce.
The revamped a la carte menu features main dishes like Blue River Prawn with Garlic Butter Sauce.

Lo developed a love for dim sum when he was a child, often enjoying eating it with family and relatives.

For him, dim sum brings people together and with this belief, the mission for the Abundant Dim Sum is to leave a lasting impression with their guests and make Tao the place to go to for dim sum lovers.

With about 10 of us at the table, the first basket of dim sum went like hot cakes. Subtle and understated is how I would describe each type served, reflecting both chefs’ skilful craft in using quality ingredients to bring out their flavours.

The BBQ Chicken Bun is available in the a la carte menu at Tao Chinese Cuisine.
The BBQ Chicken Bun is available in the a la carte menu at Tao Chinese Cuisine.

Apart from the 11 new dim sum, the restaurant has also revamped its a la carte menu to present new creations, consisting of must-try signature dishes such as the Blue River Prawn with Garlic Butter Sauce, Flamed Cod Fish with Savoury Sauce, Black Pepper Angus Beef Cubes with Zucchini and Capsicum, and Sauteed Seafood with Egg White and Truffle Sauce, crafted by Wong.

We were treated to a live cooking demonstration of the cod fish where Wong effortlessly prepared the fish with a simple sauce that comprised garlic, shallots, green onions, ginger and red chillies, with some oyster sauce, soy sauce and water.

Sizzling with a simple, savoury sauce, the chefs treated diners to a cooking demonstration of the Flamed Cod Fish.
Sizzling with a simple, savoury sauce, the chefs treated diners to a cooking demonstration of the Flamed Cod Fish.

Those who want to try both dim sum and other main dishes can opt for Tao’s Set Lunch menu. The menu has a selection of dim sum, vegetables and desserts priced at RM118 and RM138 per person.

Tao’s Abundant Dim Sum is available on weekends for lunch and dinner. It is priced at RM200 per set and can be shared with four people or more.

TAO CHINESE CUISINE, Level 1, Intercontinental Kuala Lumpur, 165, Jalan Ampang, Kuala Lumpur. (Tel: 03-2782 6128). Business hours: 11.30am to 2pm (lunch) and 6.30pm to 10.30pm (dinner) daily. Pork-free.

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


   

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