Regional food reminiscent of home


By CY LEE

(From second left) Don Nazwin, Tay, Cheng, Yip, Tunku Ali Redhauddin, Hashim and Brien launching Ren in Suria KLCC.

DRAGON-I Restaurant Group has opened its first pork-free restaurant, Ren, in Suria KLCC.

Based on the Chinese word ren which means people, the new concept restaurant aims to introduce a mix of cuisines to the masses — from Shanghai and Xinjiang to the well-known Peking Roast Duck from Beijing.

Its mission to give diners a “home away from home” experience is reflected in the restaurant’s dumpling logo representing the Chinese character for people, and its shape resembling a home.

The restaurant chefs were hand-picked from Xinjiang for their mastery to keep the dishes as authentic as possible.

In addition to the pork-free cuisine, the restaurant has an extensive dim sum menu, which is available daily for lunch.

With an emphasis on using the best ingredients, the restaurant is eager to show off its unique offerings.

Ren’s signature Peking Roast Duck has been refined with modern cooking techniques using low-fat meat while at the same time preserving the heritage recipe to ensure the duck is crispy yet tender.The filling for another specialty — Steamed Australian Beef Dumplings — is made from Australian minced beef, grated ginger and beef aspic, and wrapped in Canadian high-gluten flour.

Ren also has an extensive dim sum menu, which is available daily for lunch.Ren also has an extensive dim sum menu, which is available daily for lunch.

The Xinjiang Grilled Lamb Cutlets are inspired by nativedishes in the region but with a twist through the use of imported New Zealand lamb cutlets that are then hang-roasted to bring out the flavour.

Ren also lends a twist to one of Qing dynasty Emperor Qianlong’s favourite dishes — Br aised Garoupa Tail — by adding crispy youtiao (Chinese cruller) to soak up the flavourful juices of the fish stew.

“With this new restaurant, we are continuing our practice of providing high quality dining experience at affordable prices, ” said Dragon-i Restaurant Group chief executive officer Datuk Henry Yip.

“The name ren is synonymous with ‘rakyat’ and represents the concept of muhibah and uniting people from different races and cultures to celebrate with food, ” he said.

Yip added that all ingredients used in the restaurant were sourced through certified halal businesses and the group was in the process of applying for halal certification for its 34th restaurant.

The launch was attended by Tunku Ali Redhauddin Ibni Tuanku Muhriz, Dragon-i Restaurant Group vice-chairman Datuk Douglas Cheng, Dragon-i Restaurant Group director Tan Boon Yao, KLCC Property Holdings Bhd chief executive officer Datuk Hashim Wahir, Malaysia Retail Chain Association president Shirley Tay, Kuala Lumpur Malay Chamber of Commerce former president Don Nazwin Don Najib and Suria KLCC Sdn Bhd chief executive officer Andrew Brien.

In conjunction with its opening, diners who spend RM100 in a single receipt at Ren this month will receive a RM50 voucher for their next visit.

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Dragon-i , Xinjiang cuisine , Peking Duck , KLCC

   

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