Clockwise from left: Deep Fried Stuffed Brinjal in Thai Style, Pan Fried Chicken Bun, Deep Fried Bread Roll with Milk, Deep Fried Prawn Roll with Rice Vermicelli and Cheese and Deep Fried Prawn Chee Cheong Fun in Japanese Style are some of the new addition to the restaurant.
FOR its new menu, a group of restaurants has injected a fresh twist into its dim sum selection, with new items that pay tribute to traditional recipes.
Fusing familiar textures with bold flavours, the masterful creations by Grand Imperial Group group executive dim sum chef Fanny Foo are a delightful departure from the norm.
A true star of the new menu and a must-try is the Deep-Fried Prawn Chee Cheong Fun in Japanese Style.
Usually savoured with soy sauce or chillies, this fried chee cheong fun is wrapped in an additional layer of rice noodle.
Foo demonstrating how snow-skin mooncakes are made.
Crunchy on the inside and drizzled with Japanese mayonnaise, it makes for a truly delightful and unique bite.
“This signature dim sum is unlike conventional ones. I paired it with Japanese-style mayonnaise for a slight tang, giving it a hint of sweetness,” said Foo.
Grand Imperial executive director Joshua Wong said guests could expect several new items on the dim sum menu.
“We study the gaps we have in dim sum in terms of flavours and textures to come up with different and more appealing dim sum to offer our guests,” he said.
Another new item, the Deep-Fried Stuffed Brinjal in Thai Style elevates a simple vegetable with a crispy batter and savoury fish-paste filling.
White Lotus with Macadamia Nuts and Salted Egg Yolk Snow-Skin Mooncake (left) and Nyonya-Style Purple Sweet Potato Puree Snow-Skin Mooncake. (Clockwise from left) Deep-Fried Stuffed Brinjal in Thai Style, Pan-Fried Chicken Bun, Deep-Fried Bread Roll with Milk, Deep-Fried Prawn Roll with Rice Vermicelli and Cheese, and Deep-Fried Prawn Chee Cheong Fun in Japanese Style. — Photos: YAP CHEE HONG/The Star
Dipping it into sweet Thai sauce gives the dish an additional layer of flavour.
Another standout is the Deep-Fried Prawn Roll with Rice Vermicelli and Cheese.
The strands of fried vermicelli break almost instantly with each bite, revealing plump, juicy prawns as filling.
Rounding out the new dim sum lineup is Deep-Fried Bread Roll with Milk, a dessert-like treat featuring a smooth, milky centre encased in a light, crispy bread layer.
Also new is the Pan-Fried Chicken Bun – a browned, crusty bun that envelops a delightful chicken filling.
Grand Imperial is also offering a wide selection of mooncakes for the Mid-Autumn Festival, with the snow-skin selection leading the highlights for this year.
(From left) Wong, Foo and Group business development manager Maggie Chow holding mooncakes during the review.
The newest addition is the Nyonya-Style Purple Sweet Potato Puree Snow-Skin mooncake, where the “wow” factor is in the use of belacan for the filling.
The savoury-spiciness of the belacan pairs perfectly with the sweet filling, bringing harmony and an unexpected twist.
It also has a savoury aftertaste, creating a perfect fusion of flavours.
Another highlight is the White Lotus with Macadamia Nuts and Salted Egg Yolk Snow-Skin mooncake, which has a delightful texture.
The macadamia nuts lend a crunchy bite to the sweet white lotus filling with a savoury yolk.
Baked mooncake selections include Assorted Fruit Nuts with Chicken Bits, Red Bean Paste with Citrus, Almond with Sesame White Lotus Paste, Shanghai Pandan Single Yolk, and Low Sugar White Lotus Paste.
Guests can purchase five boxes of Grand Imperial’s four-piece mooncakes (selected flavours) and receive a limited-edition teaware gift set worth RM128, while stocks last.
The mooncakes are available until Oct 6.
GRAND IMPERIAL RESTAURANT @ The Club, Lot GF, Club Drive, Bukit Utama, Petaling Jaya. (Tel: 018-2919 999) Business hours: 11.30am to 3pm, 6pm to 10.30pm daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
