A CANTONESE-style restaurant has unveiled its latest “Anak Malaysia Dim Sum” menu, a collection that marks a significant milestone in the Malaysian culinary landscape.
Canton Boy’s new menu serves as a bold declaration of national pride, reimagining time-honoured traditions through a local lens.
It was launched under the tagline “Cantonese Craft, Malaysian Soul”, with a mission to pioneer a new category of dining.
While Cantonese dim sum is a global art form, Canton Boy has taken the mantle of fusing disciplined, handmade techniques with the vibrant, soulful flavours that define the Malaysian culinary identity.
By integrating local aromatics and ingredients into the delicate structures of traditional dim sum, Canton Boy is pioneering a movement that honours heritage while embracing Malaysian gastronomy.
“We wanted to be the ones to bridge the gap between the refined art of the Cantonese kitchen and the undeniable soul of our homeland, proving that these two worlds don’t just coexist – they thrive together,” said a Canton Boy spokesperson.
The “Anak Malaysia Dim Sum” menu, which is a permanent fixture, introduces six new creations, namely: Peranakan Beancurd Roll, Muar Otak-Otak Siew Mai (steamed dumplings), Beef Rendang Spring Roll, Serai Chicken Skewers, Bunga Telang Coconut Bun and Kam Heong Ham Sui Gok (fried glutinous rice dumplings).
The prices range between RM10.80 and RM12.80 per dish.
The menu is available at all seven Canton Boy restaurants in the Klang Valley and Johor Baru.
Canton Boy is a halal-certified brand and a dining destination known for its contemporary approach to traditional flavours.
