DYNASTY Renaissance Kuala Lumpur Hotel MIGF 2010

DYNASTY Renaissance Kuala Lumpur Hotel

Dynasty Restaurant is one of the well refined Chinese restaurant that I frequent when I am think of having Cantonese cuisine and dim sum. Yet another thing about Dynasty that captured my attention is their interior and also their beautiful imported Japanese diningware. So elegant, so beautiful. Just love how food is being served with. This time I was back at Dynasty to enjoy the creation of Master Chef Tan Kim Weng who is well known for his seafood creations. What I love most is Master Chef Tan’s combination of Oriental and Western in crafting his Chinese dishes. It is always exquisite and fabulous. Having to bite into any of his creation will definitely get you hook for more and it did happen to me again this time. My journey of indulging his seven course meal was truly excellent. Got to mention, the wine was fantastic, definitely to my taste.

The wines: Morton Estate Marlborough Sauvignon Blanc & Hunter’s Marlborough Pinot Noir

Wok Seared Scallop, Golden Sweet Corn
Wok Seared Scallop, Golden Sweet Corn

Having to taste just a bit of this sauce, I can tell you it was definitely refinely crafted. Perfectly wok seared scallop was fresh sweet juicy and tender. While having the golden orange egg yolk sauce topped with ebiko enhance the taste of the scallop with striking texture and flavour. An excellent dish to begin with.

Water Apple, tossed nuts, fruity mustard
Water Apple topped with Tossed Nuts & Fruity Mustard

While finishing the scalllop at one end, I already forking into the attractive water apple. It was refreshing as it looked, tasty as with it’s genious topping of fruity mustard and crunchy tossed nuts. It was a fantastic pallete to grace the opening. Somehow at that point I could not resist of not wanting my next course.

double boiled abalone soup chinese yam wolberries
Double Boiled Abalone Soup with Chinese Yam & Wolfberries

Having a delicious bowl of double boiled soup is a must. I can easily get jealous of not having one, envy I would say. It is so irresistable. On that night I felt truly lucky to be able to sip a well planned double boiled soup using the most refine ingredients such as abalone, mushroom, chinese yam, wolfberries and lean meat. It was deliciously tasty, fragrant and light. The soft tender abalone was beautiful cooked to my liking. It was definitely a well crafted soup. A must have.

Grilled Cod Ma Po Bean Curd
Grilled Cod with Ma Po Bean Curd

Most of my mains that night left me speechless, The thick grilled cod was excellently done, crusty outside and totally moist inside. While the present of the ma po bean curd on the cod had left me totally dangling in the air on wanting more. It was really good. Perfectly prepared.

crispy amb roll, hawthorn berry chilli sauce
Crispy Lamb Roll with Hawthorn Berry Chilli Sauce

The roll was filled with minced lamb and deep fried to crisp. It was tenderly cripy and having the berry chilli sauce had boasted up the taste. It was good but I was expecting more.

braised sea cucumber cuttlefish jus
Braised Sea Cucumber infused with Cuttlefish Juice

This was my favourite, the sea cucumber was soft in texture, done perfectly and the heavy cuttlefish gravy accompanied the dish well with full of craving. An excellent and perfect dish of the day. :)

Fragrant Glutinous Rice, drunken garlic prawn
Fragrant Glutinous Rice with Drunken Garlic Prawn

The glutinous rice was marvellous, cooked welland truly tender as I can taste every grain that I bite into. Having to top it with execellent prawns cooked in garlic and chinese wine, it was truly my day. I just love it, I had mine licked clean.

Sweet Potatoes with Avocado Orange peel Cream of Pumpkin Pomelo
Sweet Potatoes with Avocado Orange Peel & Cream of Pumpkin Pomelo

The sweet cream pumpkin soup was interestingly done, something that I never thought of. Nice and would not mind to refilled, While the sweet potato was crispy with bursting fillings. It was perfect dessert and not overly sweet.

Chef Tan Kim Weng
Master Chef Tan Kim Weng

Master Chef Tan Kin Weng is truly an excellent chef. I just love on how he play with his creation and having them so well crafted and ending having a lovely and delicious creation. His creation is must try! . . . . . . had enjoyed a fantastic well orchastrated Chinese fine dining, Sidney Kan


  • October 13, 2010 - 12:07 pm | Permalink

    I love the new interpretation of a classic: ma po tofu spooned over grilled cod. What a great way to elevate such a home-style dish.
    Carolyn Jung´s last blog post ..Ramen Rama

  • October 13, 2010 - 2:59 pm | Permalink

    I enjoyed the dinner very much especially the cod fish :)
    mimid3vils´s last blog post ..Dynasty Restaurant @ Renaissance Hotel MIGF Festival Menu

  • October 13, 2010 - 9:44 pm | Permalink

    am droolig at the Fragrant Glutinous Rice with Drunken Garlic Prawn. Looks so yummy

  • October 14, 2010 - 1:37 am | Permalink

    I saw abalone!!! ish ish ish.. yummy!!! The dishes holding by the chef looked awesome too!!
    lisa717´s last blog post ..Must-ORDER-Menu in Fullhouse Lifestyle Store &amp Cafe

  • October 18, 2010 - 11:24 am | Permalink

    Well balanced menu! Impressive dish and one which I like to try, is the Fragrant Glutinous Rice with Drunken Garlic Prawn.
    ck lam´s last blog post ..Baba-Nyonya Wedding with a Peranakan Dining Experience

  • badmash
    October 23, 2010 - 2:03 pm | Permalink

    I just signed up to your blogs rss feed. Will you post more on this subject?

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