Over the weekend I attended a lunch Dim Sum at EE Chinese Cuisine located at Eastin Hotel Petaling Jaya. Before I start rambling over the food, I got to confess it was a fabulous DIM SUM experience of taste and craftmanship. Everyone was raving about it as far as I know, especially those sitting right and left from my seat. It was definitely a rave as I would put it, ” Premium all you can eat dim sum at RM48++ per pax is denifitely a great bargain”.
I was lucky to meet up with the person who crafted all my Dim Sum that noon and he is Master Chef Lee Kor Yew who has many years experience in Dim Sum making while had been at Ee for a great number of years. Now I know why Ee Chinese Cuisine is known for their Dim Sum. When having an interview with him, I lready know Chef Lee is a down to earth person and alsways like to key a low profile about his craftmanship in dim sum. His dim sum is totally creative and he always know what suits best for his dim sum. Freshness with great dedication and precision.
At that moment most of us were eyeing at the basket of chinese bun “bao”. How can anyone miss the “bao” that came with a well size of a whole abalone. It was such an eyecatching “bao” seated graciously in the bamboo basket served warm. The bao was truly light and fluffy while the BBQ pork was tender to taste and the abalone was claypot slow cooked with honey to taste. It was spectecular delicious. Got to inform that this abalone BBQ por bun in not included in the all you can eat dim sum promotion and need to order seperately.
Wow you will be thrilled when you see the renge of soup on the promotion. I picked the dumpling shark fin soup with ginseng infused. The dumpling was truly tender and had a great soft pastry texture, tender as it was and a great filling that came with it. As I spooned into it I found sone delicious shark fin that was done soft and tender. Definetly a refined double bolied soup to indulge over the weekend, pleasure just pure pleasure.
I love “Siew Mai” Pork Dumpling but the one I was having was absolutely just . . . . . divine. It as my first time having a pork dumpling with goose liver (foie gras) topping. It truly add the flavour and came with a light taste and flovouring. Precious “Siew Mai” .
The “Har Gao” was not too bad, pretty simple but it was a great translution skin texture which a pair came with infuse spinach that gave the green colour to the skin. Biting into it can be thrilling as the prawns used was filled with freshness. Dipping it into the chilli sauce can truly brewed out the taste and flavour . . .I like it.
I just amazed with the look of the next dim sum, crisp golden brown in colour. The scallop was rolled over with fine noodles and given a deep hot oil frying till crisp. I was nice to see and deliciously to eat. Definitely my girl!
Now the art of craft-inig count in this dim sum, unagi roll with pan fried fish paste. It was amazed how the seaweed came to play having it to tie up the both element. I found it not the way I would imagine it to be as I came to realised the unagi had a strong taste and a soft tender in texture while the pan fried fish paste had a light fragrant and bouncy texture. It had a slight sweetness and strong foundation of texture but I would pair unagi with rice, the sushi way. Well it was still great as it’s dim sum. Nice attempt by the chef !
Mine, it’s mine. Yes the dim sum burger just kidnpped my heart away, it was such a petitie burger and so beautiful to see, truly a work of arts. The bun was soft and tender while sandwiched over a shallow fried fish pattie that infused with prawns and coated with breadcrumbs. It came with lovely melted cheese and mayonnaise. I had it slow, 3 bites! a must have.
The steamed roasted duck bun was soft and tender filled with sweet spicy duck meat fillings. Beautifully executed.
I have not seen this dim sum before but my neighbour sitting next to me insisted it was not new, the Steamed Fish Maw with Fish Paste. It was good and it came with egg white sauce.
The “fun Cheong” was done silky soft and wrapped over a crisy vegetable roll. It was tasty but it must be taken fast in order to have the crisp texture feeling. Lovely!
I just adored the variation of porridge make available here at Ee, their porridge was so well prepared and even had it infused with fresh soya sheet. And what makes a good porrige is to whisk it frequently till the grain breaks and form a soft and sliky texture. Thier roasted pork and spare rib porridge was so delicious and so was thier seafood porridge that came with fish paste, squid and prawns.
The egg tarts were amazingly delicious, petite it maybe but it was so so delicious. Smells really good and fluffy tart casing. I can easy dorwn five of them at a go! Enjoyed!
I just love the avocado cream as it was very cream and suprising it left a delicious bitter after taste while the ice cream float in the sweetness. Definitely must try.
Defintely be back again with my family for another big round of dim sum! . . . . . . . . Sidney Kan
Available every Saturday from 12.00pm to 2.30pm and Sunday & Public Holidays from 10.00am to 2.30pm, reservation is essential at +603 7665 1111 ext. 137
Ee Chinese Cuisine
Eastin Hotel Petaling Jaya
13 Jalan 16/11,
PustaDagang Seksyen 16
46350 Petaling Jaya