WEST LAKE GARDEN’S NEW 100+ ALL-TIME DIM SUM AND OTHER FAVOURITES FOR LUNCH DAILY
Last we I was invited to have a One to One session with Dim Sum Master Chef Low Kim Ong and we were both rather nervous at start as I expected more tasters be joining me. Surprising, myself, my invited guest and my inviters had a cosy table set near the window with a fabulous Sunway Lagoon view at the restaurant. The lunch Dim Sum here at West Lake Garden had an interesting change of setting, they are moving into all time traditional Dim Sum setting, more casual with Dim Sum carts and a showcase of live cooking. One can witness claypot cooking while Dim Sums take on the bamboo steaming. It was a fabulous lunch for me, it was busy and filled with great sight and sound backdrops with more than 100 variation of Dim Sum at your service. How can one like myself resist such temptation.
Orchestrating all these and so much more is the restaurant’s Dim Sum Master Chef Low Kim Ong and his culinary team who dish out servings of steamed, baked and deep-fried Dim Sum, Teochew and claypot dishes, steamed Cheong Fun, Hong Kong roasted delights, congee, double-boiled soups, rice and noodles as well as desserts and Tong Sui daily. This is my first meet with Dim Sum Master Chef Low Kim Ong and I already heard about him as one my facebookers named him as the master of Dim Sum master, therefore having a good Dim Sum lunch is for sure.
Stepping into West Lake Garden at that noon, I saw staff clad in their Chinese outfits while great movement of chefs creating delicious dishes at their ‘live’ action stations. From the kitchen out in the forefront, to the typical smell of Chinese cuisine wafting through the air from steamers, clay pots and woks, it is truly a play on the senses. Complementing this ambience are the waiters and waitresses moving about swiftly, carting around Dim Sum of different kinds each round, for diners to select and savour. The selecting was a fun thing to do !
Take your pick off the Dim Sum push cart with favoured dumpling choices like Har Gao (Steamed Shrimp Dumpling), Siew Mai (Steamed Shrimp and Chicken Dumpling), Steamed Mackerel Fish Dumpling, Steamed Chicken and Mushroom Dumpling, Crispy Fried Prawn Dumpling and Deep-Fried Seafood Wontan with Sweet and Sour Sauce.
There are also buns or bao and rolls encompassing Steamed Barbecue Chicken Bun, Steamed Pandan Bun, Steamed Bean Curd Roll with Chinese Barbecue Sauce, Deep-Fried Spring Roll with Unagi and Dried Shrimp Filling, Deep-Fried Bean Curd Prawn Roll with Orange Mayo and Deep-Fried Vegetarian Spring Roll.
Other steamed offerings on the push cart are Steamed Chicken Feet with Chilli and Bean Sauce, Steamed Carrot Cake with X.O. Sauce, Steamed Loh Mai Kai with Waxed Meat, Steamed Kam Heong Sotong and Stuffed Eggplant with Chef’s Sauce. In the deep-fried and baked Dim Sum range, there are Deep-Fried Yam Puff, Deep-Fried Carrot Cake with Chicken Floss, Deep-Fried Yam Cake with X.O. Sauce and Deep-Fried Chicken with Cheese and Mayonnaise.
At West Lake Garden’s ‘live’ action stations, Chef Low’s team gives diners an interesting sampling of the spectrum with Yeong Sam Pou (Stuffed Chilli, Eggplant, Bean Curd or Lady’s Finger), Teochew Duck, Lamb Kut Teh, Teochew Fish Ball, Mui Choy and Venison Rib with Chilli, Mixed Vegetable, and a slew of braised dishes encompassing Braised Rice Wine Chicken, Braised Beef Tendon with Radish, Braised Fresh Fungus with Minced Ginger, Braised Egg and Bean Curd in Soy Sauce, and Braised Teochew Chicken Feet. The Teochew menu, rotated daily with six (6) choices during weekdays and eight (8) to 12 selections over the weekend, aims to provide diners with an array of dishes and cuisines that complement their Dim Sum experience at West Lake Garden.
Besides Dim Sum, Teochew and claypot dishes, savour the light and silky smooth steamed Cheong Fun inspired from Hong Kong. With fillings like lobster meat or scallop, or Mui Choy (preserved mustard greens) and Chicken in savoury soy sauce, these rice noodle rolls will have diners craving for more. Also influenced by Hong Kong cuisine are the Baked Rock Salt Spring Chicken and Roasted Duck.
Congee enthusiasts will absolutely devour the rice porridge offerings at West Lake Garden. The comfort food which has evolved from being a Chinese breakfast dish is made available at West Lake Garden as Congee with Cod Fish, Congee with Scallop, and Congee with Century Egg and Salted Egg Yolk.
From Congee to heart-warming double-boiled soups, enjoy the Double-Boiled Old Cucumber Broth with Cordyceps Flower. Cooling and nutritious, mature cucumber is paired with the cultured mushroom fungus for a delicately herbal-flavoured broth. Besides this, the menu also showcases the “yin yang” combination of Double-Boiled Watercress with Almond and Dates. Another healthy choice is the homely and tasty Double-Boiled Lotus Root with Nuts which has been consumed for generations.
Rice and noodles buffs can embrace the Fried Hor Fun with Beef Slices, Fried Hon Kong Noodles with Seafood, Fried Sin Chew Mee Hoon with Prawn, Steamed Rice with Chicken and Mui Heong Salted Fish, Nyonya Fried Rice as well as Seafood Fried Rice with Anchovies.
For a perfect end to the feast, try the assortment of desserts and Tong Sui. In the dessert line-up are Red Bean with Sago, Sweet Potato with Ginseng, Mini Egg Tart and Mango Pudding, whereas the list of Tong Sui consists of Tong Sui with Aloe Vera, Dried Bean with Barley and Pak Kuo Tong Sui, White Fungus with Long Ngan Tong Sui and Boiled Tong Yuen with Ginger Pandan Tong Sui.
The selection of Dim Sum at West Lake Garden Restaurant is truly plentiful. Almost every plate I wanted to own, yes my eyes played me well in seducing me lusting for dim sum. A table of four my lunch I presumed we executed well on having to clean sweep all the dim sum ordered. I liked my start having to taste the basic most important dim sum, Har Gao Steamed Prawn Dumpling and Siew Mai Steamed Shrimp and Chicken Dumpling. Both had a great biting texture and fresh. Therefore moving into other dim sum had gave the green light pass. Chef’s Tri-colour dim sum was pleasant to experience. The claypot session was interesting as Lamb Kut Teh did had my liking, Venison Ribs too tasted really good. Porridge too had a good texture. Dim Sum lunching here at West Lake Garden is a great and having the crowd of friends would at a fabulous ‘makan’ scene.
Chef Low’s menu indeed explodes with timeless flavours that are certain to keep diners captivated and returning for a fulfilling culinary experience each time. The passionate and award-winning chef who has spent 34 years in his vocation, takes it upon himself to constantly challenge his skills by travelling to China to stay abreast of authentic and flavourful recipes as well as cooking techniques. His forte being Dim Sum, Chef Low has participated and won several Dim Sum competitions on the local and international levels.
Chef Low’s zeal for food and creativity shines brightly through West Lake Garden’s a la carte menu that is available for lunch on weekdays and for brunch on weekends. The menu is priced from RM8++ onwards per portion.
West Lake Garden Chinese Restaurant, located on the Lobby Level of Sunway Resort Hotel & Spa, has earned a well-deserved reputation for a la carte Cantonese cuisine and Hong Kong-styled Dim Sum specialties. The 228-seat restaurant is complemented by six (6) private dining rooms, some offering an enviable view of Sunway Lagoon. The restaurant is well suited for business lunches, dinners, weddings and private functions.
The restaurant is open for lunch from 12.00noon to 2.30pm on Mondays to Fridays, for dinner from 6.30pm to 10.30pm daily, and for brunch from 10.00am to 2.30pm on Saturdays, Sundays and public holidays. West Lake Garden is a pork-free establishment.
For reservations, call +60 3 7495 1888 or email firstname.lastname@example.org.
Chef Low Kim Ong, Executive Dim Sum Chef of Sunway Resort Hotel & Spa’s West Lake Garden Chinese Restaurant, takes the lead in presenting a simply not-to-be-missed menu of authentic Dim Sum and other favourite Chinese cuisine dishes.
The 52-year old chef, better known as Chef Low, explains that his interest in the culinary world began when assisting his father in preparing meals for his large family at their hometownof Johor. At the age of 16, he travelled between Hong Kong and for two (2) years to master the art of cooking Chinese cuisine.
Chef Low formally kicked-started his career in Singapore, spending five (5) years at the Great China Restaurant and the Jade Room Restaurant in Royal Hotel, before returning to Malaysia in 1985. Low joined West Lake Garden in 1998, a year after the restaurant commenced operations.
In his 34 years of experience as a Chef, his speciality has always been Dim Sum, particularly the Hong Kong, and Chinese Emperor styles. Chef Low has a reputation for experimenting and delighting diners with fresh and flavourful creations.
“I am constantly challenging my skills by pulling together current recipes, exploring and injecting new inspirations to time-honoured offerings, as well as introducing latest Dim Sum varieties. I gather recipes and cooking techniques from watching cooking programmes on television and even travelling to to collate and bring home new recipes. I enjoy incorporating various ingredients and flavours into my dishes, knowing that diners truly delight in the cuisine I painstakingly prepare for them,” Chef Low says.
Going beyond the taste and flavours, Chef also explains that he puts in as much effort to ensure that his Dim Sum looks good in presentation.
Besides being a Dim Sum Master Chef, Chef Low is also adept in making ‘La Mien’, the Chinese hand-pulled noodle. Through his fiery passion and reputation for Dim Sum and ‘La Mien’, Chef Low has been invited on many occasions to be part of the jury in cooking competitions.
These include The World Golden Chef Competition and Fabulous Food 1Malaysia organised by the Ministry of Tourism and Culture Malaysia. He has also been a guest chef on television programmes to demonstrate his skills and versatility. Chef Low was featured on NTV 7’s of the Best Dim Sum.
Having completed his Instructor Training Course in 2007 from The Malaysia, Selangor and Federal Territory Ku Su Shin Chong Hung Restaurant Association, Chef Low also plays the role of a charismatic leader by coaching and motivating junior chefs. In 2011, he was invited to be an instructor in 8TV’s “Hot Chef Season 2” programme, imparting knowledge and skills in making ‘La Mien’. He has demonstrated the same on local television stations TV3 and NTV7.
Chef Low is an award-winning chef, having received numerous accolades in Dim Sum competitions. He was accorded Gold Medallist in the 2nd Malaysia Top Ten of Champions Chinese Fair. The Master Chef has also won gold and silver medals in The World of Golden Chef Competition a number of times, amongst other awards.
Additionally skilled and experienced in making dragon candy, moon cakes and rice dumplings, Chef Low makes use of each opportunity to showcase his ability and deftness in the delicate preparation and presentation of Chinese delicacies.
For daily lunch at West Lake Garden Chinese Restaurant, Chef Low leads his culinary team in preparing and serving more than 100 Dim Sum and other all-time favourite dishes. The a la carte lunch menu is available from 12.00noon to 2.30pm (Mondays to Fridays) and weekend brunch from 10.00am to 2.30pm (Saturdays, Sundays and Public Holidays). is a pork-free establishment.