Tag Archives: Bao

Dim Sum Maestro at Ti Chen Saujana Golf Club

Dim Sum Maestro Yau Kim Yew

He is brilliant yet he is sure a young and talented, Dim Sum Maestro Yau Kim Yew. I love his creativite play and truly a persone who will put upmost effort to think out of the box when comes to Dim Sum. Some may go overboard with their creation but Maestro Yau is one of those chefs that who I know who will go all out to maintain the substance and traditiion of a little petite dim sum. He is so adoreable yet his dim sum is something to die for.

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Dim Sum and Mooncake at The Emperor Grand Dorsett Subang

Dorsett Dim Sum 3
Crystal Jade Prawn Dumpling

It was a fabulous lunch meet with friends from the media in a private room. Yes it had been ages that I meet them, that day it was brilliant, thank to my dearest Kattie. We had dim sum over brewed Chinese tea. We started of with a few basket of crystal jade skin prawn dumpling which was delish to my liking. A firm crunch texture of the prawn that ended with a fresh sea sweet. While the skin gave a superb biting texture. Not too bad.

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Lai Po Heen Dim Sum Mandarin Oriental

Lai Po Heen 1
A Galore of Scrumptious Dim Sum

I was at Lai Po Heen for lunch recently by the invitation of my fashion jeweller Angie Ng as we have not been in contact. I was intrigued with the place that she had picked. That place for lunch and definitely my eyes will set upon their fine crafted dim sum. So when I arrived we dived into ordering their spread of dim sum.

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All You Can Eat Dim Sum at Ee Chinese Cuisine Eastin Hotel Petaling Jaya

Abalone Char Siew Bun 1
Abalone Steamed BBQ Pork Bun

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”.

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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Dim Sum’ing In A Small Town Called Teluk Anson



This is the place where I grow up used to call Teluk Anson and now, Teluk Intan. It is one of the well known small town in Perak. Coming back home I rediscovered this Dim Sum shop called Tuck Kee and looked very modernised Dim Sum shop just like what you can find in the KL.


A well renovated shop to suit the modernisation of time with a wee bit of rustic look, the deco was really one of the pulling factor that I visited this place.


Look this is a cute steam dim sum trolley to keep the dim sum warm and fresh.






The Loh Mai Kai was incredible good and I end up take away 10 of this and had them deep freeze at home. This is a way to enjoy something at home by reheating them in the microwave oven.


The Har Kau was tasty too, just suited my liking, perfectly done.


Tender and crunchy fish balls! well cooked to perfection.


Oh, I was playing eye with the boa! How can I resist such a lovely fluffy bao and the awesome delicious fillings.


Look I am telling you the truth! just tasted deliciously and I had 10 of them packed for home to be deep freezing. Just love it and to be enjoyed. So if you do drop by Teluk Anson my hometown don’t forget to drop by Tuck Kee for Dim Sum and Tuck Kee is located in the town centre . . . yours Sunny Yaw

Gelatissimo, The Gardens Mid Valley

I personally love this gelato,one of my dearest foodie Xiu Long Bao loves them too, seems to me she is a gelato junkie especially this one. I was told that she had them long long time ago during her university time in Australia. Anyway this post is dedicated to Xiu Long Boa, our foodie and gelato junkie, we hope she had found comfort in her new Singapore job venture. I heard she had started her food exploration in Singapore, well done babe! Here is my post on Gelatissimo at The Gardens Mid Valley, Kuala Lumpur.

My cup of mix flavoured gelato, I should say. . . . . . fantastic and awesomely delicious!!!

Such a varitey of flavour to choose from! I am totally drooling!

So when the next time you are at Mid Valley, do make sure to taste this delicious gelato from Gelatissimo! see you there soon . . . . . . . Sidney


I am sure you are very eager by now, waiting patiently for my tiramisu, but before that I would like to invite you to view The Ho Chak! TV8 program (Ho Chak! 5 – Episode 5 – Part 1) which had featured Chef Steven Cheng and his mini Buddha jump over the wall (mini futt till cheong), myself and sidney were also interviewed.

The picture below is not the mini Buddha jump over the wall dish but it is an extra large Xiu Long Bao (oppssss…..) which I saw and captured through my lense while I was at the Kuala Lumpur newest shopping mall, the Pavalion. It is really exciting and really can’t imagine sipping the soup inside of the dumpling through using a straw. Well, it will be even more exciting if a dessert can be eaten that way using a straw sipping all the great juices and continue eating and enjoying them.

So what is the most best dessert that can be eaten the same way as this huge Xio Long Bau? What came into my mind was this dessert called Tiramisu, but how should it be done? Therefore let us explore and see how we can enjoy having the similar thing but as a dessert.

Things that needed would be a good cup of espresso, coffee syrup, sponge cake, tiramisu cream and a good container to hold this exciting and delicious Tiramisu. The Tiramisu container that I used is this illy tappered glass as shown below.

Make some good brewed espresso according to your taste and set it aside, but as usual I use illy espresso coffee. You can get a tin of illy espresso coffee powder about 150gm for RM23(USD6) at Isetan, KLCC.

Making Tiramisu Cream

Whipping cream 120ml
Egg yolks 35g
Sugar 40g
Sweet Marsala 45ml
Mascarpone, softened 110g

1. Get the tappered glass ready before beginning preparation
2. Whip the whipping cream to soft peaks. Cover and reserve under refrigeration.
3. (Sabayon) Combine egg yolks, sugar and marsala in a stainless steel bowl and whip together until thoroughly blended. Place the bowl over a pan of simmering water and heat, whisking constantly, until the moisture is thick and foamy and has reached at least 165F/74C.
4. Remove from the heat and whip, using an electric mixer fitted with the wire whip attachment, on high speed until cool.
5. Fold the egg yolk mixture into the mascarpone. Gently blend in approximately one-third of the reserved whipped whipping cream. Fold in the remaing whipped whipping cream.
6. Immediately pipe or spead into prepared tappered glass which contained espresso coffee and sponge cake.

Sponge Cake

Espresso and sponge cake with coffee syrup are assembled into the illy tappered glass. Once done, pipe the Tiramisu cream into the the illy tappered glass and finish it with a dust of chocolat powder and snow sugar. Cover and refrigerate until completely set.

Once the tiramisu is chilled, you just need a straw and a teaspoon. Plunge the straw into the tiramisu and start sipping the chilled espresso and start digging into it. It is really fantastic and for myself, I just can’t stop enjoying having them and hope that goes same with you too.

Love Sunny Yaw

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