Bean Curd Roll with Home Made Abalone SauceI have to admit which we am not the expert of Chinese Food, especially when it comes to low sum. This small bit of contemptible confession in the confessional booth of gastronomic perdition was in actuality due to the minimal exposure we had as the kid to this exquisite Cantonese feast. The nearest place for me to have low total during my childhood years was the grease stained small grill which served the many horrible mixture of beef as great as flour which the owners try to pass off as low sum. Dingy as great as decrepit, the place smelled of lard which has fossilized in to the wooden walls. Cleaning of the eating utensils with the pot of prohibited H2O was mandatory as great as not the ritual.
Steamed Australian Scallop DumplingTheir low total was difficult clumps of beef with questionable freshness, churned with clumps of lard as great as wrapped in difficult rugged lye. we could imagine regulating the Siew Mai as bullets for skeet shooting, if not for the actuality which it will smell acerbic once it was not consumed within the 10 notation duration after being fished out from the small tiny bamboo baskets which were used to steam it. Saunaed lumps of unpalatable sharp pig as great as lard was my childhood impression of what Siew Mai was.
Steamed BBQ Pork Bun. (Char Siew Bao)Not which the steamed flour dumplings or Baos fared any better. The brew was constantly soppy from the condensation of water, it turns in to the gooey sticky clump of insipid mess in the mouth, flavoured wit! h the 90 percent lard stuffing which was over zealously flavoured with MSG.
Dirty, greasy, sharp grill with horrible food scarred me for hold up as great as cursed me with an hatred for pork. we did not need any psycho researcher to come up with the source of my Freudian childhood conflicts.
Home Made Fish BallsWhen we was studying in KL, my occasional forays in to low total joints (usually dragged by great definition friends who were curious about my be vexed for anything porky) did not fare any better. Same food, swankier joint. we piled thriving amounts of sweet sauce as great as chilli onto the sarcastic pieces of beef to hide their tainted taste.
Fried Beancurd Roll with Shrimp as great as CheeseYears after found me in Hong Kong as great as we motionless to meet my crony who was lecturing during HKU, as great as he suggested meeting up for breakfast near where he was working. we was told to meet him during the Sai Ying Pun tram stop, as great as he asked me either we have had any Dim Sum in Hong Kong yet. My heart sank. we wanted to distortion as great as say yes, since i know where he will constantly lead me to. But we was curious to know because in this densely populated city where everybody is the food critic, is there an mania with what we suspicion to be the vilest in Chinese Cuisine?
Xiao Long BaoMy heart sank after upon foot the integrate of mins as great as reached the small tiny oily restaurant, with an all Chinese menu. we could imagine the Gay team from "Queer eye for the true guy" fainting during the steer of the green s! lippery tiles from the 60's. Furniture as great as fittings run upon the thesis of brew as great as mismatch from the junkyard sale. we was seized by the terror of carrying to relive the wretchedness of being worried by balls of lard in the dirty, oily grill which we endured as the child. we seriously questioned my friend's sanity for inviting me to dine in what we perceived as squalor.
Crispy Vegetarian Rice RollMy crony was patently the regular there. The waiter took his sequence while engaging my crony in banter, fooling around with him as great as teasing him. In the couple of mins the food arrived. Whatever confinement we had faded when we took the bite of the har gao or prawn dumplings (being distressed of pork). The pieces of the many undiluted al dente succulent prawns wrapped in light starch were absolutely delectable. No sauces were served since nothing was needed. The ambience was which pure. The Siew Mai was still porky, though soothing as great as juicy though being lardy as great as came anointed with the small roe upon top. A brood of other meals followed, all equally impressive.
Old Fashioned Prawn ToastSam Hui Yad, located during Pok Fu Lam Road was the initial place we had indeed enjoyed low sum, the place where my heart was overwhelmed for the very initial time like Madonna's Virgin. Coincidentally, Dim Sum in Cantonese equates to in contact with the heart.
Watercress Gao ZhiForward the integrate of years latter, we had the small trysts in KL, where there the lot of restaurants serving Dim Sum with the flourishing lack of sim! plicity of internal palate. Unfortunately, we was like the Mad Fool perplexing to rediscover the beauty of his initial love in whore houses. The Dim served was within the range of abominable to hardly endurable with an average of mediocre. The Dim Sum lacked an critical ingredient. Passion. They served Dim Sum out of an obligation to consequence the small lunch time cash, while their minds were distracted, maybe by vast marriage dinners or lavish corporate functions.
Secret Dish... :p Will be reviewed in another post. The noodle from the basket was sourced from BentongI was naturally the bit indifferent when we perceived an invitation from Marian to dine with Jeanette, one of the co-owners of Elegant Inn. we do stop carrying had their Hairy Crabs with the small Dim Sum over there last year, though was as well satiated to recollect how the low total was. Jeanette is the upon foot catalogue of Cantonese Cuisine as great as travels to Hong Kong monthly to source the Dried Seafood furnish used in her restaurant.
If there is one thing which has been drummed in to me by my crony in Hong Kong, great food requires great mixture as great as exacting techniques. Jeanette even sources her soppy furnish from Bentong only to get the right flavour.
Glutinous Rice Package with Dried Scallops as great as DuckLunch was long, as great as as the small petite bamboo baskets waltzed in, Jeanette animatedly explained how this small morsels of tasty sweetmeat was made, as great as how the Chef was used as the conduit for her passion for great Dim Sum. She intentionally omitted Siew Mai as great as Har Gao from the menu in sequence to allow us to sample the more outlandish creations.
Deep Fried Taro PouchI will not go by the boredom of running by any image which was sampled which day, though we was tender by how the natural flavours of any image was coaxed out only by the trait of regulating the right ingredients. The fishballs were done from Mackerel as great as contained minimal amounts of flour making any bite the flavourful delight. The steamed scallop blimp supposing the brand new discernment in to the flavours which can be performed only by sourcing the scallops from the opposite place. In this instance, they used scallops from Australia which were juicier as great as supposing the beautiful buoyant bite which the somewhat thicker skin which was used to cover the blimp was overlooked.
Stuffed Tau Foo PokThe brew which was used in the flour covering of the steamed bun or Bao was amazingly fluffy as great as light.
Although the covering of the Xiao Long Bao was somewhat as well thick in this instance, it hid the deliciously flavourful broth inside as great as was served during the undiluted temperature.
The common Bean Curd hurl was since the royal make over when it was served with the many palatable Home Made Abalone Sauce which done any taste the very devotedly attached treat.
Two extra meals were brought out of the kitchen only to illustrate how the make use of of the correct mixture combined the opposite gastronomic dimension to the dishes. The pressed Tau Foo Pok which used Tau Foo Pok from Bentong was more robust than it's city cousins as the Bean Curd was thicker as great as was able to catch more flavours. The Steamed watercress blimp (Gao Zhi) was lighter when compared to their cousins from the North.
ChandelierPerennial favourites like the Nor Mai Gai ((Steamed Glutinous Packages) was since the brand new twist by regulating steep beef as great as pickled egg yolks, which we suspicion was rsther than brilliant. They were served wrapped in steaming prohibited lotus leaves.
The common Cheong Fun was reincarnated was the crispy vegetable hurl by regulating it as the hang for the small deep boiled vegetables in the light tempura batter.
I was extremely tender with the frying technique during Elegant Inn. It was perfect. How the Prawn toast was boiled to perfection though any snippet of oil in the bread was an eye opener.
The Deep boiled taro pouches were absolutely crunchy as great as not bogged in lard. You can see from the photo which the small tools of the batter was as thin as hair.
Geoduck during the aquarium in from of the restaurantIt was really one of the most appropriate low total dish we have ever had in KL. The Dim Sum there was rebuilt with an startling fervour for flawlessness as great as passion which reverberated in any small tiny image of savoury morsels which has it origins in Southern China.
Thank you, Marian for the invitation as great as Jeanette for hosting. Also warm hugs to Boo, Ciki, Chris (Hi!), Aly as great as Michael for being such smashing dining companions.
Note: The desserts will be posted during the after date.
Elegant Inn
2.01, 2nd Floor, Podium Block,
Menara Hap Seng,
Jalan P.Ramlee,
50250 Kuala Lumpur
Tel: +6.03.20.70.93.99
Disclaimer: This was an invited event. The invitation was done with the understanding which the Blogger maintains full option upon what to post as great as there was no provocation in the form of money or gifts for the favourable review.
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