If you have been following my blog, you’d know that I have a son with autism. And if you are familiar with autism, you would know that it is common that autism and sensory processing disorder walks hand in hand.
A year ago my son’ s sensory disorder does not allow him to enjoy all sorts of food and was an absolutely picky eater. He could not tolerate much taste and most food taste will overwhelm his sensory and will lead to meltdown. Most parents with autism kids would probably relate to this. This year, the boy still cannot stomach even the smell of rice but he is now my loyal companion to food reviews and buffet where he gobbles up everything but rice.
Speaking of food reviews, we were recently invited by Parkroyal Kuala Lumpur to sample their Dim Sum offering.
Hailing from the award-winning Si Chuan Dou Hua in Singapore, Master Dim Sum Chef Peng Yi Chun’s culinary showcase marks the launch of Si Chuan Dou Hua’s Dim Sum Feast, comprising a mouth-watering repertoire of 58 items available from 1 November 2014 to 31 January 2015.
Kicking off the promotion, Guest Chef Peng will personally showcase the Sichuan art of knife shredding noodles in the restaurant from 1 to 9 November 2014.
Check out the video where Chef Peng is shredding noodles from a piece of large dough in quick strokes.
These handmade noodles can then be enjoyed in two ways, either with the Chef’s Special Sauce or in Sichuan Chili Oil. I managed to try the one in Sichuan Chili oil. The texture of the noodles are a tad chewy, which make slurping em up much more challenging but fun. The soupy chilli oil however was mildly spicy and left a numbing aftertaste afterwards.
There is also a non-spicy rendition of it that comes swimming in clear chicken broth. Unlike the spicy version, this one is less challenging to eat, but superbly addictive nevertheless.
The members of the media were also treated to an exclusive Dim Sum Masterclass by Chef Peng where we learned to how to cook 3 of their signature items, which is; Minced Chicken Dumpling in Chili Oil, Pan Fried Carrot Cake with Dried Scallop and Si
Chuan Dan Dan Noodle.
3 of their signature items, Minced Chicken Dumpling in Chili Oil ,
Pan Fried Carrot Cake with Dried Scallop, and Si
Chuan Dan Dan Noodle.
As soon as the cooking class was over, we were ushered to the table for the feasting session.
For starter we had Pan-fried Pancake with Chicken Floss. Initially I thought that this dish is sweet in nature. But a bite of it proved me wrong. It is savoury with a mild hint of natural sweetness that comes from the chicken floss filling and the sesame seeds on top. The pan fried pancake was adeptly fried and not overly greasy to the palate and even the fussiest eater would approve this.
Steamed Chives Dumpling
This dumpling was beautifully done. The skin was thin and nearly translucent while the filling was bursting with juicy flavours. Would love seconds but I knew there is more to come so I refrained a second helping of this.
Minced Chicken Dumpling Wrapped in Banana Leaf
Not quite a fan of veggies, I usually avoid everything that is overly green, but this beautiful emerald green dumpling is too beautiful to ignore. The fragrant that comes from the banana leaf wrapping was more than enough to tempt me for a bite and so I succumbed to the gastronomic seduction and took a bite. The dumpling was filled with deliciously flavoured minced chicken, and has a rather unique chewy texture. Loved this to bits and so did my hubby and son.
Was completely mesmerized with this Steamed Celery Dumpling with Conpoy when it arrives at our table. They are not just striking in colour but in taste too. The steamed celery dumpling was juicy and delicious. Those who are health conscious might be abit put off with the colouring, but don’t worry. I can vouch for this one. It’s worth every calories. The colouring comes from carrot and not from artificial source.
Pan Fried Carrot Cake with Dried Scallop
This was one of the dim sum dish that was taught in the dim sum masterclass by Chef Peng earlier. The carrot cake is sliced and pan fried to sear the surface over high heat before serving, making it crispy on the outside and soft on the inside. Being a lover of all things fried, this is easily one of my favourite dish that day. Taken with XO sauce on top, this dish dim sum dish is simply divine.
Pan fried Minced Chicken Dumpling with Chives
The dumplings are served with a thin layer of flour batter that is lightly fried to form a beautiful crusty pancake. The contrasting soft and crunchy texture of this dim sum dish is truly amazing. It was arresting enough to warrant a second helping.
Presentation-wise, this Boiled Mince Chicken with Hot and Sour Sauce is rather unappealing in comparison to the rest of the dim sum dishes that I sampled, but never ever judge food by it’s appearance on the plate, or in a bowl. The dumpling was immersed in thick hot and sour sauce, absorbing all the spiciness in it. Although I stopped eating after the the first dumpling as it was too spicy for me, this spicy dish won my fussy son’s heart that day. He took five pieces of the dumplings while the rest at the table only managed two or three the most and we were all impresses with his gastronomic achievement. Compliment to Chef Peng for this dish and I highly recommend this dish to all who adores spicy food.
My tummy was practically begging for a rest by the time this Steamed Glutinous Rice with Dried Shrimp Wrapped With Yam arrives. I skipped this one, so I can’t honestly comment much on it, but judging from the ecstatic look of pleasure from both husband and son once that sank their teeth onto the glutinous rice, I can say that this dish does not disappoint either.
Minced Chicken Dumpling in Chili Oil was absolutely lovely. Soaked in chilli oil, this dim sum dish is not only deliciously flavourful but addictive as well. But watch out though. This dish is very spicy and will leave a numbing aftertaste.
Stir fried French Beans with Minced Garlic is not exactly dim sum. But this dish is worth trying. Deliciously done with chilli paste and minced garlic. Only mildly spicy and the garlic taste was not overwhelming. Would pair greatly with a bowl of piping hot steamed white rice.
When the Braised Eggplant with Garlic and Chili Sauce arrives at our table, I immediately sampled it and nearly ordered a bowl of steamed white rice to go with it. It is not overly spicy despite of the appearance. I enjoyed this dish so much and found myself wishing that I could have more, unfortunately, my spirit is much more willing than my already stuffed tummy. Such an unfortunately thing.
Steamed Glutinous Rice Ball with Purple Sweet Potato Paste came as our dessert. I only took a bite of this as my son was already begging for second. Sticky and chewy in texture while the purple sweet potato paste filling was not cloyingly sweet. I definitely approve.
Ended our sinful Saturday dim sum feast with Home Made Fine Bean Curd with Wolfberry. It was silkily fine in texture and the wolfberry syrup was lovely. Ruefully, my tummy no longer have space for a second indulgence.
We were also given a fortune cookie and mine says this “Your talents will be recognized and suitably rewarded”. How fitting. I won two writing contest and one kolam making competition within a month earlier.
Conveniently located at the heart of Kuala Lumpur’s bustling shopping belt, Sichuan Dou Hua at Parkroyal Kuala Lumpur serves up a dining experience that exudes elegance and style with authentic Sichuan and Cantonese cuisine that delights all.
The Dim Sum feast is available for lunch from 12.00 noon to 2.30pm from Mondays to Fridays and for brunch from 10.00am to 2.30pm on Saturdays and Sundays from 1 November 2014 to 31 January 2015 at RM58 nett per pax. Savings applies for selected bank card members.
The restaurant is pork-free and children friendly. Staff are always smiling and attentive to your requests and needs.
Lookup the info below for reservation or enquiries:
Si Chuan Dou Hua, Parkroyal Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia
Tel: (603) 2782 8303
Fax: (603) 2782 8455
Email: [email protected]