It’s now less than one week to Chinese New Year, the year of Rooster. How’s your preparation going? Have you been cleaning up a storm? Baking Chinese New Year cookies? Most importantly, have you decided whether you’ll be eating at home or eating out for the festive period? Well, here’s an option for you, celebrate it at Dynasty Restaurant, Renaissance Kuala Lumpur. Executive Sous Chef Kok Chee Kin and his team have specially created Festive Menus that will showcase the finest flavours of Cantonese cuisine from 11 January to 11 February 2017.
“Cantonese cuisine is famously subtle and the cooking techniques are kept simple, guests dining at Dynasty Restaurant will be treated to an interesting array of intrinsically light on the palate dishes whilst emphasizing on a distinct primary flavour” – Chef Kok
We were invited to a review session along with the media and bloggers and first impression of this restaurant: it’s warm, spacious, and definitely inviting with definite oriental touches everywhere. There is even a feature wall with all their past MIGF trophies.
The Festive Menu here features their Treasure Pots (Poon Choi), set menus range from 2 persons to 10 persons with the price range starting from RM288nett to RM3288. We were treated to the Fortune Set which is priced at RM2088 for 10 persons.
Yee Sang is Dynasty offers 6 types of Yee Sang, all featuring a colourful mixture of raw fish or other exotic seafood served with crunchy vegetables, crackers and condiments. You can choose between Salmon, Fruity Fiesta, Jellyfish, Lobster & Salmon, Yee Sang of 5 treasures and Mini Abalone & Salmon. The fortune set comes with a Salmon Yee Sang so that’s what we had.
Auspicious wishes must be said when tossing the Yee Sang, and the higher you go, the better the luck! Of course in this state of economic most of us wouldn’t mind having more money for the new year. The Yee Sang is on the traditional side, I liked the balance of sweet and tangy in the sauce and the distinct aroma of mandarin peel.
Next on our table was the Fortune Combination Platter, which comes with four types of hot appetizers -deep fried roll with crabstick and salted egg, money bags, gold ingot with dried oyster and stir fried scallops with asparagus and XO sauce. And why is there Crayon Shin Chan on our plate? Hehehehe actually it’s a rather cartoon-like sculpture of one of the Fu Lu Shou Deities, I’m going to guess it’s Fu (Prosperity), as we have lots of golden morsels here resembling money. I quite like the gold ingot with oyster, though the scallops would have to be my favourite.
Our soup course was a Ying Yang scallop soup with dried seafood. It’s packed with different seafood and the soup itself is pretty light, best enjoyed with a touch of vinegar.
The next dish was a pleasant surprise for us, the Dynasty Treasure Pot of Prosperity (RM428nett for 5 person) with whole sun-dried scallops, tiger prawns, siew yoke, fish maw, stuffed dried oyster, fresh scallop, flower mushroom, fu kwei abalone, farm chicken, roasted duck, money bag, sea cucumber, fish stomach and coral clam. Everything is cooked in this umami superior stock, for that extra decadence.
I always love a simple steamed fish and this Tiger-dragon Grouper here is steamed whole with superior soy sauce, topped with scallion and ginger. The flesh is so soft and the sauce is a good mix of savoury with the natural sweetness of the fish. Yum!
Dynasty does serve pork and what’s more decadent than a whole Braised Pork Knuckle? Here, it’s served with mushroom and sea cucumber. The pork knuckle is fork tender with gelatinous fat layer and skin. It’s heavenly! Personally, I’m not a huge fan of sea cucumber, though they did cook this well, with a slightly chewy texture whilst taking on the flavours of the broth. Buried at the bottom were some iceberg lettuce, which soaks up that delicious meaty broth too.
Wok Fried Glutinous Rice with Waxed Meat might look like Lap Mei Fan, but it’s a whole different ballgame. The rice grains were definitely toothsome, aromatic; and there are plenty of waxed meat to go around. Both of us had seconds!
The Golden Prawns with spicy minced garlic got us hesitating because of the shells, but then again the shell took on a delicious flavour you would want to suck on. The prawns are cooked to perfection too. How do you like to eat your unpeeled prawns by the way? My party trick is to just bite the whole thing then separate the shells with my tongue. Yes I know I’m lazy.
After all the rich dishes, it’s nice to have a warm tong sui to refresh ourselves. We had the Double-boiled dried bamboo cane with aloe vera, fungus and tong yuen. The tong yuens are filled with either red bean paste or sesame paste. I love the bits of aloe vera and fungus, always a winner in my book.
There were also four types of Dynasty’s fortune pastries for us to indulge, and I liked the Nian Gao best.
Thank you Dynasty Restaurant for hosting us!
For reservations or more info, please contact 03-2716 9388 or email firstname.lastname@example.org.
Level 1, East Wing, Renaissance Kuala Lumpur Hotel,
Corner of Jalan Sultan Ismail & Jalan Ampang,
50450 Kuala Lumpur, Malaysia.
(Parking rate: RM10 flat rate for diners)