Dim Sum culture is still very much alive in Klang Valley, and in fact probably in any Chinese community around the world. It’s a great way to bond with family and friends over food and always a decadent experience popping little expertly made morsels in your mouth. Although, most dim sum places are always super packed during the weekends and you might have to wait ages to get a table, which is why the two of us very rarely do it these days. If you want to dine in comfort, why not give hotel dim sum a try?
Intercontinental Kuala Lumpur houses an award winning Chinese restaurant called Tao; and from now until 27th November, they have a buy one free one promotion for their dim sum items every weekend. Instead of 3 siew mais, for example, you get 6! Of course, there are more than just your run-of-the-mill dim sums. Master Dim Sum Chef Lo Tan Sion has been making dim sum for over 20 years. Having trained in China, Taiwan, Japan and Indonesia, he is recognised for his talent in creating the delicate bite-sized savouries. His secret? Using premium quality ingredients and adaptation to the likes of local diners’ palate with stronger flavours. Better yet, each dim sum here is handmade from scratch and prepared fresh daily.
We were invited to sample some of his creations. First up, a soupy one to whet our appetite.
We enjoyed the Double-boiled Abalone and Sea Treasure Dumpling in Bouillon, with it delicate flavours.
The Steamed Diced Prawns, Chicken, Turnip Moneybags with Oyster sauce were well-received, with fun texture and bouncy prawns in each bite.
The Steamed Smoked Duck “Mo Mo” Skin Rolls with Red oil sauce showcases Chef Lo’s creativity, condensing your typical Peking duck experience into bite-sized enjoyment. Love the slight smokiness mingling with numbing chili oil.
You won’t get those ordinary rice noodle rolls here (not dissing the original, they are pretty comforting to eat), this one comes with soft shell crabs inside, and sesame sauce on top, inspired by Hong Kong’s “Zha Leong” when they usually use Chinese fried dough sticks (Yao Zhar Gwai). Needless to say, this is pretty decadent. Maybe even a bit too rich for us.
We loved the Pan-fried Noodle Rolls with Dried Shrimps and Spring Onion. It’s full of umami flavours and the texture is amazing, with super crispy exterior, fluffy soft centre. We ordered a second serving!
The Deep fried Taro pastry (Yu kok) here is pretty good too. The filling (smoked duck I think) has a wonderful depth of flavours and the Yam itself aromatic.
I think I have a weakness when it comes to Radish cake, and here they come stir-fried with Tao’s own spicy scallop sauce. Moreish and comforting.
We also had their Siew Mai, which is pretty decent for a non Pork version.
The signature dessert here is a medley of Mango puree, Basil seeds, Pomelo and Ice cream. Refreshing after all that savoury indulgence.
If you are after heavier dessert they also serves Egg tarts in Bamboo charcoal cup, which unfortunately we didn’t get to try. The Foie Gras Xiao Long Bao was not available during our review either (first photo).
Thank you Intercontinental for hosting us!
Tao Chinese Cuisine
165 Jalan Ampang
Opens daily 11:30am tp 2:30pm, 6:30pm to 10:30pm
For reservation call 03-27826128 or email firstname.lastname@example.org