Steam Room (Closed)

We ordered the steamed chicken with Chinese waxed sausage and mushroom as another main dish. The steamed dish took a bit longer to be served compared to other dishes. However, the flavorful dish was very delicious especially the flavor of the waxed sausage is very nice. The dish was lightly seasoned with sesame oil and Chinese wine. The mushroom was soft and juicy. The chicken was tender and juicy too.

As part of the dim sum dishes, the steamed melted custard and salted egg yolk cream bun is another must order item. This is also a dish that is very popular and brought in from Hong Kong. Our custard bun was served steaming hot and we were warned to be cautious when eating it. The temperature inside the bun could easily burn your tongue. The best is to tear the bun into half and let the temperature to cool down a bit. Once you tear open the bun, you can see the silky smooth custard oozing out sl

This is another signature dish from the chef. When we entered the restaurant, the aroma of the chicken rice caught our attention and we also ordered a portion to try. It was indeed highly recommendable. The steamed chickens were very tender, juicy and smooth. I don’t even feel guilty eating the chicken skin as it was not fatty. The best part is the chicken rice. The aromatic chicken stocked rice was flavorful, fluffy, and tasty.

Three jewels steamed egg is a steamed dish that could easily be done at home but as usual, sometimes the three jewels are too appealing, we can’t stop ourselves ordering it in the restaurant. The three jewels here are the egg, salted egg, and century egg. The combination of these three types of eggs is a lovely dish. The steamed egg dish was very flavorful; I assumed some chicken stock was added in to give more sweetness to the dish. The salted egg yolk was nice, firm and has a lovely orange-red

Another steamed dish that we ordered was this steamed cod fish with bean paste. Cod fish seems to be a popular fish among us too. In general, we like the cod fish for its no bones and it is easy to eat. The steamed cod fish was steamed with the black bean paste, which is savory. I like the black bean paste as I feel that the paste was made freshly from the kitchen instead of from some very old jar of black bean paste from a factory. The cod fish was fresh and the fish was firm. The fish absorbed

The double steamed soup with chicken and ginseng was all worth the price. It was really delicious and flavorful. The chicken drumstick was still moist and tender even after double boiling it. I love the flavor of the ginseng that infused the soup. The ginseng did not taste over powering, but it gives a hint of sweet-bitterness to the soup. The herbal soup was non oily and overall, very tasty.

This is a famous Hong Kong style dessert that stormed into Malaysia last few years. Previously, none of us would have heard of this dessert until the Hong Kong dessert shop started introducing us to this. The main ingredient of this dessert is the mangoes. The mangoes puree was so sweet, smooth, and creamy. This cold dessert is also not to be missed. Cooked with the small sago, the sago actually made the dessert even smoother. Again, the only down side was the pomelo which were not juicy at all.

Since Steamed Room is also a dim sum restaurant, do expect that waiters will come around with some dim sum asking you if you want to have them. It was so happened that when we just sat down, the waiter came with a tray of egg tarts and yam puff. He said these were just out from the oven and still warm. We tried the egg tart. It was still warm, and the puff pastry of the egg tart was to die for. Lovely crispy, aromatic, and fluffy egg pastry they did. The egg custard was also sweet, moist and cre

The beverage menu also look interesting and we ordered this Lychee Mint Tea. From the first sip of the drink, I was amazed the tea was not sweetened at all. I would like to think that the staff forgot to add in sugar syrup, because drinking the drink without sugar is not really that amazing. It tasted bland without sugar. Sometimes, some drinks are meant to be sweetened lightly to enhance the flavor. No doubt there were lots of mint leaves in the drink and three pieces of lychee fruit given, but

As Malaysian, I always love the king of fruit, durian. Durian pancake was in the menu and ordered a portion to try. Three pieces of durian pancake in a plate and the waiter will sliced each pancake into half of easier sharing. I like the skin of the pancake, which was soft and has a hint of the durian taste. Inside the pancake are nonetheless the durian flesh and some pastry cream. I must say that the durian used in this pancake is not the best I have tasted so far. The pastry cream was light an

Shanghai Dumpling looks like one of the signature dishes because it has a full paged picture in the menu. We will usually anything that looks like a signature dish. The shanghai dumpling is considered a steamed dim sum. There were 4 dumplings in a steam basket. The dipping sauce is the black vinegar with shredded ginger. The dumplings were actually big and the filling in the dumpling was enormous. Taste wise, the minced pork meat and vegetable filling was fresh, juicy, and delicious. The skin of

Another steamed rice from the menu which is chicken and salted fish steamed rice. This is a common dish but it is full of flavors and taste deliciously good. The chickens were cut into smaller pieces and marinated with sesame oil, salt and pepper. With the salted fish and grind ginger, the steamed rice was satisfying. Love the steamed kai lan too, sweet and soft after steaming with the rice. Luckily the salted fish weren’t that salty either.

Whenever I looked at the steamed rice section, I always can’t resist myself from ordering pork belly preserved vegetables steamed rice. This is a typical Hakka dish and I always adore it. My dish took slightly longer to come but the quality was worth the wait. I like the pork belly which was well marinated, braised, and steamed. The flavors of the pork belly all simmered into the steamed rice. The preserved vegetable was also nice and salty. The rice was not over steamed and remained moist.

This is a cold appetizer dish served to our table once we were seated. According to the waiter, the fungus is mixed with a special recipe sauce. We did not hesitate to try it. The black fungus was slightly soft and crunchy. The sauce is savory and a bit spicy. I think the savory taste come from the "fu yu", which is a Chinese fermented bean curd. The sauce was not bad, goes well with the black fungus. RM3.00 for a portion.

We ordered the chilled lemongrass jelly which is stated as the chef’s recommendation dish in the menu. The dessert looks beautiful and colourful. On top of the dessert were some pomelo, mango cubes and strawberries cubes. Underneath the fruits was the lemongrass flavored jelly. I’m not a jelly lover, but this lemongrass jelly was quite nice. I particularly love the taste of the lemongrass. Only downside of the dessert was the pomelo. Pomelo was quite dry and not juicy. Otherwise, it would be a p