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招牌菜
Dim Sum in Renaissance had been always my favorite since my first dining there. Dining the dim sum there is sinfully addictive and no matter how much had been ordered, we will for sure to complete the dim sums. This time around, we had our dim sum again at the restaurant itself.Stepping in the restaurant with a smile, we are being brought to our seats and served with the tea to our preference. The dim sum menu is pretty simple where the one page menu is filled with small pictures and all at one price which is at RM 9.50 each. We ordered quite a number of chef’s recommendation and delights.Dynasty Minced Pork Dumplings Topped with fish roe is perfectly a good choice for a Chinese dining. The succulent minced meat with lots of the minced prawn in between is just perfectly made for a dine. The delicious portion on dim sum just as good as it is where we are just totally falling in love withWe had the steamed rice flour roll with barbeque pork and vegetable. Well minced barbeque pork added between the steamed rice is just nice to be enjoyed in the cozy morning. The barbeque meat taste just absorb in between the steamed rice roll which is just perfect.For Shanghai Dumpling simmered in Supperior Stock, the shanghai dumpling is just well done with the juicy and sweet soup inside the dumpling itself. The juiciness of the shanghai dumpling is just perfect and I called in the king of the day with the aromatic flavours which is infused within it.As for the lotus leaf rice, well steamed in a small little rice parcel is just not to heavy for a meal to share. It is being served with the shell abalone with it.Being in the dim sum restaurant, it will be a must to order the oinky baos. The fluffy barbeque pork bun is filled with lots of minced meat just perfect to share with.
繼續閱讀
Next is one my my favourite which is Grilled cod fillet, wantan, mash potato in saffron broth (薯泥云吞烤鱈鱼) where the cod fillet is simply amazingly done. The fish is well grilled and the fish texture is smooth and juicy. It is then served with the mash potato below which is thick and creamy. The overall combination is indeed a great match with the saffron broth and I love the golden yellow presentation of the dish.
繼續閱讀
非常重口味的配搭，虾和韭菜都被包裹着薄薄的外皮由油炸至脆。相当特殊的，咬了它一口，爆出香脆多汁的大虾结合韭菜是令人难以置信的好吃。点上辣椒酱，更能吃出另一个好味道来噢。
繼續閱讀
Not the biggest Chinese restaurant around, but Dynasty's stately decor is impressive in its own right. The MIGF menu here is a decent deal for RM119++ without wine. Wok-seared scallop with walnut oil & tossed eggplant (kinda forgettable), organic carrot ball with pumpkin puree (comfort foodish), chilled farm chicken with Szechuan spice chilli (this meat jelly is probably an acquired taste). Double-boiled shark fin and chicken consomme with wood ear mushroom dumpling. Packed with ingredients, but a bit on the bland side. Yin Yang Prawns (crispy prawn with hawthorne berry reduction & silver prawn ball with crab roe sauce). Two very different prawn preparations. Both competently cooked, but the latter let the prawn's natural flavour shine. Lamb cutlet with Mongolian sauce and grilled leek. The lamb was too fatty and the sauce tasted too much like the black pepper sauces that often come with Western steaks. Somen noodles in sweet yellow wine with five-spice roasted duck. Tasted nice and healthy (even though the luscious, tender duck slices were somewhat oily). Barley sherbet with herbal jelly and mini-dumplings (satisfyingly refreshing) and salted egg yolk layer cake (too dried out). We also ordered some items from the regular a la carte menu. The "Four Seasons" appetiser platter comprised crispy prawn wrapped with rice paper & black sesame seed, steamed fish maw topped with Chinese parsley superior sauce, cod in filo pastry, and pan-seared scallop with Szechuan bean sauce. All were OK, but none wowed us. The menu called this "Famous Soo Chow Stuffed Gluten" with pork and pumpkin. We had never heard of it before but managed to enjoy it despite being rather full by now. Would have preferred the pumpkin to be mushier, but this was still a well-executed dish.
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